Culinary Management – Postgraduate Diploma

Program Details

Length: 2 years

Total Credits: 61

Intake Terms: Fall

Delivery Method: In-person

Campus: Tenth Street

Credential: Postgraduate Diploma

Cost:

Approximate program cost

Student Loans:

This program is not eligible for student loans

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:

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

In addition to meeting the general admission requirements to Selkirk College as outlined in College Policy 8611: Admissions, applicants must meet the following Post Graduate Diploma in Culinary Management Program requirements to be considered fully qualified:

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.

1. General

a) Entry to the program will be at the commencement of the Spring 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.

2. 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.

3. 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.

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.

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.

GRADUATION

1. Credentials:

a) Post Graduate Diploma in Culinary Management.

2. Requirements: (see Policy 8617: Graduation)

a) The requirements for graduation for the Post Graduate Diploma in Culinary Management 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

Term 1

Code	Title	Credits	Total Hours

Required courses

Code	Title	Credits	Total Hours
PGCM099	Introduction to Community, Culture and Education in Canada	1.00	30
PGCM100	Culinary Arts 1	15.00	450

Term 2

Code	Title	Credits	Total Hours

Required courses

Code	Title	Credits	Total Hours
PGCM150	Introduction to Tourism	3.00	45
PGCM151	Marketing	3.00	45
PGCM155	Computer Applications	3.00	45

PGCM159	Business Communications	3.00	45
	Or
TWC164	Business Communications I	3.00	45

PGCM164	Food And Beverage Cost Controls	3.00	45

Term 3

Code	Title	Credits	Total Hours

Required courses

Code	Title	Credits	Total Hours
PGCM171	Work Term	0.00	500

Term 4

Code	Title	Credits	Total Hours

Required courses

Code	Title	Credits	Total Hours
PGCM200	Culinary Arts 2	15.00	450

Term 5

Code	Title	Credits	Total Hours

Required courses

Code	Title	Credits	Total Hours
PGCM253	Organizational Leadership	3.00	45
PGCM254	Human Resources Management	3.00	45
PGCM265	Food Service Management	3.00	45
PGCM269	Accounting	3.00	45
PGCM272	Hospitality Law	3.00	45

Additional Program Policies

Effective Term: Fall

Effective Year: 20240801

Advanced Standing:

A. 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

Grading Table 3. To view the grading table see Standard Grading Table for the School of Hospitality and Tourism Policy 8612: Grading.

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.

d) Work Term Grade:
Work terms are graded on a "Pass or Fail" basis and are not considered when calculating a student's grade point average. The student will be given a "credit granted" or "no credit granted" for their work term.

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.

Assignments:

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.

2. 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.

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.