Western Culinary Institute

Western Culinary Institute

Western Culinary Institute offers programs in Culinary Arts, Pātisserie and Baking and Hospitality and Restaurant Management. We 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.

Students can acquire knowledge and practical skills needed for careers like Executive Chef, Sous Chef, Private Chef, or even Restaurant Owner. As a graduate, your Le Cordon Bleu credentials can give you an edge in starting a career with hotels, fine restaurants, private placement, country clubs, resorts and catering companies' world wide.

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Culinary Art Schools

California Culinary Academy San Francisco, California
California School of Culinary Arts Pasadena, California
Scottsdale Culinary Institute Scottsdale, AZ
Texas Culinary Academy Austin, TX
Orlando Culinary Academy Orlando, FL
Pennsylvania Culinary Institute Pittsburgh, PA
Le Cordon Bleu Culinary Arts Program at Brown College Mendota Heights, MN
Le Cordon Bleu College of Culinary Arts Las Vegas Las Vegas, NV
Western Culinary Institute Portland, OR
Cooking and Hospitality Institute of Chicago Chicago, IL
Le Cordon Bleu College of Culinary Arts Atlanta Atlanta, GA
Atlantic Culinary Academy of McIntosh College Dover, NH

"I entered the culinary art program as a hobby and possibly a career change from nursing... We were able to learn from instructors... while developing our own style and palate...the small class size also fostered the development of long lasting friendships with the other students."

Angela Sovini

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