Frequently Asked Questions

Q : Where do our students come from?
A : Our students come from all over the world.
Our alumni have come from: Australia, Barbados, Brazil, Canada, Chile, Columbia, Dominica, El Salvador, England, France, Germany, Hong Kong, Iceland, India, Israel, Japan, Latvia, Malaysia, Mexico, New Zealand, Phillipines, Portugal, Singapore, South Africa, South Korea, Sweden, Taiwan, United Arab Emirates, United Kingdom and U.S.A.

Q : How long are the programs at Pacific Institute of Culinary Arts?
A : Each program is six months in length. Students attend class seven hours per day, five days per week. This is one of the longest training days in North America!

Q : Do I have to have previous kitchen experience?
A : No. All students begin at the same level. Students begin their first day in the kitchen with the basics of French classical cuisine and each day build upon their foundation, techniques, presentation and taste.

Q : What are the prerequisites to enter Pacific Institute of Culinary Arts?
A : Applicants must possess a high school diploma or equivalent or if you are19 years of age or older, you may apply as a mature student. Applicants must be able to effectively read, write and communicate in the English language. Of course, students must also want to cook or bake professionally!

Q : What percentage of the program is hands-on?
A : Our training is 90% hands-on instruction and 10% theory instruction.

Q : What is the class ratio?
A : In the Culinary Arts program there is a maximum of 15 students per Chef Instructor; and 12 students per Chef Instructor in the Baking & Pastry Arts program—one of the lowest class ratios in North America!

Q : When do classes start?
A : Our Culinary Arts and Baking & Pastry Arts programs commence four times per year: every January, April, June and September.

Q : Is there a waiting list?
A : Our programs tend to fill six to eight months in advance; however, applicants are welcome to inquire about specific start dates as seats do become available from time to time. Applicants should submit their applications once they have decided which start date they prefer and once they have their finances in order.

Q : Is there an application fee?
A : Applicants must submit a non-refundable application fee of $150.00, plus a tuition deposit and payment for uniforms and shoes with their Admission Application in order to reserve a seat in our programs.

Q : What are the class hours for the Culinary Arts program?
A : Our Culinary Arts program is offered twice daily. Our AM classes operate from 8:00am to 3:00pm for the first portion of the training (training kitchen) and from 7:00am to 2:00pm* for the final portion of the training (restaurant and catering kitchens), Monday to Friday.

Our PM classes operate from 1:30pm to 8:30pm in the training kitchen and from 2:00pm to 9:00pm* in the restaurant and catering kitchens, Monday to Friday.

*Note: The class hours in the restaurant and catering kitchens may be longer due to variables in the restaurant and catering functions.

Q : What are the class hours for the Baking & Pastry Arts programs?
A : Our Baking & Pastry Arts program is offered twice daily. Our AM class operates from 7:00am to 2:00pm*, Monday to Friday and our PM class operates from 2:00pm to 9:00pm*, Monday to Friday.

*Note: The class hours in the restaurant and catering kitchens may be longer due to variables in the restaurant and catering functions.

Q : Do students participate in a an industry practicum?
A : No; however, in the final portion of our Culinary Arts and Baking & Pastry Arts programs, students learn the day to day operation of our on-site Restaurant - Bistro 101, Catering division and Bakeshop and Cafe - Bakery 101. Our catering division gives students both on-site and off-site catering six days per week and students learn the organizational and preparatory skills necessary to accomplish success in catering. Our Culinary Arts students will be guided through all of the positions in our Restaurant - Bistro 101, including front of the house training. 

Our Chef Instructors set high standards to challenge students during this portion of the training.

Q : What are the qualifications of the Chef Instructors?
A : All of the Chef Instructors at Pacific Institute of Culinary Arts are European-trained. We select Chef Instructors who have accomplished at least ten years of industry experience—most of our Chef Instructors have more! Our Chef Instructors take great pride in their profession and aim to instill in each of the students the knowledge, skills and enthusiasm needed for success.

Q : Is there a dormitory for students?
A : Pacific Institute of Culinary Arts does not have on-site student residences. However, accommodation is plentiful within close proximity to the Institute. Please contact the Admissions Office if you require accommodation assistance.

Q : What makes Pacific Institute of Culinary Arts different from other culinary schools?
A : Since 1997, Pacific Institute of Culinary Arts has maintained the smallest class size in Canada and was the first private school in Canada to operate a fine dining Restaurant and Bakeshop & Cafe on the premises. With 90% hands-on training by dedicated Chef Instructors and a small student/instructor ratio, our “quality vs. quantity” has proven successful for over 2,500 graduates.

Q : Can I learn enough in six months to be employed upon graduation?
A : Most definitely.  With our small student/instructor ratio, the lowest in Canada, combined with our long training day of seven hours and 90% hands-on instruction, our programs are fast paced, focused, and intense.

Q : Is job placement assistance offered?
A : Yes. We offer free job-search training and a lifetime employment placement assistance service for every graduate.

Q : How successful are your Alumni?
A : Our graduates are enjoying successful careers around the globe. Read more about our Alumni.