Culinary Diploma Management Program

1 year Subject to Course Selection (see program objectives) at Tenth Street, Nelson

Delivered with the following methods: On Campus

Program Calendar

2013

• January 2 - Winter term begins
• February 18-22 Reading Week
• April 19 - Winter term ends
• May 1 - Work term begins for first year students
• September 3- Fall terms begins
• December 20- Fall term ends

Program Objectives

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 fore sees an increase in need for higher level credentialing. Canadian Tourism Human Resource Council Report “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.

Admission Requirements

• BC Professional Cook II completion or equivalent.
• Grade 12 completion or equivalent.
• English 12 or equivalent with a "C" or better.

• Submission of an official high school transcript.

• Completion of a personal interview.  Where circumstances make a personal interview impractical, a telephone interview may be conducted.  Note: Interview results are not used as criteria for admissions.

Career Potential

Selkirk Culinary Management graduates are equipped to move into supervisory positions in a wide range of capacities across the entire spectrum of the food and beverage industry. The list below indicates some of the career options available:

• kitchen management and supervisory positions
• food and beverage supervisors in establishments of all sizes and settings

Approximate Expenses

Total program expenses are comprised of both College Fees and Program Specific Fees.

Proposed Courses

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.

Proposed Course numbers for Culinary Diploma Program.

Program Courses:

• RHOT 150 Tourism: An industry Perspective
• RHOT 153 Organizational Leadership
• RHOT 159 Business Communication
• RHOT 162 Food And Beverage Cost Controls
• RHOT 171 Work Internship
• RHOT 250 Hospitality Marketing
• RHOT 254 Hospitality Human Resources
• RHOT 265 Food Service Management
• RHOT 268 Entrepreneurial Training
• RHOT 269 Accounting
• RHOT 272 Hospitality Law