Course of Studies

Culinary Management Diploma

SEMESTER 1
Course Name Credit
RHOT 150 ‘Tourism: An Industry Perspective On Campus 3
RHOT 159 — Business Communications On Campus 3
RHOT 162 Supervisory Food and Beverage Service On Campus 3
RHOT 250 Hospitality Marketing I On Campus 3
RHOT 269 Accounting On Campus 3
Total 15
WORK TERM
Course Name Credit
RHOT 171 = WorkTerm On Campus
SEMESTER 2
Course Name Credit
RHOT 153 ~=—- Organizational Leadership for the Resort Industry On Campus 3
RHOT 254 _—_ Hospitality Human Resources Management On Campus 3
RHOT 265 Food Service Management On Campus 3
RHOT 268 —_ Budgeting & Entrepreneurial Training On Campus 3
RHOT 272 __ Hospitality Law On Campus 3
Total 15

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 and restaurant
owners today 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.

TAKE YOUR CAREER TO THE NEXT LEVEL

The Culinary Management diploma is developed

for today’s contemporary chef looking to further

his or her management and/or entrepreneur skills.
The diploma is designed as a one-year addition for
students who have taken the Professional Cook level
1&2 program or anyone with Red Seal Journeyman
Chef accreditation. Gain the skills to manage, own or
operate a food and beverage business.

COURSE TOPICS INCLUDE
— Business communication and marketing
— Food and beverage cost controls and accounting

selkirk.ca/programs

— Food service management
Hospitality human resources

Hospitality law

— Organizational leadership and entrepreneurial
training

— Tourism: An Industry Perspective

This program transfers to hospitality degrees in with
Vancouver Community College, Vancouver Island
University and Royal Roads.

Additional Information

The successful chef or food and beverage
entrepreneur of today requires more than just
great culinary skills to be successful in today’s
hospitality industry. Successful chefs, food and
beverage leaders and/or restaurant owners today
need business, leadership and human resource
skills in addition to a strong culinary foundation.
This program will provide the fundamental
management skills for students with culinary
backgrounds looking to manage own or operate
their own food and beverage business.

selkirk.ca/culinary

LENGTH OF STUDY:
One year

ACCREDITATION:
Diploma

CAMPUS:
Tenth Street Campus, Nelson

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, skills and attitudes to analyze situations
objectively and to then make effective management
decisions.

The guiding principle of the Culinary Management
program is student centered involvement, through
project based learning. During the school year our
students are involved in organizing and supporting
Selkirk College as host institution for special

events and conferences. Students participate in a
professional internship program consisting of five
months in the summer and fall between the first and
second year of the program.

Admission Requirements

— BC Professional Cook II completion or equivalent.

— Grade 12 completion or equivalent.

— English 12 or equivalent with a"C" or better.

— Submission of an official high school transcript.

— Completion of a personal interview. Where
circumstances make a personal interview
impractical, a telephone interview may be

conducted. Note: Interview results are not used
as criteria for admissions.

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:

— kitchen management and supervisory positions

— food and beverage supervisors in establishments
of all sizes and settings

Selkirk College Academic Calendar 2017-18 55