Diploma in Culinary Arts
Vancouver, Canada
Diploma
DURATION
1 year
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
EARLIEST START DATE
TUITION FEES
STUDY FORMAT
On-Campus
Key Summary
About: The Diploma in Culinary Arts at LaSalle College Vancouver immerses you in a modern professional kitchen, focusing on international flavors and techniques. You'll build cooking mastery, creativity and ethical values through project-based learning led by experienced industry professionals. Study in Vancouver at LCV's new campus, collaborate with peers and gain practical skills in food preparation, culinary techniques, menu planning and hospitality.
Career Outcomes: Graduates work as prep cooks, line cooks and first cooks, and alumni have worked at Vancouver Club, Fairmont Hotel and Four Seasons Hotel. You can also move into catering, restaurant supervision, kitchen management or hospitality roles.
The Fine Art of Food
For you, food isn’t just what you eat. It’s how you express your creativity and who you are as a person. And at a time when culinary tastes are evolving and cultural barriers are disappearing, the industry needs people like you. In the Culinary Arts Diploma program, students are immersed in an environment that emulates a true, modern professional kitchen. Students hone their cooking mastery as they focus on learning to deliver the popular international flavors and techniques today’s consumers – and employers – want and expect. Students are surrounded and inspired by their talented, creatively driven peers.
Students gain the knowledge, creativity and ethical values necessary to thrive in the evolving culinary, restaurant, and catering professions. Experienced industry professionals share their knowledge and up-to-date technical acumen with students through a robust curriculum that relies heavily on participation in projects that are practical and technical in scope.
Overview
This program consists of 60 credits over 4 quarters.
Course List
- 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
- Introduction to Pastry
- Management by Menu
- Practicum
- Planning and Controlling Costs
- Asian Cuisine
- Food and Beverage Management
- A la Carte Kitchen
Credentials
Diploma
This program has been approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education, Skills & Training.
The Details
- Hands-on training by industry experts
- Innovative instruction in a state-of-the-art environment
- The program requires a culinary kit
- The program consists of 60 credits over four quarters
- Graduating students receive a Diploma
Throughout this four-quarter program, students learn the business aspects of the culinary arts, along with intensive practical hands-on training. Instruction begins with an introduction to culinary skills, which outlines the fundamental concepts and mastery in basic cookery. Students simultaneously learn food and environmental sanitation and safety. By the end of the first quarter, students possess a well-rounded knowledge of the hospitality industry and an increased awareness of the various opportunities available in the culinary world.
Graduates Learn
- Knife skills and the specifics of ingredient functions, weights and measures, mise en place, timelines, plate presentation and teamwork.
- Fundamental concepts and skills in basic baking and pastry.
- To prepare, taste, serve, and evaluate modern, classical, international, Asian and North American regional cuisine.
- Learn the business aspects of culinary arts throughout the four-quarter program.
Course Objectives
Throughout this four-quarter program, students will have the opportunity to learn the business aspects of culinary arts along with intensive practical hands-on training. Instruction begins with an introduction to culinary skills, which outlines the fundamental concepts, skills, and techniques involved in basic cookery. Students have the opportunity to simultaneously learn the concepts and theories of culinary techniques, as well as food and environmental sanitation and safety. By the end of the first quarter students have the opportunity to possess a well-rounded knowledge of the hospitality industry and an increased awareness of the various opportunities available in the culinary world.
As the course progresses, students have the opportunity to continue to hone their skills in a production setting and build their confidence in the techniques explored in the first quarter. The development of knife skills is accented, and students can begin to learn the specifics of ingredient functions, weights and measures, mise en place, timelines, plate presentation, and teamwork. An introduction to both baking and pastry is incorporated in the curriculum and students prepare, taste, serve, and evaluate International, Asian, and North American regional cuisine. Instruction in food and beverage operations management culminates in the production of a complete dining room and bar operation manual.
During the fourth and final quarter of the program, students combine all the critical skills they have acquired and apply them to the development of a complete business plan for a minimum 100-seat restaurant. Students then embark on an externship in the industry to gain real-world experience.
Career Opportunities
Graduates go onto build careers in the culinary world, working as prep cooks, line cooks and first cooks. Alumni work in restaurants such as the Vancouver Club, Fairmont Hotel, Four Seasons Hotel, and Blue Water Café.
Who Should Apply?
Students directly out of high school, or mature students who are ready for a career change or to build on the ability they have.
- Creatives who enjoy cooking and working in the kitchen
- Eager to learn new skills related to baking and design
- Those who value merging creative endeavors with practical applications for an exciting career