— Students from most countries where English is not
the official language are required to submit official
English language test results.

— IELTS 6.5 overall band score, or equivalent on
other internationally recognized English Language
Proficiency Tests. Applicants with 6.0 IELTS
overall, with no band score less than 5.5, may be
admitted to the program but may be required to
take an English upgrading course during the first
year of study.

Program Courses

PGCM 099 - COMPUTER APPLICATIONS
AND COLLEGE ORIENTATION

PGCM 099 — College Orientation will introduce
students to the Selkirk College campus experience
and will include orientation to the computer lab and
various software programs, learning resources and
study skills, and an introduction to Canadian culture.

PGCM 100 - CULINARY ARTS 1

Culinary Arts Level 1 will provide 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

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

PGCM 151: Hospitality 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.

selkirk.ca/programs

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

PGCM 159 - BUSINESS COMMUNICATIONS

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

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

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.

PGCM 164 - FOOD AND BEVERAGE
COST CONTROLS

PGCM 164: Food and Beverage Cost Controls. Food
and Beverage control 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.

PGCM 171- WORK TERM

PGCM 171: Work Term is 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 2

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.

Pre-requisites: 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.

PGCM 253 - ORGANIZATIONAL LEARDERSHIP

PGCM 153: Organizational Leadership 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.

Selkirk College Academic Calendar 2018-19 185