Western Culinary Institute

Highlights

• Basic training in Le Cordon Bleu culinary arts, pastry and baking methods
• Hands-on training occurs at the on-campus student-run restaurants
• The school enrolls about 800 students
• Accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT).
• Associate degree programs are accredited by the American Culinary Federation Foundation Accrediting Commission (ACFFAC)

About the School

Established in 1983 as the Horst Mager Culinary Institute, the school changed its name in 1986 to Western Culinary Institute (WCI). In 1999 school secured an affiliation with the prestigious Le Cordon Bleu Institute of Paris. The institute offers training in culinary arts, baking, and hospitality program areas.

The Institutue is host to two student-run restaurants, Bleu, a fine-dining restaurant and the coffee and pastry shop, Cafe Bleu.

Academic Programs

WCI gives students the opportunity to obtain a foundation in Le Cordon Bleu culinary arts, pastry and baking techniques. The curriculum follows the prescribed American Culinary Federation guidelines. With this training, graduates should be ready to land jobs in entry- to mid-level positions in a variety of food-service organizations that focus on cooking or baking and pastry.

• Le Cordon Bleu Culinary Arts (Diploma or Associate of Occupational Studies Degree) – This track lays the groundwork for entry- to mid-level careers in Culinary Arts. Coursework focuses on on-the-job oriented training in a kitchen setting. The curriculum aims to help students develop professionalism, stamina, the art of food preparation, and technical skills in food preparation and service. Students are taught purchasing and inventory controls, front-of-the-house operations, and the principles of kitchen management.
• Le Cordon Bleu Patisserie and Baking (Diploma or Associate of Occupational Studies Degree) – These programs of study concentrate on the fundamentals of baking and pastry arts. Hands-on training gives students the theoretical instruction to succeed in the baking and pastry field. Emphasis is placed on preparation of breads, doughs, pastries, international creations, and dessert showpieces.

Learning Options

The school is home to industry-current professional teaching kitchens, computer labs and smart classrooms. WCI operates a library/resource center where students have access to periodicals, books, audio-visual resources, and other recourse focusing on their coursework.

The Institute's "externship" program places students in local commercial settings to hone the skills which emphasize their target career path. An externship coordinator connects with properties to find appropriate hand-on opportunities for students.

Faculty

The program is taught by professionals who combine lecture, demonstrations and practical training to share their expertise with their students. Most faculty members are industry-professionals who work in the food service industry.

Student Life

Students have the option to participate in at least one of 12 student clubs ranging from Charcuterie to cake decorating to the Farm-to-Table Club, a program to support local agricultural.

The school does not provide on-campus housing for students. However, they will assist students with placements in area apartments and homes.

Admissions and Financial Aid

Western Culinary Institute requires all candidates to have a high school Diploma or a General Educational Development (GED) certificate. Applicants are asked to participate in an interview with an Admissions Representatives who will gauge the student's commitment to becoming a professional in the food service industry. An online application is also available.

Financial Aid is available for families who qualify. Tuition Planners and Financial Aid staff are available to help applicants through this process. Candidates are urged to begin the process by completing the Free Application for Federal Student Aid (FAFSA).