Culinary Management

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.

CULM 163:  Mixology and Oenology.  The purpose of this course is to introduce the learner the fundamental beverage knowledge required to manage a resort/hotel beverage operation. The course is clearly broken into theoretical and practical segments. From a theoretical point of view, the learner will become familiar with important government regulations and the liabilities that influence a beverage operation. The ''Serving It Right'' Program, (a provincial requirement for anyone serving alcoholic beverages in BC will be covered thoroughly). The course will examine the methods of production of different spirits, beers and wine. A significant portion of the course will be spent on wine appreciation. Classroom discussion will cover grape varietals, VQA standards & certification, wine production and wine tasting arrangements. Wine and food pairing will also be covered with a general overview of classical cooking terminology. From a practical point of view, the course will provide the learner with the controlled formal practice time necessary to learn the full range of mixology methods ' stirring, building, shaking, and blending.

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.

CULM 171 Work Term is a full-time paid work experience.  It is monitored by the College and evaluation is completed by the employer and program instructors. Experiential learning is effective because it provides students with opportunities to acquire supervisory skills and competencies that are applicable to their future careers. This approach recognizes that a supervisor requires significant practice of the principles and skills learned during study and looks to the hospitality and tourism industry to provide an environment in which this practice can take place. This work term gives students an opportunity to apply and extend academic knowledge while employed with qualified hospitality and tourism employers throughout B.C., Canada and the world.

A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.

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.

CULM 153: Organizational Leadership. This course is designed to help prospective supervisors understand how individuals and organizations function effectively. It provides students with a working knowledge of the formal relationships between employees and management in the work place through the study of leadership styles, motivation, group dynamics and conflict resolution. Students will gain an understanding of the skills required to lead people and to contribute to a team effort. This course also examines changes in society and how they are influencing organizations relating to employee and management roles in time management, stress management, and problem solving.

CULM 259: Management Communications.  Learning to communicate effectively involves knowledge and practice at a number of levels. In addition to theories about intrapersonal, interpersonal, group dynamics, and cross cultural communication, this course builds on a variety of practical business communication topics that are useful to managers in the hospitality and tourism industries. Selected topics and case studies assist students in developing the skills necessary for successful communications. The cross cultural communications component of the course is designed to prepare students for the challenge of living and working in an increasingly diverse society. Students will study both theoretical and practical aspects of communicating with people from other cultures. Examination and understanding of other cultures, including language, values and stereotyping, are emphasized in addition to a focus on the wide range of situations in which students may find themselves dealing with cross-cultural issues, particularly when conflict or misunderstanding occurs. Discussions and video components assist students in developing the skills necessary to succeed in the hospitality industry.

CULM 164: Food and Beverage control is critical to the financial well-being of any food operation. "Control" is used in the context of managing an information system - not the manipulation and suppression of people. Fundamentals of internal controls and information systems for food and beverage operations will be covered. The course covers techniques of effective purchasing, receiving and production; sales control and food and beverage cost calculations. Labour cost control methods are explained and discussed.

PGHM 254:  Human Resources Management has a profound effect on the success of tourism operations. An understanding of fundamental human resources theory and practices is necessary in the service sector where the link between the tourism operation and the guest is so critical. Innovative approaches to human resources management are necessary to recruit and retain the right people in the industry. This course focuses on the critical issues that concern managers in the tourism industry, employee relations, recruiting and selection, challenges and trends and employment standards.

CULM 265: Food Service Management. The Food and Beverage Department, be it a hotel or resort, is a high profile department and can be a substantial profit centre. It is one thing to understand that you must control a Food and Beverage operation, but it is another to understand how, when and why you must do it. The purpose of this course is to show how you can manage the department to provide desired levels of profitability and customer satisfaction. Through lectures and hands on operations exercises, you will study food and beverage operations and learn how to analyze and implement changes that will affect the success of the food service department.