Next classes start September 20, 2010

Culinary Arts

6 Month, Full-Time Program (5 days per week / 7+ hours per day)

• Quarterly intakes (AM and PM schedules)
• Maximum kitchen ratio:  Culinary Arts 15:1
• 917 hours; 90% hands-on

Pacific Institute of Culinary Arts is a value-driven Institute passionate about providing expertly trained graduates for the fast-growing food and hospitality industry world-wide. Along with small class sizes, dedicated Chef Instructors, 90% hands-on professional training and our eight professional kitchens, 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 exacts basic techniques and classic fundamentals presented in an intensive curriculum of culinary essentials.  We teach the science of good cooking whether it is for the fast-paced restaurant industry or for your home kitchen.  First, knife skills, culinary terms and equipment usage, followed by flavourful stocks, the art of the saucier, meats, poultry, fish, shellfish, vegetables, pastry and bread making – all in a format that has you tasting and assessing your creations in each class.  Taste the difference an aromatic stock makes in a risotto, reduce a port sauce for lamb, create a perfect puff pastry for any sweet pie or savoury tart, sear a stunning scallop appetizer, tear into a fresh, shapely baguette and dress crisp local greens with an expertly emulsified vinaigrette.  We offer instruction that covers the entire culinary brigade, cookware basics, with a repertoire of time tested recipes practically incorporated into our gourmet restaurant – Bistro 101, built to hone real-world skills that will have you cooking as a professional.

As a designated Wine and Spirit Education Trust (WSET) provider, PICA uniquely integrates a practical, industry relevant foundation level wine certification into each of our professional programs.  Further commitment to this excellence is the curriculum’s integration of our Food & Beverage Operations Management course where students will examine the various types of food service operations and topics such as planning an effective menu planning, inventory control and controlling costs.

We truly believe this makes our programs the most comprehensive and well rounded offered today.

Food Safe Certification Knife Skills Fruits & Vegetables Poultry & Game Menu Planning Eggs, Cheese & Dairy Fresh Pasta Food Costing Plating Techniques

Canapé Fresh Pasta Food Costing Plating Techniques Canapés Front of House Service & Management Kitchen Equipment & Terminology Weights, Measures & Conversions Stocks, Soups & Sauces

Meat Butchery Fish & Seafood Ocean Wise & Sustainability Practices Rice, Grains & Legumes Food Preservations / Charcutérie Basic Pastry & Breads International Cuisine Buffet Service & Planning Food & Beverage Operations Management WSET Foundation Certification