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.
Continuing Education
Continuing Education Programs
Sommelier & Wine Cellar Management (pdf)
Wine Programs
Foundation in Wine & Wine Services - Level 1
Intermediate Studies in Wine and Spirits - Level 2
Advanced Wines and Spirits Studies - Level 3 (Section I)
Advanced Wines and Spirits Studies - Level 3 (Section II)
Global Business of Wine & Wine Production
Spirits, Liqueur & Sparkling Wine Studies
Light Wines of the World 1
Light Wines of the World 2
Part Time Culinary Programs
Fundamental Skills for Aspiring Chefs
International Cuisine for Aspiring Chefs
Fundamental Skills for Aspiring Chefs
This program teaches fundamental culinary skills and builds to creative cooking of Pacific West
Coast Cuisine.
Foundation in Wine & Wine Services - Level 1
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.
Intermediate Studies in Wine and Spirits - Level 2
This program is designed to build upon the fundamentals learned in the
Foundation course and features discussion on the classic wine & spirit
producing regions 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.
Advanced Wines and Spirits Studies - Level 3 (Section I)
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.
Advanced Wines and Spirits Studies - Level 3 (Section II)
This course comprises the second half of the Advanced Wine and Spirit
program and is a continuation of the Level 3 course. This program
features detailed discussion about the classic regions and wines of the
world not covered in Level 3 (Section II) including specific lectures on
production and types of spirits, sparkling, fortified and aromatized
wines.
Global Business of Wine & Wine Production
The course begins with an overview of the global markets in terms of
both production and consumption and major companies, with a detailed
statistical analysis. The dynamics of the industry are then examined,
with particular reference to the local market in BC.
Spirits, Liqueur & Sparkling Wine Studies
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.
Light Wines of the World 1
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.
Light Wines of the World 2
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.
International Cuisine for Aspiring Chefs
This program teaches fundamental culinary skills that are
typical of European, Mediterranean, and South American cuisines.
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