Learn and apply the professional business practices used in the F&B Industry. Unlock the key strategies to successful business management and operations with a Hospitality in Food & Beverage diploma
2025 INTAKES: Jul 7 | Sep 29
6 Months, Hospitality in Food and Beverage Diploma
Small Class Sizes with Personalized Attention
Food & Beverage Proof of Concept Simulation
Get All The Right Ingredients For A Delicious Career With Canada's Premiere Culinary School. Located On Beautiful Granville Island, In the Heart of Vancouver, BC.
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6 months, Hospitality in Food and Beverage Diploma
5 days per week / approximately 7 hours per day: on-site & online. 816 hours.
Embark on a multifaceted journey with Pacific Institute of Culinary Arts’ Hospitality in Food & Beverage professional diploma program. Designed to hone and fine tune your expertise in the culinary arts and business administration, you’ll be immersed into the business of hospitality and restaurant management by mastering the fusion of culinary creativity and entrepreneurial acumen.
Our curriculum extends beyond the kitchens, offering in-depth exploration of vital topics such as marketing strategies, management controls, and operational efficiency. You'll delve deep into the nuances of human resources, learning to build and lead dynamic teams that drive success in the competitive hospitality industry with a focus on food and beverage.
Guided by seasoned professionals and industry leaders, you'll gain hands-on experience in crafting exceptional dining experiences while sharpening the strategic skills necessary to thrive in the many food and beverage managerial roles. Elevate your passion for hospitality into a fulfilling career with the Pacific Institute of Culinary Arts’ holistic approach to culinary education and business management.
Pacific Institute of Culinary Arts are designated by
Our intensive, hands-on programs prepare students for the Food and Beverage Sector. Through taking our hospitality in food and beverage diploma program, students learn the skills needed to manage dining establishments. With small class sizes, outstanding instruction and applied training. PICAchef graduates achieve a well-rounded education with all the right ingredients for a promising career.
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Program Outline
Domestic Students
Tuition: $20,800
Application Fee: $150
Text Books: $1206
Course Materials: $1,000
Other: $150
International Students
Tuition: $25,800
Application Fee: $550
Text Books: $1206
Course Materials: $1,000
Other: $150
BRIEF PROGRAM DESCRIPTION
This 6-month program focuses on hospitality training specific for the Food and Beverage sector following the outline of the American Hotel and Lodging Education Institute (AHLEI). Topics related to business planning, quality controls, accounting and finance, marketing, and management principles will be explored. The capstone of the program will allow students to apply what they have learned by executing their Food and Beverage business proposal.
ADMISSION REQUIREMENTS
- Letters, certificates, and other documents that can be used to verify competence.
- Portfolios representing experience and competence.
- A practical examination where the prospective student demonstrates culinary techniques and competence such as protein butchery and cookery, pasta making skills, knife skills, vegetable preparation and cookery, sauce making, seasoning of ingredients, portion size, ingredient wastage, cleanliness, and sanitation, plating on time, temperature, and overall presentation.
LEARNING OBJECTIVES
Upon completion of this program the successful student will have reliably demonstrated the ability to:
METHODS OF EVALUATION
Weekly assessment and evaluation by Chef/Instructor based on completion of learning exercises, attendance, attitude, and homework completion. There will be one midterm and one final exam for each subject. Students will also work as part of a group, for the submission of projects and presentation. If necessary, there may be one-on-one evaluation if a student is not meeting the required level of achievement in class.
COMPLETION REQUIREMENTS
Students must achieve an overall mark of 70% to successfully complete the Program.
PROGRAM DURATION
816 hours, 24 Weeks
HOMEWORK HOURS
Approximately 160 Hours over the Program
DELIVERY METHOD(S)
Combined delivery (both in-class and distance)
Students complete 4 hours of in class instruction each day, followed by 1.5 hours of online instruction from home. In class instruction involves lectures. Online delivery is through the PICA Learning Management System (LMS) where students log in with their student ID through the system portal. Students have a limited time to log in and complete lectures and assignments and this is monitored by the instructor. System tracks attendance and completions such that Instructor has a real time assessment of students’ participation and completion of work. System support is provided by PICA administration and Student Services.
REQUIRED COURSE MATERIALS
Textbooks:
PROGRAM ORGANIZATION
Title of Course/Work Experience Component & # of Hours
Title of Course/Work Experience Component
# of Hours
HOSP 100 – Food Safety
48 (onsite) 18 (remote)
HOSP 110 – Managing Service in Food and Beverage Operations
48 (onsite) 18 (remote)
HOSP 120 – Management of Food and Beverage Operations
48 (onsite) 18 (remote)
48 (onsite) 18 (remote)
HOSP 130 – Hospitality Sales and Marketing
HOSP 140 – Hotel and Restaurant Accounting
48 (onsite) 18 (remote)
HOSP 150 – Creating Business Plans
48 (onsite) 18 (remote)
HOSP 210 – Supervision in Hospitality Industry
48 (onsite) 18 (remote)
HOSP 220 – Managing Beverage Operations/WSET
48 (onsite) 18 (remote)
HOSP 240 – Planning and Control for Food and Beverage Operations
48 (onsite) 18 (remote)
HOSP 250 – Restaurant Entrepreneurship
180 (onsite)
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