Culinary Arts Programs in Vancouver BC, Canada

Pacific Institute of Culinary Arts, Vancouver:
Pacific Institute of Culinary Arts (PICA) in Vancouver, BC is the city's most progressive centre for culinary & baking & pastry arts education for both Canadian and international students. Since 1997, our accredited institute has offered highly regarded career programs in Culinary Arts & Baking & Pastry Arts, with the option of expanding your career training with a 1-Year Dual Diploma program. Our culinary programs are designed for students who wish to be productive immediately in a professional environment upon graduation. Pacific Culinary Arts also offers many short programs to inspire 'the chef within'. In addition, we provide short career programs, workshops and continuing education classes.

Professional Culinary Arts & Baking Programs:

* Dual-Diploma Program - Culinary & Baking & Pastry Arts:
- 1 year, Full-Time Dual-Diploma Program (5+ days per week / 7+ hours per day)
- Quarterly intakes:  AM (Morning) and PM (Evening) schedules
- Maximum student to chef Instructor ratio:  Culinary Arts 15:1 and Baking & Pastry Arts 12:1
- 1,795 hours; 90% hands-on
- Lifetime employment placement assistance

At Pacific Institute of Culinary Arts, we are passionate about providing expertly trained graduates for the rapidly growing food and hospitality industry worldwide. Along with small class sizes, dedicated Chef Instructors, 90% hands-on professional training and our eight professional kitchens with Lifetime Employment Placement Assistance, you have the right ingredients for a delicious career.

Twelve months in our unique ‘Dual-Diploma’ professional training program offers you the opportunity to harness the fundamentals skill sets in both Culinary and Baking & Pastry Arts.

To stay competitive lifelong as a professional it’s important to learn and develop a variety of skills to set you a part from the rest of the competition.  Our ‘Dual-Diploma’ program will offers you the opportunity to learn two unique disciplines within twelve months to better round out your knowledge and skills as a professional for the hospitality food service industry.

In each discipline of training you will start your training with the basics.

* Culinary Arts Program:
- 6 Month, Full-Time Diploma Program (5 days per week / 7+ hours per day)
- Quarterly intakes:  AM (Morning) and PM (Evening) schedules
- Maximum student to chef Instructor ratio:  15:1
- 917 hours; 90% hands-on
- Lifetime employment placement assistance

Six months in our unique training program will change the way you view cooking forever!  Our well-rounded professional Culinary Arts program presents basic and classic fundamental techniques in an intensive practical curriculum of culinary essentials.  We teach the science of good cooking for the food service industry. 

Your program starts with knife skills, culinary terms and equipment usage, followed by flavorful stocks, the art of the saucier, meats, poultry, fish, shellfish, vegetables, pastry and bread making – in a practical format that allows you to assess your creations using all your senses.  Appreciate the difference an aromatic stock makes in risotto and taste a perfectly reduced port sauce for lamb.

Our advanced instruction covers the entire culinary brigade and cookware basics, with a practical repertoire of time tested recipes incorporated into our gourmet restaurant – Bistro 101, bakeshop – Bakery 101 and catering division built to hone real-world skills that will have you cooking as a professional.

To enhance our students’ knowledge we include, Foundation Level Wine Certification through the Wine and Spirit Education Trust (WSET) and Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations. These courses provide students with an in-depth knowledge of hospitality operations beyond the kitchens doors ensuring students gain a well-rounded education.

* Baking & Pastry Arts Program:
- 6 Month, Full-time Diploma Program (5 days per week / 7+ hours per day)
- Quarterly intakes:  AM (Morning) and PM (Evening) schedules
- Maximum student to chef Instructor ratio:   12:1
- 917 hours; 90% hands-on
- Lifetime employment placement assistance

Your six month program begins with measuring and scaling, terminology, artisan breads, pastry dough and batters, dessert sauces, fillings, chocolate, sugar and a variety classic, modern and holiday pastries. Create intricate garnishes and learn professional plating secrets – in a practical format that allows you to practice and advance your techniques.

Our advanced instruction covers baking and pastry operations with a practical repertoire of time tested recipes, advanced and incorporated into our gourmet restaurant – Bistro 101, bakeshop – Bakery 101 and catering division built to hone real-world skills that will have you baking and creating pastries as a professional.

To enhance our students’ knowledge we include, Foundation Level Wine Certification through the Wine and Spirit Education Trust (WSET) and Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations. These courses provide students with an in-depth knowledge of hospitality operations beyond the kitchens doors ensuring students gain a well-rounded education.

Short Culinary Programs:
- Cook! and the City classes
- Cake Decorating classes 
- Teen cookery classes
- Private cookery classes
- Wine classes 
- Beer classes
- Corporate Team Building classes

We also offer short career programs, workshops and continuing education classes.