Culinary Arts

Course Listing

Culinary Arts
Advanced Diploma
Published January 1, 0001

Student Learning Outcomes

Program Courses

CUL102 Concepts and Theories of Culinary Techniques
CUL103 Sanitation and Safety
CUL105 Fundamentals of Classical Techniques
CUL111 North American Regional Cuisine
CUL121 Introduction to Baking
CUL122 Introduction to Pastry
CUL132 Management by Menu
CUL135 Purchasing and Product Identification
CUL201 Garde Manger
CUL212 Practicum
CUL242 Planning and Controlling Costs
CUL244 Asian Cuisine
CUL246 Classical European Cuisine
CUL247 World Cuisine
CUL250 Management, Supervision & Career Development
CUL252 Food and Beverage Management
CUL261 A la Carte Kitchen
CUL271 Art Culinaire
CUL272 Capstone
RCM241 Marketing for the Hospitality Industry
RCM262 Catering and Banquet Operations
RCM263 Hospitality and Human Resources Management
RCM264 Financial Management for the Hospitality Industry

TOTAL CREDITS REQUIRED FOR GRADUATION 90

Program Electives

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Note: The Art Institute of Vancouver reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.