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As Americans' tastes for fine cuisine grew in the 1980's, so too did the demand for professionally-trained chefs. In 1983, two Portland businessmen, Horst Mager (locally famous for his Rheinlander restaurant and yearly Oktoberfest celebration) and Donald Waldbauer, teamed up to establish Western Culinary Institute. WCI quickly gained a reputation for being a private culinary arts program.

The school, originally called the Horst Mager Culinary Institute, and its quality hands-on curriculum attracted students from all over the United States as well as many countries around the world. In 1986, the school adopted its current name, Western Culinary Institute, to better reflect its geographic location and reputation as a nationally-recognized culinary institute.

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Western Culinary Institute - Portland
921 SW Morrison Street, Suite 400
Portland, OR 97205

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Western Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). The Accrediting Commission of Career Schools and Colleges of Technology is listed by the U.S. Department of Education as a nationally recognized accrediting agency.

The ACF is the designated national organization of the culinary industry. ACF accreditation allows Western Culinary Institute graduates to receive ACF certification points.

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Marketing

As Americans' tastes for fine cuisine grew in the 1980's, so too did the demand for professionally-trained chefs. In 1983, two Portland businessmen, Horst Mager (locally famous for his Rheinlander restaurant and yearly Oktoberfest celebration) and Donald Waldbauer, teamed up to establish Western Culinary Institute. WCI quickly gained a reputation for being a private culinary arts program. The school, originally called the Horst Mager Culinary Institute, and its quality hands-on curriculum attracted students from all over the United States as well as many countries around the world. In 1986, the school adopted its current name, Western Culinary Institute, to better reflect its geographic location and reputation as a nationally-recognized culinary institute. Western Culinary Institute - Portland 921 SW Morrison Street, Suite 400 Portland, OR 97205

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The WCI culinary program 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.

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Western Culinary Institute is proud to offer both a Certificate and an Associates of Occupational Studies degree in Le Cordon Bleu Patisserie & Baking.

Students in both programs will receive intensive training in baking and pastry arts fundamentals; the goal is to prepare graduates with the high level of expertise necessary to become a professional baker or pastry chef. The 36-week certificate or 51-week degree course is taught by experienced teaching professionals in this specialized field. Along with learning the fundamentals of patisserie and baking techniques, students can develop the skills necessary to create magnificent show pieces and displays. Decorating cakes will range from simple royal icing to decoration of wedding cakes.

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Western Culinary Institute is proud to offer both a Certificate and an Associates of Occupational Studies degree in Le Cordon Bleu Patisserie & Baking.

Students in both programs will receive intensive training in baking and pastry arts fundamentals; the goal is to prepare graduates with the high level of expertise necessary to become a professional baker or pastry chef. The 36-week certificate or 51-week degree course is taught by experienced teaching professionals in this specialized field. Along with learning the fundamentals of patisserie and baking techniques, students can develop the skills necessary to create magnificent show pieces and displays. Decorating cakes will range from simple royal icing to decoration of wedding cakes.

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