Culinary Arts & Restaurant Ownership
Advanced Diploma
Advanced Diploma | Culinary Arts & Restaurant Ownership

THE COMPLETE PROFESSIONAL

Top professionals in the culinary arts do more than just cook. They manage restaurants, cater special events, offer personal chef services, and more. For many however, the ultimate goal is to own their own restaurant – to create a place that reflects their culinary passions and lets them share their style and personal panache with the world. For these individuals, The International Culinary School at The Art Institute of Vancouver offers the Culinary Arts & Restaurant Ownership advanced diploma program. 

The program begins with basic culinary skills and progresses to advanced food techniques, garnishing, and presentation. During the hands-on production, students are exposed to specialty products and produce, as well as the skills and techniques of baking and pastry arts. International, Asian, Classical French, and North American regional cuisine help round-out the student’s knowledge of the culinary world. As they have the opportunity to hone their skills and gain a solid foundation in the culinary and baking and pastry arts, students can move on to develop managerial and leadership skills. 

This program consists of 90 credits over 6 quarters.

Receive training in management, marketing, human resources, accounting and financial management, technology, business communications, beverage management, legal issues, customer service, and global management and operations as they relate to the food service industry. 

Management by menu, garde manger, and catering and banquet operations are also covered and students have the opportunity to learn to celebrate the culinary styles, restaurants, and chefs who are currently in the industry spotlight. As part of the practical training received in the program, students work in the student-run, 40-seat restaurant, where they can 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.

During the sixth and final 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 leave with a solid understanding of how to establish effective communication between all restaurant staff, and have the necessary building blocks to seek entry-level employment in the culinary arts.

Advanced Diploma

  • Concepts and Theories of Culinary Techniques
  • Sanitation and Safety
  • Fundamentals of Classical Techniques
  • North American Regional Cuisine
  • Introduction to Baking
  • Introduction to Pastry
  • Management by Menu
  • Purchasing and Product Identification
  • Garde Manger
  • Practicum
  • Planning and Controlling Costs
  • Asian Cuisine
  • Classical European Cuisine
  • World Cuisine
  • Management, Supervision & Career Development
  • Food and Beverage Management
  • A la Carte Kitchen
  • Art Culinaire
  • Capstone
  • Marketing for the Hospitality Industry
  • Catering and Banquet Operations
  • Hospitality and Human Resources
  • Management
  • Financial Management for the Hospitality Industry