pr of es s i onal bak i ng&pas t r yar t s • 6-month full-time intensive Diploma program • 917 hours, 7+ hours per day, 5+ days per week (Monday – Friday, AM or PM schedule) • Quarterly intakes: Winter, Spring, Summer, & Fall • Small class sizes (Maximum kitchen ratio 12 students per 1 chef instructor) • Lifetime Job Placement Assistance Program Students are trained in state-of-the-art commercial kitchens by internationally experienced chef instructors. The program is delivered through 90% hands-on instruction, complemented by 10% theory instruction. The first portion focuses on classical techniques. The last portion is spent honing skills and techniques in a real-world environment in our restaurant - Bistro 101, bakeshop – Bakery 101 and our catering division. To enhance our students’ knowledge, we include two courses: the Level 1 Award in Wines from the Wine and Spirit Education Trust (WSET) and Food & Beverage Operations Management. These courses provide students with in-depth knowledge of hospitality operations beyond the kitchen doors, ensuring students gain a well-rounded education.
PROGRAMTOPI CS Principles of Bread Baking - Ingredient composition and chemistry, professional fermentation techniques, recipe formulas, various Artisan shapes and ethnic doughs, alternative flour breads, quickbreads. Pastry Doughs & Batters - Ingredient composition and chemistry, pâte brisée, pâte sucrée, pâte à choux, pâte feuilletée, viennoisserie, strudel, crêpes, doughnuts, scones, muffines, and more.
Confections - pâte de fruit, nougat, marshmallows, nougat, toffee, brittles, and other hard and soft candies. Marzipan - modeling and decoration. Cake Decoration - Piping skills, gum paste, pastillage, royal icing, fondant, etc. will all be taught and put to use in individual wedding cake projects.
Pastry Sauces - Chocolate sauces, ganaches, caramel sauces, fruit coulis and compotes.
Plating & Presentation of Desserts - Seasonal, world-influenced, contemporary designs, elegant and stylish designed compositions.
Crèmes - Chantilly, Chiboust, Diplomat, Mousseline, classic mousse and bavarois, buttercream types and methods.
Seasonal Events & Projects - Christmas, Easter, Valentine's Day, Thanksgiving, Halloween, holiday classics, and more.
Custards - Crème Anglaise, crème pâtissière, crème caramel, crème brûlée, soufflés.
Hygiene, Sanitation, & Safety - Principles of food safety are taught and enforced throughout, including safe food handling and personal hygiene, proper sanitation procedures, avoidance of cross-contamination, garbage disposal, recycling, receiving, labeling, storing, and emergency procedures (i.e. in the case of fire, accident, etc.).
Sugar Work - Fondant, royal icing, sugar paste, pulled sugar, showpieces. Frozen Desserts - ice cream, gelato, sorbet, granités, parfaits, semifreddos. Cookies - mixing methods and types (piped, rolled, dropped, moulded, icebox, bar, sheet, tuile, biscotti).
Hospitality Industry - Touring hotels, restaurants, and businesses in downtown Vancouver. Networking, volunteer and event opportunities onsite and off-campus.
Baked Cakes - mixing methods (creaming, muffin method), sponges, entremets, cream cakes, mousses.
Nutrition & Special Diets - Vegetarian, vegan, gluten intolerant, and caeliac diets and accommodations are discussed and practiced.
Pies, Flans, & Tarts - composition, types of crust, fruit, cream, and nut fillings, preparation methods, glazing and decorating techniques.
Operations - working kitchen brigade with focus on large scale production, rotation, speed and consistency for a variety of food service establishments.
Soufflés - hot and cold, savoury and sweet, etc.
Ingredients - function and interrelation of ingredients, handling and storage, quality control, FIFO principles, market forms and reconstitution.
Specialty Cakes, Gateaux, & Torte - planning, baking, and assembling of classic cakes, entremets, fruit mousses and special care projects. Chocolate Work - tempering and recrystallization, pralines, truffles, moulded chocolates, writing, piping.
Measuring & Scaling - Measuring techniques in both metric and imperial scales, converting recipes.
Beverage Training - Coffee, tea, wine, and beer seminars. Basic Math & Food Costing - Inventory control, purchasing, receiving, costing of recipes and menus, basic accounting principles. Strategies for food cost control related to purchasing, costing, and budgeting. Metric conversion, recipe conversion, accurate measuring techniques, profit % and profit margins.
Menu Development - With the assistance of their instructors, students create and execute their own dishes several times throughout the course. They are graded on ingredient combinations, seasoning and overall flavour, plate composition and presentation, food safety, organization, and originality.
FOOD&BEVERAGEOPERATI ONSMANAGEMENT In this complementary course, students are given the opportunity to learn skills vital to success in today's hospitality industry by examining the various kinds of food service operations and their characteristics. Focused insight is placed on restaurant and cafĂŠ operations, including purchasing, inventory control, service etiquette, costing and financial issues. Planning a menu with the intent to equip your kitchen and dining room will be covered as well as the various facets of management including staffing, production and control. Students will gain knowledge of creating and delivering first class service, building guest loyalty, and continuously improving customer service. Organizational Structure Types & Styles of Food Service Operations Challenges in Food Service: Management & Control Human Resources & Organizational Behaviour Staff & Organizational Structure Staffing Guides & Scheduling Labour Cost Control Staff Retention Techniques Maintaining & Controlling Standards Food & Beverage Standards Standard Recipes & Yields Standard Costing Techniques Portion Sizes & Control
Menu Design & Marketing Types of Menu & Menu Design Marketing By Menu Setting Selling Price Menu Item Performance Analysis & Corrective Action Beverage Management & Marketing Profitable Beverage Program Design Wine, Beer, Spirits & Non-Alcoholic Beverages Beverage Service Techniques Marketing & Dispaying Beverages Liquor Liability
LEVEL1CERTI FI CATEI NWI NES ( WSET) The Wine & Spirit Education Trust (WSET) is often referred to as the Gold Standard in global wine education and are the most internationally recognized wine certification programs offered in the world. Pacific Institute of Culinary Arts has called upon the diverse wine training & knowledge of its instructors to create something unique. Your instructor, our resident Sommelier Tim Ellison, has the distinction of being the only Certified Chef de Cuisine in Canada that also holds the WSET Level 4 Diploma in Wine and Spirits. With the WSET syllabus incorporated into our professional programs, students are exposed to a greater variety of wines, focusing on food and wine pairing. This valuable knowledge makes our program comprehensive and well-rounded for every student. Course Competencies Upon successful completion, this course is desiggned to give the student: - A basic understanding of the main types & wine styles available, and their determining factors. - The ability to describe the characteristics of principal grape varieties of the world. - An understanding of the fundamentals of food and wine pairing. - The ability to use a systematic approach to tasting, thus allowing the student to write tasting notes. - Knowledge of the correct storage and service procedures for wine. - Knowledge of the professional responsibility regarding the service of wine including social, legal, and health aspects.