Texas Culinary Academy

The Texas Culinary Academy is located in cosmopolitan Austin, TX, and is one of the premier schools of its kind as its instructors have over 500 years of combined food experience to offer its students.

School Profile

History of School

The Texas Culinary Academy began life as a chef-apprenticeship program set up in Austin by Ronald F. Boston in 1981. In 1999, and after being known as Le Chef College of Hospitality Careers for several years, it formally changed its name to Texas Culinary Academy (TCA). TCA offers its students the world renowned Le Cordon Bleu programs, which have a history dating back to 1895 when the cooking school of the same name was founded in Paris. After the school's founder released his recipe collection 'La Cuisiniere Cordon Bleu' at the end of the 19th century, the fame of the Le Cordon Bleu cooking style spread around the world and eventually found its way to America. The courses offered by TCA / Le Cordon Bleu today feature a tasty and innovative blend of the best of the 19th century French and modern American cooking styles.

Facilities and Accreditation

TCA concentrates on educating students in the fields of hospitality and the international baking, culinary and patisserie arts and does so by offering students smaller classes where they can benefit from hands-on instruction techniques. One of their more exciting programs is the two student-run on-campus restaurants that are open to the public: Ventana and Bleu River Grill. These restaurants offer patrons meals of 2, 3 and 4 courses that are prepared solely by the culinary students who also oversee all aspects of the restaurants' function. By obtaining practical training in areas ranging from running each of the kitchen stations to restaurant management and marketing, students gain experience in all aspects of modern entertainment and hospitality and are immediately employable once they graduate.

TCA also gives its students the opportunity to shine through the organization of internationally themed culinary events like its annual Asia Food Fest and Mediterranean Food Fest. The academy also offers classes to the public in the form of its Bleu Cooks Cooking Classes for the Casual Gourmet program.

TCA is accredited by the Accrediting Council for Independent Colleges and Schools and is also regulated and approved by the Texas Workforce Commission, Career Schools and Colleges division.

Contact Details

TCA can be contacted at 11400 Burnet Road, Suite 2100, Austin, TX 78758 (tel: 1-888-559-7222 and website: http://www.chefs.edu/austin/index.asp).

Academic Programs

TCA offers students instruction in both the theoretical and practical aspects of the culinary arts including cooking methods and styles, up-to-date industry technology and traditional techniques. Their courses are divided among those relating to Patisserie and Baking and those relating to the Culinary Arts where students can learn everything from cost control to cooking. The Le Cordon Bleu two-step teaching method as applied by TCA consists of the course instructors first demonstrating a particular technique and the students then copying it. Students therefore develop first-class observational skills as well as the ability to apply what they have observed, not to mention theoretical knowledge in their courses of choice.

The three qualifications offered by TCA are:

1. The Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts, which is accredited by the American Culinary Federation;
   
2. The Certificate in Le Cordon Bleu Culinary Arts; and
   
3. The Certificate in Le Cordon Bleu Patisserie and Baking.

Summary of Courses Offered

Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts

This degree program prepares students for future positions such as catering manager, kitchen manager, apprentice chef and chef and offers core courses in the basics of culinary arts as well as pastry preparation and food management. Students will obtain general instruction in the following areas:

1. classical cooking methods;
   
2. international and American regional cuisine;
   
3. concepts in pastry and baking; and
   
4. food science.

The degree program has four basic objectives and students will also not be allowed to graduate without fulfilling all course requirements. The basic objectives comprise:

1. to acquire basic kitchen management skills including front-of-the-house, inventory control and purchasing skills;
   
2. to acquire the skills of an entry level cook (including stamina and hand/eye coordination) and to learn the classical techniques of food preparation;
   
3. to acquire a grounding in areas of general education like marketing and interpersonal communication and to understand how they apply to the culinary arts' field; and
   
4. to acquire an understanding of the principles of food identification and an appreciation for the diversity and history of international culinary styles.

The Certificate in Le Cordon Bleu Culinary Arts

This qualification is basically an abridged version of the associate degree of the same name and touches on all of the topics covered in detail by the degree's curriculum.

The Certficate in Le Cordon Bleu Patisserie and Baking

This qualification is for students who wish to become pastry chefs or assistant bakers and offers a firm grounding in all aspects of pastry making and baking. Course highlights consist of instruction in creating and decorating all styles of wedding cakes, master cake decoration and the preparation of royal icing. Individual courses include:

1. classic European pastry production;
   
2. the design and creation of chocolate/sugar showpieces;
   
3. artisan bread production; and
   
4. the making of fine patisserie.

In order to graduate, students must fulfill all course requirements and the course's main objectives consist of:

1. to acquire the practical skills necessary to be able to create and prepare pastries in the style of international creations, centerpieces and plated desserts; and
   
2. to acquire a general competency in fundamental baking skills and basic theoretical knowledge as it applies to patisserie and baking.

Conclusion

Although TCA does not appear to offer any online courses at present, its on-campus programs offer a student a well-rounded education in all aspects of hospitality and the culinary arts. A Le Cordon Bleu degree or certificate earned through TCA is a qualification to be proud of and one that will make a student instantly employable.