Programs

Introducing The International Culinary School at The Art Institute of Vancouver, an innovative approach to culinary education. Our programs offer you a taste of food from around the world as you are introduced to international recipes and techniques. Curriculum is influenced by industry professionals and we think you’ll agree that as you uncover world cuisines through our programs, you’ll also uncover a world of possibilities.

• Curriculum

Whether it’s an insatiable sweet tooth or a love of warm, home-baked bread, all students in the Baking & Pastry Arts program at The International Culinary School at The Art Institute of Vancouver share a passion for the pastry and desserts field.

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.

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.