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PGCM 100 - CULINARY ARTS |

Provides 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.

PGCM 150 - INTRODUCTION TO TOURISM

Provides an overview of the tourism industry,
examining the interrelationships between the tourism
sectors as well as the economic, environmental,
cultural, and social impacts of tourism. Topics include
the following: Industry definitions, sectors within

the tourism industry, motivational/demographic
differences, economic and social impacts, career
opportunities, ethical issues, and the role of tourism
organizations.

PGCM 151 - MARKETING

Examines the roles and functions of marketing in

the tourism industry. The principles of customer
service excellence and service recovery are
discussed in detail. You are lead through planning,
research, optimization, analytics and communications
processes discovering how the “12 P’s” are used

in the marketing of tourism products and services.
E-marketing, and social media techniques and
strategies will be discussed and practiced.

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, résumé
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.

PGCM 163 - MIXOLOGY AND OENOLOGY

Introduces 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 [t Right” program, (a provincial requirement
for anyone serving alcoholic beverages in BC will

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POST-GRADUATE DIPLOMA IN CULINARY MANAGEMENT
selkirk.ca/program/post-graduate-diploma-culinary-management

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 and 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.

PGCM 164 - FOOD AND BEVERAGE
COST CONTROLS

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.

PGCM 171 - WORK TERM

A full-time paid work experience (May through
September). 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.

PGCM 200 - CULINARY ARTS II

This course 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.

Prerequisites: PGCM 100

PGCM 253 - ORGANIZATIONAL LEARDERSHIP

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.

PGCM 254 - HUMAN RESOURCE
MANAGMENT

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.

PGCM 265 - FOOD SERVICE

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.

PGCM 269 - ACCOUNTING

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.

PGCM 272 - HOSPITALITY LAW

Outlines Canadian Law applicable to the hospitality
industry, identifies areas where there may be
potential legal problems, and discusses rights

and liabilities relative to relationships within the
hospitality industry. Topics include constitutional law,
the common law of contract, definition of hotels and
related establishments, safety of guests and torts,
care of guests’ property, sale of food and alcohol,
insurance and hotel keeper’s compensation.

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