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    Culinary Arts
Diploma

If you are looking for a Vancouver art & design school that offers you a diploma course in Culinary Arts, and hope to pursue a career in the culinary profession, the following Art Institute of Vancouver program may be just the education you've been searching for.

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The mission of the Culinary Arts diploma program is to provide an environment for students to become learners possessing the skills, knowledge, creativity, and ethical values necessary to survive and flourish in the rapidly-changing culinary, restaurant and catering professions. Experienced industry professionals impart their knowledge and up-to-date technical acumen to their students, and curriculum relies heavily on actual participation in projects that are practical and technical in scope.

Throughout this four-quarter program, students learn the business aspects of culinary arts along with intensive practical hands-on training. Instruction begins with an introduction to culinary skills, which outlines the fundamental concepts, skills and techniques involved in basic cookery. Students simultaneously learn the concepts and theories of culinary techniques, as well as food and environmental sanitation and safety. By the end of the 1st Quarter students possess a well-rounded knowledge of the hospitality industry and an increased awareness of the various opportunities available in the culinary world.

As the course progresses, students continue to hone their skills in a production setting and build their confidence in the techniques explored in the 1st Quarter. The development of knife skills is accented, and students begin to learn the specifics of ingredient functions, weights and measures, mise en place, timelines, plate presentation and team work. An introduction to both baking and pastry is incorporated in the curriculum and students prepare, taste, serve and evaluate International, Asian and North American regional cuisine. Instruction in food and beverage operations management culminates in the production of a complete dining room and bar operation manual.

During the fourth and final quarter of the program, students combine all the critical skills they have acquired and apply it to the development of a complete business plan for a minimum 100-seat restaurant. They are then prepared to embark on an externship in industry, to gain real world experience.

Curriculum:

1st Quarter
Introduction to Culinary
Concepts & Theories of Culinary Techniques
Sanitation & Safety
Dimensions of Culinary

2nd Quarter
North American Regional Cuisine
Introduction to Baking
International Cuisine
Purchasing & Product Identification

3rd Quarter
Introduction to Pastry
Asian Cuisine
Food & Beverage Operations Management
Management by Menu

4th Quarter
A la Carte Kitchen
Externship
Planning & Controlling Costs

This is a sample schedule only. Class scheduling is subject to change without notice.



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