1-Year Culinary / Baking & Pastry Arts

Our next intake commences on September 25, 2017. We are also currently accepting applications for our January 8 and April 2, 2018 intakes. 

For more information, please contact our Admissions Department.

1-year, Full-Time Dual-Diploma Program (5+ days per week / 7+ hours per day)
Quarterly intakes (AM and PM schedules)
Maximum Student to Chef Instructor ratio: 15:1
1,792 hours; 90% hands-on
Lifetime Employment Placement Assistance
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Program Details

Culinary Arts

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.

Baking & Pastry Arts

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 – Bistro 101, bakeshop – Bakery 101, and catering division built to hone real-world skills that will have you cooking, baking and creating pastries as a professional.

Course Inclusions

Course Inclussions

  • Foundation Level Wine Certification through the Wine and Spirit Education Trust (WSET Level 1)
  • Food & Beverage Operations Management covering effective menu planning, inventory control, costing and various food operations.

These courses provide students with an in-depth knowledge of hospitality operations beyond the kitchens doors ensuring students gain a more well-rounded education.

Program Topics

Food Safe Certification
Hygiene, Sanitation, Safety
Knife Skills
Sustainable Kitchen Operations
Nutrition & Special Diets
Hospitality Industry
Stocks, Soups, Sauces Moist Heat, Dry Heat Cooking Methods
Grains, Starches, Vegetables
Cheese Training
Garde Manger Meat, Poultry, Fish, Shellfish
Butchery Charcuterie
World Cuisines (Italy, France, Asian, Indian)
Plating Techniques & Plate Presentation
Food & Beverage Operation Management
Foundation Level Wine Certification (WSET)
History & Science
Weights, Measures, Scaling & Conversions
Basic, Artisan & Ethnic Bread Making
Practical Baking Techniques
Pastry Dough, Sauces & Fillings
Cream, Custards & Icing
Frozen Desserts
Pies, Fruit Flans & Tarts
Souffles
Specialty Cakes, Gateaux & Torte
Marzipan Chocolate & Sugar Work
Seasonal Events & Product
Nutrition & Dietary Sensitivities

Lifetime Job Placement Assistance services for every graduate. Apply today to begin your culinary career.

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Why PICA?

At Pacific Institute of Culinary Arts we are passionate about providing expertly trained graduates for the rapidly growing food and hospitality industry worldwide. Along with small class sizes, dedicated Chef Instructors, 90% hands-on professional training and our eight professional kitchens with Lifetime Employment Placement Assistance, you have the right ingredients for a delicious career.

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Dual Diploma Advantage

To stay competitive as a professional, it’s important to learn and develop a variety of skills that set you a part from the competition.  Our ‘Dual-Diploma’ program offers students the opportunity to learn two unique disciplines within twelve months to better round out their knowledge and skills as a professional for the hospitality food service industry.

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