Fundamental Skills for Aspiring Chefs
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  This is the place to find out all the details on the Fundamental Skills for Aspiring Home Chefs Certificate Program offered at The Art Institute of Vancouver. In the overview below you’ll find a course outline along with links to curriculum, tuition and fees. You can also read faculty biographies, student testimonials or see student work in the portfolio section.

Overview
 
 
 
  Course Outline:
  • This program teaches fundamental culinary skills and builds to creative cooking of Pacific West Coast Cuisine.
  • Knife skills, maintain and use knives professionally, cut foods into various classic shapes.
  • The focus is on the use of various ingredients, cooking theories and techniques (roasting, poaching, braising, frying and sautéing).
  • The student will cover basic cookery of vegetables and starch.
  • They will learn cookery of proteins such as fish, poultry and meat.
  • Learn the skills of butchering fish and meats.
  • In the final classes the emphasis will be on preparing, and creatively plating dishes from the Pacific West Coast. As much as possible, local B.C. ingredients will be used.
  • The overall goal is to develop culinary skills and techniques thereby allowing students to perform comfortably and creatively producing food items in the kitchen.
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