Western Culinary Institute - Le Cordon Bleu College of Culinary Arts
School Profile
Location
Portland, Oregon makes an ideal location for aspiring chefs. Students at Le Cordon Bleu College of Culinary Arts- formerly the Western Culinary Institute- will enjoy every aspect of this young and thriving city. In 2007, the food Network awarded the city title “Delicious Destination of the Year” award. A haven for the arts, Portland is also home to many vegetarian restaurants and markets. Travel and Leisure has ranked Portland in the top ten of all US cities for food and dining in 2007.
Campus
Le Cordon Bleu College of Culinary Arts in Portland is located in the historic Galleria Building in downtown Portland, Oregon.
The main Portland campus occupies 50,000 square feet of the Galleria Building. The space is filled with lecture halls, classrooms, and nine different kitchens. The library houses all forms of media, including computers and an online portal, all focused on hospitality and fine dining. Two other computer labs are also available to all students.
The building also houses two student-run restaurants: Bleu, and the less formal Café’ Bleu. Both are located conveniently on the first floor.
History
The culinary school has been in operation for more than two decades. In 1983, The Horst Mager Culinary Institute opened its doors in Portland, Oregon. Two Portland executives, Horst Mager and Donald Waldbauer, created the institute in response to the increased demand for professional chefs. The school gained a stellar reputation for active, hands-on training and quality curriculum. Students from all over the United States began enrolling in the program.
The school changed its name to the Western Culinary Institute in 1986. This new name reflected its location as well as its national standing. Western Culinary Institute joined a nationwide network of career schools ten years later, opening new doors for its graduates.
Within a few years, the coveted Le Cordon Bleu Diplome’ became an addition to the associate’s degree for all graduates. This association with Le Cordon Bleu added prestige to Western culinary Institute’s already stellar reputation.
Since 1999, the school has been known as Le Cordon Bleu College of Culinary Arts in Portland. Le Cordon Bleu has a reputation as one of the oldest and finest international culinary institutions. Collaboration with supportive professionals allows students to experiment with new ideas and techniques. The school provides quality curriculum, active involvement, on-the-job training, and career support for all its students.
Accreditation
The college’s programs are accredited and by the Commission of Career Schools and Colleges and the American Culinary Association. The college is licensed by the State of Oregon. Le Cordon Bleu College of Culinary Arts in Portland is a member of the following organizations:
- American Culinary Federation
- American Culinary Federation Pacific NW Chapter of Oregon
- Association of Catering & Event Professionals
- Career College Association
- Chef’s Collaborative
- Oregon Restaurant Association
- Chef de Cuisine Society of Oregon
- Women Chefs & Restaurateurs
Programs
Le Cordon Bleu College of Culinary Arts in Portland offers four on-campus programs. An online program is available from the main Le Cordon Bleu College of Culinary Arts.
Associate of Occupational Studies in Le Cordon Bleu Culinary Arts
A 101 credit program which can be completed in either a 15 month time frame or a 21 month time frame. Students will take 25 general education credits in communication, writing, composition, math, and psychology. The 76 core course credits include varied cuisine classes, an externship, and a restaurant rotation.
Successful completion of the program requires:
- Cumulative2.0 GPA
- Demonstrated proficiency in Le Cordon Bleu cuisine techniques
- Mystery basket final exam
- Externship
- Restaurant rotation
Certificate in Le Cordon Bleu Culinary Arts
A 37-credit program, which can be completed in 9 months. Students will take a special series of courses in cuisine, food safety, and baking
Successful completion of the program requires:
- Cumulative2.0 GPA
- Demonstrated proficiency in Le Cordon Bleu cuisine techniques
- Externship
Associate of Occupational Studies in Le Cordon Bleu Pâtisserie and Baking
A 98 credit program which can be completed in either a 15 month time frame or a 21 month time frame. Students will take 25 general education credits in communication, writing, composition, math, and psychology. The 73 core course credits include hospitality, baking, confectionary, and patisserie. Successful completion of the program requires a cumulative 2.0 GPA and an externship.
Certificate in Le Cordon Bleu Pâtisserie and Baking
A 39-credit program, which is completed in 9 months. Students will take core courses in hospitality, baking, confectionary, and patisserie. Successful completion of the program requires a cumulative 2.0 GPA and an externship.
Bachelor of Arts in Le Cordon Bleu Culinary Management Online Program
An online program for students who have already earned an associate’s degree or the equivalent. A wide range of advanced topics builds upon previous professional experience and training. This program is offered through the main Le Cordon Bleu College of Culinary Arts. Contact an admissions representative on the website for more information: http://www.chefs.edu/programs/bachelor-of-arts-in-le-cordon-bleu-culinary-management-online.asp
Contact Information
Le Cordon Bleu College of Culinary Arts in Portland
600 SW 10th Avenue Suite 400
Portland, OR 97205
Information about classes: 1.888.891.6222
Other inquiries: 1.503.223.2245
Website: http://www.chefs.edu/portland/ (Website has email contact form)