Pursue your dynamic career in culinary or baking & pastry arts with us - where a love for food and the pursuit of excellence is at the heart of everything we do
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Professional Culinary Diploma & Certification Programs
Small Class Sizes with Personalized Attention
Training in Our 8 Professional Kitchens
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.
2025 INTAKES: Apr 7 | Jul 7 | Sep 29
We are currently accepting applications for the Spring, Summer, Fall and Winter intakes.
PROFESSIONAL GRAND DIPLOMA PROGRAM
1 Year Professional Culinary/Baking & Pastry Arts Grand Diploma
FULL-TIME CULINARY ARTS DIPLOMA PROGRAM
6 Month Professional Culinary Arts Diploma
FULL-TIME BAKING & PASTRY ARTS DIPLOMA PROGRAM
6 Month Professional Baking & Pastry Arts Diploma
PACIFIC INSTITUTE OF CULINARY ARTS ARE DESIGNATED BY
Our intensive, hands-on programs prepare students for the culinary careers of their lives. Through taking our Culinary and Baking & Pastry Arts courses, students learn, practice and master the skills needed to work at any dining establishment or discover alternative food-inspired positions beyond the kitchen doors. With small class sizes, outstanding instruction and applied training in our eight professional kitchens, PICAchef graduates achieve a well-rounded education with all the right ingredients for a delicious career.
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1 Year, Full-Time Grand Diploma Program
Quarterly intakes (AM and PM schedules)
5 days per week / 7 hours per day:on-site & online
1,680 hours
Culinary Arts
Students begin with knife skills, culinary terms and equipment usage, followed by flavorful stocks, the art of the saucier, meats, poultry, fish, shellfish, vegetables, pastry and bread making – in a practical format that allows students to assess their creations using all your senses. Appreciate the difference an aromatic stock makes in risotto and taste a perfectly reduced port sauce for lamb.
Baking & Pastry Arts
Students begin with measuring and scaling, terminology, artisan breads, pastry dough and batters, dessert sauces, fillings, chocolate, sugar and a variety of classic, modern and holiday pastries. Students create intricate garnishes and learn professional plating secrets – in a practical format that allows students to practice and advance their techniques.
DOMESTIC STUDENT ADMISSIONS REQUIREMENTS
INTERNATIONAL STUDENT ADMISSIONS REQUIREMENTS
INTERNATIONAL STUDENT LANGUAGE REQUIREMENT
TUITION FEES
Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations.
Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations.
6 Month, Full-Time Culinary Arts Diploma Program
Quarterly intakes (AM and PM schedules)
5 days per week / 7 hours per day: on-site and online
840 hours
Students begin their culinary program with knife skills, culinary terms and equipment usage followed by the preparation of flavourful stocks and the art of saucier and butchery. Building on their foundation of skills, students prepare classic French dishes as well as international cuisine utilizing a wide variety of protein, fish, shellfish, vegetables and grains.
Feasting with the eye as well as the palate is a fundamental aspect of the foodservice industry and students learn plating skills in addition to development of their palate.
DOMESTIC STUDENT ADMISSIONS REQUIREMENTS
INTERNATIONAL STUDENT ADMISSIONS REQUIREMENTS
INTERNATIONAL STUDENT LANGUAGE REQUIREMENT
TUITION FEES
Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations.
Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations.
6 Month, Full-Time Baking & Pastry Arts Diploma Program
Quarterly intakes (AM and PM schedules)
5 days per week / 7 hours per day: on-site and online
840 hours
Baking & Pastry Arts students begin their training with measuring and scaling techniques, kitchen terminology and launch their practical skill training in artisan breads, pastry dough and batters, cookies, cakes, fillings, dessert sauces and chocolate.
Advanced instruction in our Patisserie and Bread Kitchens allows students to sharpen their practical skills as they produce artisan breads, pastries, desserts and cakes for Blue Hat Bakery and plated desserts for Blue Hat Bistro.
DOMESTIC STUDENT ADMISSIONS REQUIREMENTS
INTERNATIONAL STUDENT ADMISSIONS REQUIREMENTS
INTERNATIONAL STUDENT LANGUAGE REQUIREMENT
TUITION FEES
Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations.
Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations.