Pacific Institute of Culinary Arts

Take our Interactive Virtual Touron our home page at www.picachef.comWe are proudly affiliated with the following organizations: The Chefs’ Table BC Education Industry Training Society of B.C. Quality Assurance Authority Private Career (EQA) Training Institutions Agency

table of contentsPassionate about Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Our President & Founder’s Message . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Our Industry Today . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Our Dedicated Faculty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Uniquely Vancouver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Delivering More Than a Promise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12Culinary Arts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Baking & Pastry Arts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161-Year Culinary/Baking & Pastry Arts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Wine & Spirit Education Trust (WSET) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20Food & Beverage Operations Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Culinary Centre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Catering Division. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Alumni Spotlight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Lifetime Employment Placement Assistance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Admissions Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Contact Us . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

“Our dedicated instructors passionate about foodare your key to masteringthe fine art of culinary and Pacific Institute of Culinary Arts (PICA) is Vancouver’s mostbaking & pastry – all you progressive centre for culinary education. Since 1997 our accreditedneed is the passion to Institute has offered highly regarded career programs in Culinarysucceed with your solid Arts and Baking & Pastry Arts with the additional option of takingfoundation of skills.” a 1-Year Culinary/Baking & Pastry Arts program. Julian Bond Our state-of-the-art facilities and our dedicated chef instructors Executive Chef & Program Director fuel our dedication for quality education. We offer quarterly intakes that uniquely integrate foundation and advanced level training,4 while impassioning our students to strive for their best. Driven by today’s industry, our students learn cuisines of the world built upon classical techniques, then advance to our restaurant – Bistro 101, our bakeshop – Bakery 101 and our diverse catering division where they hone their skills in a real-world environment. To enhance our students’ knowledge we include two industry- valued courses, Level 1 Wine Certification through the

Wine & Spirit Education Trust (WSET®) and Food & BeverageOperations Management covering effective menu planning,inventory control, costing and various food operations.These courses provide students with an in-depth knowledge ofhospitality operations beyond the kitchen doors ensuring studentsgain a well-rounded education.Along with small class sizes, dedicated chef instructors and90% hands-on professional training in our eight commercialkitchens, you’ll have the right ingredients for a delicious career.At Pacific Institute of Culinary Arts we are passionate aboutproviding expertly trained graduates for the growing food andhospitality industry worldwide. 5

Did you know? our president & founder’s messageOur teaching facultyhave over 370 years of As Founder of the Institute, I am a firm believer in integrity, honestycombined professional and professionalism. When Pacific Institute of Culinary Arts wasindustry experience. born in 1997, it was essential to me to have the Institute’s foundation built upon these three principles.6 As Canada’s first private culinary school with an onsite restaurant and bakeshop, Pacific Institute of Culinary Arts has been awarded many distinctive awards including the Better Business Award for Marketplace Excellence, the Consumers’ Choice Award for Top Trade School and Top Professional Cooking School in Vancouver. Pacific Institute of Culinary Arts is proud to be designated by EQA – Education Quality Assurance. This esteemed designation identifies our culinary centre as exceeding government recognized quality assurance standards for education and training.

Pacific Institute of Culinary Arts is recognized as the first private “If food is your passion,culinary institute in Canada to embrace Ocean Wise, Green Table I invite you to discoverNetwork and Industry Training Authority programs, having once our training excellence.”again positioned ourselves ahead of industry standards. Sue Singer, President & FounderOur graduates are successfully working around the world. To playa small but significant role in the launch of their careers remains my 7passion. I am extremely proud of our graduates and their achieve-ments and I am equally proud of our dedicated chef instructors andstaff who share my vision. Their sense of pride and enthusiasm shinein the warm, caring atmosphere at our Institute.Sue Singer

Our Mission our industry today To provide students with the high- International tourism is broadening our curiosity of world cuisine est quality training in the Culinary and creating a desire to satisfy our more adventurous palates. Arts and Baking & Pastry Arts Locally, Vancouver is attracting considerable attention as a food in order to fully prepare them for and wine destination because of its world-class restaurants, regional entry-level employment in the products and international diversity. hospitality industry and; With the rapid growth the hospitality industry is experiencing worldwide, studies show that there are not enough well-trained To provide the hospitality indus- industry professionals to fill positions as culinary and pastry chefs. try with a source of well-trained graduates for hiring into their Did you know? entry-level positions and; Our alumni are working in over To have our graduates represent 30 countries around the world. the Institute in the finest restaurants and hotels around the world.8

Other areas of the industry that continue to create opportunity “At Pacific Institute ofinclude catering, food writing, recipe development, publishing, Culinary Arts I learnedprivate and corporate dining, food styling, wholesale and retail that excellence andbaking, consulting, and wine and beverage service. hard work are the key ingredients for success.Pacific Institute of Culinary Arts’ comprehensive and thorough My education at PICAtraining programs are designed to offer our students the theoretical inspired me to fulfill myand practical experience to meet both their individual career goals culinary dreams.”and the needs of the industry. Georgina Mitropoulos Did you know? Chef & Owner, Quatrefoil Restaurant The Canadian Tourism & Hospitality sector is Dundas, ON expected to increase 33% over the next 15 years from 1.61 million jobs to 2.14 million jobs in 2030. 9 Canadian Tourism Human Resource Council The BC Tourism & Hospitality sector is expected to increase 44,220 by 2020. BC Tourism Labour Market Strategy report

Julian Bond our dedicated faculty Executive Chef and Program Director Come and learn with our experienced chef instructors who have dual Julian Bond is an award winning, internationally qualifications as both talented industry chefs and knowledgeable trained chef. He has applied his skills in many faculty members. Beyond their impressive credentials and expertise, notable establishments both abroad and in our faculty shares an unwavering dedication and commitment to Canada. Chef Bond is constantly adding to his individualize each student’s learning experience. professional repertoire. He is passionate about mentoring the industry’s future culinary and As Canada’s premiere culinary centre, our dedicated chef baking & pastry arts professionals. instructors provide unique hands-on learning in a limited enrolment environment, combining impeccable techniques with a natural flair10 for teaching that is abundant with passion. “I enjoy the experience of teaching the art of cooking and sharing my knowledge of what has been the love of my life – fine cuisine. Students will leave our Culinary Arts program ready to build a successful career.” Patrice Suhner, Chef Instructor

uniquely vancouver Did you know?As one of the world’s most awe inspiring and bustling cities, “Vancouver is the thirdVancouver is a unique blend of natural beauty and cultural diversity most liveable city infurther heightened by a world-class hospitality scene. Simply, the world.”Vancouver is an exciting place to learn the most special of arts. The Economist Magazine 2015A diverse and expanding community of renowned restaurants, globallyrecognized luxury hotels and a state-of-the-art convention centresurround Pacific Institute of Culinary Arts. Our training facility residesat the gateway to an eclectic culinary hub, Granville Island PublicMarket, and is centrally located only minutes from downtown Vancouver. 11

“The most valuable aspect of my delivering more than a promise experience at PICA was training under the wise eyes and magic hands Awards of expertly trained chefs. Each one • Consumers’ Choice Award instilled a great knowledge and love • Georgia Straight’s Best of Vancouver for food. The classes were ideally • Better Business Bureau – Marketplace Excellence sized so the approach to lectures • BC Career Colleges Association (BCCCA) Inaugural Educator of the Year and practical courses were hands-on. The direct experience is key to Accreditation developing the passion and strong • Private Career Training Institutions Agency of British Columbia work ethic necessary to succeed in the wonderful field of culinary arts.” Designation • BC Education Quality Assurance (EQA) Ryan Gustafson Culinary Arts graduate Memberships • International Association • BC Career Colleges of Culinary Professionals12 Association • National Career Colleges • BC Chefs’ Association Association • BC Restaurant Association • Better Business Bureau • Tourism Vancouver • The Chef’s Table Society of BC • WSET Approved • Green Table Network • Ocean Wise Programme Provider

Ocean Wise is Vancouver Aquarium’s conservation program working directly with restaurants, markets, food service and suppliers ensuring that they have the mostcurrent information regarding seafood, helping them make ocean-friendlybuying decisions. Pacific Institute of Culinary Arts was the first accreditedculinary institute committed to making sustainable seafood choices. The Green Table Network (GTN) is a not-for-profit membership organization that helps foodserviceoperators and suppliers put ‘sustainability on the menu’ with productsand services that drive innovative solutions, conscious choices andmeasurable results. Pacific Institute of Culinary Arts is the first culinaryinstitute to gain this certification. Pacific Institute of Culinary Arts is the only private culinary school in BC accredited to perform Industry Training Authority (ITA) Red Seal practical assessments using our own ITACertified Chef Assessor at our on-site facilities. PICA is recognized asan ITA Designated Training Provider of Professional Cook 1 WorkplaceEntry until May, 2017. 13

“I learned an amazing culinary arts amount of information and skills during my 6 Month, Full-Time Diploma Program time at PICA, all of it Quarterly intakes (am and pm schedules) applicable in the ‘real Maximum kitchen ratio: 15 students to 1 chef instructor world’. I absolutely had 917 hours, 90% hands-on, 5+ days a week, 7+ hours per day the time of my life….” Advanced training may exceed 7 hours per day Lifetime employment placement assistance Michelle S. Culinary Arts Six months in our unique training program will change the way you Graduate view cooking forever! Our well-rounded professional Culinary Arts program presents basic and classic fundamental techniques in an14 intensive practical curriculum of culinary essentials. We teach the science of professional cooking for the food service industry. Our program starts with knife skills, culinary terms and equipment usage, followed by flavorful stocks, the art of saucier, meats, poultry, fish, shellfish, vegetables, basic pastries – in a practical format that allows you to assess your creations using all your senses. Appreciate the difference an aromatic stock makes in risotto and taste a perfectly reduced port sauce for lamb.

Our advanced instruction covers the entire culinary brigade andcookware basics, with a practical repertoire of time tested recipesincorporated into our gourmet restaurant – Bistro 101, bakeshop –Bakery 101 and catering division built to hone real-world skillsthat will have you cooking as a professional.This program also includes Level 1 Wine Certification throughthe Wine & Spirit Education Trust (WSET), and Food & BeverageOperations Management.The curriculum includes: • nutrition and dietary sensitivities • kitchen stations• knife skills & equipment usage • local and international cuisine• Food Safe Certification • presentation and food service• mother sauces, stocks & soups • Food & Beverage Operations• product knowledge• primal cuts & butchery Management • Level 1 Wine Certification techniques• Ocean Wise & environmental (WSET) sustainability practices 15

“I’m thankful for the baking & pastry arts attentive and encouraging chef instructors who 6 Month, Full-Time Diploma Program tirelessly lend support Quarterly intakes (am and pm schedules) to their students Maximum kitchen ratio: 15 students to 1 chef instructor whenever asked.” 917 hours, 90% hands-on, 5+ days a week, 7+ hours per day Advanced training may exceed 7 hours per day Melanie L. Lifetime employment placement assistance Baking & Pastry Arts Graduate Creating rustic breads and delicate pastries is truly an art. Our inspired professional Baking & Pastry Arts program teaches16 the science of basic and advanced techniques in a practical format that meets the high standards set by the food service industry. Your six month program begins with measuring and scaling, terminology, artisan breads, pastry dough, dessert sauces, fillings, chocolate, sugar and a variety of classic, modern and holiday pastries. Create intricate garnishes and learn professional plating secrets – in a practical format that allows you to practice and advance your techniques.

Our advanced instruction covers baking and pastry operationswith a practical repertoire of time tested recipes incorporated intoour gourmet restaurant – Bistro 101, bakeshop – Bakery 101 andcatering division built to hone real-world skills that will have youbaking and creating pastries as a professional.This program also includes Level 1 Wine Certification throughthe Wine & Spirit Education Trust (WSET), and Food & BeverageOperations Management.The curriculum includes:• Food Safe Certification • nutrition and dietary sensitivities• history & science • plating and presentation• weights, measures, scaling • local and international styles • Food & Beverage Operations & conversions• basic and artisan bread making Management• practical baking techniques • Level 1 Wine Certification• pastry dough, sauces and fillings• chocolate and sugar work (WSET) 17

“I greatly valued my time at 1-year culinary/baking & pastry arts PICA…. My instructors were knowledgeable, fair and pushed 12 Month, Full-Time Diploma Program me to succeed. It was a great Quarterly intakes (am and pm schedules) stepping stone in my career. Maximum kitchen ratio: Culinary Arts – 15 students to 1 chef instructor, Having a culinary diploma from Baking & Pastry Arts – 15 students to 1 chef instructor PICA has opened many doors 1,792 hours, 90% hands-on, 5+ days a week, 7+ hours per day for me.” Advanced training may exceed 7 hours per day Lifetime employment placement assistance Donnie Ungaro, Chef & Owner Culinary Ink Catering Twelve months in our unique 1-year professional training program Kelowna, BC offers you the opportunity to combine the fundamental skill sets in both Culinary and Baking & Pastry Arts.18 To stay competitive lifelong as a professional, it’s important to learn and develop a variety of skills to set you apart from the rest of the competition. Our 1-year program will offer you the opportunity to learn two unique disciplines within twelve months to gain more knowledge and skills as a professional upon entering the hospitality food service industry. In each discipline of training you will begin your training with basic techniques.

Culinary ArtsThe program begins with knife skills, culinary terms and equipmentusage, followed by flavorful stocks, the art of the saucier, meats,poultry, fish, shellfish, vegetables, pastry and bread making – in apractical format that allows you to assess your creations using allyour senses. Appreciate the difference an aromatic stock makes inrisotto and taste a perfectly reduced port sauce for lamb.Baking & Pastry ArtsStudents are introduced to measuring and scaling, terminology,artisan breads, pastry dough and batters, dessert sauces, fillings,chocolate, sugar and a variety of classic, modern and holidaypastries. Create intricate garnishes and learn professional platingsecrets in a practical format that allows you to practice and advanceyour techniques.Our advanced instruction covers the entire culinary brigade as well asbaking and pastry operations with a practical repertoire of time testedrecipes, advanced and incorporated into our gourmet restaurant(Bistro 101), bakeshop (Bakery 101), and catering division built tohone real-world skills that will have you cooking, baking and creatingpastries as a professional. Our 1-year program also includes Level1 Wine Certification through the Wine & Spirit Education Trust(WSET), and Food & Beverage Operations Management. 19

The Wine & Spirit Wine & Spirit Education Trust (WSET) Education Trust programs of London, England are WSET Certifications (Level 1, 2 and 3) the most internationally recognized wine The Wine & Spirit Education Trust (WSET) is often certification programs referred to as the “Gold Standard” in global wine in the world. education. Our wine instructor holds the WSET Level 4 Diploma of Wine & Spirits and is also a classically trained Chef.20 Pacific Institute of Culinary Arts is proud to have been named one of the Top Eight Finalists for International Educator of the Year in 2015. With the WSET syllabus at the core we have incorporated food and wine pairing in each class, which means exposure to a greater variety of wines and a heavy focus on food and wine matching to ensure a well-rounded education. The curriculum includes: • Wine Type & Styles • Principal Wine Characteristics • Major Regions & Production Methods • Writing Professional Tasting Notes • Wine Service & Storage • The Art of Food & Wine Pairing • Systematic Approach to Tastings • Professional Responsibilities

food & beverage operations management Our short programs include:Stack the odds in your favour by discovering what it takes to be • Cook! and the Citysuccessful in today’s hospitality industry. Examine the various kinds • Techniques - Basics in 8of food service operations and their characteristics. Students will • Granville Island Tourgain focused insight into restaurant and café operations including • Teen & Pre-Teenpurchasing, inventory control, service etiquette, costing, financial • Private & Custom Designedissues, planning a menu, operations and management including • Wine & Spirit Educationstaffing production. Students will gain the knowledge of creatingand delivering “first class” service, building guest loyalty and con- Trust (WSET)tinuously improving customer service. • Serious BeerThe curriculum includes: • Organizational Structure • Human Resource and Organizational Behavior • Maintaining and Controlling Standards • Menu Design and Marketings • Beverage Management and Marketing 21

culinary centre Bistro 101 is a 70-seat, on-site restaurant created by Pacific Institute of Culinary Arts to ensure students graduate with practical experience in an industry relevant, gourmet restaurant environment. Providing a guided direction are PICA’s experienced restaurant instructors who delve into dining room service and etiquette complimented by a uniquely comprehensive beverage service with wine fundamentals in a real-world setting. Bakery 101 operates in conjunction with our Baking & Pastry and Culinary Arts programs and is a 20-seat bakeshop and cafe. Each day our bakery is filled with fresh artisanal breads, pastries, exquisite desserts, gourmet cakes, soups, salads, sandwiches and entrees all freshly prepared each day by advance training students complete with barista service. Our bustling bakeshop helps students apply their skills in a real-world environment.22

catering division “Thanks again for the won- derful time and educationPacific Institute of Culinary Arts’ versatile Catering Division I received here at PICA...caters to occasions of any size; corporate meetings, promotional and the gold medal winningevents and elegant affairs for two to 200. Our menus are innovative, experience!”seasonal, delicious and our orchestration is faultlessly professional.Broadening our students’ practical experience helps to enhance and Magavon T., Culinary Arts Graduatecomplete their culinary education. & 1st Place Winner at the BC Chefs Association HOT Competition LIVE Did you know? PICA students whip, stir and knead over 12,000 pounds of real Canadian butter into their creations. The weight of a small elephant! 23

“From the Bahamas to the alumni spotlight Arctic Circle, many thanks to Pacific Institute of Culinary With over 2,800 successful Pacific Institute of Culinary Arts graduates Arts for making my dreams working around the globe, there are a growing number of influential come true!” kitchens in the world that are familiar with the professional skills taught in PICA’s industry relevant training programs. Matt Binkley Culinary Arts graduate We are proud of our impressive and growing group of alumni, holding Chef to celebrities various positions from owner, executive chef, personal chef, pastry chef, baking chef, food writer, catering to TV host.24 Our alumni in Canada Cadeaux Bakery (Vancouver) • Lemonade Bakery (Vancouver) • Pete’s Meats (Vancouver) • Black Rock Oceanfront Resort (Uclulet) • The Wickaninnish Inn (Tofino) • Chambar (Vancouver) • Culinary Capers Catering (Vancouver) • Diva at the Met (Vancouver) • Dockside Restaurant & Brewing (Vancouver) • Hart House (Burnaby) • West Restaurant (Vancouver) • Maenam (Vancouver) • Faubourg Patisserie (Vancouver) • Meat & Bread (Vancouver) • Nuba (Vancouver) • Painted Boat Resort (Sunshine Coast) • Pourhouse (Vancouver) • Forage at the Listel Hotel (Vancouver) • YEW at Four Seasons Hotel (Vancouver) • Wildebeest (Vancouver) • Whole Foods (Vancouver) • Hawksworth at The Georgia Hotel (Vancouver) • The Vancouver Convention Centre (Vancouver) • Chocolate Arts (Vancouver) • Fairmont Hotels (various locations) • La Quercia (Vancouver)

• The Pear Tree (Burnaby) • Thomas Haas (Vancouver) • Thierry Chocolaterie Patisserie “More than the recipes andCafé (Vancouver) • The Oakwood Canadian Bistro (Vancouver) • Thyme to Indulge the techniques, PICA instillsBistro & Catering (Vancouver) • Market by Jean-Georges @ Shangria-La Hotel (Vancouver) the lessons of discipline and organizational skills which areCafe Boulud (Toronto, ON) • ONE at Hazelton Hotel (Toronto, ON) • Porzia (Toronto, keys to becoming a successON) • Quatrefoil (Dundas, ON) • Redfish (Toronto, ON) • Weczeria (Saskatoon, SK) in and out of the kitchen.”• Hotel d’Arts (Calgary, AB) • XIX (Nineteen) (Edmonton, AB) • Newport Grill(Calgary, AB) • Fairmont St. Andrews (St. Andrews, NB) • Canvas Cove Bistro (NL) Sharwin Tee• Ravine Vineyard Estate Winery (Niagara, ON) • Bayview Golf and Country Club Culinary Arts graduate(Thornhill, Ontario) • Teatro (Calgary, Alberta) • Bread by Us (Ottawa, Ontario) Chef/Host of Lifestyle network’s Curiosity Got the ChefOur alumni in the United StatesPIX Patisserie (Portland, OR) • Produce Row Cafe (Portland, OR)• Joel Robuchon atthe Mansion (Las Vegas, NV) • Le Ka (Los Angeles, CA) • The Ruins (Seattle, WA)• Red Rooster Harlem (New York, NY) • JW Marriott Hotel (Las Vegas, NV) • HeirloomCafe (San Francisco, CA) • Destino (San Francisco, CA) • The Madison Club (Madisson,WI) • The Little Bird Bakeshop (Fort Collins, CO) • Bouchon (California, USA) • Destino(San Francisco, California)Our International alumniL’Fisher Hotel Bacolad (Philippines) • El Jardin de Frida (Tulum, Mexico) • The PavilionsResort Phuket (Thailand) • The Siam Hotel Bangkok (Thailand) • Azul Sensatori ResortMaya Riviera (Mexico) • Hotel Rembrandt / Le Monet Hotel (Philippines) • Hard RockCafe Goteborg (Sweden) • Patissier Traiteur (France) • Rustic Kitchen Bistro & Bar(Mexico City) • Castle Terrace (Scotland) • The Quirky Bacon (Manila, Philippines)• Gordon Ramsay’s Bread Kitchen & Savoy (London, England)

Did you know? lifetime employment placement assistance Workopolis.com reports ‘Chef’ as one of Canada’s We help you to succeed – in the classroom and beyond. Career most satisfying careers. placement assistance at Pacific Institute of Culinary Arts involves resumé building, career planning and one-on-one consultation to26 help manage your job search activities. These services are available to our professional program students and alumni at any stage in their careers. “Quality, discipline and an excellent learning experience is what PICA gave me.” Jose D. Culinary Arts Graduate

admissions information contact usIf you are interested in Pacific Institute of Culinary Arts’ professional Pacific Institute of Culinary Artsprograms, we encourage you to speak with our Admissions Depart- 101–1505 West 2nd Avenuement, tour our unique facilities, view our current students in training Vancouver, BC Canadaand meet our highly qualified chef instructors. V6H 3Y4For more detailed admissions information visit our website at phone 604-734-4488www.picachef.com/user/register. toll free 800-416-4040 fax 604-734-4408Take our Interactive Virtual Tour on our homepage at email [email protected]. web www.picachef.com picachef @picachef @picachef 27

101–1505 West 2nd Ave, Vancouver, BC V6H 3Y4 phone 604-734-4488 / 800-416-4040 email [email protected]