Post-Graduate Diploma in Culinary Management

selkirk.ca/program/post-graduate-diploma-culinary-management

POST GRADUATE DIPLOMA IN CULINARY MANAGEMENT

Year 1
SEMESTER 1
Course Name Credit
PGCM 099 Computer Applications and College Orientation On Campus 1
PGCM100 = Culinary Arts 1 On Campus 15
Total 16
SEMESTER 2
Course Name Credit
PGCM 150 — Introduction to Tourism On Campus 3
PGCM 159 ~—_ Business Communications On Campus 3
PGCM 151 Marketing On Campus 3
PGCM 163 = Mixology and Oenology On Campus 3
PGCM 164 Food and Beverage Cost Controls On Campus 3
Total 15
Year 2
SEMESTER 3
Course Name Credit
PGCM 200 = Culinary Arts 2 On Campus 15
SEMESTER 4
Course Name Credit
PGCM 171 Work Term On Campus
SEMESTER 5
Course Name Credit
PGCM 253 Organizational Leardership On Campus 3
PGCM 254 Human Resourse Managment On Campus 3
PGCM 265 Food Service On Campus 3
PGCM 269 Accounting On Campus 3
PGCM 272 Hospitality Law On Campus 3
Total 6

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

184 Selkirk College Academic Calendar 2018-19

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

LENGTH OF STUDY:
2 Years

ACCREDITATION:
Post-Graduate Diploma

CAMPUS:
Tenth Street Campus, Nelson

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.

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

Admission Requirements

In addition to meeting the general entrance
requirements for admission to Selkirk College,
applicants must meet the following Post-Graduate
Diploma in Culinary Management requirements.

— Completion of a 2 Years culinary diploma or
professional cooking certification. OR

— Completion of a Bachelor’s degree in Hospitality
Management with significant course work in
Culinary Arts. The culinary courses must include
both a practical as well as a theory component.

— Students with a degree ina 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.

— Submission of scanned, notarized transcripts for
post-secondary studies.

selkirk.ca/programs