Jump to content

Le Cordon Bleu College of Culinary Arts in Portland: Difference between revisions

Edit links
From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
SmackBot (talk | contribs)
3,734,324 edits
m Date/fix the maintenance tags or gen fixes
updated entry history, links, program offerings
Line 1: Line 1:

:'' WCI redirects here. For the secondary school located in [[Thornhill, Ontario|Thornhill, Ontario, Canada]], see [[Westmount Collegiate Institute]].
'''WESTERN CULINARY INSTITUTE'''
{{Infobox_University
{{Infobox_University
|name = Western Culinary Institute
|name = Western Culinary Institute
|image = [[Image:Wci logo2.jpg|300px]]
|image = [[Image:Wci_logo2.jpg|The Western Culinary Institute Logo]]
|established = [[1983]]
|established = [[1983]]
|type =[[Private school|Private]]
|type =[[Private]]
|faculty =135
|faculty =135
|undergrad =950
|undergrad =950
|president =Jennifer White
|president =Jennifer White
|city =[[Portland, Oregon|Portland]]
|city =[[Portland]]
|state =[[Oregon]]
|state =[[Oregon]]
|country =[[United States|USA]]
|country = [[USA]]
|campus =[[Urban area|Urban]]
|campus =[[Urban area|Urban]]
|nickname =WCI
|nickname =[[WCI]]
|website =http://www.wci.edu/
|website =http://www.wci.edu/
|phone =(503) 223-2245 or (888) 3202
}}
}}
{{Unreferenced|date=June 2007}}
The '''Western Culinary Institute''' is a cooking institute and member of [[Le Cordon Bleu|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 (WCI) is a 24-year-old culinary institution located in Portland, Oregon. WCI offers Associate of Occupational Studies degrees in [http://www.wci.edu/programs/culinary.asp Culinary Arts], [http://www.wci.edu/http://www.wci.edu/programs/baking.asp Patisserie and Baking], and [http://www.wci.edu/http://www.wci.edu/programs/hrm.asp Hospitality and Restaurant Management.]
== History ==
<ref>{{cite web|url= http://www.wci.edu/programs/index.asp}}</ref>
Western Culinary Institute was established in 1983 by two local businessmen, Horst Mager and Donald Waldbauer. It was originally called the Horst Mager Culinary Institute. In 1999 WCI partnered up with [[Le Cordon Bleu]] so that their graduating students could get a coveted Le Cordon Bleu Dîplome, along with their specialized degrees in Culinary Arts, Hospitality, Restaurant Management, or Pâtisserie & Baking. In 2000 WCI was the first school to offer the Le Cordon Bleu Restaurant Management Diploma.

Approximately 950 students and 135 [http://www.wci.edu/faculty.pdf culinary and hospitality instructors and staff members] call the historic Galleria building in the heart of downtown [[Portland, Oregon]] home.
<ref>{{cite web|url= http://www.wci.edu/programs/index.asp}}</ref>

The purpose of WCI is to provide basic training and encourage proficiency in established [[Le Cordon Bleu]] cuisine, restaurant management, and pastry baking. All elements of the culinary training follow [[American Culinary Federation]]
<ref>{{cite web|url= http://www.wci.edu/programs/index.asp}}</ref>

==Description==
[http://www.wci.edu/facilities.asp WCI’s campus] is nearly 79,700-square-feet. Within the campus, there are eight lecture classrooms, a Resource Center/Library and computer labs. There are also nine in-house kitchens for student use. These include:
* Butcher Shop
* Bakeshop
* Chocolate Lab
* Beverage Lab
<ref>{{cite web|url= http://www.wci.edu/student_life.asp}}</ref>

In addition, WCI offers an on-campus, full-service restaurant, [http://www.wci.edu/restaurants.asp Bleu], and espresso café, [http://www.wci.edu/restaurants.asp Café Bleu]. Both are open to the public and are generally staffed by students.
<ref>{{cite web|url= http://www.wci.edu/restaurants.asp}}</ref>

==[http://www.traveloregon.com Location]==
WCI’s main campus is located at 921 SW Morrison Street, Suite 400 in downtown Portland. Approximately 950 students and 135 culinary and hospitality instructors and staff call WCI’s main campus home.
<ref>{{cite web|url= http://www.wci.edu/student_life.asp}}</ref>

Less than 80 miles west of [[Portland]] is the [[Oregon coast]]. Just a few miles east of [[Portland]] is the [[Columbia Gorge]] National Park. [[Mt. Hood]] is located just fifty miles east of Portland.
<ref>{{cite web|url= http://www.wci.edu/portland.asp}}</ref>

==[http://www.wci.edu/our_history.asp History]==
In [[1983]], two local businessmen, Horst Mager and Donald Waldbauer established WCI. WCI was originally called the Horst Mager Culinary Institute.

WCI became a part of [[Career Education Corporation]] (CEC) in October [[1996]]. CEC is devoted to constructing a network of career schools and universities that are regarded for their quality of curricula and their ability to assist graduates in securing employment within their chosen field.

In early [[1999]], an agreement was reached between Le Cordon Blue, [[Paris, France]] and Career Education Corporation. In January [[2000]], students began the Le Cordon Blue (LCB) Culinary program. The partnership expanded in January [[2001]] when WCI started the [http://www.wci.edu/programs/hrm.asp Le Cordon Bleu Hospitality & Restaurant Management Program], the first of its kind in the United States. The Patisserie & Baking program admitted its first students in October of [[2003]].
<ref>{{cite web|url= http://www.wci.edu/our_history.asp}}</ref>

==[http://www.wci.edu/programs/lcb.asp About Le Cordon Bleu]==
There are few institutions of any kind that posses the cachet reputation of [[Le Cordon Bleu|Le Cordon Bleu.]] This internationally-renowned school for the culinary arts has become synonymous with expertise, tradition, innovation and refinement – qualities painstakingly nurtured by the school.

The name “Cordon Bleu,” meaning Blue Ribbon, is rich with history and heritage. In [[1578]], [[King Henry III]] created “L’Ordre des Chevaliers du Saint Espirit” or The Order of Holy Spirit. Because the members were awarded the Cross of the Holy Spirit, which hung from a blue ribbon, they were called “Cordon Bleus.” The lavish banquets that followed their award ceremonies became legendary.

In [[1895]], a collection of recipes started in France became the basis and reference for what is now perhaps one of the largest recipe collections of the world, entitled “La Cusiniere Cordon Bleu.” This collection contributed to the organization of French Cuisine and established some of the guiding principles of Le Cordon Bleu: hands-on teaching, top-quality chefs, the best ingredients and techniques and informative demonstrations. The collection’s success prompted publishers to open a culinary school with the Cordon Bleu designation. The reputation of the school spread rapidly, both in France and internationally.

Le Cordon Bleu’s arrival in the [[United States]] is significant beyond mere expansion. It ushered in a new educational era in culinary arts, patisserie & baking and hospitality management that combines classical European techniques with contemporary American technology and training.

==Core Curricula==
The core curricula at [http://www.wci.edu WCI] is hands-on teaching of cuisine and pastry skills as well as the theoretical knowledge that must underlie competency in these related fields. WCI endeavors to expose students to the different styles and variety of equipment and to prepare them for whatever area of the food service or hospitality industry they choose to enter.


* The [http://www.wci.edu/culinary.asp Le Cordon Bleu Culinary Arts Program] emphasizes practical training in the culinary arts with elements of pastry preparation
⚫
==External links==
* The [http://www.wci.edu/baking.asp The Le Cordon Bleu Patisserie & Baking Program] emphasizes practical training in baking and pastry preparation with elements of culinary arts
⚫
*[http://www.wci.edu/ Western Culinary Institute]
* The [http://www.wci.edu/hrm.asp Le Cordon Blue Hospitality & Restaurant Management Program] emphasizes practical and theoretical training in hospitality management with elements of wine studies and culinary arts


==[http://www.wci.edu/admissions.asp Admissions & Enrollment]==
[[Category:Portland, Oregon]]
* Summer Term 2007: July 2
[[Category:Cooking schools]]
* Fall Term 2007: October 1
[[Category:Universities and colleges in Oregon]]
* Winter Term 2008: January 7
* Spring Term 2008: April 7
* Summer Term 2008: June 30
* Fall Term 2008: September 29


⚫
==External Links==
{{Oregon-school-stub}}
⚫
* [http://www.wci.edu Western Culinary Institute]
* [http://www.myspace.com/westernculinary Western Culinary Institute on MySpace]
* [http://www.youtube.com/wciunderground Western Culinary Institute on YouTube]
* [http://www.traveloregon.com Portland Oregon Visitors Association]
* [http://www.accsct.org Accrediting Commission of Career Schools & Colleges of Technology]
* [http://www.acfchefs.org American Culinary Federation]
* [http://www.acep.com Association of Catering & Event Professionals]
* [http://www.career.org Career College Association]
* [http://www.chefscollaborative.org Chefs Collaborative]
* [http://www.ora.org Oregon Restaurant Association]
* [http://www.womenchefs.org Women Chefs & Restaurateurs & Restaurateurs]

Revision as of 23:00, 6 June 2007

WESTERN CULINARY INSTITUTE

Western Culinary Institute
The Western Culinary Institute Logo
TypePrivate
Established1983
PresidentJennifer White
Academic staff
135
Undergraduates950
Location
Portland
,
Oregon
,
USA
CampusUrban
NicknameWCI
Websitehttp://www.wci.edu/

The Western Culinary Institute (WCI) is a 24-year-old culinary institution located in Portland, Oregon. WCI offers Associate of Occupational Studies degrees in Culinary Arts, Patisserie and Baking, and Hospitality and Restaurant Management. [1]

Approximately 950 students and 135 culinary and hospitality instructors and staff members call the historic Galleria building in the heart of downtown Portland, Oregon home. [2]

The purpose of WCI is to provide basic training and encourage proficiency in established Le Cordon Bleu cuisine, restaurant management, and pastry baking. All elements of the culinary training follow American Culinary Federation [3]

Description

WCI’s campus is nearly 79,700-square-feet. Within the campus, there are eight lecture classrooms, a Resource Center/Library and computer labs. There are also nine in-house kitchens for student use. These include:

  • Butcher Shop
  • Bakeshop
  • Chocolate Lab
  • Beverage Lab

[4]

In addition, WCI offers an on-campus, full-service restaurant, Bleu, and espresso café, Café Bleu. Both are open to the public and are generally staffed by students. [5]

Location

WCI’s main campus is located at 921 SW Morrison Street, Suite 400 in downtown Portland. Approximately 950 students and 135 culinary and hospitality instructors and staff call WCI’s main campus home. [6]

Less than 80 miles west of Portland is the Oregon coast. Just a few miles east of Portland is the Columbia Gorge National Park. Mt. Hood is located just fifty miles east of Portland. [7]

History

In 1983, two local businessmen, Horst Mager and Donald Waldbauer established WCI. WCI was originally called the Horst Mager Culinary Institute.

WCI became a part of Career Education Corporation (CEC) in October 1996. CEC is devoted to constructing a network of career schools and universities that are regarded for their quality of curricula and their ability to assist graduates in securing employment within their chosen field.

In early 1999, an agreement was reached between Le Cordon Blue, Paris, France and Career Education Corporation. In January 2000, students began the Le Cordon Blue (LCB) Culinary program. The partnership expanded in January 2001 when WCI started the Le Cordon Bleu Hospitality & Restaurant Management Program, the first of its kind in the United States. The Patisserie & Baking program admitted its first students in October of 2003. [8]

About Le Cordon Bleu

There are few institutions of any kind that posses the cachet reputation of Le Cordon Bleu. This internationally-renowned school for the culinary arts has become synonymous with expertise, tradition, innovation and refinement – qualities painstakingly nurtured by the school.

The name “Cordon Bleu,” meaning Blue Ribbon, is rich with history and heritage. In 1578, King Henry III created “L’Ordre des Chevaliers du Saint Espirit” or The Order of Holy Spirit. Because the members were awarded the Cross of the Holy Spirit, which hung from a blue ribbon, they were called “Cordon Bleus.” The lavish banquets that followed their award ceremonies became legendary.

In 1895, a collection of recipes started in France became the basis and reference for what is now perhaps one of the largest recipe collections of the world, entitled “La Cusiniere Cordon Bleu.” This collection contributed to the organization of French Cuisine and established some of the guiding principles of Le Cordon Bleu: hands-on teaching, top-quality chefs, the best ingredients and techniques and informative demonstrations. The collection’s success prompted publishers to open a culinary school with the Cordon Bleu designation. The reputation of the school spread rapidly, both in France and internationally.

Le Cordon Bleu’s arrival in the United States is significant beyond mere expansion. It ushered in a new educational era in culinary arts, patisserie & baking and hospitality management that combines classical European techniques with contemporary American technology and training.

Core Curricula

The core curricula at WCI is hands-on teaching of cuisine and pastry skills as well as the theoretical knowledge that must underlie competency in these related fields. WCI endeavors to expose students to the different styles and variety of equipment and to prepare them for whatever area of the food service or hospitality industry they choose to enter.

Admissions & Enrollment

  • Summer Term 2007: July 2
  • Fall Term 2007: October 1
  • Winter Term 2008: January 7
  • Spring Term 2008: April 7
  • Summer Term 2008: June 30
  • Fall Term 2008: September 29
  1. ^ http://www.wci.edu/programs/index.asp. {{cite web}}: Missing or empty |title= (help)
  2. ^ http://www.wci.edu/programs/index.asp. {{cite web}}: Missing or empty |title= (help)
  3. ^ http://www.wci.edu/programs/index.asp. {{cite web}}: Missing or empty |title= (help)
  4. ^ http://www.wci.edu/student_life.asp. {{cite web}}: Missing or empty |title= (help)
  5. ^ http://www.wci.edu/restaurants.asp. {{cite web}}: Missing or empty |title= (help)
  6. ^ http://www.wci.edu/student_life.asp. {{cite web}}: Missing or empty |title= (help)
  7. ^ http://www.wci.edu/portland.asp. {{cite web}}: Missing or empty |title= (help)
  8. ^ http://www.wci.edu/our_history.asp. {{cite web}}: Missing or empty |title= (help)
Retrieved from "https://en.wikipedia.org/w/index.php?title=Le_Cordon_Bleu_College_of_Culinary_Arts_in_Portland&oldid=136470851"