Culinary Management – Diploma

Program Details

Length: 2 years

Total Credits: 63

Intake Terms: Fall

Delivery Method: In-person

Campus: Tenth Street

Credential: Diploma

Cost:

Approximate program cost

Student Loans:

This program is eligible for student loans

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 Scholar's Dining Room.

However, the successful chef, restaurant owner 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

In addition to meeting the general admission requirements to Selkirk College as outlined in College Policy 8611: Admissions, applicants must meet the following Professional Cook Program requirements to be considered fully qualified:

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.

1. Part-time Study

a) Subject to space limitations and prerequisite requirements, a student who wishes to take fewer than the maximum number of courses in any semester may do so with approval from the School Chair.

2. Work Term

a) Participation in the paid work term is mandatory for graduation from the program. See Part IV “Work Term Policy” for more details.

1. General

a) Entry to the program will be at the commencement of the Fall semester. Entry may be limited by prerequisites, space limitations, and/or completion of preadmission assessment. International entry may be limited where international student enrolment targets or limits have been met.

b) Accepted applicants will be placed in particular classes and/or sections by the School Chair or designate.

c) No class or section switches will be permitted without the express approval of the School Chair or designate and the instructor.

d) A student admitted to this program will be given preferred access to its courses.

APPLICATION PROCESS

a) Before an applicant's file is completed, the following must be received:

*See Part I, A. 1 and I, A. 2

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.

PROMOTION

1. A student must achieve 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. Promotion from the first year to the second year also requires a minimum G.P.A. of 2.0 and no more than one failing grade in first year courses. Any student with more than one (1) failure during the first year of the program must have the School Chair’s approval to progress to the next semester and may be required to withdraw.

2. A student will not be permitted to exceed a full semester course load except with the permission of the School Chair or designate.

3. A student whose progress in a course is not satisfactory may be required to withdraw from the course and take an upgrading course which may be associated with an additional cost.

4. Two (2) failures in a course are normally cause for withdrawal from the program. A third attempt at a course may be made at the discretion of the School Chair or designate.

5. Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with Faculty members and if there is space within the program.

C. GRADUATION

1. Credentials:

a) Selkirk College Credential – Diploma in Culinary Management.

b) Industrial Training Authority Certification

(i) Upon successful completion of the Industry Training Authority written and practical examinations at each level of the program, the student will receive a Certificate of Qualification from the ITA.

2. Requirements: (see Policy 8617: Graduation)

a) The requirements for graduation for the Culinary Management Program include the successful completion of the following courses with a cumulative GPA of 2.0 and a minimum passing grade of “P” in all courses.

Program Courses

Once you have completed Levels 1 and 2 of Professional Cook Training you will need to complete the following courses for your Culinary Management Diploma

Term 1

Code	Title	Credits	Total Hours

Required courses

Code	Title	Credits	Total Hours
COOK100	Professional Cook Level 1	14.00	420
CULM155	Computer Applications	3.00	45

Term 2

Code	Title	Credits	Total Hours

Required Courses

Code	Title	Credits	Total Hours
COOK101	Professional Cook Level 1	14.00	420

Term 3

Code	Title	Credits	Total Hours

Required courses

Code	Title	Credits	Total Hours
CULM171	Work Term	0.00	500

Term 4

Code	Title	Credits	Total Hours

Required courses

Code	Title	Credits	Total Hours
COOK200	Professional Cook Level 2	14.00	420
CULM163	Mixology and Oenology	3.00	45

Term 5

Code	Title	Credits	Total Hours

Required courses

Code	Title	Credits	Total Hours
CULM153	Organizational Leadership	3.00	45
CULM259	Management Communications	3.00	45
CULM164	Food and Beverage Cost Controls	3.00	45
CULM254	Human Resources Management	3.00	45
CULM265	Food Service Management	3.00	45

Additional Program Policies

Effective Term: Fall

Effective Year: 20240801

Advanced Standing:

ADVANCE OR TRANSFER CREDIT AND PRIOR LEARNING ASSESSMENT

1. A student may obtain credit for a maximum of 75% of program requirements by Transfer Credit, Advanced Placement, Prior Learning Assessment or combination thereof.

a) Course equivalency will be determined in accordance with Selkirk College Policy 8614: Advanced Standing.

2. Transfer credit will not be granted for courses completed outside of Canada.

3. Prior Learning Assessment (PLA) (see Selkirk College Policy 8614: Advanced Standing)

a) Only domestic experiences will be considered for PLA for this program.

b) Not more than 75% of credits required in a program will be awarded through PLA.

c) Otherwise, College Policy 8614: Advanced Standing will be followed.

Re-Entry Instructions:

RE-ENTRY INSTRUCTION: (see Policy 8615)

1. Re-admission to the program is only permitted when space is available.

2. Students who must interrupt their program may apply for re-admission within one year of departure or with the permission of the School Chair.

Assessment:

Grading

a) Grading specific to Professional Cook 100 and 200 uses the Standard Trades Grading Table (see College Policy 8612 Grading) and a minimum grade of 70% will be required for satisfactory completion of each course.

b) Grading for all CULM courses will be based on the categories defined in Standard Grading Table for the School of Hospitality and Tourism. To view the grading tables see Policy 8612: Grading. A minimum grade of "P" will be required for satisfactory completion of each course.

c) A 2.0 cumulative GPA is necessary to graduate from the program.

Grading Table: Standard School of Hospitality and Tourism Programs

Types of Assessments:

ASSESSMENT

1. Supplemental Assessment(s)

a) Students are evaluated and graded in each subject or course topic as indicated in the respective course outline.

b) Exams, labs, group or individual projects, assignments, presentations, class participation and other evaluative events.

c) In addition to normal evaluation for competence in subject matter, students will be continuously evaluated on their professional conduct in classroom and field situations. A professionalism/ participation evaluation may make up to 20% of the final grade for each course in this program as specified in each course outline. Standards for the professionalism/participation evaluation will be communicated to all students.

2. Assignments

a) Students will normally receive notice of dates and times when assignments and/or tests are to be submitted and/or written at the beginning of the semester.

b) If accepted, late assignments may be subject to penalty. Assignments are due prior to 8:30 am on the due date. Late assignments will have 10% per day deducted for each calendar day they are late. Assignments will not be accepted more than five days after the due date.

c) Course challenges are not available for students who do not successfully complete a course. In such a situation the student would be required to retake the course and complete all required course work.

d) A student who does not submit an assignment or write a scheduled test will receive a zero mark.

3. Exams

a) A student may be allowed to make alternative exam arrangements, with the appropriate instructor, for valid and verifiable reasons such as medical emergency, family bereavement, or jury duty.

b) Any alternate arrangements for final examinations must be approved by the School Chair or designate.

c) Supplemental examinations will only be given for exceptional reasons.

Attendance:

1. Punctual and regular attendance for scheduled classes, laboratory sessions and all of the scheduled learning activities is expected of all students.

2. Where absenteeism adversely affects a student’s progress and performance, probation and/or withdrawal from the program may result.

3. See individual course outlines for any additional attendance and /or professional conduct requirements.

Other regulations:

PART IV: WORK TERM POLICY

1. In order to participate in the summer work internship, the student must have completed all required courses with a minimum cumulative GPA of 2.0, completion of all courses with no more than one (1) failing grade. Any student with more than one (1) failing grade must have School Chair approval to go on their work internship.

2. During the work term, students are subject to the Selkirk College Program Policies as well as the policies of the employer.

3. To avoid late penalties, students must notify the instructor one week in advance if work term assignments cannot be handed in on time.

4. During the work term, students are expected to meet or exceed management requirements for job performance. Students are expected to maintain good working relationships with their co-workers and supervisors.

a) In order to achieve maximum benefit from the work term, students are expected to become involved in several different departments if possible.

5. Due to the limited number of local placement possibilities, students may be required to consider placements away from the local environment.

6. Termination from a work term place of employment is grounds for withdrawal from the program. Students must notify the instructor within 48 hours of any termination, temporary suspension or disciplinary action. Students must also notify the instructor within 48 hours of any unannounced lay off or work term cancellation. Failure to do so will aggravate an already serious situation and further jeopardize the student's status in the program. Students must follow the Appeals Process in order to request reentry or continuation in the work term.

PART V: FIELD TRIP POLICY

Students are subject to Selkirk College Policy 8350: Educational Field Trips. In addition the following policies apply:

1. Students on any field trip are visible representatives of Selkirk College and their respective program. Students are expected to conduct themselves as professionals and exercise common sense, responsibility and maturity in all field trip situations. They are expected to leave a positive impression on communities and facilities with which they come in contact. Drunkenness, inappropriate behaviour, disorderly conduct, or other indications of unprofessional attitudes of any kind on a field trip will be taken seriously and may result in dismissal from the trip, the course or the program.

2. In any situation involving machinery, maintenance shops or engine rooms, students must abide by caution signage, instructor and tour guide instructions, and use common sense.

PROBATION

Refer to Selkirk College Policy 8619: Probation for further information.