Culinary Management - Diploma
Overview
This program provides both the fundamental culinary and management skills for students with no previous culinary backgrounds looking to manage, own or operate a food and beverage business in the future.
Aspire to Own/Operate a Successful Food & Beverage Business
The Culinary Management diploma is developed for today’s aspiring contemporary chef looking to gain their culinary, management and/or entrepreneur skills.
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Courses Include
- Professional Cook Levels 1 & 2**
- Management Communications
- Computer Applications
- Food and beverage cost controls
- Food service management
- Human Resource Management
- Organizational Leadership
- Mixology and Oenology
** Professional Cook Levels 1 & 2 are part of the ITA (Industry Trades Association) credential and can be used towards gaining a Red Seal certification.
This program is held at the Tenth Street Campus in beautiful Nelson, BC.
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
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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
Admission 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.
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
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.
Courses
COOK100 - Professional Cook Level 1
COOK 100 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.
CULM155 - Computer Applications
CULM 155 Computer Applications will provide the student with a general introduction to computers and Microsoft application software. Setting up and using email and Moodle is emphasized, as assignments will be submitted to the instructor via this venue. The student will also explore and utilize the web and/or online libraries, searching for information for class assignments.
The student will assimilate the basics of Microsoft Word with regards to correct formats for posters / announcements, résumés, research papers, envelopes, letters, tables and newsletters including all page and print enhancements. Form letters, mailing labels and directories are also covered using the Mail Merge function. The student will also cover the basics of Microsoft Excel, using a number of commands to enhance a worksheet, chart sheets, templates and graphs. Page and print enhancements will also be utilized. The final section covers the integration of Word and Excel.
COOK101 - Professional Cook Level 1
COOK 101 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.
CULM171 - Work Term
CULM 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 and tourism 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 qualified hospitality and tourism employers throughout B.C., Canada and the world.
COOK200 - Professional Cook Level 2
COOK 200 Professional Cook Level 2. A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.
CULM163 - Mixology and Oenology
CULM 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.
CULM153 - Organizational Leadership
CULM 153 Organizational Leadership. This course 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.
CULM259 - Management Communications
CULM 259 Management Communications. Learning to communicate effectively involves knowledge and practice at a number of levels. In addition to theories about intrapersonal, interpersonal, group dynamics, and cross cultural communication, this course builds on a variety of practical business communication topics that are useful to managers in the hospitality and tourism industries. Selected topics and case studies assist students in developing the skills necessary for successful communications. The cross cultural communications component of the course is designed to prepare students for the challenge of living and working in an increasingly diverse society. Students will study both theoretical and practical aspects of communicating with people from other cultures. Examination and understanding of other cultures, including language, values and stereotyping, are emphasized in addition to a focus on the wide range of situations in which students may find themselves dealing with cross-cultural issues, particularly when conflict or misunderstanding occurs. Discussions and video components assist students in developing the skills necessary to succeed in the hospitality industry.
CULM164 - Food and Beverage Cost Controls
CULM 164 Food and Beverage Cost Controls is critical to the financial well-being of any food operation. ''Control'' is used in the context of managing an information system - not the manipulation and suppression of people. Fundamentals of internal controls and information systems for food and beverage operations will be covered. The course covers techniques of effective purchasing, receiving and production; sales control and food and beverage cost calculations. Labour cost control methods are explained and discussed.
CULM254 - Human Resources Management
CULM 254 Human Resources Management has a profound effect on the success of tourism operations. An understanding of fundamental human resources theory and practices is necessary in the service sector where the link between the tourism operation and the guest is so critical. Innovative approaches to human resources management are necessary to recruit and retain the right people in the industry. This course focuses on the critical issues that concern managers in the tourism industry, employee relations, recruiting and selection, challenges and trends and employment standards.
CULM265 - Food Service Management
CULM 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.
Tuition & Fees
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.
Policy
Effective Term:
FallEffective Year:
20240801Advanced 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.
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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.
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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.
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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.
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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.
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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.
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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.
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PROBATION
Refer to Selkirk College Policy 8619: Probation for further information.
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