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The facility at Oregon Culinary Institute is modern, well equipped, and boasts an open-to-the-public restaurant

Oregon Culinary Institute’s programs are taught in a 10,000-square-foot facility containing three fully-equipped kitchen laboratories with more than 140 commercial-grade gas burners, numerous ovens, industrial grills, fryers, and mixers; a product and supplies storeroom with walk-in refrigeration; lecture classrooms including two computer labs; as well as an open-to-the-public fine-dining restaurant.

The restaurant serves a pivotal role in education, preparing students for fast-paced commercial environments. It can accommodate up to 70 sit-down guests, has a full wine bar, and an exhibition kitchen in full view of diners. All food for the restaurant is prepared and served by students from the Culinary Arts, Baking and Pastry, and Restaurant Management programs.

Take a Video Tour of Oregon Culinary Instute with Executive Chef Brain Wilke
Join Executive Chef Wilke on a tour of Oregon Culinary Institute.

Kitchens and classrooms

A work environment is not only important for our physical, mental and emotional health, but is also important for the results that we achieve.

“Before I came here I didn’t feel like I knew anything. And now I feel completely comfortable in a kitchen on the line.” – Lindsay Gallagher, OCI Graduate Culinary Arts and also Baking and Pastry, Class of 2010

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