Oregon Culinary Institute
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1717 SW Madison - Portland, OR 97205
Private, For Profit
Oregon Culinary Institute offers a fast-paced program designed to get students the training they need to compete as professionals in the rapidly growing culinary field. Located in Portland, Oregon, Oregon Culinary Institute offers a top culinary education in city famous for its culinary traditions.
Attending culinary arts school is a great step forward in your career, and you've probably got some questions. Is there scholarship money available? How long will it take? Where do I start? Let us help you fill in the blanks to any questions you might have.
If you are interested in attending cooking school at Oregon Culinary Institute we recommend you look at the information below and see if this school is the right fit. If it is, click on the "Request Free School Info" button, fill out the short questionnaire and a representative from the school will contact you to answer any additional questions about the school, costs, financial aid and how to apply.
The culinary school is actually a subsidiary of Pioneer Pacific College, a private career college that has been offering technical and vocational training for over 25 years. It was founded in 1981 under the premise that the college would add and adapt training courses as the industry changed. This is why, as the demand for professionals trained in the culinary arts recently began to expand, Oregon Culinary Institute was developed in 2006.
Hands-on skills training and job placement are the primary focus of Oregon Culinary Institute. The school prides itself on knowing the industry well; the course developers know what executive chefs look for in their staff and adapt the educational structure to match it. Students spend most of their time in kitchen labs working with chef-instructors to ensure that basic technical skills are taught first and foremost.
There are several educational programs offered through Oregon Culinary Institute, including programs in Culinary Arts, Baking & Pastry, Restaurant Management, and Culinary Management.
The Culinary Arts Diploma is awarded after an intensive 34-week course and 360-hour externship. Most of the students' time is spent in the kitchen facilities learning how to work in a commercial kitchen, although all instruction does come with theoretical framework training, as well. Courses include the fundamentals of cooking, restaurant practices, and skills training in all levels of cuisine.
Consisting of 16 weeks of training in on-campus kitchens and 240 hours of training in an externship program, the Baking and Pastry Diploma curriculum is a hands-on way to prepare for an entry-level position in the food service industry. In addition to learning about weights and measures, safety, sanitation baking methods, and basic skills, students of the Baking and Pastry Diploma program will also learn how to produce breads and desserts for the school's public restaurant. Combining lectures, labs, and demonstrations, the Baking and Pastry Diploma program is a great way to prepare for an exciting career.
A great program for those interested in an entry-level position in the food service industry, the Restaurant Management Diploma is a hands-on training curriculum. Lasting 34 weeks, the Diploma in Restaurant Management program at Oregon Culinary Institute consists of a 360 hour externship in addition to 24 weeks of kitchen and classroom training. Coursework includes dining room management, wine studies, culinary arts, food and beverage services, communications kills, marketing principles, human resources management, and computer applications.
If you're looking for a hands-on culinary training program that incorporates lectures and demonstrations, the Associate of Applied Science in Culinary Management degree might be a perfect fit. Coursework in the AAS - Culinary Management program includes topics such as human resource management, culinary artistry, safety, communication skills, and professional cuisine. In addition, students will learn about ingredients, marketing principles, flavors, dining room management, wine studies, and business management.
A hands-on training program, the Associate of Applied Science in Baking & Pastry Management degree is a great way to prepare for a rewarding career in the food service industry. Completed in as little as 58 weeks, the AAS - Baking & Pastry Management curriculum combines kitchen training with an externship, lectures, and demonstrations. In addition to baking methods & pastry arts, students will learn about weights and measures, wine studies, safety, food and beverage studies, human resource management, business management, computer applications, communication skills and marketing principles.
A well-rounded training program, students in the Restaurant Management - Associate of Applied Science degree program from Oregon Culinary Institute will learn via hands-on training, lectures, demonstrations, and experience in the school's restaurant. Able to be completed in as little as 64 weeks, the AAS in Restaurant Management degree is a great way to prepare for a career in the food service industry. Students will learn about human resources management, culinary arts, food and beverage service, culinary arts, marketing principles, dining room management, computer applications, and business management.
As a part of Pioneer Pacific College, Oregon Culinary Institute is fully accredited by the Accrediting Council for Independent Colleges and Schools. This includes recognition from the U.S. Department of Education and the Oregon Office of Degree Authorization.
Financial aid is offered to those who qualify. All students of Oregon Culinary Institute have access to a financial aid officer, who can provide information and assistance on available aid opportunities and the various application processes. The school accepts most forms of federal and state assistance, and there are also payment plans and private loans available through the school's financial aid office.
The faculty of Oregon Culinary Institute is composed primarily of chef-instructors with experience in their fields. One-on-one support is stressed, as is the importance of being prepared to work in real-world kitchens. To this end, all instructors are chosen with the intent of better preparing students for post-graduation careers.
The school's training facilities are located near the downtown Portland area. They include a total of three fully-equipped laboratories. These kitchen labs contain the same equipment and utensils found in today's leading restaurants and commercial food preparation businesses. The equipment is kept up-to-date with modern technological trends. The school also boasts a fine dining restaurant that seats 70. It is used to simulate restaurant situations – although it does offer a little something unique in its exhibition kitchen, where prospective diners view everything the students do! Additional features include a computer lab for practicing nutritional analysis, food purchasing, and menu planning.
Portland, Oregon is considered one of the fastest growing regions in the United States for the culinary arts. Due to its close proximity to the Pacific Ocean, fresh seafood is available in abundance; the local restaurant scene indicates a love of this type of cuisine. Fresh produce and fine wines are also grown and created in the region. Open-air markets are common, and regional food festivals (including the Bite of Oregon) demonstrate the city's commitment to the culinary arts.
Incorporated in 1851, Portland is a city located near the confluence of the Willamette and Columbia rivers in the U.S. state of Oregon. It's warm summers and rainy but temperate winters make it an ideal location for growing roses, and for more than a century Portland has been known as "The City of Roses".
With 28 breweries inside the city, Portland is well-known for its microbrewery beer. In fact, Portland is often said to be the home of the microbrew revolution in the United States. In addition to good drink, Portland was also deemed by the Food Network as a "Delicious Destination of the Year: A rising city with a fast-growing food scene" for 2007.