Culinary Arts & Restaurant Ownership

Advanced Diploma
Advanced Diploma | Culinary Arts & Restaurant Ownership

A Place of Your Own

For many in the restaurant business the ultimate goal is to own their own restaurant – to create a dynamic environment that reflects their culinary aesthetic and style. The Culinary Arts and Restaurant Ownership Advanced Diploma program delivers the insights and depth of understanding to build a successful restaurant.

The advanced program starts with basic culinary skills and progresses to advanced food techniques, garnishing and presentation. Students are exposed to every facet of the industry – from cooking, baking, international cuisine to managerial, accounting and legal issues. As part of their practical training, students work in the student-run, 40-seat restaurant, where they learn to prepare modern and regional North American cuisine, and rotate working in the front and back of house.


Download Curriculum Grid
X

Meet our experienced professors

Chef Uzi Paz, professor at The International Culinary School of LCV.

Discover what our alumni are doing today

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

Chef John Bishop of acclaimed restaurant Bishop's visits LaSalle College Vancouver

Check out the latest news and events

Chef John Bishop of acclaimed restaurant Bishop's visits LaSalle College Vancouver.

Receive training in management, marketing, human resources, accounting and financial management, technology, business communications, beverage management, legal issues, customer service, and global management and operations as they relate to the food service industry. 

Management by menu, garde manger, and catering and banquet operations are also covered and students have the opportunity to learn to celebrate the culinary styles, restaurants, and chefs who are currently in the industry spotlight. As part of the practical training received in the program, students work in the student-run, 40-seat restaurant, where they can learn to prepare modern and regional North American cuisine, and rotate working in the various positions (both front and back of house) found in any top-end restaurant.

This program consists of 90 credits over 6 quarters.

During the sixth and final quarter of the program, students combine all the critical skills they have acquired in the program to the development of a complete business plan for a minimum 100-seat restaurant. 

Graduates leave with a solid understanding of how to establish effective communication between all restaurant staff, and have the necessary building blocks to seek entry-level employment in the culinary arts.

Advanced 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
  • Introduction to Pastry
  • Management by Menu
  • Purchasing and Product Identification
  • Garde Manger
  • Practicum
  • Planning and Controlling Costs
  • Asian Cuisine
  • Classical European Cuisine
  • World Cuisine
  • Management, Supervision & Career Development
  • Food and Beverage Management
  • A la Carte Kitchen
  • Art Culinaire
  • Capstone
  • Marketing for the Hospitality Industry
  • Catering and Banquet Operations
  • Hospitality and Human Resources
  • Management
  • Financial Management for the Hospitality Industry

Graduates gain a rock-solid understanding of how to effectively run a restaurant, and many go on to operate their own successful dining establishments.

  • Hands-on training by industry experts
  • Financial management and market insights
  • Program requires a culinary kit
  • Innovative instruction in a state-of-the-art environment
  • Program consists of 90 credits over six quarters
  • Graduating students receive an Advanced Diploma

From overseeing food quality to dealing with customers, to making staffing decisions, restaurant entrepreneurs handle varied yet critically important tasks every day. This ability to make decisions quickly often determines their ultimate success or failure. The curriculum focuses on financial management and understanding the various market segments and demands that affect a restaurant’s profit margins. Students combine the critical strengths they develop in the program to complete a business plan for a 100-seat restaurant.

  • How to effectively own, operate and manage a restaurant.
  • Extensive understanding of various types of cuisine.
  • Marketing for the hospitality industry, catering and banquet operations and human resources.
  • Service skills, human resources and financial management for the hospitality industry.
  • Training in management, marketing, human resources, accounting and financial management, technology, business communications, beverage management, legal issues, customer service, and global management and operations.
  • Concepts and theories of culinary history and various cuisines.
  • Create a business plan for a food service outlet or hospitality company.

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

  • Those who want to own a restaurant
  • Business-orientated thinkers who enjoy managing multiple tasks
  • Eager to learn restaurant operations
  • Those who value merging creative endeavours with practical applications for an exciting career