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.
- 2-year, Private for-profit
Special Learning Opportunities
- Remedial services
- Academic/career counseling service
- Employment services for students
- Placement services for completers
- Institution does not accept dual, credit for life, or AP credits
- Not applicable
- Eligible students may receive Pell Grants and other federal aid (e.g. Direct Loans).
- 2-4 years certificate
- Suburb: Large
Disability Services Student
- 3% or Less
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