The Cambridge School of Culinary Arts (CSCA), established by Roberta L. Dowling, CCP, in 1974, began by offering continuing education courses in European culinary arts. By 1980, more than 400 students were attending specialty courses each year. In response to the increasing number of applicants and the food industry's overwhelming need for trained professionals, Ms. Dowling developed the school's current curriculum for serious students aspiring to work in the food industry. In 1981 the program was licensed by the Commonwealth of Massachusetts, Department of Education and in 1989 was accredited by NATTS (National Association of Trade and Technical Schools). The programs are now accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).


CSCA attracts students from around the world, creating an atmosphere of cultural diversity in the school. Students from the US, China, Vietnam, Thailand, Korea, Japan, The Philippines, India, Israel, Egypt, South Africa, Mexico, Argentina, Columbia, Brazil, Central America, Caribbean Islands, Russia, and Europe have brought the world into the classroom, imparting fresh ideas and a new awareness of the world beyond their doorstep. In addition, each student brings a passion for food and its presentation that becomes the common bond between students of all ages and backgrounds.

Licensing, Accreditation, Approvals and Affiliations

•     Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
•     Licensed by the Commonwealth of Massachusetts Department of Elementary and Secondary Education, Office of Proprietary Schools.
•     Endorsed by the International Association of Culinary Professionals (IACP).
•     Approved by the Commonwealth of Massachusetts Board of Regents of Higher Education for Veterans.
•     Approved by the United States Citizenship and Immigration Services (USCIS) for attendance of non-immigrant students.
•     The School is approved by the City of Cambridge Health Department and is in compliance with the City of Cambridge Building and Code Department.
•     Member of the American Institute of Wine and Food.