Western Culinary Institute's students come from diverse backgrounds. Some are fresh out of high school; some are business professionals looking for a career change; and others have worked in the restaurant industry and want to further their education.

But all Western Culinary Institute students have one thing in common: a passion for the culinary and hospitality industry.

The core of the curriculum at Western Culinary Institute is hands-on teaching of cuisine and pastry skills (Le Cordon Bleu Culinary Arts), practical restaurant-management skills (Le Cordon Bleu Hospitality & Restaurant Management), and pâtisserie and baking skills (Le Cordon Bleu Pâtisserie & Baking), as well as the theoretical knowledge that underlies competency in these related fields.

Western Culinary Institute endeavors to expose students to the different styles and experiences of the school's instructors, to acquaint students with a wide variety of equipment, and to prepare them for whatever area of the food-service and hospitality industry they choose to enter.

Western Culinary Institute provides basic training in established Le Cordon Bleu cuisine, restaurant management, and pastry and baking proficiencies. All elements of the culinary training follow prescribed American Culinary Federation guidelines.

Since 1984, more than 6,000 students have graduated from Western Culinary Institute, many of whom are working as chefs, managers, and restaurant owners in Portland, Oregon, and elsewhere around the country.

Our current students are the future of the culinary industry here and abroad, and we're proud of their affiliation with Western Culinary Institute.

To learn more about Western Culinary Institute, contact us today!