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International Cuisine for Aspiring Home Chefs |
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Here you can find an overview of the International Cuisine for Aspiring Home Chefs Diploma Program at The Art Institute of Vancouver. In addition to the course
description, links are available for curriculum, tuition, fees and faculty. You can also read faculty biographies, student testimonials or see student work in the portfolio section.
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Course Description: This course is similar in structure and design to Fundamental Skills for Aspiring Chefs. Its purpose is to enable the student to refine their skills and abilities learned during previous (Fundamental Skills for Aspiring Chefs) course. While emphasis is placed on sanitation, safety, preparation, cooking, food handling techniques, knife skills, general kitchen skills and knowledge. This course will allow the student to explore the cultures and culinary specialties from Scandinavia, France, Mediterranean, North Africa, and South America. Read more. |
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Click here to view a complete list of faculty members. |
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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) |
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