Culinary Management - Postgraduate Diploma
Overview
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.
Take Your Career to the Next Level
The Culinary Management diploma is developed for chefs and hospitality program graduates from programs outside of Canada. International students who have a culinary or hospitality 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 four-month work term. Alongside the culinary focused course students will also complete two semesters of management level courses.
Labour market research predicts a shortage in this sector and foresees an increase in need for higher level credentialing, as reported in the Canadian Tourism Human Resource Council’s The Future of Canada’s Tourism Sector, Economic Recession only a Temporary Reprieve from Labour Shortages.
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 Dates
This program has only one start date per year, in May.
| Semester | Month | Details |
|---|---|---|
| 1 | May–June | Practical & kitchen based |
| 2 | September–December | Classroom based |
| 3 | January–April | Kitchen based |
| 4 | May–August | Paid work term |
| 5 | September–December | Classroom based |
Careers
Selkirk Culinary Management graduates are equipped to move into supervisory positions in a wide range of capacities across the entire spectrum of the food and beverage industry. The list below indicates some of the career options available:
- Professional cooks
- Kitchen supervisory positions
- Food and beverage supervisors
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
Admission Requirements
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.
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.
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.
Courses
PGCM100 - Culinary Arts 1
PGCM 100 Culinary Arts Level 1 will provide students with the knowledge to perform basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Students will be able to follow recipes, weigh and measure food accurately, and have an understanding of the foundation techniques and principles used in cooking, baking, and other aspects of food preparation.
PGCM159 - Business Communications
PGCM 159 Business Communications focuses primarily on written and oral communication skills as they relate to the business world. Topics include writing memos, letters, emails, formal reports and other business correspondence, delivering effective verbal presentations, preparation and research techniques. Understanding the theory of business communication and being able to employ this theory effectively in written and verbal communication is critical for tourism, recreation, and hospitality managers who wish to succeed. This course places emphasis on the conceptual, practical, and technical aspects of effective workplace communication.
TWC164 - Business Communications I
TWC 164 Business Communications I is an introduction to the fundamentals of effective written business communication and their application to workplace communication. Additionally, students will solidify and advance their skills in researching and presenting ideas and reports.
PGCM163 - Mixology and Oenology
PGCM 163 Mixology and Oenology. The purpose of this course is to introduce the learner the fundamental beverage knowledge required to manage a resort/hotel beverage operation. The course is clearly broken into theoretical and practical segments. From a theoretical point of view, the learner will become familiar with important government regulations and the liabilities that influence a beverage operation. The ''Serving It Right'' Program, (a provincial requirement for anyone serving alcoholic beverages in BC will be covered thoroughly). The course will examine the methods of production of different spirits, beers and wine. A significant portion of the course will be spent on wine appreciation. Classroom discussion will cover grape varietals, VQA standards & certification, wine production and wine tasting arrangements. Wine and food pairing will also be covered with a general overview of classical cooking terminology. From a practical point of view, the course will provide the learner with the controlled formal practice time necessary to learn the full range of mixology methods, stirring, building, shaking, and blending.
PGCM164 - Food And Beverage Cost Controls
PGCM 164 Food And Beverage Cost Controls introduces the student to the concepts involved in a food and beverage cost control program that would benefit any food and beverage operation. The students will learn and be able to explain income statements including revenues, expenses, and profit. Purchasing & receiving, recipe costing, yielding, menu engineering, labour cost, and beverage costings will also figure prominently during the delivery of this course.
PGCM171 - Work Term
PGCM 171 Work Term is a full-time paid work experience. It is monitored by the College and evaluation is completed by the employer and program instructors. Experiential learning is effective because it provides students with opportunities to acquire supervisory skills and competencies that are applicable to their future careers. This approach recognizes that a supervisor requires significant practice of the principles and skills learned during study and looks to the hospitality industry to provide an environment in which this practice can take place. This work term gives students an opportunity to apply and extend academic knowledge while employed with hospitality employers throughout B.C., Canada and the world.
PGCM200 - Culinary Arts 2
PGCM 200 Culinary Arts 2 will build on using practical cooking methods and theory learnt in the PGCM 100 course. Students will learn production techniques for specialty vegetables, dressings, sauces, and secondary sauces. Additionally, students will understand and prepare foods for volume cooking. The course will also provide preliminary understanding of food costing, menu planning, and the purchasing processes.
PGCM253 - Organizational Leadership (Spring)
PGCM 253 Organizational Leadership is designed to help prospective supervisors understand how individuals and organizations function effectively. It provides students with a working knowledge of the formal relationships between employees and management in the work place through the study of leadership styles, motivation, group dynamics and conflict resolution. Students will gain an understanding of the skills required to lead people and to contribute to a team effort. This course also examines changes in society and how they are influencing organizations relating to employee and management roles in time management, stress management, and problem solving.
PGCM265 - Food Service Management
PGCM 265 Food Service Management. The Food and Beverage Department, be it a hotel or resort, is a high profile department and can be a substantial profit centre. It is one thing to understand that you must control a Food and Beverage operation, but it is another to understand how, when and why you must do it. The purpose of this course is to show how you can manage the department to provide desired levels of profitability and customer satisfaction. Through lectures and hands on operations exercises, you will study food and beverage operations and learn how to analyze and implement changes that will affect the success of the food service department.
PGCM269 - Accounting
PGCM 269 Accounting is an introductory course in accounting, from the basic accounting equation to preparation of the Income Statement, Statement of Changes in Owner's Equity, and Balance Sheet. This course covers merchandise operations, service business accounting, depreciation, adjusting entries, as well as specialized journals.
Tuition & Fees
Domestic
International
All amounts are estimates and are subject to change. Tuition amounts are based on a full-time course load. Please note that many programs have additional costs beyond those listed here. For more information, please visit Tuition & Fees.
Find Out More
We look forward to connecting with you! Fill out this form and we'll reach out to you.