Entrepreneurship & Restaurant Ownership
Diploma

THE BUSINESS OF DINING

Maybe you think you have what it takes to manage a dining room operation or run a bustling kitchen, but you want to get the right training before you make the leap. Or perhaps you have always wanted to own a top restaurant, but want to understand the foodservice industry from the inside out. Either way, in the Entrepreneurship & Restaurant Ownership diploma program at The International Culinary School at The Art Institute of Vancouver, you have the opportunity to become competent in the identified priorities of the foodservice industry: communication, training, leadership, management, human resources, technology, accounting, marketing, and customer relations.

When you go to a restaurant, you’re not just looking at the menu. You’re taking in the ambience, watching the flow of customers and employees, tuning in to the rhythm of the whole operation, even peeking into the kitchen. You know there’s more to it than just serving food. And if you’re willing to work for it, our Culinary Management degree programs can open up a career in the business side of a demanding industry. At a time when consumers expect more choices than ever, you need to be equally adept in the kitchen and the front of the house. That means knowing how to manage people, control costs, and create harmony among the menu, the ambience, the staff, and the customers. You’ll be surrounded and inspired by other talented, creatively driven students. And you’ll be pushed, challenged, and, above all else, supported by experienced faculty* who are committed to your success.

* Credentials and experience levels vary by faculty and instructors.

** This program is delivered by The Art Institute of Vancouver Inc., PTIB Designated Institution ID-00045 and located at 2665 Renfrew St, Vancouver, BC, V5M 0A7. LaSalle College and the LaSalle College logo are trademarks of LaSalle International Inc. and used under licence by The Art Institute of Vancouver Inc.

This program consists of 30 credits over 2 quarters.

From overseeing food quality and to dealing with customers, to making staffing decisions, a restaurant entrepreneur handles hundreds of varied yet critically important tasks every day. The ability to make decisions quickly often determines their ultimate success or failure. The curriculum focuses on financial management and understanding the various market segments and demands that affect a restaurant’s profit margins. Students have the opportunity to learn to work with proven marketing strategies, how to maximize value for owners and investors, and how to use analytical techniques to make informed business decisions.

During the second quarter of the program, students combine all the critical skills they have acquired in the program to the development of a complete business plan for a minimum 100-seat restaurant. Graduates demonstrate practical, analytical, and technical abilities to potential employers.

Graduates leave with a solid understanding of how to effectively manage a restaurant and have the necessary building blocks to seek entry-level employment in the culinary arts.

Graduates of the Culinary Arts diploma program at The International Culinary School at The Art Institute of Vancouver, or those with equivalent training or industry experience, are ideal candidates for this program, which builds upon foundation culinary skills and techniques, and food service industry knowledge.

  • Garde Manger
  • Classical European Cuisine
  • Art Culinaire
  • Capstone
  • Marketing for the Hospitality Industry
  • Catering and Banquet Operations
  • Hospitality and Human Resources
  • Management
  • Financial Management for the Hospitality Industry