The successful chef or food and beverage entrepreneur of today requires more than just great culinary skills to be successful in today’s hospitality industry. Successful chefs, food and beverage leaders and/or restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation. This program will provide the fundamental management skills for students with culinary backgrounds looking to manage own or operate their own food and beverage business.
Labour market research predicts a shortage in this sector and foresees an increase in need for higher level credentialing, as reported in the Canadian Tourism Human Resource Council’s The Future of Canada’s Tourism Sector, Economic Recession only a Temporary Reprieve from Labour Shortages.
The objective of the program, through classroom instruction, practical lab training and work experience, is to enable students to develop the abilities, skills and attitudes to analyze situations objectively and to then make effective management decisions.
The guiding principle of the Culinary Management program is student centered involvement, through project based learning. During the school year our students are involved in organizing and supporting Selkirk College as host institution for special events and conferences. Students participate in a professional internship program consisting of five months in the summer and fall between the first and second year of the program.