Orlando Culinary Academy Program Exceeds Industry Standards

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ACFF Accrediting Commission Renews Program Accreditation

The Orlando Culinary Academy (OCA) has received a renewal of its accreditation for their Associate of Applied Science Degree (A.A.S) in Le Cordon Bleu Culinary Arts from The American Culinary Federation Foundation Accrediting Commission (ACFFAC)for an additional seven years, until December 2014. The accreditation renewal demonstrates that the culinary arts program has exceeded published industry standards and demonstrates a commitment to providing quality curriculum. ACFFAC also granted initial seven-year accreditation for culinary school’s A.A.S. Degree in Le Cordon Bleu Pâtisserie and Baking.

“It’s exhilarating” said OCA president, Joe Hardiman, when asked about the achievement. “In my opinion, our faculty and staff are among the best in the industry and dedicated to providing an excellent education founded on the rigorous standards of Le Cordon Bleu”.

Accreditation is a peer-review process that requires self evaluation and onsite visits. “This is a rigorous process,” said Chef Greg Forte, director of education. “There is no greater honor than to be graded by your peers.”

About the Orlando Culinary Academy

Established in 2002, the Orlando Culinary Academy is a premier culinary arts school, providing Le Cordon Bleu training in a hands-on classroom environment. The Orlando Culinary Academy offers Associate of Applied Science (A.A.S.) degrees Le Cordon Bleu Culinary Arts; Le Cordon Bleu Pâtisserie & Baking; as well as Le Cordon Bleu Hospitality and Restaurant Management. The Orlando Culinary Academy campus is over 80,000 square feet, equipped with computer labs and instructional, industry current kitchens and located close to downtown Orlando. For more information, please call 407-888-4000 or log on to: http://www.orlandoculinary.com.

About the American Culinary Federation

ACF, which was the progeny of the combined visions of three chefs' associations in New York, is comprised of more than 18,000 members in 240 chapters across the United States, and is known as the authority on cooking in America. Its mission is to make a positive difference for culinarians through education, apprenticeship and certification, while creating a fraternal bond of respect and integrity among culinarians everywhere. One of ACF's defining historical moments remains the ACF-led initiative that resulted in the upgrade of the definition of chef from domestic to professional in 1976. For more information, visit http://www.acfchefs.org.


Mollie Cole




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