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Culinary Management - Diploma

Chefs, food and beverage managers and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation.
Program at a Glance
Length
2 years
Accreditation
Diploma
School
Hospitality & Tourism
Delivery Mode
On Campus
Campus
Tenth Street
Intake Dates
Fall
Contacts
Tenth Street Admissions
Enrolment Officer
Contact by email
Martin Keyserlingk
School Chair, Hospitality and Tourism
Phone
1 (250) 352-6601
11347
Direct
1 (250) 505-1347
Contact by email
    Overview

    This program provides both the fundamental culinary and management skills for students with no previous culinary backgrounds looking to manage, own or operate a food and beverage business in the future.

    Aspire to Own/Operate a Successful Food & Beverage Business 

    The Culinary Management diploma is developed for today’s aspiring contemporary chef looking to gain their culinary, management and/or entrepreneur skills.

    Courses 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 ITA (Industry Trades Association) credential and can be used towards gaining a Red Seal certification. 

    This program is held at Selkirk's Tenth Street Campus in beautiful Nelson, BC.

    Program Outcomes

    Upon successful completion of this program, learners will be able to:

    1. Explain terms, concepts and theories relevant to the Canadian culinary and hospitality industries
    2. Demonstrate developing critical and creative thinking skills
    3. Apply emerging problem-solving skills
    4. Communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations
    5. Outline professional and ethical standards within their field
    6. Conduct themselves in a professional and ethical manner in academic and work-related environments
    7. Apply basic accounting principles as required
    8. Apply the basic principles of organizational behaviour, management theories and human resource management
    9. Competently use standard industry technology in communication and record keeping/data collection
    10. Explain the function of all standard kitchen equipment
    11. Demonstrate a working knowledge of restaurant operations and their value to the economy
    12. Demonstrate proficiency in menu development
    13. 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:

    1. Describe essential elements of trade knowledge
    2. Describe all relevant industry safety standards, practices and procedures
    3. Describe all relevant industry sanitary standards
    4. Demonstrate a variety of basic production procedures
    5. Describe ordering and inventory practices
    6. Describe general concepts surrounding ingredients and nutrition
    7. Prepare stocks, soups, sauces and thickening and binding agents
    8. Prepare and process vegetables and fruit in a variety of ways
    9. Prepare and process a variety of starches
    10. Cut, process and cook meat, poultry and seafood
    11. Prepare a variety of garde manger items
    12. Prepare a variety of eggs dishes and breakfast items
    13. Describe the principles of baking
    14. Prepare a variety of baked goods and desserts
    15. 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:

    1. Describe essential elements of trade knowledge
    2. Describe ordering and inventory practices
    3. Describe general concepts surrounding ingredients and nutrition
    4. Describe relevant human resource concepts
    5. Describe and perform cost management functions
    6. Describe front of house operations
    7. Prepare soups and sauces
    8. Prepare and process vegetables and fruit in a variety of ways
    9. Prepare and process a variety of starches
    10. Cut, process and cook meat, poultry and seafood
    11. Prepare a variety of garde manger items
    12. Prepare a variety of baked goods and desserts
    Admission Requirements
    • 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.
    Additional Requirements

    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.

    Graduation and Promotion

    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.

    Courses
    Program Courses
    Term 1

    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.

    Prerequisites
    Math & English 10
    Credits
    14.00

    CULM163 - Mixology and Oenology

    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.

    Credits
    3.00
    Term 2

    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.

    Prerequisites
    Math & English 10
    Credits
    14.00
    Term 3

    CULM171 - Work Term

    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.

    Prerequisites
    The student must have completed all required courses in the first year of the program with a minimum of 65% and maintain a cumulative program GPA of 2.0.
    Credits
    0.00
    Term 4

    COOK200 - Professional Cook Level 2

    COOK 200 Professional Cook Level 2. 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.

    Prerequisites
    Successful completion of Professional Cook Level 1
    Credits
    14.00

    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.

    Credits
    3.00
    Term 5

    CULM153 - Organizational Leadership

    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.

    Credits
    3.00

    CULM259 - Management Communications

    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.

    Credits
    3.00

    CULM164 - Food and Beverage Cost Controls

    CULM 164 Food and Beverage Cost Controls 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.

    Credits
    3.00

    CULM254 - Human Resources Management

    CULM 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.

    Credits
    3.00

    CULM265 - Food Service Management

    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.

    Prerequisites
    RHOT 164 with a minimum of 65%
    Corequisites
    PGHM 165, PGCM 165
    Credits
    3.00
    Tuition & Fees
    Domestic
    International

    Domestic

    Culinary Management – Diploma, Year 1
    Tuition
    $ 4,354
    Mandatory Fees
    $ 510
    Student Union Fees
    $ 435
    Total
    $ 5,299
    Culinary Management – Diploma, Year 2
    Tuition
    $ 3,615
    Mandatory Fees
    $ 410
    Student Union Fees
    $ 435
    Total
    $ 4,460

    International

    Culinary Management – Diploma, Year 1
    Tuition
    $ 17,945
    Mandatory Fees
    $ 675
    Student Union Fees
    $ 435
    Program Fees
    $ 1,141
    Total
    $ 20,196
    Culinary Management – Diploma, Year 2
    Tuition
    $ 16,139
    Mandatory Fees
    $ 571
    Student Union Fees
    $ 435
    Program Fees
    $ 285
    Total
    $ 17,429

    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.

    Find Out More

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