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    Entrepreneurship & Restaurant Ownership
Diploma

If you are looking for a Vancouver art & design school that offers you a diploma course in Entrepreneurship & 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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Maybe you think you have what it takes to manage a dining room operation or run a bustling kitchen, but you want to get the right training before you make the leap. Or perhaps you've always wanted to own a top restaurant but want to understand the foodservice industry from the inside out. Either way, in the Entrepreneurship & Restaurant Ownership program at The Art Institute of Vancouver – Dubrulle Culinary Arts, you'll have the opportunity to become competent in the identified priorities of the foodservice industry: communication, training, leadership, management, human resources, technology, accounting, marketing, and customer relations.

Graduates of the Culinary Arts diploma program at The Art Institute of Vancouver – Dubrulle Culinary Arts, or those with equivalent training or industry experience, are ideal candidates for this program, which builds upon foundation culinary skills and techniques, and foodservice industry knowledge.

From overseeing food quality, to dealing with customers, to making staffing decisions, a restaurant entrepreneur handles hundreds of varied yet critically important tasks every day. The ability to make decisions quickly often determines their ultimate success or failure. Curriculum focuses on financial management and understanding the various market segments and demands that affect a restaurant's profit margins. Students learn to work with proven marketing strategies, how to maximize value for owners and investors, and how to use analytical techniques to make informed business decisions.

During the 2nd 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 demonstrate practical, analytical, and technical abilities to potential employers.

Curriculum:

1st Quarter
Garde Manger
Financial Management for the Hospitality Industry
Classical Cuisine
Marketing of Hospitality Services

2nd 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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