Culinary Management – Diploma

Program Details

Credential Received

Diploma in Culinary Management

Overview

Program Summary

To start, our skilled instructors teach you culinary fundamentals for detailed menu planning, quality ingredient selection and efficient meal preparation. You will learn in a live kitchen environment, providing cooking services for our student cafeteria, banquet guests, at regional competitions and in our signature Scholars Dining Room.

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

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.

Program Admission Requirements

Academic 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 semester courses to be promoted to subsequent semesters. 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) percent of the final grade will be based on practical work and 25 percent 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.

Additional Program Policies