Le Cordon Bleu of Culinary Arts in Austin (LCB-Austin) was a private school located in The Domain, a 235-acre (0.95Â km2), multi-use park in Austin, Texas. The cooking school was affiliated with Le Cordon Bleu Schools North America.
Originally named Le Chef College of Hospitality Careers, Ronald F. Boston started the school as a chef-apprenticeship program in 1981. In 1999, the school was renamed Texas Culinary Academy. TCA was acquired by Career Education Corporation in August 2001. At Le Cordon Bleu College of Culinary Arts in Austin (formerly Texas Culinary Academy), cooking school students have the opportunity to receive Le Cordon Bleu's world-renowned culinary program in one of America's premier college towns.
LCB-Austin operated within a 52,000-square-foot (4,831.0Â m2) facility that contained six 2,000-square-foot (185.8Â m2) labs, classrooms, a student library, a computer lab, a restaurant, a cafe and a retail store. Also located within the facility was a 100-seat demonstration kitchen.
The school operated two on-campus restaurants. Ventana, a 100-seat restaurant which served classical French cuisine, opened in late 2002, and The Bleu River Grille is a casual coffee and sandwich shop.
LCB-Austin offered an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts and certificates in Le Cordon Bleu Pâtisserie & Baking and Le Cordon Bleu Culinary Arts. All of the programs provided the theoretical foundation, culinary principles and technical skills based on traditions of Le Cordon Bleu.
References
Culinary Arts: Freshman Year at The Culinary Institute of America - Go behind-the-scenes into the teaching kitchens and classrooms of the CIA. Learn more the skills culinary arts students learn during their first year at the college.
External links
- Texas Culinary Academy
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