3-Month Culinary Arts Certificate

Our next intake commences on March 30, 2020. We are also currently accepting applications for the June 29, September 21 and the January 4, 2021 intakes. 

For more information, please contact our Admissions Department.

3-month, Full-time Culinary Arts Foundation Certificate Program (5 days per week / 7 hours per day)
Regular intakes (AM and PM schedules)
Stage Placement Available
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Program Details

Students begin their culinary program with knife skills, culinary terms and equipment usage followed by the preparation of flavourful stocks and the art of saucier and butchery.  Building on their foundation of skills, students prepare classic French dishes as well as international cuisine utilizing a wide variety of protein, fish, shellfish, vegetables and grains.  

In addition to developing their palate and technique in the kitchen, students also learn plating techniques, a fundamental aspect of culinary arts. Altogether, these components create an excellent foundation of skills.

Program Topics

Introduction to Professional Kitchens
Food Safe Certification
Knife Skills
Stocks & Soups
Plant Based Cooking
Poultry, Lamb, Beef & Pork Butchery
Moist & Dry Heat Cooking Methods
Global Cuisine
Fish & Shellfish
Nutrition & Allergies (GF, Vegan)
Legumes, Grains & Starches
Pastry Foundations
Sensory & Palate Training


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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