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Western Culinary Institute Le Cordon Bleu Programs at Western Culinary Institute Portland, Oregon

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General Information

Private, coeducational, culinary institute. Urban campus. Founded in 1983. Accredited by Accrediting Commission of Career Schools and Colleges of Technology.


Program Information

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.


Program Affiliation

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.


Student Profile

950 full-time.



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.


Special Programs

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.


Typical Expenses

Application fee: $50. Tuition: Contact school for costs.


Financial Aid

In 2005, 93 scholarships were awarded. Employment placement assistance is available. Employment opportunities within the program are available.


Application Information

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

Suite 400

Portland, OR 97205

Telephone: 888-848-3202

Fax: 503-223-5554


World Wide Web:


Image Courtesy: oregonlive

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Western Culinary Institute Le Cordon Bleu Programs At Western Culinary Institute Portland, Oregon