A variety of learning experiences

Culinary Management – Post Graduate Diploma

Program Details

Length: 2 years

Total Credits: 61

Intake Terms: Fall

Campus: Tenth Street

Student Loans: This program is not eligible for Student Loans.

Credential Received

Post Graduate Diploma in Culinary Management

Overview

Program Summary

The successful chef or food and beverage entrepreneur of today requires more than just great culinary skills to excel in the hospitality industry. Chefs, food and beverage managers in the hospitality industry, and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation. This program provides professional cook training and fundamental management skills for students with culinary backgrounds looking to manage, own or operate a food and beverage business.

The Post Graduate Culinary Management diploma is developed for chefs and hospitality program graduates from programs outside of Canada. International students who have a previous culinary credential are welcome to apply for this program. Students will be fast-tracked through a curriculum similar to the Professional Cook courses Level 1 and 2. Additionally, students will gain hands on industry experience during a paid 500 hour work term. Alongside the culinary focused courses students will also complete two semesters of management level courses.

The objective of the program, through classroom instruction, practical lab training and work experience, is to enable students to develop the abilities to work in the fast paced culinary world with the skills and attitudes to analyze situations objectively and to make effective management decisions.

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

Culinary Arts 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.


Culinary Arts 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.

Program Admission Requirements

Academic Requirements

  • Completion of a 2-year culinary diploma or professional cooking certification or completion of a Bachelor’s degree in Hospitality Management with significant course work in Culinary Arts from a recognized post-secondary institution. The culinary courses must include both a practical as well as a theory component.
  • English 12 at any level with a minimum of 67%. 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 successfully complete ENGL 66 Essential English course in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
  • Students with a degree in a different field and/or who possess a shorter credential in the culinary field (one year minimum) will be considered for admission on a case by case basis.

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.

Program Courses

Term 1

Required courses

PGCM 100Culinary Arts 1

15.00

Term 2

Required courses

PGCM 099College Orientation

1.00

PGCM 150Introduction to Tourism

3.00

PGCM 151Marketing

3.00

 

PGCM 159Business Communications

3.00

Or

TWC 164Business Communications I

3.00

 

PGCM 163Mixology And Oenology

3.00

PGCM 164Food And Beverage Cost

3.00

Term 3

Required courses

PGCM 171Work Term

0.00

Term 4

Required courses

PGCM 200Culinary Arts 2

15.00

Term 5

Required courses

PGCM 253Organizational Leadership

3.00

PGCM 254Human Resources Management

3.00

PGCM 265Food Service Management

3.00

PGCM 269Accounting

3.00

PGCM 272Hospitality Law

3.00