Culinary Arts

Diploma
Diploma | Culinary Arts

The Fine Art of Food

For you, food isn’t just what you eat. It’s how you express your creativity and who you are as a person. And at a time when culinary tastes are evolving and cultural barriers are disappearing, the industry needs people like you. In the Culinary Arts Diploma program, students are immersed in an environment that emulates a true, modern professional kitchen. Students hone their cooking mastery as they focus on learning to deliver the popular international flavours and techniques today’s consumers – and employers – want and expect. Students are surrounded and inspired by their talented, creatively driven peers.

Students gain the knowledge, creativity and ethical values necessary to thrive in the evolving culinary, restaurant and catering professions. Experienced industry professionals share their knowledge and up-to-date technical acumen with students through a robust curriculum that relies heavily on participation in projects that are practical and technical in scope.


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Meet our experienced professors

Chef Claire Archibald, professor at LCV's Culinary School.

Discover what our alumni are doing today

Zachery Millwater, graduate of LCV's Culinary Arts diploma program.

Check out the latest news and events

Culinary students win at Skills Canada BC.

This program consists of 60 credits over 4 quarters.

Throughout this four-quarter program, students will have the opportunity to learn the business aspects of culinary arts along with intensive practical hands-on training. Instruction begins with an introduction to culinary skills, which outlines the fundamental concepts, skills and techniques involved in basic cookery. Students have the opportunity to simultaneously learn the concepts and theories of culinary techniques, as well as food and environmental sanitation and safety. By the end of the first quarter students have the opportunity to possess a well-rounded knowledge of the hospitality industry and an increased awareness of the various opportunities available in the culinary world.

As the course progresses, students have the opportunity to continue to hone their skills in a production setting and build their confidence in the techniques explored in the first quarter. The development of knife skills is accented, and students can begin to learn the specifics of ingredient functions, weights and measures, mise en place, timelines, plate presentation, and team work. An introduction to both baking and pastry is incorporated in the curriculum and students prepare, taste, serve, and evaluate International, Asian and North American regional cuisine. Instruction in food and beverage operations management culminates in the production of a complete dining room and bar operation manual.

During the fourth and final quarter of the program, students combine all the critical skills they have acquired and apply them to the development of a complete business plan for a minimum 100-seat restaurant. Students then embark on an externship in the industry to gain real world experience.

Diploma

This program has been approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education, Skills & Training.

  • Concepts and Theories of Culinary Techniques
  • Sanitation and Safety
  • Fundamentals of Classical Techniques
  • North American Regional Cuisine
  • Introduction to Baking
  • Purchasing and Product Identification
  • World Cuisine
  • Management, Supervision & Career Development
  • Introduction to Pastry
  • Management by Menu
  • Practicum
  • Planning and Controlling Costs
  • Asian Cuisine
  • Food and Beverage Management
  • A la Carte Kitchen
  • Hands-on training by industry experts
  • Innovative instruction in a state-of-the-art environment
  • Program requires a culinary kit
  • Program consists of 60 credits over four quarters
  • Graduating students receive a Diploma

Throughout this four-quarter program, students learn the business aspects of the culinary arts, along with intensive practical hands-on training. Instruction begins with an introduction to culinary skills, which outlines the fundamental concepts and mastery in basic cookery. Students simultaneously learn food and environmental sanitation and safety. By the end of the first quarter, students possess a well-rounded knowledge of the hospitality industry and an increased awareness of the various opportunities available in the culinary world.

  • Knife skills and the specifics of ingredient functions, weights and measures, mise en place, timelines, plate presentation and teamwork.
  • Fundamental concepts and skills in basic baking and pastry.
  • To prepare, taste, serve, and evaluate modern, classical, international, Asian and North American regional cuisine.
  • Learn the business aspects of culinary arts throughout the four-quarter program.

Students directly out of high school, or mature students who are ready for a career change or to build on the ability they have.

  • Creatives who enjoy cooking and working in the kitchen
  • Eager to learn new skills related to baking and design
  • Those who value merging creative endeavours with practical applications for an exciting career

Graduates go onto build careers in the culinary world, working as prep cooks, line cooks and first cooks. Alumni work in restaurants such as the Vancouver Club, Fairmont Hotel, Four Seasons Hotel and Blue Water Café.