The Art Institute of Vancouver believes in learner-centered instruction that is measured by each student's success. Our faculty, many of whom are working professionals, achieve this by sharing their professional knowledge in the classroom. Faculty strive to provide value and service for each student's investment by helping students to strengthen their skills and cultivate their creative talent through curricula that is carefully designed to prepare graduates to seek entry-level positions in their chosen fields. Instructional methods at The Art Institute of Vancouver include lecture, demonstrations, labs, one-on-one tutorials, and periodic examinations. Except for internships, field trips, online courses and occasional independent studies, all instruction is conducted in a classroom or laboratory settings. Faculty arrange study trips to local cultural and commercial sites as an integral part of each student's training. These trips, along with scheduled out-of-town seminars and visits, offer valuable exposure to places and events relating to the student's field of study. The costs related to optional study trips are not included in regular tuition or fees.
Uzi Paz, Chef, Instructor - Culinary
Chef Ariel "Uzi" Paz has a dynamic background in the teaching and culinary industries with both academic and industry accomplishments. He holds a MA and BSc in Hospitality and Tourism and has completed his Master Chef de Cuisine Diploma and Hotel Administration Diploma. For a number of years Chef Uzi has been the Food Service Manager and Chef at a resort in Oregon. In 2004, he founded, and currently owns, The Institute for Food Service and Safety Management, a food safety and quality consulting company for international culinary organizations. Chef Uzi gained his industry experience from training and working at Rothchild's in Lyon France, America and Le Croissant Shop, Sheraton Prince de Galles in Paris, and several of New York City's best gourmet restaurants. His passion for teaching extends back to his lecturer positions at the Hebrew University, Bournemouth University, Farleigh Dickinson University, Champlain University, Tadmor Hotel School, and Ministry of Tourism. Chef Uzi is enthusiastic about combining his loves of food and education at The Art Institute of Vancouver.
Daniel Riviere, Chef, Instructor - Culinary
Chef Daniel Riviere spent his early years growing up in a culinary focused family in his native Scotland before moving to Canada to pursue his passion for culinary arts. Chef Daniel is a European trained culinary professional, having worked extensively in various aspects of planning, designing, operating, managing, and cooking in the industry. He thrives on and excels in front line operations in which the fast paced action of the kitchen presents an exciting challenge. Chef Daniel was the Director of Food and Beverage Operations for a Four-Star Mexican Theme Resort, launched several of his own restaurant businesses, and managed operations for hotel banquet halls and large capacity restaurants. His teaching portfolio extends back to 2004 when he was an instructor in the Hospitality Management program for the American Hotel & Lodging Association at Anderson National College in Vancouver. He holds multiple catering, culinary and business management education qualifications from culinary institutions in Scotland, England, and Canada. As an instructor at The International Culinary School at The Art Institute of Vancouver, he believes that hands on teaching in combination with lecturing allows students to gain real-world experience in the culinary industry. He is passionate about the process of nurturing a student from the ground up and finds satisfaction in passing on his skills and knowledge to young chefs.