PICA Pacific Institute of Culinary Arts
PICA 開課日+專屬優惠👆
創立年份：1996年
校區：溫哥華
Why PICA?
我們為學生提供烹飪、烘焙和糕點專業等專業課程。在太平洋烹飪藝術學院，我們熱衷於為全球快速發展的食品和飯店業提供受過專業培訓的畢業生，學校提供小班授課、經驗豐富的專業廚師講師、90％的專業培訓和八個終身就業安置援助的專業廚房，是學生很棒的選擇。
學生可以在格蘭維爾島以及愛丁堡，莫斯科、香港和數十個城市等的廚房、餐館、麵包店和場所遇到超過2,800名的校友，太平洋烹飪藝術學院在全球的烹飪和糕點業中都留下深刻的印象，我們甚至可以自豪地將溫哥華稱為我們的家。
學校特色
◎ 1年4個入學日
◎ 維持1比15師生比
◎ 長期就業輔導
學校位置
學程介紹
PICA提供五種學程（文憑學程及證書學程）
◆ 2年烹飪/烘焙甜點廚藝雙文憑學程 Co-op 2 Year Culinary/Baking & Pastry Arts Co-Op（1年雙文憑課程+1年Co-op）
◆ 1年烹飪/烘焙甜點廚藝雙文憑學程 1 Year – Culinary/Baking & Pastry Arts（1年雙文憑課程，無Co-op）
◆ 6個月烹飪廚藝文憑學程 6 Month Professional Culinary Arts Diploma（6個月文憑課程，無Co-op）
◆ 6個月烘焙甜點廚藝文憑學程 6 Month Professional Baking & Pastry Arts Diploma（6個月文憑課程，無Co-op）
2年烹飪/烘焙甜點廚藝雙文憑學程1+1 Co-op
2 Year Culinary/Baking & Pastry Arts Co-Op
IELTS: 5.5-6/ TOEFL: 513-547/Or TOEIC: 605-780
5天/週，7小時/天，90%課程實作/1792小時，1年實習
課程包含從基礎到進階的烹飪與烘焙甜點廚藝的各類技術
課程主題
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
課程細節
烹飪烘焙1+1年：詳細說明課程內容
詳細課程中文說明請聯絡我們
1年烹飪/烘焙甜點廚藝雙文憑學程
1 Year – Culinary/Baking & Pastry Arts
IELTS: 5.5-6/ TOEFL: 513-547/Or TOEIC: 605-780
5天/週，7小時/天，90%課程實作/1792小時
課程包含從基礎到進階的烹飪與烘焙甜點廚藝的各類技術
課程主題
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
課程細節
烹飪烘焙1年：詳細說明課程內容
詳細課程中文說明請聯絡我們
6個月烹飪廚藝文憑學程
6 Month Professional Culinary Arts Diploma
課程為想要在廚藝界任職的同學所設立
課程主題
Introduction to Professional Kitchens
Kitchen Sustainability – Farm to Table
Food Safe Certification
Food Trends
Knife Skills
Molecular Gastronomy
Stocks & Soups
Food Photography
Poultry, Lamb, Beef & Pork Butchery
Fermentation
Charcuterie
Cocktails & Mixology
Fish & Shellfish
Beer Basics
Legumes, Grains & Starches
Wine Education (WSET Level 1)
Sauces
Coffee & Tea Education
Pasta
Hospitality Management
Eggs
Dining Room Service
Cheese
Point of Sale Training
Vegetables
Catering Development
Plant Based Cooking
Menu Engineering & Food Costing
Moist & Dry Heat Cooking Methods
Resume Workshops
Global Cuisine
Industry Liaisoning
Nutrition & Allergies (GF, Vegan)
Sandwiches & the Fundamentals of Bread
Entrepreneurship
Pastry Foundations
Sensory & Palate Training
Plating & Presentation Techniques
課程細節
烹飪廚藝6個月：詳細說明課程內容
詳細課程中文說明請聯絡我們
6個月烘焙甜點廚藝文憑學程
6 Month Professional Baking & Pastry Arts Diploma
我們的烘焙甜點課程把基本與進階技術融入實用層面，符合業界高標準
課程主題
Food Safety & Sanitation
Principles of Artisan Bread
Introduction to Professional Kitchens
Naturally Fermented Breads
Ingredient Functions
Sauces, Coulis & Compotes
The Science of Baking
Cremes, Flans & Custards
Croissant, Danish & Puff Pastry
Cookies
Frozen Desserts
Baked Cakes & Sponges
Modern & Classic Cakes
Mousse Cakes
Pies & Tarts
Cheesecakes
Celebration Cakes (Intro to Cake Decorating)
Quick Breads
Choux Pastry (Eclairs & Profiteroles)
Chocolate Work
Confections
Nutrition & Allergies (GF, Vegan)
Plated Desserts
Sensory & Palate Training
Kitchen Sustainability – Farm to Table
Food Trends
Molecular Gastronomy
Food Photography
Fermentation
Cocktails & Mixology
Beer Basics
Wine Education (WSET Level 1)
Coffee & Tea Education
Hospitality Management
Dining Room Service
Point of Sale Training
Catering Development
Food Costing
Resume Workshops
Industry Liaisoning
Entrepreneurship
課程細節
烘焙甜點6個月：詳細說明課程內容
詳細課程中文說明請聯絡我們
英語門檻
IELTS: 5.5 to 6
TOEFL: 513 to 547
TOEIC: 605 to 780
＊貼心小提醒:
免托福雅思直升課程
SGIC St George International College Vancouver
Language Studies International Vancouver
影片介紹
※ 以上資料若有異動，則以學校公告為主。
如果您需要了解詳細資料與入學方式，或客製化你的遊學計畫，也歡迎直接洽詢我們的顧問。
更多資訊歡迎來電: 02-27526862 尚有其他更多語言學校資訊~
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