Poaching, roasting, braising and frying: Do these words do more than just make your mouth water? Do they get you wondering how Chefs prepare delicious meals or balance the workload of a busy kitchen? The Culinary Arts - Level I certificate program at The International School of Culinary at The Art Institute of Vancouver is ideal for anyone wishing to explore the career options available to them in the world of culinary arts. Curriculum is broad and addresses the fundamental concepts, skills and techniques involved in basic cookery. Students are grounded in the basics and given a clear picture, through lectures and practical use, of how to build a career from the ground-up. Training covers a diverse range of topics, from kitchen operation and nutrition to knife skills and hygiene. Rigorous hand-on kitchen work familiarizes students with cooking techniques, preparation, ingredients, cooking theories and presentation. Our Chef instructors combine classical principles and modern techniques and trends in both the classroom and the kitchen portions of the program. Over four quarters, students prepare, taste, serve and evaluate a wide range of dishes to provide them with insight into the scope of the culinary world.

As students progress through the program, they learn about modern, regional and classical cuisines and practice making their own culinary creations in our instructional kitchens. Successful completion of the program prepares graduates for entry-level jobs such as prep cook, line cook and first cook. Culinary Arts - Level I can be taken independently as a certificate program, or combined with Culinary Arts - Level II as a requirement of the Culinary Arts diploma program.

Few occupations offer the creativity, excitement, and growth found in the culinary arts. With dining out gaining popularity as a recreational activity, the food service industry is expanding at a rapid rate. The expectations of consumers are rising accordingly and demands are being placed upon the industry to respond to increasing needs for service, quality, nutrition, and diversity of product and flavour. Building upon the knowledge gained in the Culinary Arts - Level I program, students acquire more advanced skills that will help them meet the challenges and demands of this dynamic industry.

Our Chef Instructors help students expand on their basic cookery skills by teaching the principles behind menu development, cost control, pricing, professional standards of performance, guest relations and communication skills. As always, students continually return to the kitchen to practice new techniques.

At this level of the program, students receive an introduction to the pastry arts, where they learn the basics of fine dessert and pastry-making. These skills are then complemented by instruction in creative decoration and plating skills. Specialized instruction is also given in Asian cuisine, where emphasis is placed on India, the four regions of China, Japan, Vietnam, Thailand, the Philippines and Indonesia.

As part of the practical training received in this program, students work in the student-run, 40-seat Culinaria restaurant, where they learn to prepare modern and regional North American cuisine, and rotate working in the various positions (both front and back of house) found in any top-end restaurant. In the Externship portion of the program, students work in positions in commercial food service and hospitality establishments approved by The International Culinary School at The Art Institute of Vancouver.

Graduates of the Culinary Arts - Level II program are prepared for employment in entry-level positions in the food service industry, such as prep cook, short-order cook, and line cook.

If a student enrolls in and successfully completes the two-quarter Baking & Pastry Arts - Level I Program, The International Culinary School at The Art Institute of Vancouver will offer a Certificate of Achievement for the Baking & Pastry Arts - Level I Program.

This program lasts 22 weeks (two quarters) and contains approximately 30 quarter credit hours. Each course within the program is worth either three or six quarter credits and the program consists of approximately eight courses.

Baking and pastry arts professionals have a distinct knack for distinguishing all the subtle nuances of a dessert’s flavour, appearance and aroma. In the Baking & Pastry Arts - Level II program, students are introduced to more advanced tools and techniques used by professional bakers and pastry chefs. Emphasis is on developing the skills, coordination and teamwork required in the baking and pastry industry.

Topics such as the preparation of cakes, pastries, frozen desserts, chocolate, regional desserts as well as classical and artisan bread baking techniques are taught. Baking and pastry instruction is delivered through lecture and hands-on kitchen instruction with students developing competencies in breads, desserts, cake decoration, buffet centerpieces, and show pieces. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to confections. Instruction in planning and controlling costs familiarizes students with the tools required to budget effectively, create profit and loss statements and maintain sales and cost histories.

To provide students with a broad background and create a more versatile employee, students are also instructed in the concepts and theories of culinary techniques. This includes the fundamental concepts, skills and techniques involved in basic cookery as well as an exploration of a wide realm of topics in the culinary arts, including the advantages and disadvantages of working in specific areas of the hospitality industry.

Studies in nutrition, sanitation and safety, management, and careers in the restaurant business give students a full spectrum of knowledge about the culinary industry as they develop their skills as baking and pastry technicians. Graduates are prepared for employment in bakeries, restaurants, catering houses and institutional settings in entry-level positions as assistant bakers and pastry cooks.

This program is designed to build upon the fundamentals learned in the intermediate program and comprises the first half of the WSET Advanced Level Certificate. The course features detailed discussion about the classic regions and wines of France and Italy. The factors that affect the character and quality of the wines are explored with specific lectures on viticultural and vinification techniques. Instruction covers service of wine from both a professional and non-professional perspective, as well as the principles of food and wine matching. Each class is enhanced with a tasting that includes the benchmark wines discussed in the lecture.

This entry level program is designed to provide the basic product knowledge & skills in wine service for those in a junior position in the hospitality sector. It will hold equal appeal to those non-trade wine lovers who wish to gain some formal wine education. This is highly interactive program that introduces the student to the many different aspects of the wine world including wine types & styles, wine tasting, major grape varieties and food & wine matching.

This program is offered in conjunction with the Wine & Spirit Education Trust (WSET). Students will have the option to sit the Level 1 WSET exam at the end of the course.

This program teaches fundamental culinary skills and builds to creative cooking of Pacific West Coast Cuisine.

· Knife skills, maintain and use knives professionally, cut foods into various classic shapes.
· The focus is on the use of various ingredients, cooking theories and techniques (roasting, poaching, braising, frying and sautéing).
· The student will cover basic cookery of vegetables and starch.
· They will learn cookery of proteins such as fish, poultry and meat.
· Learn the skills of butchering fish and meats.

· In the final classes the emphasis will be on preparing, and creatively plating dishes from the Pacific West Coast. As much as possible, local B.C. ingredients will be used.
· The overall goal is to develop culinary skills and techniques thereby allowing students to perform comfortably and creatively producing food items in the kitchen.

Eager to gain more knowledge about a particular aspect of your profession or hobby? Our Centre for Professional Development (CPD) certificate courses and programs are varied and highly targeted toward unique topics within the culinary, design, media and Web fields. (Please note that these programs are not structured to result in an occupational outcome, and students enrolled in any of these programs do not have access to The Art Institute of Vancouver Career Services.)

This program is designed to build upon the fundamentals learned in the Foundation course and features discussion on the classic grape varieties of the world. The factors that affect the character and quality of wines are explored and this program takes a basic look at viticultural and vinification techniques. The service and storage wine is covered from both a professional and non-professional perspective, as are the principles of food and wine matching. Each class is enhanced with a tasting that includes the benchmark wines discussed in the lecture
This program is offered in conjunction with the Wine & Spirit Education Trust (WSET). Students will have the option to sit the Level 2 WSET exam at the end of the course.

This course is similar in structure and design to Fundamental Skills for Aspiring Chefs. Its purpose is to enable the student to refine their skills and abilities learned during previous (Fundamental Skills for Aspiring Chefs) course. While emphasis is placed on sanitation, safety, preparation, cooking, food handling techniques, knife skills, general kitchen skills and knowledge. This course will allow the student to explore the cultures and culinary specialties from Scandinavia, France, Mediterranean, North Africa, and South America.

This course consists of WSET Diploma Units 4, 5 & 6. Unit 4 covers the production of the main types of spirits including Vodka, Whisky, Gin, Rum, Brandy and Tequila. The course includes detailed information on regions of production, methods of production, and legal and business issues. Unit 5 covers the production of the main types of sparkling wines and studies the regions involved, the production methods and the commercial considerations of sparkling wines.
Unit 6 covers the production of the main types of Fortified wines and features discussion on the regions, production methods and the commercial considerations of Sherry, Port, Madeira and other fortified wines. During this course, students taste a wide range of spirits, fortified & sparkling wines and will create a portfolio of tasting notes.

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The mission of the Culinary Arts diploma program is to provide an environment for students to become learners possessing the skills, knowledge, creativity, and ethical values necessary to survive and flourish in the rapidly-changing culinary, restaurant and catering professions. Experienced industry professionals impart their knowledge and up-to-date technical acumen to their students, and curriculum relies heavily on actual participation in projects that are practical and technical in scope.

Throughout this four-quarter program, students 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 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 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 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 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 it to the development of a complete business plan for a minimum 100-seat restaurant. They are then prepared to embark on an externship in industry, to gain real world experience.

Practical training covers the basics of fine dessert and pastry making. Pastry curriculum introduces classic creams, custards and other fillings, as well as methods for making mousses, tarts and cakes. Students are also acquainted with creative decorating and plating techniques. Baking curriculum explores methods for the preparation of yeast and sweet dough products and students learn the importance of weights and measures, temperatures, hand-skills and creative finishing techniques. Students also learn to create hearth and artisan breads and to produce and deliver assorted bread products to the school’s various outlets on a daily basis - much like a true working bake shop.

To provide students with a broad background and create a more versatile employee, Baking & Pastry Arts students are also instructed in the concepts and theories of culinary techniques. This includes the fundamental concepts, skills and techniques involved in basic cookery, as well as an exploration of a wide realm of topics in the culinary arts including the advantages and disadvantages of working in specific areas of the hospitality industry.

Building on the basics learned in the first two quarters of the program, students being to refine their skills and explore the techniques of plated desserts and the theory behind building edible art for a-la-carte service, competition and banquet functions. Students also study - through hands-on training - the creation of wedding cakes, chocolates, confections, tortes, European cakes and centerpieces. Instruction in purchasing, product identification and in the planning and control process of the restaurant service industry provides essential knowledge about the business side of a career in the culinary arts.

This course, together with Light Wines of the World Section III, makes up Unit 3 of the WSET Diploma. These two courses focus on the light wine regions of the world with the goal of preparing students for their final Unit 3 examination. Each class involves practice of the WSET Systematic Approach to Tasting at the Diploma level. Workshop classes focus on giving students the necessary framework to study for the Unit 3 exam whereas lecture classes will feature industry specialists presenting on specific winegrowing regions.

The program begins with basic culinary skills and progresses to advanced food techniques, garnishing and presentation as students enter the second and third quarters of this six quarter program. During the hands-on production aspects students are exposed to specialty products and produce, as well as the skills and techniques of baking and pastry arts. International, Asian, Classical French and North American regional cuisine help round-out the student’s knowledge of the culinary world.

As they hone their skills and gain a solid foundation in the culinary and baking and pastry arts, students move on to develop managerial and leadership skills. They receive training in management, marketing, human resources, accounting and financial management, technology, business communications, beverage management, legal issues, customer service, and global management and operations as they relate to the food service industry. Management by menu, garde manger and catering and banquet operations are also covered and students learn to celebrate the culinary styles, restaurants and chefs who are currently in the industry spotlight. As part of the practical training received in the program, students work in the student-run, 40-seat Culinaria restaurant, where they learn to prepare modern and regional North American cuisine, and rotate working in the various positions (both front and back of house) found in any top-end restaurant.

During the sixth and final quarter of the program, students combine all the critical skills they have acquired in the program to the development of a complete business plan for a minimum 100-seat restaurant. Successful graduates leave with a solid understanding of how to establish effective communication between all restaurant staff, and have the necessary building blocks to start constructing a life-long career in the culinary arts.

Maybe you think you have what it takes to manage a dining room operation or run a bustling kitchen, but you want to get the right training before you make the leap. Or perhaps you’ve always wanted to own a top restaurant but want to understand the foodservice industry from the inside out. Either way, in the Entrepreneurship & Restaurant Ownership program at The International School of Culinary at The Art Institute of Vancouver, you’ll have the opportunity to become competent in the identified priorities of the foodservice industry: communication, training, leadership, management, human resources, technology, accounting, marketing, and customer relations.

Graduates of the Culinary Arts diploma program at The International School of Culinary at The Art Institute of Vancouver, or those with equivalent training or industry experience, are ideal candidates for this program, which builds upon foundation culinary skills and techniques, and foodservice industry knowledge.

From overseeing food quality, to dealing with customers, to making staffing decisions, a restaurant entrepreneur handles hundreds of varied yet critically important tasks every day. The ability to make decisions quickly often determines their ultimate success or failure. Curriculum focuses on financial management and understanding the various market segments and demands that affect a restaurant’s profit margins. Students learn to work with proven marketing strategies, how to maximize value for owners and investors, and how to use analytical techniques to make informed business decisions.

The world’s most illustrious restaurants build their reputations on being able to meet customer expectations and demands for service, quality, nutrition, diversity of product, and flavour. At The International School of Culinary at The Art Institute of Vancouver, we understand that successful communication between all the players in the business - in the kitchen and in the front of the house - keeps things running smoothly and contributes to the overall success of any culinary venture.

Curriculum for the Hospitality & Restaurant Business Management program begins with an introduction to the fundamental culinary skills and techniques used in basic cookery. Students then explore the various dimensions of culinary, such as the role of culinary education and various career opportunities, before moving on to both practical and theoretical skills in the business arena. Purchasing, budgeting, planning and cost control knowledge informs students of the market requirements of running a food and beverage business. Front-end management issues such as dining room procedures, management by menu, and human resources management expand on the student’s ability to foster effective communication with key staff. Students are also grounded in the marketing, financial management and kitchen management skills critical to operating a business in the hospitality and culinary industries. During the fourth and final quarter of the program, students combine all the critical skills they have acquired in the program to the development of a complete business plan for a minimum 100-seat restaurant. They are then prepared to embark on an externship in industry, to gain real world experience.

Eager to gain more knowledge about a particular aspect of your profession or hobby? Our Centre for Professional Development (CPD) certificate courses and programs are varied and highly targeted toward unique topics within the culinary, design, media and Web fields. (Please note that these programs are not structured to result in an occupational outcome, and students enrolled in any of these programs do not have access to The Art Institute of Vancouver Career Services.)