Diploma in Culinary Arts

This program consists of 60 credits over 4 quarters.

Throughout this four-quarter program, students will have the opportunity to learn the business aspects of culinary arts along with intensive practical hands-on training. Instruction begins with an introduction to culinary skills, which outlines the fundamental concepts, skills and techniques involved in basic cookery. Students have the opportunity to simultaneously learn the concepts and theories of culinary techniques, as well as food and environmental sanitation and safety. By the end of the first quarter students have the opportunity to possess a well-rounded knowledge of the hospitality industry and an increased awareness of the various opportunities available in the culinary world.

As the course progresses, students have the opportunity to continue to hone their skills in a production setting and build their confidence in the techniques explored in the first quarter. The development of knife skills is accented, and students can begin to learn the specifics of ingredient functions, weights and measures, mise en place, timelines, plate presentation, and team work. An introduction to both baking and pastry is incorporated in the curriculum and students prepare, taste, serve, and evaluate International, Asian and North American regional cuisine. Instruction in food and beverage operations management culminates in the production of a complete dining room and bar operation manual.

During the fourth and final quarter of the program, students combine all the critical skills they have acquired and apply them to the development of a complete business plan for a minimum 100-seat restaurant. Students then embark on an externship in the industry to gain real world experience.

Diploma

This program has been approved by the registrar of the Private Training Institutions Branch (“PTIB”) of the Ministry of Post-Secondary Education and Future Skills.

• Concepts and Theories of Culinary Techniques
• Sanitation and Safety
• Fundamentals of Classical Techniques
• North American Regional Cuisine
• Introduction to Baking
• Purchasing and Product Identification
• World Cuisine
• Management, Supervision & Career Development
• Introduction to Pastry
• Management by Menu
• Practicum
• Planning and Controlling Costs
• Asian Cuisine
• Food and Beverage Management
• A la Carte Kitchen

• Hands-on training by industry experts
• Innovative instruction in a state-of-the-art environment
• Program requires a culinary kit
• Program consists of 60 credits over four quarters
• Graduating students receive a Diploma

Throughout this four-quarter program, students learn the business aspects of the culinary arts, along with intensive practical hands-on training. Instruction begins with an introduction to culinary skills, which outlines the fundamental concepts and mastery in basic cookery. Students simultaneously learn food and environmental sanitation and safety. By the end of the first quarter, students possess a well-rounded knowledge of the hospitality industry and an increased awareness of the various opportunities available in the culinary world.

• Knife skills and the specifics of ingredient functions, weights and measures, mise en place, timelines, plate presentation and teamwork.
• Fundamental concepts and skills in basic baking and pastry.
• To prepare, taste, serve, and evaluate modern, classical, international, Asian and North American regional cuisine.
• Learn the business aspects of culinary arts throughout the four-quarter program.

Students directly out of high school, or mature students who are ready for a career change or to build on the ability they have.

• Creatives who enjoy cooking and working in the kitchen
• Eager to learn new skills related to baking and design
• Those who value merging creative endeavours with practical applications for an exciting career

Graduates go onto build careers in the culinary world, working as prep cooks, line cooks and first cooks. Alumni work in restaurants such as the Vancouver Club, Fairmont Hotel, Four Seasons Hotel and Blue Water Café.