Orlando Culinary Academy
| Orlando Culinary Academy | |
|---|---|
| Established | 2002 |
| Type | Private |
| Location | Orlando, Florida, USA |
| Website | Orlando Culinary Academy |
The Orlando Culinary Academy (OCA) is a culinary and hospitality training school and an affiliate of Le Cordon Bleu Schools North America. The Academy was established in January 2002 and is located in Orlando, Florida. OCA is a branch campus of International Academy of Design and Technology-Tampa. In July 2007, the Orlando Culinary Academy was named College of the Year by the Florida Association of Postsecondary Schools and Colleges Conference.[1]
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[edit] Programs
Orlando Culinary Academy offers two degree programs for study. An Associate in Science Degree is available in Le Cordon Bleu Culinary Arts, and Le Cordon Bleu Pâtisserie & Baking. All of the degree programs are designed to be fifteen to twenty-one months in length with an externship during the final three months of the programs.[2]
[edit] Admissions
The requirements for admission into OCA are a personal interview, high school diploma or equivalent and completion of an application, enrollment agreement and financial aid forms.[3]
[edit] Campus
Orlando Culinary Academy occupies 80,000 square feet (7,400 m2) in a freestanding facility at 8511 Commodity Circle in Orlando Central Park, an office-industrial park in south Orlando.[4] The facilities include professional kitchens, lecture classrooms and an Academy library with the administrative office in the building.
[edit] Accreditation
Orlando Culinary Academy is accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) to award diplomas and associate’s degrees.[5] OCA is also accredited by the American Culinary Federation Foundation, Inc. Accrediting Commission.[6]
[edit] Institutional Affiliations
Orlando Culinary Academy is affiliated with the following organizations:
- Career College Association (CCA)
- Florida Association of Post-Secondary Schools and Colleges(FAPSC)
- Florida Restaurant Association (FRA)
- Florida Restaurant and Lodging Association (FRLA)
- American Culinary Federation (ACF)
[edit] Notable faculty
Chef Instructor Tyler Brassil was named one of the Top Ten Best Sous Chefs in America by Bertoli Olive Oil and Food & Wine Magazine in the first sous chef awards.[7] In 2000, he opened the Empire restaurant and worked alongside future Food & Wine Best New Chef 2000, Loren Falsone.
Hospitality Supervision/Interpersonal Communication Professor George Ojie-Ahamiojie, MA has won several awards including the 2002-2003 Star Team Award, Orlando Culinary Academy; 2002 Partner in Excellence, Walt Disney World and the 1998 Marriott International President Tiefel Award.
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