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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 of Technology (ACCSCT).