Culinary Management – Postgraduate Diploma

Program Details

Credential Received

Postgraduate 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 Postgraduate 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:

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

Culinary Arts 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

Culinary Arts 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

Program Admission Requirements

Academic Requirements

a) Any English course at the Grade 12 level with a minimum grade of "C+." 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 of (b).
b) 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 grade of C+ in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
Postgraduate Culinary Management Program Policies Page 3 of 8
c) Completion of a 2-year culinary diploma or professional cooking certification or completion of a Bachelor’s Degree in Hospitality Management with significant coursework in Culinary Arts from a recognized post-secondary institution. The culinary courses must include both a practical as well as a theory component.
d) Students with a degree in a different field and 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.

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.

Additional Program Policies