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    Culinary Arts & Restaurant Ownership
Advanced Diploma

If you are looking for a Vancouver art & design school that offers you an advanced diploma course in Culinary Arts & Restaurant Ownership, 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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Top professionals in the culinary arts do more than just cook. They manage restaurants, cater special events, offer personal chef services, and more. For many however, the ultimate dream is to own their own restaurant – to create a place that reflects their culinary passions and lets them share their style and personal panache with the world. For these individuals, The Art Institute of Vancouver – Dubrulle Culinary Arts offers the Culinary Arts & Restaurant Ownership diploma program.

The program begins with basic culinary skills and progresses to advanced food techniques, garnishing and presentation as students enter the second and 3rd Quarters of this six quarter program. During the hands-on production aspects students are exposed to specialty products and produce, as well as the skills and techniques of baking and pastry arts. International, Asian, Classical French and North American regional cuisine help round-out the student's knowledge of the culinary world.

As they hone their skills and gain a solid foundation in the culinary and baking and pastry arts, students move on to develop managerial and leadership skills. They receive training in management, marketing, human resources, accounting and financial management, technology, business communications, beverage management, legal issues, customer service, and global management and operations as they relate to the food service industry. Management by menu, garde manger and catering and banquet operations are also covered and students learn to celebrate the culinary styles, restaurants and chefs who are currently in the industry spotlight. As part of the practical training received in the program, students work in the student-run, 40-seat Culinaria restaurant, where they learn to prepare modern and regional North American cuisine, and rotate working in the various positions (both front and back of house) found in any top-end restaurant.

During the sixth and final quarter of the program, students combine all the critical skills they have acquired in the program to the development of a complete business plan for a minimum 100-seat restaurant. Successful graduates leave with a solid understanding of how to establish effective communication between all restaurant staff, and have the necessary building blocks to start constructing a life-long career in the culinary arts.

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

5th Quarter
Garde Manger
Financial Management for the Hospitality Industry
Classical Cuisine
Marketing of Hospitality Services

6th Quarter
Hospitality & Human Resources Management
Art Culinaire
Catering & Banquet Operations
Capstone

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



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