Western Culinary Institute Le Cordon Bleu Programs at Western Culinary Institute Portland, Oregon
Private, coeducational, culinary institute. Urban campus. Founded in 1983. Accredited by Accrediting Commission of Career Schools and Colleges of Technology.
Offered since 1983. Accredited by American Culinary Federation Accrediting Commission. Program calendar is divided into six-week cycles, six-week cycles. 15-month associate degree in patisserie and baking. 15-month associate degree in hospitality and restaurant management. 15-month associate degree in culinary arts. 9-month diploma in culinary arts. 9-month diploma in patisserie and baking.
American Culinary Federation; California Restaurant Association; International Sommelier Guild; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; Ontario Restaurant Association; Washington Restaurant Association; Women Chefs and Restaurateurs.
Areas of Study
Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; convenience cookery; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; soup, stock, sauce, and starch production; wines and spirits.
Bake shop; bakery; cafeteria; catering service; 7 classrooms; coffee shop; 3 computer laboratories; 2 demonstration laboratories; 13 food production kitchens; gourmet dining room; learning resource center; 7 lecture rooms; library; 2 public restaurants; 2 student lounges; bakery/delicatessen.
51 total: 48 full-time; 3 part-time. 40 are industry professionals; 1 is a master baker; 7 are culinary-certified teachers. Prominent faculty: Glenda Murray, CEC; Jacky Bonnet, CCE, CEC; Ron Costa, CC; Tina Powers, CEC, CLE, CMB. Faculty-student ratio: 1:18 in culinary labs.
6 to 12 week internship required at U.S. or international location, culinary competitions, Opportunity for students to participate in a school-guided international culinary tour. Rules and restrictions apply. Contact WU for more information.
Application fee: $50. Tuition: Contact school for costs.
In 2005, 93 scholarships were awarded. Employment placement assistance is available. Employment opportunities within the program are available.
Students may begin participation in January, February, April, May, July, August, October, and November. Applications are accepted continuously. Applicants must submit a formal application and have a high school diploma.
Director of Admissions
Le Cordon Bleu Programs at Western Culinary Institute
921 SW Morrison Street
Portland, OR 97205
World Wide Web: http://www.wci.edu.
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