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LENGTH OF STUDY:
1 Year

ACCREDITATION:
Diploma

CAMPUS:
Tenth Street Campus, Nelson

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

This program transfers to hospitality degrees
in with Vancouver Community College, Van-
couver 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 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.

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.

60 Selkirk College Academic Calendar 2019-20

Culinary Management Diploma

SEMESTER 1
Course Name
RHOT 150 Introduction to Tourism
RHOT 153 = Organizational Leadership
RHOT 159 ~— Business Communications
RHOT 163 Mixology and Oenology
RHOT 164 _—_—- Food and Beverage Cost Controls
RHOT 171 = WorkTerm - 500 hours minimum
SEMESTER 2
Course Name
RHOT 250 Marketing
RHOT 254 Human Resource Management
RHOT 265 Food Service Management OR
OR 282 Dining Room and Event Management
RHOT 269 Accounting
RHOT 272 Hospitality Law

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

ACADEMIC
— Completion of grade 12 or equivalent.

— English Studies 12 with “C+” or higher, IELTS 6.5
overall band score for international applicants,
or equivalent on other internationally recognized
English Language Proficiency Tests. (If a student
applies with an IELTS 6.0+ overall score (with no
band less than 5.5) then they will be required to
enroll in an English upgrading course approved by
the Dean and School Chair

— Completion of BC Industry Training Authority
Professional Cook 1 (28 credits) and Professional
Cook 2 (14 credits) or equivalent. Prefer Red Seal
Journeyman status.

GENERAL

— All applicants are required to complete the College
Readiness Tool placement test in reading, writing
and math.

selkirk.ca/culinary

Credit
On Campus 3
On Campus 3
On Campus 3
On Campus 3
On Campus 3
On Campus
Total 6
Credit
On Campus 3
On Campus 3
On Campus 3
On Campus 3
On Campus 3
Total 18

— Applicants must provide a resume which includes
part-time and/or full-time Culinary Industry and
other work experience.

— Students must be competent in the use of the
Microsoft Office products, specifically Word,
Excel and Power Point. Students must also be
comfortable in using the internet as a search and
research tool.

INTERVIEW

A personal interview will be completed with the
program instructor. Where circumstances make a
personal interview impractical, a telephone interview
will be conducted. Qualities assessed during the
interview include:

— Commitment to a career in the hospitality industry
and to the program.

NOTE: Interview results are not to be used as criteria
for admissions.

Application Information

Applications should be submitted on or before
August 1st for September intake or December 1st
for January intake to ensure the best opportunity
for entry into this program. Partially qualified
applicants may be offered seats if space is available.
Late applicants will be accepted subject to space
availability.

selkirk.ca/programs