Pressroom Reviews > Demand For Culinary and Baking & Pastry Arts Continues
by The Vancouver Sun/February 19, 2005, posted on 11:01 AM, January 10, 2007
February 19, 2005/The Vancouver Sun
Demand For Culinary and Baking & Pastry Arts Continues
Career change represents 60 per cent of students attending one private culinary school in Vancouver – Pacific Institute of Culinary Arts. Students with previous careers such as teachers, lawyers, nurses, accountants and others from the arts such as painters, florists and dancers all commence the professional programs at Pacific Institute of Culinary Arts with a love for cooking and/or baking.
Career change graduates are often seeking an entrepreneurial career such as catering, personal chef, food writer or food photography.
The success of Pacific lnstitute of Culinary Arts is attributed to their commitment to excellence. Most notably, training its students in small, hands-on classes. Following the first half of their program, students operate the Institute's 105 seat fine dining restaurant, with a view of the marina and mountains and a storefront bakeshop & café. Eight commercial kitchens, including a catering kitchen, a wedding cake kitchen and a chocolate studio encompass Pacific Institute of Culinary Arts 13,000-sq.ft. located at the entrance to Granville Island.
Two full-time six-month professional programs are offered at Pacific Institute of Culinary Arts – Culinary Arts and Baking & Pastry Arts. Students may choose an AM or PM class, a Monday to Friday or a Tuesday to Saturday schedule with a maximum class size of 12 students to one Chef Instructor. Classes commence every January, April, July and September.
“A PICA education is irreplaceable,” says Jordan Forester,Chef/owner of Ottawa's West End Station Bistro and graduate of the January '98 Culinary Arts program. “They teach you essential industry skills, the business aspect as well as the culinary. It would have been impossible for me to succeed without it.”
Rachelle Santos, a graduate of the July '02 Culinary Arts program says, “Thank you for the wonderful education that I received at PICA. I am amazed by the amount of knowledge and skills I acquired in the program.”
Charlene Matz, graduate of both the January '01 Baking & Pastry Arts and July '01 Culinary Arts programs adds, “The time I spent at PICA will always be among my richest experiences and most treasured memories. As I go out into the culinary world I look forward to being an ambassador of the Institute.”
Chef/Owner Roland Pfaff of Val D'lsere restaurant in Whistler has this to say about PICA. “Thank you for your contribution to the industry. I truly think you are doing a fantastic job.”
Demand For Culinary and Baking & Pastry Arts Continues
Career change represents 60 per cent of students attending one private culinary school in Vancouver – Pacific Institute of Culinary Arts. Students with previous careers such as teachers, lawyers, nurses, accountants and others from the arts such as painters, florists and dancers all commence the professional programs at Pacific Institute of Culinary Arts with a love for cooking and/or baking.
Career change graduates are often seeking an entrepreneurial career such as catering, personal chef, food writer or food photography.
The success of Pacific lnstitute of Culinary Arts is attributed to their commitment to excellence. Most notably, training its students in small, hands-on classes. Following the first half of their program, students operate the Institute's 105 seat fine dining restaurant, with a view of the marina and mountains and a storefront bakeshop & café. Eight commercial kitchens, including a catering kitchen, a wedding cake kitchen and a chocolate studio encompass Pacific Institute of Culinary Arts 13,000-sq.ft. located at the entrance to Granville Island.
Two full-time six-month professional programs are offered at Pacific Institute of Culinary Arts – Culinary Arts and Baking & Pastry Arts. Students may choose an AM or PM class, a Monday to Friday or a Tuesday to Saturday schedule with a maximum class size of 12 students to one Chef Instructor. Classes commence every January, April, July and September.
“A PICA education is irreplaceable,” says Jordan Forester,Chef/owner of Ottawa's West End Station Bistro and graduate of the January '98 Culinary Arts program. “They teach you essential industry skills, the business aspect as well as the culinary. It would have been impossible for me to succeed without it.”
Rachelle Santos, a graduate of the July '02 Culinary Arts program says, “Thank you for the wonderful education that I received at PICA. I am amazed by the amount of knowledge and skills I acquired in the program.”
Charlene Matz, graduate of both the January '01 Baking & Pastry Arts and July '01 Culinary Arts programs adds, “The time I spent at PICA will always be among my richest experiences and most treasured memories. As I go out into the culinary world I look forward to being an ambassador of the Institute.”
Chef/Owner Roland Pfaff of Val D'lsere restaurant in Whistler has this to say about PICA. “Thank you for your contribution to the industry. I truly think you are doing a fantastic job.”