Training Course:Culinary ArtsSchool/Trainer:
Course Format: Classroom | E-learning | Virtual Class | Online/Live | On-site/In-house | Blended | Self-paced
Course Description:
'' This 875-hour program is for those seeking employment upon graduation in the food industry. Classes are 7 hours per day, 5 days per week. Choose between Monday to Friday, AM or PM schedule.
Students are trained in state-of-the-art commercial kitchens with 90% hands-on instruction and 10% theory. The first portion focuses on classic technique training. The last portion is spent operating the Institute’s gourmet Restaurant and catering division. Classes commence 4 times per year.
Students are taught in theory and complete by practice the following aspects of professional Culinary Arts to an entry-level industry standard.
Food Safe
Knife Skills
Fruits & Vegetables
Cooking Methods
Poultry & Game
Menu Planning
Eggs, Cheese & Dairy
Fresh Pasta
Food Costing
Plating Techniques
Canapés
Front of House Service & Management
Kitchen Equipment & Terminology
Weights, Measures & Conversions
Stocks, Soups & Sauces
Meat Butchery
Fish & Seafood
Ocean Wise & Sustainability Practices
Rice, Grains & Legumes
Food Preservations / Charcutérie
Basic Pastry & Breads
International Cuisine
Buffet Service & Planning ...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.picachef.com/
Phone:604 734-4488, 1-800-416-4040
School Address/Venue(s):
Pacific Institute of Culinary Arts
1505 West 2nd Avenue
Vancouver, BC
V6H 3Y4 Canada
Jobs & Resumes: Vancouver
Houses & Roommates: Vancouver
Travel Agencies: Vancouver
Search other schools for Culinary Arts training resources.
Other training courses offered by Pacific Institute of Culinary Arts:
Baking & Pastry Arts
Restaurant Management
Restaurant Operations Management
Master Food Styling & Photography
Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
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