California Culinary Academy

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California Culinary Academy in San Francisco, California offers Le Cordon Bleu culinary and hospitality management training. It is located near the Civic Center.

The California Culinary Academy was founded in 1977 by Danielle Carlisle on Fremont Street in San Francisco, California. The Academy was first housed in the refurbished top-floor cafateria of the Del Monte headquarters. The first graduating class of the California Culinary Academy was in 1978.

In 1981 the Foremost-McKesson Corporation acquired the California Culinary Academy and moved it to the historic California Hall at 625 Polk Street. A multi-million dollar renovation of the turn of the century neo-gothic building began in 1982.This renovation was completed in 1985, the new facility housed seven production kitchens, two dining rooms, a butchery, a full service bar, a retail shop, a student lounge and administrative offices. Renovations continued throughout the 1980s and in 1988 major classroom space improvements and the opening of the Academy's newest open-to-the-public restaurant "The Academy Grill" opened. The California Culinary Academy Library was founded in 1988 as well.

In 1989 The Educational Advisory Committee is established. The regents on the committee include Julia Child, Bert Cutino, Andre Fournier, Hubert Keller, Robert Mondavi, Richard Swig, Jeremiah Tower, and Martin Yan. The effects of this curriculum imporvement helped to create the CCA's 13-part public television cooking series, Cooking at the Academy. Premiering in 1991, the program was named the "hottest cooking show of 1991" by Time Makgazine.

In 1992 the State of California granted permission for the California Culinary Academy to offer an Associate of Occupational Studies degree, greatly improving the value of an Academy Diploma in the industry.

Founded in 1992, the Baking and Pastry Arts Program graduated its first class of 20 students in early 1993.

The California Culinary Academy Library was greatly expanded in November of 1992. Improvements included the addition of a full-scale computer lab, media rooms, and three times the shelf space. The Academy Library now houses the largest Culinary Reference collection on the west coast.

In 2000 the CCA entered a new phase as it was acquired by the Career Education Corporation. Under the CEC, the Academy saw further renovations and expansions, including the addition of the South Campus on Rhode Island Drive in the South of Market District. In 2002 the Academy producaed another public television cooking series, entitled The Academy's World the program saw great acclaim.

Also in 2002 the Le Cordon Bleu Culinary Arts program was implemented, further expanding the scope of the Culinary Arts Curriculum.

In 2003 the Academy saw an even further expansion in its curriculum with the addition of the Le Cordon Bleu Hospitality and Restaurant Management Degree. The program was launched in January with an inagural class of 25 students. By the end of 2003 nearly 60 students were enrolling in each new class.

In 2003 further expansions came to the Academy as the Casino and Mixology facilities were built to serve the expanding Le Cordon Bleu Hospitality and Restaurant Management Program.

The current student population stands at approximately 1,500 students.

CCA started such careers as Chef Justin Moore.