CULINARY MANAGEMENT DIPLOMA selkirk.ca/culinary Important Dates 2016 — September 6- Fall term begins — December 16 — Fall term ends 2017 — January 3 -Winter term begins — February 13-17 — Reading Break April 21 — Winter Term Ends — May 1—Work term begins 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 Application Information Download the Culinary Management Application Package at http://selkirk.ca/program/culinary/ application-information BEFORE YOU START — Please make sure you meet all admission requirements, including the general admission requirements for the college and the specific admission requirements for your chosen program (these are listed in each program area). — International Students (students who are applying to Selkirk College from locations outside of Canada) should follow the application steps required by Selkirk International. Program Courses RHOT 150 - TOURISM: AN INDUSTRY PERSPECTIVE This course provides an overview of the tourism industry, examining the interrelationships between the eight sectors, and the economic, environmental, cultural, and social impact of tourism. Topics include the following: sectors of the tourism industry; size, scope, and infrastructure; definitions and conceptual models, trends, and current issues, travel motivators, career opportunities, ethical issues, tourism as 56 ~~ Selkirk College Academic Calendar 2016-17 a community-based industry, the geography of tourism in BC and Canada, and the role of tourism organizations. RHOT 153 - ORGANIZATIONAL LEADERSHIP FOR THE RESORT INDUSTRY This course focuses on how individuals function effectively in organisations by examining behaviour from individual, small group, inter-group and organisational perspectives. A participatory model using experiential exercises illustrates how groups help or hinder the organisation. Topics include: communication models, strategies for effective leadership, leadership styles, motivational techniques, group dynamics and behaviour, stress management, delegation, organisational structure and change, and values and attitudes. Students learn how to become effective members of groups by working together towards common goals. RHOT 159 - BUSINESS COMMUNICATIONS This course deals with both written and oral communication skills. Topics include writing formal reports and other business correspondence, making effective presentations, résumé preparation and research techniques. RHOT 162 - SUPERVISORY FOOD AND BEVERAGE SERVICE The food and beverage department plays an important role in the overall success of the operation at a resort or hotel. The purpose of this course is to introduce the fundamentals of food and beverage service and the impact it has on the success of the restaurant. The course will deal with the elements of service through theoretical discussion and hands on practical service through Scholars Dining Room. The course will over the theoretical components of customer service, restaurant sanitation, types of menus, menu terminology, types of food service, service of wine, suggestive selling, establishing and evaluating service standards, communications and handling the service with a computer system. The practical component will involve hands-on training through serving either in the College's Scholars Dining Room and/or at a college catered event. RHOT 171 - WORK TERM This full-time paid work experience (May through September) 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 and tourism 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 qualified hospitality and tourism employers throughout B.C., Canada and the world. Pre-requisites: Successful completion of all courses in the first year of the RHOT program with a "C" or better. RHOT 250 — HOSPITALITY MARKETING | The roles and functions of marketing in the hospitality/tourism industry are examined. The principles of customer service excellence and service recovery are discussed in detail. Students are lead through the five steps of the marketing planning process discovering how the "nine P's" are used in the marketing of tourism products and services . Students will learn how to conduct a situational analysis, the role of marketing segmentation practices, consumer behaviour and motivation, the five components of the Promotional mix in depth. RHOT 254 — HOSPITALITY HUMAN RESOURCES MANAGEMENT Human resources management has a profound effect on the success of tourism operations. This course focuses on the critical issues that concern managers in the tourism and hospitality industries topics include: human resources development, recruiting and hiring the right people, appraisal procedures, challenges and trends and employment standards. RHOT 265 — FOOD SERVICE MANAGEMENT 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. RHOT 268 - BUDGETING & ENTREPRENEURIAL TRAINING The principles and practices of developing a successful tourism or hospitality business are undertaken. Course work includes analysis, creating a vision, goals, financial and business plans, advertising and marketing applications, and research methods and techniques. selkirk.ca/programs