Welcome to Le Cordon Bleu College of Culinary Arts in Orlando
Located in the heart of Florida, in one of the country's top vacation destinations, Le Cordon Bleu College of Culinary Arts (formerly Orlando Culinary Academy) provides Culinary Arts and Pâtisserie & Baking training and can help prepare students for opportunities in the culinary arts, pastry and baking, and hospitality industries.
What We Do
Our industry-current kitchens and classrooms are designed for students to immerse themselves in the culinary world - working alongside professional instructors learning focused, theoretical foundation and essential, technical skills that can be applied to the preparation of any cuisine and help students prepare for a professional career after graduating from our Florida College.
Intensive, practical, and comprehensive, Le Cordon Bleu College of Culinary Arts offers one of the finest cooking-school programs available. Our Orlando college campus occupies more than 30,000 square feet in a freestanding facility with ample parking. Features of our Florida culinary school include:
In addition, Orlando culinary college students can gain practical experience in our on-site, student-run restaurant and at externships arranged through our Career Services department.
Join a Growing Industry* in a Vibrant Location
According to the National Restaurant Association, the restaurant industry now employs nearly 13 million people and is expected to add two million jobs over the next decade*.
And with nearly 5,400 restaurants--not to mention sun-drenched theme parks like Walt Disney World Resort--Orlando is an exciting city in which to prepare for opportunities in this dynamic, growing industry.
Ready to pursue your culinary career? Contact Orlando Culinary Academy today.
*Le Cordon Bleu College of Culinary Arts in Scottsdale has articulation agreements with many culinary schools that may allow students to transfer their certificate or diploma degree into this program. Contact an Admissions Representative at your school for more information.
* http://www.restaurant.org/research/ind_glance.cfm