Western Culinary Institute is proud to offer the Associate of Occupational Studies (AOS) - Le Cordon Bleu Hospitality & Restaurant Management program as the first of its kind in North America. The curriculum for this program was established in partnership with Le Cordon Bleu and is based on the LCB Restaurant Management Program developed in South Australia in 1992.

In order to meet the demand for qualified hospitality management professionals, the WCI hospitality & restaurant management program is designed to prepare graduates for aspiring employment at a range of levels in restaurant management. The 57-week program provides theoretical and practical hospitality management, cuisine, and wine training, and it spans the gap between the kitchen and the dining room including all aspects of managing restaurant facilities. A high level of professional performance and appearance is expected due to the nature of the program.

Contact Us Today to get more information about the Hospitality Program at Western Culinary Institute.