Helping Canadians get back to work.

Pacific Institute of Culinary Arts

101 - 1505 West 2nd Avenue, Vancouver BC

Possible funding to those who qualify*

  • B.C. Access Grant
  • Loans
  • Grants
  • Bursaries
  • Scholarships

Programs

Programs offered at each campus may vary, so be sure to check other campus offerings for the course you are most interested in.

Culinary Arts Programs

  • ONE YEAR - 5 days per week / 7 hours per day / 1,792 total hours / 90% hands on + ONE YEAR - PAID Industry CO-OP Experience in Canada
     1 year in school + 1 year PAID CO-OP industry training in Canada
     35+ hours per week
     Compensation for CO-OP program paid by employer

    Program Details

    Students begin with knife skills, culinary terms and equipment usage, followed by flavorful stocks, the art of the saucier, meats, poultry, fish, shellfish, vegetables, pastry and bread making – in a practical format that allows students to assess their creations using all your senses.  Appreciate the difference an aromatic stock makes in risotto and taste a perfectly reduced port sauce for lamb.
    Students begin with measuring and scaling, terminology, artisan breads, pastry dough and batters, dessert sauces, fillings, chocolate, sugar and a variety of classic, modern and holiday pastries. Students create intricate garnishes and learn professional plating secrets – in a practical format that allows students to practice and advance their techniques. Our advanced instruction covers the entire culinary brigade as well as baking & pastry operations with a practical repertoire of time tested recipes, advanced and incorporated into our gourmet restaurant – Blue Hat Bistro, bakeshop – Blue Hat Bakery, and catering division built to hone real-world skills that will have you cooking, baking and creating pastries as a professional.
  • 1-year, Full-Time Dual-Diploma Program (5 days per week / 7 hours per day)
     Quarterly intakes (AM and PM schedules)
     1,792 hours; 90% hands-on
     Lifetime Employment Placement Assistance

    Program Details

    Students begin with knife skills, culinary terms and equipment usage, followed by flavorful stocks, the art of the saucier, meats, poultry, fish, shellfish, vegetables, pastry and bread making – in a practical format that allows students to assess their creations using all your senses.  Appreciate the difference an aromatic stock makes in risotto and taste a perfectly reduced port sauce for lamb.
    Students begin with measuring and scaling, terminology, artisan breads, pastry dough and batters, dessert sauces, fillings, chocolate, sugar and a variety of classic, modern and holiday pastries. Students create intricate garnishes and learn professional plating secrets – in a practical format that allows students to practice and advance their techniques. Our advanced instruction covers the entire culinary brigade as well as baking & pastry operations with a practical repertoire of time tested recipes, advanced and incorporated into our restaurant – Blue Hat Bistro, bakeshop – Blue Hat Bakery, and catering division built to hone real-world skills that will have you cooking, baking and creating pastries as a professional.
  • 6 Month, Full-Time Culinary Arts Diploma Program (5 days per week / 7 hours per day)
     Quarterly intakes (AM and PM schedules)
     917 hours 90% hands-on
     Lifetime Employment Placement Assistance

    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.

    Feasting with the eye as well as the palate is a fundamental aspect of the foodservice industry and students learn plating skills in addition to development of their palate.

    Advanced instruction covers the entire culinary brigade with a repertoire of time-tested recipes prepared fresh daily for Blue Hat Bistro, Blue Hat Bakery and our catering division.  Designed to hone the skills and aptitude expected from industry employers, our Advanced Kitchens prepare students for careers in fine-dining restaurants, hotels, and catering companies worldwide.

     

  • 6 Month, Full-Time Baking & Pastry Arts Diploma Program (5 days per week / 7 hours per day)
     Quarterly intakes (AM and PM schedules)
     917 hours 90% hands-on
     Lifetime Employment Placement Assistance

    Program Details

    Baking & Pastry Arts students begin their training with measuring and scaling techniques, kitchen terminology and launch their practical skill training in artisan breads, pastry dough and batters, cookies, cakes, fillings, dessert sauces and chocolate.

    Advanced instruction in our Patisserie and Bread Kitchens allows students to sharpen their practical skills as they produce artisan breads, pastries, desserts and cakes for Blue Hat Bakery and plated desserts for Blue Hat Bistro.

Vancouver Campus

A Taste of Excellence

Founded in 1997 the Institute is located in Vancouver, British Columbia Canada at the entrance to Granville Island (named top neighbourhood in North America by U.S. City Ranking Organization’s “Project for Public Spaces”) and is Vancouver's Premier Culinary Centre. This accredited, private and co-educational culinary institute provides students with world-class training in a setting filled with both cultural and recreational opportunities.

With everything from casual classes to wine programs, our award winning Blue Hat Bistro & Bakery, a wide array of corporate events & catering, and of course, our Professional Diploma Programs in Culinary Arts and Baking & Pastry Arts, there is something for everyone here at PICAchef, including you!

Top Professional Culinary School in Vancouver

All our chef-instructors, students and staff at Pacific Institute of Culinary Arts (PICA) are so proud to be recognized as the Best Professional Culinary School in Vancouver. Thank you to everyone who voted in The Georgia Straight’s 2018 Golden Plates readers’ poll. Read all about the other winners then go enjoy all the great food Vancouver has to offer!

Our Goals Are High

Our goals are high: To provide students with top-calibre training so that they are fully prepared for employment in the hospitality industry. We hope to see our graduates working in fine dining establishments around the world!

Accredited and Designated

For over twenty years, Pacific Institute of Culinary Arts has held its designation from the Private Training Institutions Branch of the Ministry of Advanced Education.


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*All student funding, whether made available privately or through various government branches, is only approved to those who qualify, by the original source of funding. There are many criteria that each candidate must meet to be approved. Schools can only inform you of what may be available.