Western Culinary Institute provides basic training and education for cooks and apprentice chefs. The curriculum offers you the opportunity to: Acquire the qualities of a professional, entry-level cook including stamina, dexterity, hand-eye coordination, ability to work with others, timing, and the artistry of food preparation. Learn and effectively practice advanced technical skills in food preparation and service. Become familiar with purchasing and inventory controls, buffet work and plate presentation, front-of-the-house operations, and basic principles of kitchen management. Understand the principles of food identification, nutrition, dietetics, and food/beverage composition. Gain an appreciation for the history, evolution, and international diversity of the culinary arts. Develop a sense of professionalism necessary for working successfully in the food service/hospitality industry. Western Culinary Institute offers a full spectrum of culinary education combining the history and teachings of the world-renown Le Cordon Bleu School with a challenging and comprehensive curriculum. Opportunities for Western Culinary Institute Culinary Arts, Hospitality & Restaurant Management, and Pâtisserie and Baking degree program graduates are tremendous in the ever-expanding hospitality and culinary arts industry.
Le Cordon Bleu College of Culinary Arts-Portland serves 553 students (100.00% of students are full-time).
The college's student:teacher ratio of 37:1 is higher than the community college average of 29:1.
Minority enrollment is 39% of the student body (majority Black and Hispanic), which is more than the state average of 33%.
Le Cordon Bleu College of Culinary Arts-Portland is one of 6 community colleges within Multnomah County