Our teaching philosophy is based upon creating the ultimate student learning experience. We concluded that if we were to start over as students -- based on what we now know as ex-students, apprentices, professional chefs, and experienced chef instructors -- we would want to be taught in a school that is - is intimate, quality (not quantity) driven, with instructors that are passionate, enthusiastic, inspiring, attentive, well connected to the industry, and, most importantly, qualified to TEACH. A school is only as good as its instructors!
- screens for students that are mature, passionate, driven, positive, and qualify for an intensive, adult-based learning experience. The Northwest instructors, as owners, do all the admissions for we believe quality education is also determined by the quality of its students. In fact, our work and reputation depend on our students!
- acknowledges and addresses the diverse backgrounds and histories of its students and their varying personal reasons to study this fascinating art and science, whether they are 18 or 55, with or without industry experience.
- focuses all its energy on only one group of students per term, and its intensive curriculum on greater hands-on skills and necessary aptitudes to succeed in various avenues in this field.
- creates a challenging learning environment of exciting energy, intense work ethic, study, creativity, and teamwork.
- offers programs that are affordable, practical, and condensed - without fillers.
We offer Professional Chef's Training in 2 independent 15-week intensive programs -- Professional Culinary or Professional Pastry & Bread Making, as well as a 12-week Industry Practicum. Our One Year program consists of all three classes. The Academy has 3 terms/year with start dates in January, April, September.
NWCAV has new facilities with modern professional equipment. The 2,500-square-foot open kitchen concept ensures a seamless learning environment with Chef's demonstration station, culinary kitchen and pastry lab. European style "Island" cooking configuration ensures that you are always in visual contact with your peers & Chef Instructors. You cook in pairs, changing partners weekly.
We approach our students like restaurant chefs approach their customers: observe, listen to feedback, and evolve accordingly. Therefore, your instructors are best qualified to connect you to the next step of your culinary development. This relationship can last well beyond graduation as your career path develops.
Northwest Culinary Academy of Vancouver offers a culinary education like no other!
Chef's training in 2 independent 15-wk programs, a 12 week industry practicum or 1 year Diploma including Professional Culinary, Pastry & Bread Making, Practicum.
4 chef instructors, each with North American & European experience, Provincial Instructors diploma, members BC Chef's Assn.
Costs
Professional Culinary C$6,950 domestic students/C$7,950 international students; Pastry & Bread Making Program C$6,950/I$7,950; Practicum C$975; 1-year Culinary & Pastry Bread Making Program with Practicum C$13,900/I$15,900.
Tony Minichello
Owner/Chef Northwest Culinary Academy of Vancouver
2725 Main St.
Vancouver, BC, V5T 3E9
Canada
Phone: 604-876-7653 or 866-876-2433 US/Canada
Fax: 604-876 7023
E-Mail:
