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The Art Institute of Vancouver
(Dubrulle International Culinary Arts) 　 2007年1月更新

★ 学校情報

所在地


PO Box 10366　
300 ・609 Granville Street
Vancouver, British Columbia
V7Y 1G5 Canada

連絡先
 604-738-3155
※日本語問い合わせ・申込みは→こちら
開校
 1982年（前Dubrulle　International　Culinary　Art）
生徒の収容人数
 ３００名
入学条件

高卒以上、TOEFL４８０点以上（もしくはTOEIC７００点）
コース開始日
 年４回（1月、４月、７月、１０月）　詳細はお問い合わせください。　→お問い合わせフォーム
★プログラム詳細

Baking & Pastry Arts　(１Quater= 11週）
Level I Certificate 1st Quarter

Introduction to Pastry
Introduction to Baking
Concepts & Theories of Culinary Techniques
Sanitation & Safety
2nd Quarter Artisan Breads & Baking Production
European Cakes & Tortes
Dimensions of Culinary
Purchasing & Culinary Identification
Level II Certificate 1st Quarter Management by Menu
Introduction to Culinary Skills
Advanced Patisserie & Display Cakes
2nd Quarter Chocolate, Confections & Centrepieces
Planning & Controlling Costs
Externship

Diploma

 1st Quarter Introduction to Pastry
Introduction to Baking
Concepts & Theories of Culinary Techniques
Sanitation & Safety
2nd Quarter Artisan Breads & Baking Production
European Cakes & Tortes
Dimensions of Culinary
Purchasing & Culinary Identification
3rd Quarter Management by Menu
Introduction to Culinary Skills
Advanced Patisserie & Display Cakes
4th Quarter Chocolate, Confections & Centrepieces
Planning & Controlling Costs
Externship

Culinary Arts　　(１Quater= 11週）
Level I Certificate 1st Quarter

Introduction to Culinary
Concepts & Theories of Culinary Techniques
Sanitation & Safety
Dimensions of Culinary
2nd Quarter North American Regional Cuisine
Introduction to Baking
International Cuisine
Purchasing & Product Identification
Level II Certificate 1st Quarter Introduction to Pastry
Asian Cuisine
Food & Beverage Management
Management by Menu
2nd Quarter A la Carte Kitchen
Externship
Planning & Controlling Costs

Diploma

 1st Quarter Introduction to Culinary
Concepts & Theories of Culinary Techniques
Sanitation & Safety
Dimensions of Culinary
2nd Quarter North American Regional Cuisine
Introduction to Baking
International Cuisine
Purchasing & Product Identification
3rd Quarter Introduction to Pastry
Asian Cuisine
Food & Beverage Management
Management by Menu
4th Quarter A la Carte Kitchen
Externship
Planning & Controlling Costs

Entrepreneurship & Restaurant Ownership　　(１Quater= 11週）

Diploma

 1st Quarter Garde Manger
Financial management for the Hospitality Industry
Classical Cuisine
Marketing of Hospitality Services
2nd Quarter Hospitality & Human Resources Management
Art Culinaire
Catering & Banquet Operations
Capstone

Hospitality & Restaurant Business Management　　(１Quater= 11週）

Diploma

 1st Quarter Introduction to Culinary Skills
Concepts & Theories of Culinary Techniques
Sanitation & Safety
Dimensions of Culinary
2nd Quarter Purchasing & Product Identification
Catering & Banquet Operations
Marketing of the Hospitality Industry
Asian Cuisine
Hospitality & Human Resource Management
3rd Quarter Nutrition
Food & Beverage Operations Management
Garde Manger
Management by Menu
4th Quarter Financial Management for the Hospitality Industry
Capstone
Career Development
Externship
Planning & Controlling Costs

　

授業料
申込金　＄50　
Assessment料金 $100
教材費$100/月
コース
授業料

Baking & Pastry Arts　(1 quarter)
$6495
Culinary Arts ( 1 quarter)
$6495
Entrepreneurship & Restaurant Ownership ( 1 quarter)
$6495
Hospitality& Restrant Business Management ( 1 quarter)

$6495

※　その他、教室使用料（$475/quarter)、スターティングキット代（$995)、テキスト代（$150/quarter〜）がかかります
※　書かれている金額は全てカナダドルです。 （移民の方は授業料が異なります）


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