The Art Institute of California - San Diego

The Art Institute of California — San Diego is one of The Art Institutes, a system of more than 40 educational institutions located throughout North America, The Art Institute is a design, media arts and culinary arts post-secondary school providing bachelor's and associate's degrees in Advertising, Culinary Arts, Game Art & Design, Graphic Design, Fashion Design, Fashion Marketing & Management, Interior Design, Media Arts & Animation and Web Design & Interactive Media. Located in the heart of San Diego's Mission Valley, The Art Institute is ideally situated in close proximity to the area's thriving business community, cultural attractions, shopping, entertainment and its famous beaches.

The school, located at 7650 Mission Valley Road in San Diego, California, , was designed with the creative student in mind. Light, spacious classrooms and equipped studios, professional skills kitchens and both Mac and PC computer labs offer a productive working atmosphere to explore and render creativity. The school also includes a library resource center, student gallery, student lounge, an art supply store, staff and faculty offices and other amenities. In April 2004, the school opened its dining lab, The Palette—a restaurant open to the public that’s operated by senior level culinary students and overseen by professional chef faculty.

The Art Institute of California — San Diego was founded in 1981 as La Jolla Academy of Advertising Arts, and later known as The Advertising Arts College and The Art Institute of California . The Art Institute of California- San Diego is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT).

The Art Institutes system is a subsidiary of Education Management Corporation, which is headquartered in Pittsburgh, Pennsylvania.

History

1981 The Art Institute of California — San Diego [formerly La Jolla Academy of Advertising Arts (LJAAA), The Advertising Arts College (TAAC), and later known as The Art Institute of California] created a new school based on the realization that most traditional college advertising or design graduates were not prepared to go to work. These graduates had acquired theoretical knowledge, but had little ability to perform hands-on tasks.

1986 The school became an accredited member of the Accrediting Commission for Career Schools and Colleges of Technology (ACCSCT).

1987 The school received approval to offer associate's and bachelor's degrees from ACCSCT and BPPVE.

1996 The school won the regional AAF "College World Series of Advertising".

1997 The school was recognized with the Better Business Bureau Integrity Award.

1998 The San Diego Business Journal named the school as one of San Diego's top twenty-five colleges.

2000 The Art Institute of California — San Diego joined The Art Institutes system of schools located throughout North America.

2002 The school’s new 76,000 square-foot campus opens in Mission Valley, as enrollment doubled to more than 800 students in just two years.

2003 Fall enrollment surpasses 1400 students in seven career-focused, creative and applied arts degree programs offered by The Art Institute.

2004 The Palette, San Diego’s first culinary arts student-run dining room, opens to the public.

Programs

Bachelor of Fine Arts Programs

• Fashion Design

Bachelor of Science Programs

• Advertising
• Culinary Management
• Fashion Marketing & Management
• Graphic Design
• Game Art & Design
• Interior Design
• Media Arts & Animation
• Web Design & Interactive Media

Associate of Science Programs

• Culinary Arts

The Art Institute of California — San Diego’s culinary program has garnered much attention over the last few years. Several articles in the San Diego Union-Tribune have indicated that the school has been a sponsor of or involved with the Chefs of San Diego Celebration, the San Diego Teen Chef Cook-off and the National High School Chef of the Year competition. Today, America's interest in culinary arts is growing as never before. Few occupations can offer the creativity, excitement, and growth found in the culinary arts. Restaurants, hotels, clubs, resorts, convention centers, retirement homes, hospitals, and entertainment facilities all offer career opportunities for the culinary professional.

The curriculum for The Art Institute of California – San Diego Culinary Arts program is based on the classical principles of Escoffier, emphasizing progressive techniques and trends. Students are taught in modern kitchens and receive practical experience.

The Culinary Arts program consists of courses covering basic skills and techniques, including purchasing and cost control, human relations, kitchen management, international cuisine, nutrition, dining room procedures, garde manger, baking and pastries, a la carte kitchen, and an externship with a quality food service operation in the greater San Diego area.

Graduates of this program will be prepared to seek entry-level in the field of culinary arts.

• Advertising
• Baking & Pastry
• Graphic Design

The Art Institute of California — San Diego

7650 Mission Valley Road , San Diego , CA 92108

To request a free information packet at culinaryschools.net

The Art Institute of California – Sacramento

The Art Institute of California- Sacramento – is one of The Art Institutes, a system of more than 40 educational institutions located throughout North America, providing education in design, media arts, fashion and culinary arts.

Established in 2007, The Art Institute of California — Sacramento is a branch of The Art Institute of California — Los Angeles and is one of eight locations of The Art Institutes system located within California . The school’s opening was reported in the Sacramento Business Journal, Sacramento Magazine, Roseville and Rocklin Today, and the Sacramento Bee.

Located at 2850 Gateway Oaks Drive in Sacramento, California, The Art Institute of California-Sacramento is accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).

The Art Institutes system is a subsidiary of Education Management Corporation, which is headquartered in Pittsburgh, Pennsylvania.

Programs

Bachelor of Science Programs

• Culinary Management
• Digital Filmmaking and Video Production
• Game Art & Design
• Graphic Design
• Interior Design
• Media Arts & Animation
• Web Design & Interactive Media

Associate of Science Programs

• Culinary Arts
• Graphic Design
• Web Design & Interactive Media

The Art Institute of California – Sacramento

2850 Gateway Oaks Dr., Suite #100, Sacramento, CA 95833

To request a free information packet at culinaryschools.net

The Art Institute of California - Orange County

The Art Institute of California — Orange County is located in Santa Ana, California and is part of The Art Institutes system of over 35 educational institutions. It is accredited as a branch of The Art Institute of California — Los Angeles by the Accrediting Council for Independent Colleges and Schools to award the Bachelor of Science (B.S.) and Associate of Science (A.S.) degrees.

Academic programs

The school offers B.S. degrees in the following career-preparatory programs:

• Advertising
• Culinary Management
• Game Art & Design
• Graphic Design
• Industrial Design
• Interactive Media Design
• Interior Design
• Media Arts & Animation
• Visual & Game Programming

A.S. degrees are available for:

• Graphic Design
• Interactive Media Design
• Culinary Arts

Student life

The Art Institute has a year-round academic schedule operating on the quarter system, so that there are four quarters in an academic year. Therefore, if a student follows the suggested curriculum, he or she will be able to complete a bachelor's degree program in 12 quarters (3 years) or an associate's degree program in 6 quarters (1.5 years).

Student housing is available to students, and consists of furnished apartments in complexes located within five miles of campus. The student housing complexes feature laundry facilities, a fitness center, pools and spas.

According to the Web site's Fact Sheet, The Art Institute had 1,800 students enrolled Fall 2004 Quarter, with a student-to-instructor ratio of 20:1.

In August 2003, the school opened 50 Forks, "a restaurant open to the public that's operated by senior-level culinary students, overseen by professional chef faculty, as a final passage prior to graduation".

The Art Institute hosts several student clubs and organizations, and notably, several school-sponsored events, such as an "Up All Night" event which occurs every October during finals week. The school also hosts the Orange County chapter of the International Game Developers Association (IGDA).

The Art Institute of California – Orange County
3601 West Sunflower Avenue, Santa Ana, CA 92704-7931

To request a free information packet at culinaryschools.net

The Art Institute of California — Inland Empire

The Art Institute of California — Inland Empire, is a for-profit college located in San Bernardino, California. It is part of The Art Institutes system of educational institutions. Its career-preparing programs are Culinary Arts, Culinary Management, Game Art & Design, Graphic Design, Interactive Media Design, Interior Design, Media Arts & Animation.

Degrees Offered

CULINARY ARTS

In the Culinary Arts program, you’ll gain practical experience in the kitchen while studying the business of cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. You’ll learn to produce food quickly and in quantity while working with others. Graduates are prepared to seek entry-level employment such as line cook and pantry cook (grade manger).

CULINARY MANAGEMENT

In the Culinary Management program, you’ll focus on communications, training, leadership, management, accounting, marketing, financial management, and employee relations. Graduates are prepared to seek entry-level employment such as restaurant manager or catering manager in restaurants, hospitals, cruise ships, and banquet facilities.

The Art Institute of California — Inland Empire

630 East Brier Drive, San Bernardino, CA 92408

To request a free information packet at culinaryschools.net

The Art Institute of Atlanta

The Art Institute of Atlanta is one of The Art Institutes, a system of over 40 For-Profit Colleges located in major cities throughout North America, all owned and operated by Education Management Corporation. As of 2005, these 40 Art Institutes have graduated over 150,000 students, educating students in the creative and applied arts, including design, media, fashion, and culinary arts.

History

The Art Institute of Atlanta was founded in 1949 as Massey Business College, with diploma programs in basic business and secretarial skills. The school added liberal arts, fashion, and interior design during the next two decades. After becoming The Art Institute of Atlanta in 1975, the college shifted its focus to a creative applied arts curriculum. Accreditation by the Commission on Colleges of the Southern Association of Colleges and Schools soon followed. In 1999, the college moved to its current location; a 5-story building in Sandy Springs and has since expanded to a second building across the street. In 2004, the school added Audio Production to their growing list of programs. The newest program, Fashion & Retail Management, was added in January 2007.

AiAtlanta is currently located at 6600 Peachtree Dunwoody Rd. in Atlanta, Georgia. The student body is numbers 3,200 as of fall 2007.

It awards associate's and bachelor's degrees, including Bachelor of Fine Arts (BFA) degrees, Bachelor of Arts (BA) degrees, and Bachelor of Science (BS) degrees, and also offers diploma and non-degree programs.

Degrees Offered

Culinary Arts — Baking & Pastry

Culinary Arts — Culinary Skills

Culinary Arts Management

Food & Beverage Management

Wine, Spirits, & Beverage Management

The Art Institute of Atlanta

6600 Peachtree Dunwoody Rd., 100 Embassy Row, Atlanta, GA 30328

To request a free information packet at culinaryschools.net

The Art Institute of California - Los Angeles

The Art Institute of California - Los Angeles, USA, (AICA-LA) is an accredited college for creative arts education in Los Angeles, California area. Its career-preparing programs are Culinary Arts, Culinary Management, Game Art & Design, Graphic Design, Interactive Media Design, Interior Design, Industrial Design, Media Arts & Animation, Audio Production and Digital Video Production/Motion Picture, amongst other programs. It is a member of The Art Institutes system of educational institutions.

In 1997, The Art Institute of California — Los Angeles opened its

location on 31st Street in the city of Santa Monica, California, between the Activision corporate headquarters and Santa Monica Airport. The campus has a state-of-the-art motion capture studio, and a student-run restaurant, Bistro 31, which is one of the kitchens used in the local television CBS 2/KCAL 9 News's "TV Diner" segments with TV personality Chef Mario Martinoli. The campus is in a location surrounded by much of the entertainment industry, with nearby companies such as Disney, ABC, CBS, Paramount, Columbia, and Universal Studios.

Graduates of the Art Institutes are employed by such companies as game developers Heavy Iron Studios, film makers EFilm, amongst many others. Many graduates of the culinary programs are employed as executive chefs at such prestigious restaurants as Valencia Country Club and Belamar Hotel. In 2004, four graduates worked as motion capture artists on the major CGI motion picture The Polar Express. More than 80% of graduates of the The Art Institutes network of schools find employment in a related field within 6 months of their graduation.

The Art Institute of California - Los Angeles

2900 31st Street, Santa Monica, CA 90405

To request a free information packet at culinaryschools.net

The Professional Chef: Study Guide (Paperback)

Editorial Reviews

Product Description

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities.

The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual.

All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.

About the Author

The Culinary Institute of America is a training facility for food professionals in Hyde Park, New York, which houses its degree programs in culinary arts and baking and pastry, and in St. Helena, California, which provides life-long learning opportunities for food professionals. The Institute's vision has "changed the way Americans eat" (The James Beard Foundation) and has earned the CIA its industry-wide reputation as the "Harvard" of cooking schools.

The Professional Chef (Hardcover)

Editorial Reviews

From Booklist

This eighth edition of the standard textbook for professional chefs in the U.S. expands previous editions' coverage of both the science and the art of cooking. The nation's most prestigious training school for food careerists concentrates the essence of its course work within a comprehensive volume that competent students must master. Every aspect of the restaurant business is addressed, from nutrition and portion sizing to fiscal and human resource management. Sections on equipment, from major appliances to handheld tools, show the bond between chef and technology. Chapters on world cooking identify the most typical cooking processes and give examples of commonly appearing ingredients in each style. Recipes record classic preparations that form the foundation for myriad elaborations and personalization to move cooking from mere technique to high art. Although beyond the need of most home cooks, this massive tome is a necessary reference-collection purchase for any library whose community includes food-service-training programs. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Product Description

"A serious reference for serious cooks."
-Thomas Keller, Chef and owner, The French Laundry

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and expanded to reflect the way people cook and eat today.

The book includes essential information on nutrition, food and kitchen safety, and tools and ingredients, as well as more than 640 classic and contemporary recipes plus variations. One hundred and thirty-one basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes.

This edition features nearly 650 all-new four-color photographs of fresh food products, step-by-step techniques, and plated dishes taken by award-winning photographer Ben Fink. It explores culinary traditions of the Americas, Asia, and Europe, and includes four-color photographs of commonly used ingredients and maps of all regions. Written "with extreme vigor and precision" (Eric Ripert, Chef and co-owner, Le Bernardin), The Professional Chef® is an unrivaled reference and source of inspiration for the serious cook.

The Culinary Institute of America (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by The James Beard Foundation, the CIA has trained nearly 50,000 foodservice professionals.

The Culinary Institute of America

The Culinary Institute of America (CIA) is a culinary school located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA also has satellite campuses in St. Helena, San Antonio, and in New York City. It is a not-for-profit academic institution of higher learning. The school offers traditional associate and bachelors degrees taught by the world's largest staff of American Culinary Federation (ACF) Certified Master Chefs. The school also offers continuing education for professionals in the hospitality industry as well as conferences and travel programs.

The school operates multiple restaurants on both campuses. In addition to professional education, the school also offers recreational classes for non-professionals and has also branded cooking ware for the home cook. A number of books, videos and training materials created by the faculty and staff of the CIA can be attained for training professionals and non-professionals.

Education

Degrees Offered

The college offers both Bachelor of Professional Studies (B.P.S) and Associate of Occupational Studies (A.O.S) degrees in either Culinary Arts or Baking and Pastry Arts. The Bachelor program was created under the direction of former CIA president Ferdinand Metz. Admission requires a minimum of six months food service experience. Each program requires an 18-week externship at a CIA-approved site in the industry.

The CIA also offers an accelerated culinary program for students who already have four or more years experience in the industry, but wish to obtain an associate degree from the CIA. This program includes the same basic classes as the regular AOS programs, but lacks the externship requirement, and some classes may be presented at a faster pace or include more in-depth material.

The CIA's degree programs are fully accredited by the Middle States Commission on Higher Education and the Accrediting Commission of Career Schools and Colleges of Technology

Continuing education and non-professional courses

The college's Hyde Park campus also offers continuing education courses, certificate programs, and training materials for foodservice professionals. The school's Greystone campus also features numerous continuing education classes for culinary professionals and also for wine professionals. A variety of programs for food enthusiasts are also offered.

The CIA offers a program with the ACF entitled ProChef. The program is a three tiered system that will take the chef through Pro-Chef I, Pro-Chef II and Pro-Chef III, each step recognizing skills attained not only in the kitchen, but also academically and familiarity with business practices. Each of the three levels holds a correlating ACF certification, following chronologically, Certified Culinarian, Certified Chef de Cuisine and Certified Executive Chef.

From Wikipedia

Recipe

Italian Food

• Pineapple cake
• Spaghetti with mussels

European unity of measure

List of Culinary Arts Schools

The Art Institutes

The Art Institutes Online

International Culinary Schools at The Art Institutes

Locations

Programs

• The Art Institute of Atlanta
  
• The Art Institute of California - Los Angeles
• The Art Institute of California - Inland Empire
• The Art Institute of California - Orange County
• The Art Institute of California - Sacramento
• The Art Institute of California - San Diego
• The Art Institute of Charleston
• The Art Institute of Charlotte
• The Art Institute of Colorado
• The Art Institute of Dallas
• The Art Institute of Fort Lauderdale
• The Art Institute of Houston
• The Art Institute of Indianapolis
• The Art Institute of Jacksonville
• The Art Institute of Las Vagas
• The Art Institute of New York City
• The Art Institute of Ohio - Cincinnati
• The Art Institute of Philadelphia
• The Art Institute of Phoenix
• The Art Institute of Pittsburgh
• The Art Institute of Pittsburgh - Online Division
  
• The Art Institute of Salt Lake City
• The Art Institute of Seattle
  

Le Cordon Bleu

Locations in the US

• Le Cordon Bleu College of Culinary Arts, Atlanta - Tucker, GA
• Le Cordon Bleu College of Culinary Arts, Las Vegas - Las Vegas, NV
• Le Cordon Bleu College of Culinary Arts, Miami - Miramar, FL
• Le Cordon Bleu College of Culinary Arts, Minneapolis/St. Paul - Mendota Heights, MN
• Le Cordon Bleu Institute of Culinary Arts, Dallas - Dallas, TX
• Orlando Culinary Academy - Orlando, FL
• Pennsylvania Culinary Institute - Pittsburgh, PA
• Scottsdale Culinary Institute - Scottsdale, AZ
• Texas Culinary Academy - Austin, TX
• The Cooking and Hospitality Institute of Chicago - Chicago, IL
• Western Culinary Institute - Portland, OR
• Atlantic Culinary Academy - Dover, NH
• California Culinary Academy - San Francisco, CA
• California School of Culinary Arts - Pasadena, CA

New England Culinary Institute

The Culinary Institute of America

Pineapple cake

Ingredients

• 5 slices of pineapple in jar
• 2 teaspoons of yeast in dust for sweets
• 150 grs. of sugar
• 150 grs. of butter
• 200 grs. of flour
• 2 spoons of cognac
• 2 eggs, a cup of water

Preparation

Melt 50 grs. of sugar with water, and pour everything in a cakies container (30 centimeters of diameter), put on the fire until ebullition and then let it become cold. Drip pineapple slices and put them into the container.

Prepare a mixture with the remaining sugar, the eggs yolk, the flour, the yeast, the liqueur and a littlebit of pineapple syrup. Add subsequently, the white egg climbed to snow, mix and pour the whole mixture in the container for sweets. Let it bake at 200° for 40 minutes.* Good appetite!

* You can add if you prefer some grinded almonds or the peanuts. Sprinkle the pineapples with almonds in the space between a slice and the other, and complete the gasket with some candied cherries in the center of every pineapple.





From www.forchettina.it

New England Culinary Institute

The New England Culinary Institute (NECI) is a culinary school located in Montpelier, Vermont founded on June 15, 1980 by Fran Voigt and John Dranow. The first NECI class, conducted by Chef Michel LeBorgne, had just seven students. A second campus was opened in Essex Junction, Vermont on August 23, 1989.

New England Culinary Institute's curriculum is based on "learning by doing," immersing students in real kitchen situations and maintaining a small teacher/chef to student ratio in comparison to other American culinary schools. As a result, the institute runs a number of restaurants in Montpelier and Essex Junction.

Educational Programs

• Certification Programs^M
• Certificate in Basic Cooking
• Certificate in Baking
• Certificate in Pastry

• Associate Degree Programs
• AOS in Culinary Arts^‡
• AOS in Baking and Pastry Arts^M
• AOS in Hospitality & Restaurant Management^E
• (AOS = Associate of Occupational Studies)

• Bachelor Degree Programs^E
• BA in Culinary Arts
• BA in Hospitality & Restaurant Management
• (BA = Bachelor of Arts)

^M Program is on the Montpelier campus
^E Program is on the Essex campus
^‡ First year in Montpelier, Second year in Essex

New England Culinary Institute
56 College Street, Montpelier, VT 05602

To request a free information packet at culinaryschools.net

European unity of measure

1 Kilogram (Kg)

= 1000 Grams (gr)

= 35.28 Oz

= 2.2 Lb

= 1000 Ml

= 4 Cups

= 50 Table Spoons (tbsp.)

= 100 Tea Spoons (tsp.)

Spaghetti with mussels

Ingredients

• Mussels 1Kg.
• 2 cloves of garlic
• 100 gr. of oil of olive
• Parsley
• Pepper
• 5/6 cherry tomatoes
• Half glass of white wine.

Preparation

First of all you must clean the mussel shell; my mother uses a knife. Rubs them together or instead use a little brush with metallic teeth. Surely you'll think to buy them ready to cook... but it isn't the same thing!
At the end, wash all the mussels under running water and put them into a high edge pot. Start boiling with half glass of white wine. Mussels release water, fundamental is not to throw it (it's an important part of the recipe)! Helpfull filtering it with a gauze.

In a saucepan put the oil, the pepper and the garlic (let it on fire until it gets blond). Add the parsley and immediately the tomato (don't let the parsley become too dry), cook for a few minutes until it become homogeneous. Add the mussels and immediately later the filtered water. It doesn't remain you to choose the type of pasta (spaghetti are best!) and to cook them. Cook all together in a frying pan for a while and serve with fresh parsley!

From www.forchettina.it

The California Culinary Academy

The California Culinary Academy (CCA) is an affiliate of Le Cordon Bleu, and is located in San Francisco, California. Founded in 1977, the academy has trained more than 5,600 people for restaurant careers through its 30-week baking and pastry chef program and 16-month culinary arts degree program. It was purchased by Career Education Corporation in 1999.

Programs

• Culinary Arts Program
• Baking & Pastry Arts Program
• Hospitality & Restaurant Management Program

The Academy is 99% trans fat free to help future chefs prepare for city bans on trans fat.

Campus

California Culinary Academy's original campus, North Campus, is located at 625 Polk Street in downtown San Francisco. The South campus is in the Potrero Hill neighborhood of the city. The facilities include professional kitchens, student-staffed restaurants, lecture classrooms, a library and culinary laboratory.

California Culinary Academy

350 Rhode Island Street, San Francisco, CA 94103

To request a free information packet at culinaryschools.net

Texas Culinary Academy

Texas Culinary Academy (TCA) is a private school located in The Domain, a 235-acre, multi-use park in Austin, Texas. The cooking school is affiliated with Le Cordon Bleu Schools North America.

Originally named Le Chef College of Hospitality Careers, Ronald F. Boston started the school as a chef-apprenticeship program in 1981. In 1999, the school was renamed Texas Culinary Academy. TCA was acquired by Career Education Corporation in August 2001.

TCA operates within a 52,000-square-foot (4,831.0 m²) facility that contains six 2,000-square-foot (185.8 m²) labs, classrooms, a student library, a computer lab, a restaurant, a cafe and a retail store. Also located within the facility is a 100-seat demonstration kitchen.

The school operates two on-campus restaurants. Ventana, a 100 seat restaurant which serves classical French cuisine, opened in late 2002, and The Bleu River Grille is a casual coffee and sandwich shop.

TCA offers an Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts and certificates in Le Cordon Bleu Pâtisserie & Baking and Le Cordon Bleu Culinary Arts. All of the programs provide the theoretical foundation, culinary principles and technical skills based on traditions of Le Cordon Bleu.

Texas Culinary Academy
11400 Burnet Road, Suite 2100, Austin, TX 78758

To request a free information packet at culinaryschools.net

Western Culinary Institute

The Western Culinary Institute (WCI) is a cooking institute and member of 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 offers two Diploma programs and three Associate of Occupational Studies degree programs. Associate of Occupational Studies degrees are offered in Le Cordon Bleu Culinary Arts, Hospitality and Restaurant Management, and Pâtisserie and Baking.

History

Western Culinary Institute was established in 1983, by two local businessmen, Horst Mager and Donald Waldbauer, as the Horst Mager Culinary Institute. In 1986, it adopted its current name, Western Culinary Institute. The school was purchased by the Career Education Corporation in 1996. In 1999, WCI partnered with Le Cordon Bleu so that their graduating students could get a Le Cordon Bleu Dîplome, along with their specialized associate degrees in culinary arts, hospitality, restaurant management, or pâtisserie and baking. In 2000, WCI was the first school to offer the Le Cordon Bleu Restaurant Management Diploma. On June 21, 2005 Western Culinary had growth restrictions forced upon it due to compliance with certain regulatory requirements.

Academics

Western Culinary Institute offers a variety of academic culinary programs.

• Le Cordon Bleu Culinary Arts - Diploma, Associate Degree
• Le Cordon Bleu Hospitality & Restaurant Management - Associate Degree
• Le Cordon Bleu Pâtisserie & Baking - Diploma, Associate Degree

Admissions

The requirements for admission into WCI include a personal interview, a high school diploma or equivalent, and completion of an application, enrollment agreement and financial aid forms.

Campus

Western Culinary Institute’s facility is located at 600 SW 10th Avenue Suite 400, near Portland’s historic downtown Galleria Building. The campus includes classrooms labs, kitchens, a computer lab, a library/resource center and a student-staffed fine dining restaurant.

Western Culinary Institute
600 SW 10th Avenue Suite 400, Portland, OR 97205

To request a free information packet at culinaryschools.net

The Cooking and Hospitality Institute of Chicago

The Cooking and Hospitality Institute of Chicago (CHIC), an affiliate of Le Cordon Bleu, was founded in 1983. The school is accredited by the Higher Learning Commission and is located in Chicago, Illinois. CHIC offers an Associate of Applied Science degree and Certificate Program in Le Cordon Bleu Culinary Arts and an Associate of Applied Science degree in Le Cordon Bleu Pâtisserie and Baking.

History

The Cooking and Hospitality Institute of Chicago was founded in May of 1983. The school was designed to prepare students for careers in the culinary arts. Linda Calafiore, a successful cook, established the school using traditional European teaching methods. Since its opening, the school has had thousands of graduates, many of whom went on to work in restaurants around the nation.

The school expanded in 1989 and received degree-granting authorization in 1991. The Cooking and Hospitality Institute of Chicago was acquired on February 1, 2000, by the Career Education Corporation. In June of 2000, the school became affiliated with Le Cordon Bleu. The Higher Learning Commission accredited CHIC in 2003.

The campus was again expanded in 2004. Due to demand for the Le Cordon Bleu Program, additional kitchen space was required. Five new industry-current kitchens were built, along with two classrooms and a modern computer lounge.

Academics

• Culinary Arts

The Cooking and Hospitality Institute of Chicago offers an Associate of Applied Science degree and Certificate programs in Le Cordon Bleu Culinary Arts that combine French methods with modern American practices.

• Pâtisserie and Baking

The school offers an Associate of Applied Science degree in Le Cordon Bleu Pâtisserie and Baking that can lead to an entry-level position as a pastry cook or bread shaper.

Admissions

Prospective students should apply for admission at the Cooking and Hospitality Institute of Chicago as soon as possible. All students must complete a personal interview and application form. Along with the application, students must send transcripts, financial aid forms and application fee. Applicants must also possess a high school diploma or equivalent. International students are encouraged to apply.

Campus

The Cooking and Hospitality Institute of Chicago is located at 361 W. Chestnut in Chicago, Illinois. The school is separated by the “North Campus” and the “South Campus.” The “North Campus” consists of a brick building that is close to public transportation, expressways and airports. The “South Campus” is located nearby at 820 North Orleans.

The school houses 13 industry-current kitchens, 14 classrooms, a library, student lounge, computer lab, tutoring center and café.

The Cooking and Hospitality Institute of Chicago
361 West Chestnut, Chicago, IL 60610

To request a free information packet at culinaryschools.net

Pennsylvania Culinary Institute

Pennsylvania Culinary Institute (PCI) located in Pittsburgh, PA was founded in 1986. The institute offers a variety of specialized culinary degrees.

History

Pennsylvania Culinary Institute was instituted as a branch campus of Sawyer School. Pennsylvania Institute of Culinary Arts, Inc. obtained PCI in 1990 and subsequently earned an independent Main Campus accreditation by the Accrediting Commission of Career Schools and Colleges of Technology. In early 2002, Pennsylvania Culinary Institute became a partner with Le Cordon Bleu Schools North America in order to offer Le Cordon Bleu culinary programs.

Programs

Pennsylvania Culinary Institute has four culinary areas of study:

• Le Cordon Bleu Culinary Arts;
• Le Cordon Bleu Pâtisserie & Baking;;
• Le Cordon Bleu Hospitality and Restaurant Management;
• Diploma in Le Cordon Bleu Techniques.

Admissions

The admission process begins with a personal interview with an admissions representative. The interview measures an applicant's knowledge, motivation, experience and confidence level in relation to a career in the foodservice and hospitality industry.

Campus

PCI has industry-current kitchens for student training. The facilities include a skill development kitchen; a stock, soup and sauce kitchen; a meat and poultry kitchen; a seafood/charcuterie kitchen; a pastry kitchen; a garde manger/classical/international cuisine kitchen; and multipurpose kitchens. The Pâtisserie and Baking kitchens include an American-style bakery kitchen, artisan bread kitchen, European-style pastry kitchen, cold and frozen dessert specialty kitchen, and a chocolate, candy and artistic sculpturing kitchen.

Pennsylvania Culinary Institute

717 Liberty Avenue, Pittsburgh, PA 15222

To request a free information packet at culinaryschools.net