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General Information About L'Academie de Cuisine Francois Dionot founded L’Academie de Cuisine in 1976. At the time, he was at the apex of a career that had stretched from the prestigious Lausanne Hotel and Culinary School in Switzerland to the rigorous kitchens of French chefs, to some of the finest restaurants in the U.S. As a result of his culinary experience, he became firmly convinced that simple technique and dedicated practice are the true keys to the success of kitchen professionals. With this understanding, and motivated by a passion to bring great food and superior cooking to American kitchens, Francois created L’Academie de Cuisine.
Institutional statistical data was gathered from the U.S. Department of Education - Institute of Education Sciences, National Center for Education Statistics.Institution Type - 2-year, Private for-profit
Special Learning Opportunities - None
Student Services - Remedial services
- Academic/career counseling service
- Employment services for students
- Placement services for completers
Credit Accepted - Institution does not accept dual, credit for life, or AP credits
Religious Affiliation - Not applicable
Federal Aid - Eligible students may receive Pell Grants and other federal aid (e.g. Direct Loans).
Degrees/Certificates offered - 2-4 years certificate
Campus Setting - Suburb: Large
Disability Services Student - 3% or Less
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Admission Total Applicants 29 Percent Admitted 83% Men Admitted 82% Women Admitted 83% Full Time Retention Rate 71% -
Tuition & Fees 09-10 Tuition & Fees $0 Room & Board Charge $0 Books & Supplies Cost -
Student Demographics Total Enrolled 138 Native American 0 Asian 13 African American 9 Hispanic 6 Enrolled FullTime Undergraduates 106 Enrolled FullTime Graduates
