VCC or Art Institute for Culinary Arts
 

im deciding which school is better for culinary arts, specifically asian cuisine, but i think i'll take both in the end. Which school is better in terms of more hands on practice, costs, and amount of information taught.



Any help would be appreciated, thx :)

Art Institute is a peice of shit, it has overpriced tuition blah blah blah. Most kitchens recognize AI as a joke. Go with VCC if thats your only two options. There is another school in Granville that gives you TONS of hands on learning. They even have a resteraunt dedicated to students to practice cooking for REAL customers. But IMO if you want real experience apply as a cook in any resteraunt you ll learn a lot more in a short time spand

the one on granville that you're talking about, it's kinda close to granville island right?

my high school culinary arts teachers recommended me Malaspina (on the vancouver islands)

or VCC.

VCC is far better than AI because AI will run you at least 10 grand and really not worth it considering how most restaurants will only pay a person without experience 10-14 dollars at most even with schooling.

I graduated from VCC and found the things i learned from there to be sufficient, but definitely work in a kitchen as a line cook or dishwasher first to see what cooking professionally is all about (just multitasking like a pro) before you spend your precious time and money on schooling.

The granville school isn't bad as well but its quite pricey in comparison to VCC (maybe at least double?) considering the wage you will get as an entry level line cook VCC would be the best bet. The only downside to cooking school is that it does not show you what a line cook has to deal with daily, when i worked @ aqua riva every cook showed up 30 mins early for their shift (unpaid) just so they can be ahead of their prep.

im currently at vcc and all the chefs say its better here because you get to experience alot of different things while at vcc

at vcc you get to work in a butchery, bake shop, breakfast kitchen, soup + stocks kitchen, kitchen designed for cafeteria and also get to work in a kitchen twice for a la carte

at ai/pacific/northwest culinary its more just make the food then eat it for yourself, not really any "mass-producing" of any sort, and its about half the cost

what other schools on the island are good? (asking for a friend)???

so is VCC better than AI and other other schools?

my cousin actually tried both programs
his pick was VCC

IMO culinary school is for you to learn about food and how to make your own recipes n shit like that. While a line cook your just there to fucken pump out food like a robot.
I know quite a bit of people who make 40K+ without schooling they just worked at resteraunts for a long ass time

VCC vs AI

VCC is the better choice because you learn the same thing at like half the price. VCC is known to restaurants and hotels around the industry, for its good program BUT i believe this really limits it to Vancouver and places in BC.

AI more expensive but if your going to study in vancouver then MOVE to like the States or somewhere else. It maybe the better choice because VCC isnt as known outside of BC, while on the other hand i believe AI is slightly more well known.. that and if a employer sees Art Institution VS Vancouver Community College, what school do you think he will assume is better? :)

But ya, pick VCC.. Iv asked a good # of chefs in restaurants iv worked, teachers, and people within the industry. They all recommend VCC because you learn the same thing for a lower price, and that AI isnt as good as it used to be.

VCC definately if your not on the waitlist! I Graduated from pica and i would say its a bit pricy for what its worth compared to vcc. 6months vs 1 year

I was in the same situation as you. Trying to decide between VCC, Dubrulle, or Pacific. Went with VCC because both Dubrulle and Pacific are expensive as hell and you don't get that much out of it. VCC is a lot cheaper, only downside is that its a 1yr program versus 6 months.

Currently at VCC right now...in block 4; stocks, soups, and sauces...

so you're in 5?
who are you?
im peter in 10 right now
i re-did block 3 with you i think

Malaspina University in Nanaimo has one of the best programs in Canada.

AI if you dont wanna caroline hui. =P

BUMP!
I'm still thinking where to go for culinary arts.
VCC or Northwest Culinary Academy...
For people who went there. What is the pro and cons between these two schools?

BUMP! I totally forgot about this!

semi random note, i heard vcc wait list is like 3+ years..

AI is a fucking joke.. They're asking for $23k+ for their one year program. I went to meet the advisor with my brother last month (he wants to do pastry arts/wedding cakes), and the advisor gave us a bull-shit 30min powerpoint presentation on how they have schools in the states and shit. At the end of the presentation, I asked about their internship programs and which employers they have as partners. She just said 'the top hospitality establishments in Vancouver.' I tried to dig for 'names' and she got super defensive.

We went to the Pacific Cullinary Arts School (Granville Island) and was offered a private 'orientation' around the campus. They were much more thorough and indepth in their presentation, and we had the opportunity to chat with a couple of 1st and 2term students. If I was to do cullinary arts, I would pick Pacific.

P.S. I still think the student kit (knives, etc) for $1299 is bullshit.

VCC for sure. I know several people who have gone through that program and are now Red Seal in good hotels and resteraunts.

VCC is your best choice. It is way cheaper than AI and PICA, I believe AI and PICA is around $12,000? VCC is about $4500. Yes the program at VCC is longer(11mths), compared to AI and PICA at 6mths. But you learn way more and get to experience way more than the other 2.

You literally spend a week on almost everything. A week on how to filet a salmon, baking bread, soups, mother sauces, stocks, etc. Some people hate it, but the best part is the whole month of butchery. Being able to cut up a whole side of beef/veal; learning the different cuts and stuff.

The Victorianox knife set at VCC is about $200, the other set..I forgot the name, I think its at $300?

I did the program 2 years ago when it was still the 12mths program, in a way VCC was a financial strain on me due to the fact that my working availability was limited. But I guess it works out cuz the tuition is way cheaper than other schools.

Hope this helps.

Hey guys, I'm attending at VCC for the "ACE-IT" Summer program... They told me to buy my own equipments but I'm not sure what to buy/bring.

Can you guys give me a list of all stuff that I have to bring?

For me I went through this process two years ago and chose AI because they have a much bigger name, and have a better mix of business classes with kitchen classes. The problem with every culinary program is that they are only as good as the instructors teaching them. AI lost one of their best, at least the Chef I learned the most from in the Kitchen, to VCC because they wouldn't give him a full time gig. Chef Roland is the best, if you go to VCC take whatever class he is teaching and then ask millions of questions because he is a Michelin Star Chef without a restaurant anymore. If you go to AI then watch out for Chef Mela, horrible teacher. I have been out of school for four months and am making $19.50 an hour because of my education, the guys who say it doesn't matter are the ones who are too cheap to pay their help. If you apply yourself and learn, you will have all the tools to be a well rounded executive chef in 3-5 years of working in the industry.