Externships are a key part of the curriculum at Western Culinary Institute. The AOS Le Cordon Bleu Culinary Arts Program concludes with a 12-week externship; the AOS Le Cordon Bleu Hospitality & Restaurant Management Program with a 12-week externship; and the AOS Le Cordon Bleu Pâtisserie & Baking Program with a 12-week externship. Both the Diploma Le Cordon Bleu Culinary Arts Program as well as the Diploma Le Cordon Bleu Patisserie and Baking Program conclude with a six-week externship.

Externships can give students immediate access to career opportunities in the cooking, baking, and hospitality fields. They may be paid or non-paid.

The goal of this progressive training is to give students industry experience in a professional setting. Students get the opportunity to develop timing and efficiency in an industry-paced environment while enhancing their knowledge and skills.

Many Western Culinary Institute students have received employment offers at their externship property.

The presence of properties on the list below does not guarantee availability of externships there. Some externship properties, at their own discretion, have certain criteria for accepting externs, including but not limited to, cumulative grade point average, attendance, and performance.

A faculty committee will evaluate the student’s suitability for these properties. An externship property may require additional criteria such as a criminal and/or background check, drug screens, or personal health insurance at the student's expense.

Here are some of the properties where Western Culinary Institute students have served externships in the past two years:

• Sooke Harbour House, Sooke Harbour, BC
• 3660 on the Rise, Honolulu, HI
• Lodge at Pebble Beach, Pebble Beach, CA
• Chantrelle, New York, NY
• Mansion on Turtle Creek, Dallas, TX
• Mille Fleurs, Rancho Santa Fe, CA
• Emeril's, Las Vegas, NV, and New Orleans, LA
• Pinehurst Resort, Village of Pinehurst, NC
• Alain Ducasse, New York, NY
• Bouchon, Las Vegas, NV
• French Laundry, Yountville, CA
• Harrison's, Portland, OR
• Commander's Palace, New Orleans, LA
• Spago, Las Vegas, NV
• Sam Choy's, Honolulu, HI
• Postrio, Las Vegas, NV
• Blue Hour, Portland, OR
• Payards, New York, NY
• Topolobampo, Chicago, IL
• Rialto, Cambridge, MA
• Canoe, Atlanta, GA
• Top o' the Cove, La Jolla, CA
• Canlis, Seattle, WA
• Wente Vineyard Restaurant, Livermore, CA
• Picasso at the Bellagio, Las Vegas, NV
• Blueberry Hill, Goshen, VT
• Le Fou Frog, Kansas City, MO
• The Playboy Mansion, Hollywood, CA
• Blue Ginger, Wessley, MA
• Coeur d'Alene Resort, Coeur d'Alene, ID
• Timberline Lodge, Timberline, OR
• Oba, Portland, OR
• Red Sage, Washington, DC
• Westin Maui, Kaanapali Beach, HI
• Palace Cafe, New Orleans, LA
• Erath Vineyards, Dundee, OR
• Sweet Basil, Vail, CO
• Manele Bay Hotel, Lanai, HI
• Flying Fish Restaurant, Seattle, WA
• Sunriver Resort, Sunriver, OR

Please note that the granting of an externship position is subject to the approval of the host property.

To learn more about the externship program at Western Culinary Institute, please contact us today.