Culinary Arts & Restaurant Ownership

	Overview

Top professionals in the culinary arts do more than just cook. They manage restaurants, cater special events, offer personal chef services, and more. For many however, the ultimate dream is to own their own restaurant - to create a place that reflects their culinary passions and lets them share their style and personal panache with the world. For these individuals, The International Culinary Schools at The Art Institute of Vancouver, offers the Culinary Arts & Restaurant Ownership diploma program. The program begins with basic culinary skills and progresses to advanced food techniques, garnishing and presentation as students enter the second and third quarters of this six quarter program. During the hands-on production aspects students are exposed to specialty products and produce, as well as the skills and techniques of baking and pastry arts. International, Asian, Classical French and North American regional cuisine help round-out the student’s knowledge of the culinary world. As they hone their skills and gain a solid foundation in the culinary and baking and pastry arts, students move on to develop managerial and leadership skills. They receive training in management, marketing, human resources, accounting and financial management, technology, business communications, beverage management, legal issues, customer service, and global management and operations as they relate to the food service industry. Management by menu, garde manger and catering and banquet operations are also covered and students learn to celebrate the culinary styles, restaurants and chefs who are currently in the industry spotlight. As part of the practical training received in the program, students work in the student-run, 40-seat Culinaria restaurant, where they learn to prepare modern and regional North American cuisine, and rotate working in the various positions (both front and back of house) found in any top-end restaurant. During the sixth and final quarter of the program, students combine all the critical skills they have acquired in the program to the development of a complete business plan for a minimum 100-seat restaurant. Successful graduates leave with a solid understanding of how to establish effective communication between all restaurant staff, and have the necessary building blocks to start constructing a life-long career in the culinary arts. Read more.

	Curriculum

1st Quarter Introduction to Culinary Concepts & Theories of Culinary Techniques Sanitation & Safety Dimensions of Culinary 2nd Quarter North American Regional Cuisine Introduction to Baking International Cuisine Purchasing & Product Identification 3rd Quarter Introduction to Pastry Asian Cuisine Food & Beverage Operations Management Management by Menu 4th Quarter A la Carte Kitchen Externship Planning & Controlling Costs 5th Quarter Garde Manger Financial Management for the Hospitality Industry Classical Cuisine Marketing of Hospitality Services 6th Quarter Hospitality & Human Resources Management Art Culinaire Catering & Banquet Operations Capstone This is a sample schedule only. Class scheduling is subject to change without notice.

	Tuition + Fees

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	Faculty

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	Student Portfolios

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	Student Testimonials

Andrea feels that her education The Art Institute of Vancouver was an excellent starting point for moving into a reputable kitchen. She fondly remembers her instructors for their passionate and humorous approaches in what can be a demanding industry. (Andrea Carlson, 1992 Culinary Arts) "One of the most important things at school that I learned was the level of professionalism. One of the best things at school was the fact that we were able to eat all the food that we prepared, the development of my palate started at school and was habit I would never break, I eat everything. All the instructors provided ample information with excitement." (Tony Marzo, 1999 Culinary Arts)