Program Information
Offered since 1983. Accredited by American Culinary Federation Accrediting Commission. Program calendar is divided into six-week cycles, six-week cycles. 15-month associate degree in patisserie and baking. 15-month associate degree in hospitality and restaurant management. 15-month associate degree in culinary arts. 9-month diploma in culinary arts. 9-month diploma in patisserie and baking.

Program Affiliation
American Culinary Federation; California Restaurant Association; International Sommelier Guild; James Beard Foundation, Inc.; National Restaurant Association; National Restaurant Association Educational Foundation; Ontario Restaurant Association; Washington Restaurant Association; Women Chefs and Restaurateurs.

Areas of Study
Baking; beverage management; buffet catering; confectionery show pieces; controlling costs in food service; convenience cookery; culinary French; culinary skill development; food preparation; food purchasing; food service communication; food service math; garde-manger; international cuisine; introduction to food service; kitchen management; management and human resources; meal planning; meat cutting; meat fabrication; menu and facilities design; nutrition; nutrition and food service; patisserie; restaurant opportunities; sanitation; saucier; soup, stock, sauce, and starch production; wines and spirits.

Facilities
Bake shop; bakery; cafeteria; catering service; 7 classrooms; coffee shop; 3 computer laboratories; 2 demonstration laboratories; 13 food production kitchens; gourmet dining room; learning resource center; 7 lecture rooms; library; 2 public restaurants; 2 student lounges; bakery/delicatessen.

Student Profile
950 full-time.

Faculty
51 total: 48 full-time; 3 part-time. 40 are industry professionals; 1 is a master baker; 7 are culinary-certified teachers. Prominent faculty: Glenda Murray, CEC; Jacky Bonnet, CCE, CEC; Ron Costa, CC; Tina Powers, CEC, CLE, CMB. Faculty-student ratio: 1:18 in culinary labs.

Special Programs
6 to 12 week internship required at U.S. or international location, culinary competitions, Opportunity for students to participate in a school-guided international culinary tour. Rules and restrictions apply. Contact WU for more information.

Typical Expenses
Application fee: $50. Tuition: Contact school for costs.

Financial Aid
In 2005, 93 scholarships were awarded. Employment placement assistance is available. Employment opportunities within the program are available.

Application Information
Students may begin participation in January, February, April, May, July, August, October, and November. Applications are accepted continuously. Applicants must submit a formal application and have a high school diploma.

---------------------------------------------------------------------------------------------------------

---------------------------------------------------------------------------------------------------------