Program Overview
Are you looking for Vancouver Culinary Arts diploma programs? Choose the Diploma in Culinary Arts program at The Art Institute of Vancouver.
Our Culinary Arts Diploma program is designed to teach students 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 in The Art Institute of Vancouver Culinary Arts Diploma program have the opportunity to simultaneously learn the concepts and theories of culinary techniques, as well as food and environmental sanitation and safety.
The goal of the Culinary Arts program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary, restaurant and catering professions. By graduation, students are prepared to seek entry-level positions in the field, including prep cook, line cook, and first cook.
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Program Description
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.