2 Year Dual Diploma & PAID Industry Co-op Program

Our next intake commences on October 5, 2020. We are also currently accepting applications for the January 4, 2021 and the April 5, 2021 intakes. 

For more information, please contact our Admissions Department.

ONE YEAR - 5 days per week / 7 hours per day / 1,792 total hours / + ONE YEAR - PAID Industry CO-OP Experience in Canada
1 year in school + 1 year PAID CO-OP industry training in Canada
35+ hours per week
Compensation for CO-OP program paid by employer
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Program Details

Culinary Arts

Students begin 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 students to assess their creations using all your senses.  Appreciate the difference an aromatic stock makes in risotto and taste a perfectly reduced port sauce for lamb.

Baking & Pastry Arts

Students begin with measuring and scaling, terminology, artisan breads, pastry dough and batters, dessert sauces, fillings, chocolate, sugar and a variety of classic, modern and holiday pastries. Students create intricate garnishes and learn professional plating secrets – in a practical format that allows students to practice and advance their techniques.

Our advanced instruction covers the entire culinary brigade as well as baking & pastry operations with a practical repertoire of time tested recipes, advanced and incorporated into our gourmet restaurant – Blue Hat Bistro, bakeshop – Blue Hat Bakery, and catering division built to hone real-world skills that will have you cooking, baking and creating pastries as a professional.

Is a Career in Culinary Arts Right for You?

Take the Picachef Culinary Arts Career Readiness Quiz

The short online quiz takes 3 minutes to complete and you’ll get a personalized report. Identify your strengths and social style and explore your potential as a culinary professional. Get your culinary career readiness score now >>

Course Inclusions

Course Inclussions

  • 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 more well-rounded education.

Program Topics

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
Butchery Charcuterie
World Cuisines (Italy, France, Asian, Indian)
Plating Techniques & Plate Presentation
Food & Beverage Operation Management
Wine Education
History & Science
Weights, Measures, Scaling & Conversions
Basic, Artisan & Ethnic Bread Making
Practical Baking Techniques
Pastry Dough, Sauces & Fillings
Cream, Custards & Icing
Frozen Desserts
Pies, Fruit Flans & Tarts
Specialty Cakes, Gateaux & Torte
Marzipan Chocolate & Sugar Work
Seasonal Events & Product
Nutrition & Dietary Sensitivities

Lifetime Job Placement Assistance services for every graduate. Apply today to begin your culinary career.

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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 and our eight professional kitchens with Lifetime Employment Placement Assistance, you have the right ingredients for a delicious career.

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