L'Academie de Cuisine is approved by the Maryland Higher Education Commission as an independent post-secondary educational facility offering several professional curricula.

L'Academie de Cuisine is accredited by the Accrediting Council for Continuing Education and Training (ACCET). ACCET is listed by the U. S. Department of Education as a nationally recognized accrediting agency.

L'Academie de Cuisine is approved by the U.S. Department of Education to offer financial aid programs to qualified students enrolled in the Culinary Arts and the Pastry Arts programs.

Veterans and others eligible under Title 38 of the United States code may apply for education benefits. The Culinary Arts and Pastry Arts programs are approved for VA education benefits.

Through a unique partnership with Montgomery College, graduates of L’Academie de Cuisine’s professional Culinary Arts Program can transfer to Montgomery College and receive 11 credits toward a certificate in Hospitality Management, which they can apply towards an Associate of Applied Arts in Hospitality Management.

Montgomery College's hospitality management program, based at the Rockville Campus, provides a theoretical and practical approach to management in the hospitality industry. Emphasis is placed on entry-level and mid-level hotel, food and institutional administration, along with practical experience and training gained through part-time and summer employment in the hospitality industry.

Graduates of LAC’s professional Culinary Arts Program will be granted advance credit at Frederick Community College (FCC) upon completion of 12 credits in FCC’s Associate Degree Program in Culinary Arts & Supervision for attending courses outlined in the articulation agreement.

The Culinary Arts and Hospitality programs at FCC are designed to provide students with the strong culinary foundation and practical skills necessary to succeed in the food service industry. Through hands-on preparation, students will develop skills in fundamental cooking techniques required in a commercial kitchen. Equally grounded in culinary arts and management, the degree content prepares students for entry-level cooking and supervisory positions in the hospitality industry.