Guide to Culinary Arts Programs & Career Cooking Schools
Unabridged, continually updated guide to culinary schools, ethnic food programs and cooking workshops in gourmet and food related careers, with 503 programs. (Tap to search for programs)Baking Confectionery Far East French Healthy Veg Italian Pastry Wine
Pacific Institute of Culinary Arts
Established
1997
Program Description
Culinary Arts (6-months full-time, 90% hands-on). Baking & Pastry Arts (6-months full-time, 90% hands-on). 1-year Culinary/Baking & Pastry Arts (12-months full-time, 90% hands-on)
Programs/Year
4 sessions
Program Length
6 or 12 months
Group Size or S:T Ratio
15:1
Program Focus
Baking, Confectionery, Healthy Veg, Wine, Far East, French, Italian, Pastry
Faculty
13 full-time dedicated chef instructors; 2 restaurant instructors
Costs
Tuition: C$18,975.00 for each 6-mo program.
Global Locations
Vancouver, Canada
Months
Year round
Calendar Link
Facebook Page
Contact
Giulia Vendramin
Director of Admissions
Pacific Institute of Culinary Arts
101-1505 W. 2nd Avenue
Vancouver, BC V6H 3Y4
Canada
Phone: 604-734-4488, 1-800-416-4040
Fax: 604-734-4408
E-Mail:
Director of Admissions
Pacific Institute of Culinary Arts
101-1505 W. 2nd Avenue
Vancouver, BC V6H 3Y4
Canada
Phone: 604-734-4488, 1-800-416-4040
Fax: 604-734-4408
E-Mail:
Related Sponsor Links
Boston University's Culinary Arts Program
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston, MA