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 Welcome
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Pennsylvania Culinary Institute offers a full spectrum of culinary arts programs combining the history and methods of the esteemed Le Cordon Bleu Program. Opportunities are promising for graduates of our Le Cordon Bleu Patisserie & Baking, Le Cordon Bleu Hospitality & Restaurant Management and Le Cordon Bleu Culinary Arts programs.
While a student at Pennsylvania Culinary Institute, you will be living in one of the "Best Places to Live In America," according to Money magazine. Pittsburgh is no longer the smoggy, industrial city it was once known for, its Three Rivers that meet at the "Golden Triangle" are now a place for fun & recreation. Art, culture, corporations and opportunity, Pittsburgh is home to the headquarters of a number of Fortune 500 companies, the Andy Warhol museum, Frank Lloyd Wright's Fallingwater and is one of the top 25 art destinations in the nation (American Arts magazine).
Pennsylvania Culinary Institute is located in the epicenter of Pittsburgh's cultural district -- home to many of Pittsburgh's theaters, art galleries and one of the best culinary schools in Pennsylvania. Fine restaurants amongst the mixture of ethnically diverse and truly Pittsburgh foods. Creativity does not end in the art galleries and theaters but moves into restaurants where many nationally famous foods have been created. Pittsburgh's diverse and creative environment helps to make Pennsylvania Culinary Institute the easy choice to receive a quality culinary education in one of the premier nationally recognized culinary schools in Pennsylvania.
The Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu BV.
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Pennsylvania Culinary Institute's dedication and close ties to the hospitality industry have been hallmarks of teaching, learning and placement since our founding in 1986. Over the past two decades, Pennsylvania Culinary Institute has established itself as a place for focused individuals preparing for careers in the culinary arts. Our Culinary Arts program, Pastry Chef Training, and Hospitality & Restaurant Management program; continually adapt to the industry's need for quality education.
Pennsylvania Culinary Institute was founded in 1986 as a Branch Campus of the Sawyer School. PCI was well-known in the Pittsburgh area and beyond for providing a quality hands-on education and attracted students from across the United States. Due to it's viability and success, PCI was acquired by Pennsylvania Institute of Culinary Arts, Inc. (PICA) in 1990 and subsequently earned independent Main Campus accreditation by the Accrediting Commission of Career Schools and Colleges of Technology (formerly the National Association of Trade and Technical Schools).
In December 2001, Career Education Corporation (CEC) purchased the Institute and merged it with the International Culinary Academy, also located in Pittsburgh; combining the experience, skill & expertise of both schools' chefs and instructors. In March 2002, more prestige came to Pennsylvania Culinary Institute when a partnership was formed with the world-famous Le Cordon Bleu to offer the Le Cordon Bleu Culinary Arts program and the Le Cordon Bleu Patisserie & Baking program; in January of 2004 the Hospitality & Restaurant Management program also became a Le Cordon Bleu program.
Graduates of our programs receive both specialized associates degree and a diplôme from Le Cordon Bleu in their specialized area. PCI is accredited by the Accrediting Commission of Career Schools & Colleges of Technology (ACCSCT) and the Culinary Arts Program is accredited by the American Culinary Federation.
Your imagination will be challenged to the limits of its potential by some of the most accomplished chefs, mixologists and management professionals.
Some of which are proven leaders in their field who bring expertise and business savvy into our kitchens and classrooms daily. Our accomplished chefs and instructors continually strive to stay in touch with today's technology through continued education and industry experience. All of our instructors possess a strong sense of commitment to sharing their many years of experience and passion for their art with our students. They come from across the nation and abroad to provide you with the education that can enrich your spirit, stimulate your creativity and set you apart from the rest!
Our campus is located in the heart of downtown Pittsburgh's Cultural District---at the forefront of many of Pittsburgh's top hotels and restaurants. Opportunity abounds at Pennsylvania Culinary Institute!
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 Le Cordon Bleu Culinary Arts
It's opening night at the new "place to eat" in town and you are the chef. The buzz in town is that this restaurant is the up and coming star in the restaurant world---people have to wait months for a reservation. You are going to put this new restaurant on the map with your magnificent and beautiful culinary creations. The pressure is on… The critics are waiting… But you don't have anything to worry about, because you studied in the Le Cordon Bleu Culinary Arts Program at Pennsylvania Culinary Institute.
As a student enrolled in the Le Cordon Bleu Culinary Arts program at Pennsylvania Culinary Institute you can receive intensive, hands-on training coupled with comprehensive theoretical knowledge in culinary skills arts as well as food chemistry, sanitation, dietetics, nutrition, kitchen management and baking and pastry. In addition to exposure to different culinary styles, the chef-instructors will familiarize you with a wide variety of equipment, and can prepare you for whatever area of the industry you decide to enter. You can complete the 16 month culinary arts program with an externship, selecting the site for training that can enhance your career path.
PCI's culinary arts program provides basic training and education for cooks and apprentice chefs. The curriculum program can offer 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.
• Learn how to prepare appetizers, soups, sauces, vegetables, garde manger, charcuterie, entrées, breads, pastries, and desserts. You can also learn to identify, fabricate, and portion meats, poultry, and fish.
• 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.
In the Le Cordon Bleu Culinary Arts Program you can acquire knowledge and practical skills needed for careers like Caterer, Private Chef, or even Restaurant Owner. As a graduate, your Le Cordon Bleu credentials can give you an edge in starting a career with hotels, fine restaurants, private placement, country clubs, resorts and catering companies' world wide.
Upon Successful completion of the program an Associate of Specialized Technology degree is awarded along witht eh coveted Le Cordon Bleu Diplôme.
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Le Cordon Bleu Pâtisserie and Baking
The event of the year is this evening and everybody who is anybody will be attending. You're putting the finishing touches on the cake that looks more like a work of art than anything else. This is your chance to make a name for yourself and have your creation as the cover shot for the top culinary magazine in the industry because a photographer and writer will also be attending the event. The pressure is on… But you don't have anything to worry about, because you trained at the Pennsylvania Culinary Institute. Your training in Le Cordon Bleu Patisserie and Baking put you on the right track.
As a student enrolled in the Le Cordon Bleu Pâtisserie and Baking program at Pennsylvania Culinary Institute you will receive intensive training in baking and pastry arts fundamentals. Along with learning the fundamentals of pâtisserie and baking techniques, our pastry chef training can help you develop the skills necessary to create magnificent show pieces and displays to prepare you for whatever area of the industry you decide to enter. In addition to the specialized Pâtisserie & baking courses, our school's curriculum includes courses in food chemistry, sanitation, dietetics, nutrition, kitchen management and communications. You can complete the 16 month program with an externship, selecting the site for training that will enhance your career path.
PCI provides basic training and education for professional bakers and pastry chefs. The curriculum for our pastry chef training can offer you the opportunity to:
• Acquire the qualities of a professional, entry-level pastry chef 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 pastry preparation and service such as straight and sponge dough methods, fillings, pastries, puff pastry, specialty yeast dough items, and quick breads.
• Review different international recipes for cookies and explores tartlets, basic syrups, creams, icings, pie categories, cakes, procedures for mise en place, and production of pastries.
• Decorate cakes ranging from simple royal icing to the decoration of wedding cakes.
• Become familiar with purchasing and inventory controls, 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 pastry arts.
• Develop a sense of professionalism necessary for working successfully in the food service/hospitality industry.
The goal of our pastry chef training is to prepare you with the high level of expertise necessary to become a professional baker or pastry chef. The program is taught by experienced chef-instructors in this specialized field---many of whom have received awards for their pastry art creations. As a graduate, your Le Cordon Bleu credentials can give you an edge in starting a career with hotels, fine restaurants, private placement, country clubs, resorts and catering companies' world wide.
Upon Successful completion of the program an Associate of Specialized Technology degree is awarded along witht eh coveted Le Cordon Bleu Diplôme.
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Le Cordon Bleu Hospitality & Restaurant Management
Everyone in town has been anticipating the opening of the new restaurant in town---and the opening is this evening. As the manager of the restaurant you're having your daily meeting with your staff and chefs, reviewing the specials and making sure everyone is clear on all of the processes you put in place. The reservation book is full for a month ahead, but all of that could change if tonight doesn't run smoothly and the food critic from the local paper gives a bad write-up. The pressure is on… But you don't have anything to worry about, because you received your training from Le Cordon Bleu's Hospitality & Restaurant Management program at Pennsylvania Culinary Institute.
As a student enrolled in the Le Cordon Bleu Hospitality & Restaurant Management program at Pennsylvania Culinary Institute you can receive a unique educational opportunity: our hospitality and restaurant management students receive a level of training not found in traditional four-year hospitality curriculums & this program is one of its kind in North America---based on the Le Cordon Bleu Restaurant Management program developed in South Australia in 1992.
In order to meet the demand for qualified hospitality professionals, the hospitality & restaurant management program can prepare you for employment at a range of levels in restaurant management. The Le Cordon Bleu Hospitality & Restaurant Management program at Pennsylvania Culinary is designed to provide theoretical and practical management, cuisine, and wine training. Our program meets the needs & desires of industry employers by spanning the gap between the "front & back of the house" (kitchen and the dining room) by including all aspects of managing restaurant facilities through practical, hands-on education viewed from the management perspective. A high level of professional performance and appearance is expected due to the nature of the program. Students can expect to gain a strong foundation in the principles of cooking and management. You can complete the 16 month program with an externship, selecting the site for training that can enhance your career path.
As a graduate of our hospitality & restaurant management program, your Le Cordon credentials can give you the edge in starting a career as a Restaurant Owner,, Restuarant Manager, Food and Beverage Director, Maitre D', Bartender, Wine Steward, Assistant Catering Manager and Server.
Upon Successful completion of the program an Associate of Specialized Technology degree is awarded along with the coveted Le Cordon Bleu Diplôme.
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Pennsylvania Culinary Institute does not guarantee employment or salary.
The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others.
Pennsylvania Culinary Institute does not guarantee employment or salary. |
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