Program Details

Culinary Arts

Diploma
Got questions?

We're here to help!
Chat with our live agents, or leave your contact information and we'll get back to you.

About the Program

Explore globally- and locally-diverse ways of cooking. Get culinary training focused on sustainability, food security, and authenticity. Gain real-world experience and practical kitchen and restaurant management experience. Get ready to turn the heat up on your culinary career. 

Learning Outcomes

  • Establish and maintain safety and sanitation procedures. 
  • Prepare standardized recipes using a variety of cooking techniques that meet industry quality standards. 
  • Prepare a variety of international recipes utilizing the correct techniques, ingredients, and equipment that meet industry quality standards. 
  • Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing. 
  • Describe the principles of food and beverage management. 
  • Define and articulate the core values of the culinary professional. 
  • Seek entry-level positions in commercial and institutional food service settings.

Profile

Successful Culinary Arts experts have a unique combination of skills, including:

  • Fast-paced motivation

    Thrive in a busy, dynamic work environment.

  • Creative problem-solving

    Think critically to adapt to changing demands in both the kitchen and the industry.

  • People-focused attention to detail

    Strive to provide excellent customer experiences through careful, high quality work.

  • Taste

    Cultivate a discerning palette beyond food, for industry trends, market demands, and worthwhile innovations.

Career Prospects

Culinary Technicians, a creative yet technical specialization, are experiencing a renaissance in a rapidly growing industry.

Vancouver's many food service establishments are in constant need of skilled cooks, chefs, and culinary technicians to remain competitive in an increasingly diverse culinary landscape.

Career Fields

  • Prep, Line, or Station cook,
  • Sous-Chef
  • Head Chef,
  • Chef de Partie,
  • Culinary Instructor,
  • Executive Chef,
  • Catering
  • Product development,
  • Restaurant concept development.

Diploma & Accreditation

This program has been approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Post Secondary Education and Future Skills.

Required Materials

Program requires a culinary kit (kit voucher), as well as:

  • Uniform,
  • Non-slip, CSA safety approved kitchen shoes. 

It has been determined that a Windows PC is required for your program. If you plan to use a Mac, you may need to configure your Mac laptop to run software on Windows.

Minimum Requirements:

  • Intel Core i5 processor or equivalent
  • 8 GB of RAM or more
  • 512 GB or larger SSD (Solid State Drive)
  • Windows 11 (Home, Education, or Pro versions).

Recommended Requirements:

  • Intel Core i7 processor or equivalent
  • 12 GB of RAM or more
  • 512 GB or larger SSD (Solid State Drive)
  • Windows 11 (Home, Education, or Pro versions).

Opportunities

Cutting-edge facilities & equipment

Get hands-on, personalized education in industry-grade, state-of the-art kitchen labs.

Work experience

LaSalle College Vancouver's Culinary Arts Practicum (3 credits) provides supervised entry-level work experience in the restaurant/hospitality field for a minimum of 99 hours.

Admissions Criteria

  • Domestic applicants generally require:

    Proof of secondary school graduation or equivalent

    Copy of government-issued photo ID

  • International applicants generally require:

    Proof of secondary school graduation  (with official English translations)

    Copy of a valid Passport

    Proof of English proficiency

Academic Dates

List of Courses

QUARTER 1

  • Foundations of Culinary Level 1 Techniques and Trade Calculations
  • Sustainability and Dimensions of the Hospitality Industry
  • Employee Health and Workplace Safety

QUARTER 2

  • Foundations of Culinary Level 2 Regional Ingredients and Techniques of Fabrication
  • Cultural and International Cuisine
  • Nutrition
  • Sustainable Purchasing and Controlling Costs

QUARTER 3

  • Production and Line Cooking Fundamentals
  • Ferments, Cultures and Preserves
  • Menu Development and Design

QUARTER 4

  • A la Carte Service
  • Food and Beverage Operations
  • Practicum

*Actual course order subject to change

Tuition & Aid

Make a plan with the support of LaSalle College Vancouver's Financial Planning Services! Let us: 

  • Estimate the cost of your education,  
  • Add up your available education-cost resources,  
  • Subtract available resources from estimated cost, 

So that you can get money matters out of the way and focus on your dream career!

Got questions?

We're here to help!
Chat with our live agents, or leave your contact information and we'll get back to you.

Get More Information

Speak with an advisor

Get your one-on-one appointment today!

Questions about programs, admissions, or next steps? Our advisors are ready to provide personalized support. Book your one-on-one appointment today!