Culinary Management Diploma

The Culinary Management Diploma examines the developing Okanagan region trend toward the combination of wineries and restaurants deeply rooted in local agricultural history. The culinary tourism focus includes wine, food, and culture locally and globally and the foundational business skills and knowledge to succeed in the tourism and hospitality industry.

The total length of the program is two years, beginning with the Culinary Arts Certificate, which includes a ten week co-op, followed by two semesters of Business Administration and Tourism academic courses. Students graduating with this diploma will receive technical training credits and hours credited towards their cook apprenticeship, plus academic credit for the Business Administration and Tourism courses completed.

An apprenticeship technical training credit for Professional Cook Level 1 and Level 2 and 600 work-based hours for Level 1 and 240 work-based hours for Level 2 will be granted by the Industry Training Authority (ITA) upon successful completion of this program. Students will also receive credit for FOODSAFE Level 1 and WHMIS (Workplace Hazardous Material Information System). Prior practical experience may also qualify for an apprenticeship practical training credit.

The students must provide proof of completion of an additional 400 work-based hours* and complete all program components before advancing to the Level 2 components of the program. The ITA required 400 hours may be obtained with the paid work-based Co-op, depending on the successful completion of the PC1 component. Upon successful completion of the Level 1 and Level 2 requirements, students are eligible to challenge the respective Provincial Cook Certificate of Qualification examinations.

Students wishing to pursue the Professional Cook Red Seal endorsement must provide proof of a total of 5,000 work-based hours and complete Level 3 technical training.

*Work-based hours must be under the direct supervision of qualified Tradespersons (Red Seal or equivalent).

Admission Requirements

Regular Applicants:

• B.C. secondary school graduation, or equivalent, or 19 years of age and out of secondary school for at least one year as of the first day of classes.
• Students graduating from secondary school in or prior to 2012: Principles of Mathematics 11 or equivalent Advanced Level Adult Basic Education mathematics or a minimum of 70% in Introductory Mathematics 11 or a minimum of 60% in Applications of Mathematics 11 or a minimum of 16/25 on the math diagnostic test administered by Okanagan College.
  Students entering Grade 10 in or after 2010 and/or completing the new mathematics curriculum: A minimum of 60% in one of Pre-calculus Grade 11, Foundations of Mathematics Grade 11,  Apprenticeship and Workplace Mathematics Grade 11, or Workplace Mathematics 11.
• English 12 with minimum 60% or alternatives.

Applicants with a minimum grade of 73% in Accounting 12 may receive credit for BUAD 111 Financial Accounting I.

Mature Students:

Mature applicants are at least 19 years of age and have been out of full-time senior secondary study for at least one year. Senior secondary graduation will be waived for mature applicants. Mature applicants without English 12 can write the LPI and must receive a minimum score of level 4. Mature applicants without Mathematics 11 can take the mathematics diagnostic test, administered by Okanagan College. A minimum score of 16/25 is required.

Applicants may be exempt from some of the admission requirements, depending on their work experience and educational background.

Components

Graduation Requirements

Overall minimum grade of 70% upon completion of the Culinary Arts Certificate, with a minimum of 60% for each course. Students must provide proof of completion of 400 work-based training hours.

Successful completion of Business Administration courses requires a minimumgrade of 50% per course and a minimum average grade of 60%.