Our next intake commences on July 2, 2013. We are also currently accepting applications for our upcoming
6 Month, Full-Time Diploma Program (5 days per week / 7+ hours per day)
- Quarterly intakes (AM and PM schedules)
- Maximum Student to Chef Instructor ratio: 15:1
- 917 hours; 90% hands-on
- Lifetime Employment Placement Assistance
At Pacific Institute of Culinary Arts we are passionate about providing expertly trained graduates for the rapidly growing food and hospitality industry worldwide. Along with small class sizes, dedicated Chef Instructors, 90% hands-on professional training and our eight professional kitchens with Lifetime Employment Placement Assistance, you have the right ingredients for a delicious career.
Six months in our unique training program will change the way you view cooking forever! Our well-rounded professional Culinary Arts program presents basic and classic fundamental techniques in an intensive practical curriculum of culinary essentials. We teach the science of good cooking for the food service industry.
Your program starts with knife skills, culinary terms and equipment usage, followed by flavorful stocks, the art of the saucier, meats, poultry, fish, shellfish, vegetables, pastry and bread making – in a practical format that allows you to assess your creations using all your senses. Appreciate the difference an aromatic stock makes in risotto and taste a perfectly reduced port sauce for lamb.
Our advanced instruction covers the entire culinary brigade and cookware basics, with a practical repertoire of time tested recipes incorporated into our gourmet restaurant – Bistro 101
, bakeshop – Bakery 101
and catering division
built to hone real-world skills that will have you cooking as a professional.
To enhance our students’ knowledge we include, Foundation Level Wine Certification through the Wine and Spirit Education Trust (WSET) and Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations. These courses provide students with an in-depth knowledge of hospitality operations beyond the kitchens doors ensuring students gain a well-rounded education.
- Food Safe Certification
- Hygiene, Sanitation, Safety
- Knife Skills
- Sustainable Kitchen Operations
- Nutrition & Special Diets
- Hospitality Industry
- Stocks, Soups, Sauces
- Moist Heat, Dry Heat Cooking Methods
- Grains, Starches, Vegetables
- Cheese Training
- Garde Manger
- Meat, Poultry, Fish, Shellfish
- World Cuisines (Italy, France, Asian, Indian)
- Pastry & Bread Basics
- Plating Techniques & Plate Presentation
- Food & Beverage Operation Management
- Foundation Level Wine Certification (WSET)