3-Month Culinary Arts Certificate

Our next intake commences on January 6, 2020. We are also currently accepting applications for the March 30, 2020 and the June 29, 2020 intakes. 

For more information, please contact our Admissions Department.

3-month, Full-time Culinary Arts Foundation Certificate Program (5 days per week / 7 hours per day)
Regular intakes (AM and PM schedules)
Maximum Student to Chef Instructor ratio: 15:1
420 hours / 90% hands-on
Stage Placement Available
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Program Details

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.  

In addition to developing their palate and technique in the kitchen, students also learn plating techniques, a fundamental aspect of culinary arts. Altogether, these components create an excellent foundation of skills.

Program Topics

Introduction to Professional Kitchens
Eggs
Food Safe Certification
Cheese
Knife Skills
Vegetables
Stocks & Soups
Plant Based Cooking
Poultry, Lamb, Beef & Pork Butchery
Moist & Dry Heat Cooking Methods
Charcuterie
Global Cuisine
Fish & Shellfish
Nutrition & Allergies (GF, Vegan)
Legumes, Grains & Starches
Pastry Foundations
Sauces
Sensory & Palate Training
Pasta

Lifetime Job Placement Assistance services for every graduate. Apply today to begin your culinary career.

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Why PICA?

At Pacific Institute of Culinary Arts we are passionate about providing expertly trained graduates for the rapidly growing food and hospitality industry worldwide. Along with small class sizes, dedicated Chef Instructors and our eight professional kitchens with Lifetime Employment Placement Assistance, you have the right ingredients for a delicious career.

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