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Texas Culinary Academy Receives 7-Year Re-certification from ACFF Accrediting Commission

AUSTIN, TEXAS (August 21, 2007) – The Texas Culinary Academy has received a renewal of its accreditation for their Associate of Applied Sciences (A.A.S) – Les Cordon Bleu Culinary Arts program from the Accrediting Commission of the American Culinary Federation Foundation (ACFF). The seven-year accreditation renewal demonstrates that the academy’s culinary arts program has exceeded published industry standards and demonstrates a commitment to providing quality curriculum.

“I am pleased to have achieved this seven-year certification” said TCA President Julia Brooks. ”Our faculty and staff are 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. “There is no greater honor than to be graded by your peers,” said Steve Smith, Texas Culinary Academy Vice President of Academic Affairs. “In this case, I’m pleased to say we made the honor roll.”

The Texas Culinary Academy, located in Austin, Texas, is a 73,000 square foot facility offering students an education in culinary techniques based on the world-renowned Le Cordon Bleu Programs. The intensive 12- and 15-month programs combine hands-on experience in the kitchen with general education coursework, preparing students with Le Cordon Bleu Culinary skills as well as the business skills necessary to manage a food-service establishment. TCA is a private, post-secondary institution in partnership with the legendary 108-year old Le Cordon Bleu Program. TCA is accredited by the Accrediting Council for Independent Colleges and Schools. For more information about TCA, visit www.tca.edu.

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 www.acfchefs.org.

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