Sommelier & Wine Cellar Management

There are 4 separate Sommelier & Wine Cellar Management programs available, which can be taken together or independently.

These programs are offered in conjunction with the Wine Cellar & Spirit Education Trust (WSET) courses and successful graduates will receive the relevant WSET Certificate.

Sommelier & Wine Cellar Management Programs:

Level 1 – An Introduction to Wine & Wine Service
This is an entry-level program ideal for frontline restaurant staff involved in the service of wine or someone about to enter their first job in the hospitality industry. Students will gain a sound knowledge of the world of wine including the principle grape varieties used in wine production, major styles of wine, influencing factors and how they relate to wine in the bottle.

Correct procedures for wine service and storage will also be studies as well as the fundamentals of food and wine matching. As part of this program, students will learn basic wine tasting techniques. Upon successful completion, The Art Institute of Vancouver will award a certificate of competence. Students will also gain the Foundation Certificate in Wines issued by the internationally recognized Wine & Spirit Education Trust.

Prerequisites: None
Course Length: 5 weeks
Hours: 15

Level 2 – Intermediate Wine, Spirits, & Alcoholic Beverage Studies
This program is designed to give a more in-depth view of the wines and spirits world. It is ideal for hospitality staff such as bar persons and more specialized drinks servers who already have a basic knowledge of alcoholic beverages and their service. Students will gain a good understanding of international wine styles and their production methods, as well as correct service and storage procedures. A professional and structured approach to wine tasting will be learned and the program will fully explore the principles of food and wine combination.

Upon successful completion, The Art Institute of Vancouver will award a certificate of competence. Students will also gain the Intermediate Certificate in Wines, Spirits & other Alcoholic Beverages issued by the internationally recognized Wine & Spirit Education Trust.

Prerequisites: Level 1 (or relevant industry experience)
Course Length: 11 weeks
Hours: 33

Level 3 – Advanced Wines & Spirits (I)
Level 4 – Advanced Wines & Spirits (II)
These two programs may be studied separately but are designed to be complementary, each covering different areas of the wines and spirits world. They both deliver a high level of wines and spirits knowledge that will ultimately equip the learner with the skills and confidence to select and purchase such beverages for an establishment’s list or bar.

Individual wine and spirit producing regions will be examined. Key wine-styles will be tasted and discussed with particular reference to today’s marketplace and accompanying cuisine. Full cellar management and service procedures are learned here together with a more advanced level of wine tasting technique. These programs would ideally suit a senior person in the hospitality industry such as a bar manager, sommelier or establishment owner.

Upon successful completion, The Art Institute of Vancouver will award a certificate of competence for each Level III and Level IV. In addition, students who successfully complete both Levels will be awarded the Advanced Certificate in Wines & Spirits by the Wine & Spirit Education Trust.

Level 3
Prerequisites: Level 1 & 2 (or relevant industry experience)
Course Length: 11 weeks
Hours: 33

Level 4
Prerequisites: Level 1 & 2 (or relevant industry experience)
Course Length: 11 weeks
Hours: 33

Hospitality & Restaurant Management

The world’s most illustrious restaurants build their reputations on being able to meet customer expectations and demands for service, quality, nutrition, diversity of product, and flavour. At The Art Institute of Vancouver – Dubrulle Culinary Arts, we understand that successful communication between all the players in the business – in the kitchen and in the front of the house – keeps things running smoothly and contributes to the overall success of any culinary venture.

Curriculum for the Hospitality & Restaurant Business Management program begins with an introduction to the fundamental culinary skills and techniques used in basic cookery. Students then explore the various dimensions of culinary, such as the role of culinary education and various career opportunities, before moving on to both practical and theoretical skills in the business arena. Purchasing, budgeting, planning and cost control knowledge informs students of the market requirements of running a food and beverage business. Front-end management issues such as dining room procedures, management by menu, and human resources management expand on the student’s ability to foster effective communication with key staff. Students are also grounded in the marketing, financial management and kitchen management skills critical to operating a business in the hospitality and culinary industries. During the fourth 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. They are then prepared to embark on an externship in industry, to gain real world experience.

The Hospitality & Restaurant Business Management program is a prudent choice for those who possess a passion for the culinary and hospitality industries. Whether you dream of owning or managing a restaurant, or are looking to work with catering companies, hotels, and cafes, the program opens a variety doors to employment. The program also suits individuals currently employed in the service industry who are looking to challenge themselves and broaden their career options. Upon successful completion of the program, students enter the work force with a well-rounded portfolio that lays the foundation for a life-long career in the culinary arts.

Entrepreneurship & Restaurant Ownership

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.

Culinary Arts & Restaurant Ownership

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.

Culinary Arts

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.

Baking & Pastry Arts

Whether it’s an insatiable sweet tooth or a love of warm, home-baked bread, all students in the Baking & Pastry Arts program at The Art Institute of Vancouver – Dubrulle Culinary Arts share a passion for the pastry and desserts field.

Practical training covers the basics of fine dessert and pastry making. Pastry curriculum introduces classic creams, custards and other fillings, as well as methods for making mousses, tarts and cakes. Students are also acquainted with creative decorating and plating techniques. Baking curriculum explores methods for the preparation of yeast and sweet dough products and students learn the importance of weights and measures, temperatures, hand-skills and creative finishing techniques. Students also learn to create hearth and artisan breads and to produce and deliver assorted bread products to the school’s various outlets on a daily basis – much like a true working bake shop.

To provide students with a broad background and create a more versatile employee, Baking & Pastry Arts students are also instructed in the concepts and theories of culinary techniques. This includes the fundamental concepts, skills and techniques involved in basic cookery, as well as an exploration of a wide realm of topics in the culinary arts including the advantages and disadvantages of working in specific areas of the hospitality industry.

Building on the basics learned in the first two quarters of the program, students being to refine their skills and explore the techniques of plated desserts and the theory behind building edible art for a-la-carte service, competition and banquet functions. Students also study – through hands-on training – the creation of wedding cakes, chocolates, confections, tortes, European cakes and centerpieces. Instruction in purchasing, product identification and in the planning and control process of the restaurant service industry provides essential knowledge about the business side of a career in the culinary arts.

In the Externship portion of the program, students work in positions in commercial food service and hospitality establishments approved by The Art Institute of Vancouver – Dubrulle Culinary Arts.

Asian Cuisine for Aspiring Chefs

This course emphasizes both the influences and ingredients that create the unique character of selected Asian cuisines. You will prepare, taste, serve and evaluate traditional, regional dishes of China, Japen, Korea, Vietnam and Thailand. Importance will be placed on ingredients, flavour profiles, preparations and techniques representative of these cuisines.