Culinary Management - Diploma
Overview
This program provides both the fundamental culinary and management skills for students with no previous culinary background looking to manage, own or operate a food and beverage business in the future.
Topics Include
- Professional Cook Levels 1 & 2**
- Management communications
- Computer applications
- Food and beverage cost controls
- Food service management
- Human resource management
- Organizational leadership
- Mixology and oenology
** Professional Cook Levels 1 & 2 are part of the Skilled Trades BC credential and can be used towards gaining a Red Seal certification.
This program is held at the Tenth Street Campus in beautiful Nelson, BC.
Program Outcomes
Upon successful completion of this program, learners will be able to:
- Explain terms, concepts and theories relevant to the Canadian culinary and hospitality industries
- Demonstrate developing critical and creative thinking skills
- Apply emerging problem-solving skills
- Communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations
- Outline professional and ethical standards within their field
- Conduct themselves in a professional and ethical manner in academic and work-related environments
- Apply basic accounting principles as required
- Apply the basic principles of organizational behaviour, management theories and human resource management
- Competently use standard industry technology in communication and record keeping/data collection
- Explain the function of all standard kitchen equipment
- Demonstrate a working knowledge of restaurant operations and their value to the economy
- Demonstrate proficiency in menu development
- Apply industry-specific government health, safety and environmental standards and regulations
AND
Professional Cook Training Level 1
Upon successful completion of this program, learners will be able to:
- Describe essential elements of trade knowledge
- Describe all relevant industry safety standards, practices and procedures
- Describe all relevant industry sanitary standards
- Demonstrate a variety of basic production procedures
- Describe ordering and inventory practices
- Describe general concepts surrounding ingredients and nutrition
- Prepare stocks, soups, sauces and thickening and binding agents
- Prepare and process vegetables and fruit in a variety of ways
- Prepare and process a variety of starches
- Cut, process and cook meat, poultry and seafood
- Prepare a variety of garde manger items
- Prepare a variety of eggs dishes and breakfast items
- Describe the principles of baking
- Prepare a variety of baked goods and desserts
- Prepare and serve coffee, tea and non-alcoholic beverages
Professional Cook Training Level 2
Upon successful completion of this program, learners will be able to:
- Describe essential elements of trade knowledge
- Describe ordering and inventory practices
- Describe general concepts surrounding ingredients and nutrition
- Describe relevant human resource concepts
- Describe and perform cost management functions
- Describe front of house operations
- Prepare soups and sauces
- Prepare and process vegetables and fruit in a variety of ways
- Prepare and process a variety of starches
- Cut, process and cook meat, poultry and seafood
- Prepare a variety of garde manger items
- Prepare a variety of baked goods and desserts
Admission Requirements
In addition to meeting the general admission requirements to Selkirk College as outlined in College Policy 8611: Admissions, applicants must meet the following Professional Cook Program requirements to be considered fully qualified:
- Any English course at the Grade 12 level with a minimum of 67% or higher. For international applicants, IELTS 6.5 overall band score (with no band less than 6.0), or equivalent on other internationally recognized English language proficiency tests. If an international student applies with an IELTS of 6.0 overall score (with no band less than 5.5), then they would need to meet the requirements below.
- Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will complete ENGL 66 Essential English with a minimum of 67% in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
Students must acknowledge that they are in good health, able to stand for long periods of time and able to lift up to 25 kg.
1. Part-time Study
a) Subject to space limitations and prerequisite requirements, a student who wishes to take fewer than the maximum number of courses in any semester may do so with approval from the School Chair.
2. Work Term
a) Participation in the paid work term is mandatory for graduation from the program. See Part IV “Work Term Policy” for more details.
1. General
a) Entry to the program will be at the commencement of the Fall semester. Entry may be limited by prerequisites, space limitations, and/or completion of preadmission assessment. International entry may be limited where international student enrolment targets or limits have been met.
b) Accepted applicants will be placed in particular classes and/or sections by the School Chair or designate.
c) No class or section switches will be permitted without the express approval of the School Chair or designate and the instructor.
d) A student admitted to this program will be given preferred access to its courses.
APPLICATION PROCESS
a) Before an applicant's file is completed, the following must be received:
*See Part I, A. 1 and I, A. 2
In order to receive your credential in your program, you must maintain a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous term courses to be promoted to subsequent terms. In order to continue in the program and/or to graduate, students may not miss more than 10% of classroom and practical training in the program for each Professional Cook level. For Industry Training Authority (ITA) assessment, grading will be based on provincial standards set by the ITA of BC for Professional Cook Training. Seventy-five (75) per cent of the final grade will be based on practical work and 25 per cent of the final grade will be based on theory. Students must also complete the allotted ITA work-based training hours for PC1 before moving to PC2.
PROMOTION
1. A student must achieve a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous semester courses to be promoted to subsequent semesters. Promotion from the first year to the second year also requires a minimum G.P.A. of 2.0 and no more than one failing grade in first year courses. Any student with more than one (1) failure during the first year of the program must have the School Chair’s approval to progress to the next semester and may be required to withdraw.
2. A student will not be permitted to exceed a full semester course load except with the permission of the School Chair or designate.
3. A student whose progress in a course is not satisfactory may be required to withdraw from the course and take an upgrading course which may be associated with an additional cost.
4. Two (2) failures in a course are normally cause for withdrawal from the program. A third attempt at a course may be made at the discretion of the School Chair or designate.
5. Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with Faculty members and if there is space within the program.
C. GRADUATION
1. Credentials:
a) Selkirk College Credential – Diploma in Culinary Management.
b) Industrial Training Authority Certification
(i) Upon successful completion of the Industry Training Authority written and practical examinations at each level of the program, the student will receive a Certificate of Qualification from the ITA.
2. Requirements: (see Policy 8617: Graduation)
a) The requirements for graduation for the Culinary Management Program include the successful completion of the following courses with a cumulative GPA of 2.0 and a minimum passing grade of “P” in all courses.
Courses
COOK100 - Professional Cook Level 1
COOK 100 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.
CULM155 - Computer Applications
CULM 155 Computer Applications will provide the student with a general introduction to computers and Microsoft application software. Setting up and using email and Moodle is emphasized, as assignments will be submitted to the instructor via this venue. The student will also explore and utilize the web and/or online libraries, searching for information for class assignments.
The student will assimilate the basics of Microsoft Word with regards to correct formats for posters / announcements, résumés, research papers, envelopes, letters, tables and newsletters including all page and print enhancements. Form letters, mailing labels and directories are also covered using the Mail Merge function. The student will also cover the basics of Microsoft Excel, using a number of commands to enhance a worksheet, chart sheets, templates and graphs. Page and print enhancements will also be utilized. The final section covers the integration of Word and Excel.
COOK101 - Professional Cook Level 1
COOK 101 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.
Tuition & Fees
All amounts are estimates and are subject to change. Tuition amounts are based on a full-time course load. Please note that many programs have additional costs beyond those listed here. For more information, please visit Tuition & Fees.
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