The Curriculum
Both of the Le Cordon Bleu Culinary Arts Programs at Western Culinary Institute emphasize comprehensive, practical training in the culinary arts with elements pastry preparation. The Associate of Occupational (AOS) Degree in Le Cordon Bleu Culinary Arts offers the added advantages of management and general education courses.
We endeavor to expose students to a range of culinary methods and techniques to acquaint students with a wide variety of equipment, and to prepare them for whatever area of the food-service or hospitality industry they choose to enter.
Upon successful completion of the Diploma program, graduates will receive a Diploma in Le Cordon Bleu Culinary Arts. Here are a few of the courses included as part of the program:
- CUL-150 Introduction to the Culinary Arts
Basic cooking and skill development comprise the major portion of this course. The history of food service, identification, care, and use of the basic tools and equipment of the professional culinarian are covered.
- CUL-235 International Cuisine
This culinary "tour of the world" includes product identification, correct utilization and cooking methods as well as regional beers, wines and spirits from Europe, South America, Asia and the Middle East. Students will have the opportunity to gain additional experience producing ethnic meals while researching the influence of culture on the development of international cuisines.
Upon successful completion of the AOS program, graduates will receive an Associate of Occupational Studies Degree in Le Cordon Bleu Culinary Arts. In addition to course taught in the diploma program, the AOS curriculum includes courses such as:
- CUL 228 Contemporary Cuisine
The focus of this course is on contemporary cuisine, including elements of mis en place, the presentation of quality ingredients and small sauce making.
- CUL 245 – Culinary Management
This course covers the intricacies of food service management focusing on food and beverage cost controls, human resources management and marketing concepts.
Program Length
The diploma program is designed to last 30 weeks, while the AOS program is designed to last 60 weeks. The diploma program concludes with a three (3) week Restaurant Practical course and a six (6) week culinary externship. The AOS Program concludes with a six (6) week Restaurant Practical and a 240-hour Culinary Externship. The time needed to complete the program can vary depending on the individual circumstances of the student.
Career Opportunities
Graduates of WCI's Le Cordon Bleu Culinary Arts Program are trained to work in positions such as garde manger, prep cook, caterer, and line cook in settings like hotels, fine restaurants, country clubs, and resorts. Additional experience may be required for some positions.
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