| Location: | Northwest |
| Setting: | Large City Setting |
| Type: | For Profit |
Western Culinary Institute's mission is to provide students with a quality, job-related education that will result in a fulfilling position in the culinary/hospitality industry. To accomplish this, WCI is dedicated to:
Ethically recruiting students who are knowledgeable and passionate about the culinary/hospitality industry;
Hiring, training, and providing ongoing professional development to faculty who care about the individual student's education;
Establishing high benchmarks of academic excellence and ensuring the education reflects current industry standards;
Always treating student and staff with respect; and
Requiring continual improvement in the curriculum, staff and faculty, facility and support services.
The Western Culinary Institute (WCI) is a cooking institute and member of Le Cordon Bleu Culinary Arts School located in downtown Portland, Oregon, United States. The school offers a spectrum of culinary education.
The Western Culinary Institute offers two Diploma programs and three Associate of Occupational Studies degree programs. Associate of Occupational Studies degrees are offered in Le Cordon Bleu Culinary Arts, Hospitality and Restaurant Management, and Pâtisserie and Baking.
Western Culinary Institute has been a title sponsor of the ProStart Knowledge Bowl in 2006, 2007 and 2008. The ProStart State High School Culinary Championships are hosted by the Oregon Restaurant Education Foundation and include different culinary and hospitality-focused events. Over 200 students from 34 Oregon high schools competed in the 2008 contest.
The institute is an affiliate with many culinary and educational associations and organizations.
Western Culinary Institute was established in 1983, by two local businessmen, Horst Mager and Donald Waldbauer, as the Horst Mager Culinary Institute. In 1986, it adopted its current name, Western Culinary Institute. The school was purchased by the Career Education Corporation in 1996. In 1999, WCI partnered with Le Cordon Bleu so that their graduating students could get a Le Cordon Bleu Dîplome, along with their specialized associate degrees in culinary arts, hospitality, restaurant management, or pâtisserie and baking. In 2000, WCI was the first school to offer the Le Cordon Bleu Restaurant Management Diploma. On June 21 2005 Western Culinary had growth restrictions forced upon it due to compliance with certain regulatory requirements.
|
Full-Time vs. Part-Time
|
Race/Ethnicity
|
|
In State vs. Out-of-State
|
Top States for Incoming Freshman
|
| Percent of Students International: | 0% |
| Most Popular Programs | Program Cost | Est. Books and Supplies Cost | Program Length |
Culinary Arts/Chef Training: |
$ 38,900 | $ 2,260 | 1660 hours |
Baking and Pastry Arts: |
$ 21,600 | $ 1,605 | 1075 hours |
| Financial Aid | Avg. Amount Received | % of Students Receiving Aid | |
Federal Grants: |
$ 2,639 | 42% | |
Student Loans: |
$ 9,654 | 88% | |
Any Aid: |
97% |
