Culinary Arts Level 1 & 2
Certificate

THE TECHNIQUES OF FLAVOUR

Poaching, roasting, braising, and frying: Do these words stimulate more than just make your mouth water? Do they get you wondering how Chefs prepare delicious meals or balance the workload of a busy kitchen? The Culinary Arts – Level 1 certificate program at The International Culinary School at The Art Institute of Vancouver is ideal for anyone wishing to explore the career options available to them in the world of culinary arts. The curriculum is broad and addresses the fundamental concepts, skills, and techniques involved in basic cookery. Training covers a diverse range of topics, from kitchen operation and nutrition to knife skills and hygiene. Rigorous hands-on kitchen work aims to familiarize students with cooking techniques, preparation, ingredients, cooking theories, and presentation. Our Chef instructors combine classical principles and modern techniques and trends in both the classroom and the kitchen portions of the program. 


ADVANCING IN SKILL

Building upon the knowledge gained in the Culinary Arts – Level 1 certificate program, this program is designed to help students to acquire more advanced skills that will help them meet the challenges and demands of the dynamic industry of Culinary Arts.

This program consists of 60 credits over 4 quarters.

Over two quarters, students prepare, taste, serve, and evaluate a wide range of dishes to provide them with insight into the scope of the culinary world. Our Chef instructors help students expand on their basic cookery skills by teaching the principles behind menu development, cost control, pricing, professional standards of performance, guest relations, and communication skills. As always, students continually return to the kitchen to practice new techniques.

At this level of the program, students have the opportunity to receive an introduction to the pastry arts, where they learn the basics of fine dessert and pastry-making. These skills are then complemented by instruction in creative decoration and plating skills. Specialized instruction is also given in Asian cuisine, where emphasis placed on India, the four regions of China, Japan, Vietnam, Thailand, the Philippines, and Indonesia.

As part of the practical training received in this program, students work in the student-run, 40-seat restaurant, where they learn to prepare modern and regional North American cuisine, and rotate working in the various positions (both front and back of house) found in any top-end restaurant. In the externship portion of the program, students work in positions in commercial food service and hospitality establishments approved by The International Culinary School at The Art Institute of Vancouver.

As students progress through the program, they have the opportunity to learn about modern, regional, and classical cuisines and practice making their own culinary creations in our instructional kitchens. Successful completion of the program prepares graduates to seek entry-level jobs such as prep cook, line cook, and first cook. Culinary Arts – Level 1 can be taken independently as a certificate program, or combined with Culinary Arts – Level 2 as a requirement of the Culinary Arts diploma program.

Graduates of the Culinary Arts – Level 2 certificate program are prepared to seek entry-level employment in positions in the food service industry, such as prep cook, short-order cook, and line cook.

Certificate

LEVEL 1
  • Concepts and Theories of Culinary Techniques
  • Sanitation and Safety
  • Fundamentals of Classical Techniques
  • North American Regional Cuisine
  • Introduction to Baking
  • Purchasing and Product Identification
  • World Cuisine
  • Management, Supervision & Career Development

LEVEL 2

  • Introduction to Pastry
  • Management by Menu
  • Practicum
  • Planning and Controlling Costs
  • Asian Cuisine
  • Food and Beverage Management
  • A la Carte Kitchen