pr of es s i onal c ul i nar 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 15 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 Knife Skills - Safe and efficient knife handling skills (chopping, slicing, dicing, carving, fileting and boning), knife maintenance, and basic knife cuts (i.e. julienne, brunoise, turned vegetables.) Stocks, Soups, & Sauces - Preparation of different stocks, soups, and sauces from various cultural backgrounds. Stocks: white, brown, short, fumet, court bouillon, derivatives Soups: clear consommé, creamed, puréed, regional Sauces: classic mother sauces, modern & ethnic variations, derivatives Moist & Dry Heat Cooking Methods - Sauté, stir-fry, grill, bake, roast, poach, steam, and simmer. Execution of the various techniques using appropriate equipment, utensils, movement, timing, and type/intensity of heat, as well as advantages of each technique and ingredient compatibility. Grains, Starches, & Vegetables - Identification of various popular ethnic and less-familiar grains, starches, and vegetables. Application of appropriate cooking techniques and flavour combinations. Cheese Training - Tastings of 15-20 International and Canadian cheeses. Garde Manger - Preparing and presenting cold foods, including salads, dressings, vinaigrettes, oils, vinegars, cold sauces, hors d'oeuvres, cold soups, aspics, and charcuterie. Creating decorative elements of buffet presentation such as table arrangements, edible centerpieces, and garnishes. Meat, Poultry, Fish, Shellfish - Identification of various types of fish, shellfish, meat and poultry, as well as their primary and secondary cuts. Matching appropriate sauces, stocks, and vegetables/starches. Butchery - Learn how to select carcasses, sides, or quarters from which primal cuts can be produced with minimal wastage. Learn various techniques and cuts of meat produced from a hindquarter of beef, full lamb, and pork. Charcuterie - Confit, gravlax, bacon, smoked products, rillettes, terrines, patés, sausages, savoury pies, ballotine, galantine.
World Cuisine - Identification of key ingredients & techniques from various regions around the world. Italy: handmade pasta, sauces, gnocchi, polenta, risotto, etc. France: French techniques & terminology are taught throughout the term, as this is used in most professional western kitchens. Asia & India: Introduction to ingredients specific to these regions, and execution of various cooking techniques related to these cuisines, i.e. sushi demos & practise, sashimi cutting, Indian buffet. Pastry & Bread Basics - One full week of training is devoted here. Basic breads, quickbreads, cakes, custards, sauces, egg foams, ice creams, sorbets, and dessert plate presentation. Plating Techniques & Presentation - Portion size, flavour profiling, complementary and contrasting flavours, colours, shapes, design, creative composition, as well as plate cleanliness and temperature. Food Service - Fine dining and custom service table settings, plate handling, proper serving & clearing techniques, customer relations, menu interpretation, and the pairing & service of wine. 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, proper cooking, reheating, holding, cooling, labeling, receiving, storing, and emergency procedures (i.e. in the case of fire, accident, etc.). Sustainable Kitchen Operations - Ocean Wise, Green Table Network, and eco-certified kitchen and cleaning methods and products are used. Hospitality Industry - Touring hotels, restaurants, and businesses in downtown Vancouver. Networking, volunteer and event opportunities onsite and off-campus. Nutrition & Special Diets - Vegetarian, vegan, gluten intolerant, and caeliac diets and accommodations are discussed and practiced.
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.