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.
Ten years later, WCI became a part of Career Education Corporation
(CEC), a network of career schools known for its quality curricula
and its ability to place graduating students into positions
within their chosen fields. And in 1999, more prestige came
with another affiliation: WCI formed a partnership with the
world-famous Le Cordon Bleu so that all future WCI students
can graduate with a coveted Le Cordon Bleu Dîplome in
addition to the specialized degrees in Culinary
Arts, Hospitality & Restaurant
Management, or Pâtisserie
& Baking. Visit the Le Cordon Bleu page for more information
about this exciting union.
In 2000, Western Culinary was approved for an Associate of
Occupational Studies Degree and WCI became the first school
in America to offer the coveted Le Cordon Bleu Restaurant
Management Diploma.
Facilities
Western Culinary Institute's main
campus, The Galleria is located at 600 Southwest Morrison
St. Suite 400 Portland.
Culinary students take their first six weeks of classes at
our 101 satellite location at 35 NW 20th Place. The building
includes both lecture rooms and hands-on facilities for our
first-year students to learn the basics of sanitation and
begin their kitchen training.
Our restaurant management students take courses at our Goose
Hollow Building, an 11,000 square foot facility located at
1701 SW Jefferson. The facility includes three kitchen labs,
two computer labs, a wine studies lab, a lecture classroom,
and a student lounge area.
In addition to our teaching facilities, students gain hands-on
practice in our two restaurants.
Accreditation
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.
Partnerships
WCI is recognized for training by the
following:
• United States Bureau of Indian Affairs
• Oregon State Department of Vocational Rehabilitation
• Oregon and Washington State Employment Services
Affiliations and Memberships
WCI is affiliated with or a member of:
• Accrediting Commission of Career Schools and
Colleges of Technology (ACCSCT)
• American Culinary Federation (ACF)
• California Restaurant Association
• Chefs de Cuisine Society of Oregon
• Executive Officers Club
• International Association of Culinary Professionals
• International Brotherhood of the Knights of the Vine
• International Society of Wine Educators
• National Restaurant and Hospitality Association
• Oregon Career College Association
• Oregon Restaurant Association
• Oregon and Washington Winegrower's Association
• Portland Oregon Chamber of Commerce
• Portland Oregon Visitor's Association (POVA)
• Washington Restaurant Association
Welcome
Le Cordon Bleu Culinary Arts