Culinary Management Diploma
Blend Culinary Arts studies with the business side of the industry to grow a career in management. The мÓÆÂÁùºÏ²Ê¹Ù·½ÍøÕ¾ has become a beacon for food and drink in British Columbia. The food culture grows exponentially with new restaurants, breweries, wineries and events popping up each and every year. Students learn world-class cooking techniques while embracing regionally-inspired ingredients and a farm-to-table style of cuisine. There has never been a better time to become involved in the food and beverage scene with the support of world-class culinary skills training and business savvy skills taught in the heart of the мÓÆÂÁùºÏ²Ê¹Ù·½ÍøÕ¾ valley.
Please note that to complete Professional Cook 2, students require an employer to sponsor them as an apprentice and they will need to complete an additional 760 work based hours.
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Credential
Diploma
Delivery options
Full-Time
- International students eligible
Tuition and fees
2023-24: $12,063.59 (total for the two-year program)
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This program is student loan eligible. View Financial Aid & Awards
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Fees include all mandatory fees: Activity fee, Health & Dental, Student Association fee, Education Technology fee, Development fee.
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Plus mandatory as listed above.
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Breakdown of Culinary portion of the program:
Professional Cook 1 (30 weeks): $4,251.42
Professional Cook Co-op (10 weeks): $420.41 (not included)
Professional Cook 2 (10 weeks): $1,347.61
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Textbooks and Supplies (i.e. knives, equipment and uniform) for the Culinary portion: Approximately $1,000 total. Students must provide their own leather closed-toed shoes with non-skid soles. Students are required to launder their own uniforms.
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All amounts are approximate and are subject to change.
Program details
The Culinary Management Diploma examines the developing мÓÆÂÁùºÏ²Ê¹Ù·½ÍøÕ¾ region trend toward the combination of wineries and restaurants. Unique features of the program include the analysis of food and wine pairing and the combination of food, wine and business training that reflects regional industry training demands.
The total length of the program is two years, beginning with the Culinary Arts program, which includes a ten week co-op, followed by two semesters of Business Administration and Wine courses. Students graduating with this diploma will receive technical training credits towards their cook apprenticeship, hours credited towards their apprenticeship and academic credit for the Business Administration 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 SkilledTradesBC upon successful completion of this program. Students will also receive credit for WHMIS (Workplace Hazardous Material Information System). Apprenticeship practical training credit may also be granted as a result of prior practical experience.
The students must provide proof of completion of an additional 400 work-based hours* and successfully complete all program components prior to advancing to the Level 2 components of the program. SkilledTradesBC required 400 hours may be obtained with the paid work-based Co-op (week 31 start), 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).
Textbooks
- Professional Cooking 9th Edition with Wiley Plus – Gisslen, W.: $145.49
5% GST is not included in price. Price is subject to change.
Uniform
- Checkered Pants – 2 (choice of elastic or zipper) $35.99
- Jacket unisex– 2 (for 2XL and up – add $5.00 to $10.00) $40.00
- Jacket woman’s cut – 2 (for 2XL and up – add $5.00 to $10.00) $50.00
- Culinary Bundle: 5 towels, 1 black pillbox hat, 2 striped bib aprons $77.99
5% GST is not included in price. Price is subject to change.
Other
- Basic Math Calculator
- Master Combination Lock for Locker
- Small Personal Notebook
- Pen
- Black Non-slip Shoes (mandatory for safety reasons, no steel-toe required)
Knives
- Customized Knife Kit (approximately $675). Available for purchase two weeks before the program start date at Chefs Edge (2445 Highway 97N, Kelowna, B.C.)
- Phone: 250-868-2425
- Email: info@chefsedge.ca.
Important information
- Submission of a valid (non-expired) FOODSAFE Level 1 certificate is a prerequisite. The online course can be found at
Government-issued picture ID is required to write the provincial and national exams: driver's licence, photo ID or valid passport. Student ID cards are not acceptable.
The textbook list above was current at the time it was posted and may be used for initial planning purposes. Please check back with the bookstore 2 weeks before your program starts under Current Book List for a final, updated list of book titles and prices, and to order!
Textbooks available online only at . If you have any questions, call 250-862-5638 or email campusstores@okanagan.bc.ca.
It takes approximately two to three business days to fill the online orders, please be sure to purchase the necessary items prior to the 1st day of class.
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:
- 50% in either 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 мÓÆÂÁùºÏ²Ê¹Ù·½ÍøÕ¾ 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
- A minimum of 60% in one of:
- English 12 with minimum 60% or .
- Submission of a valid (non-expired) FOODSAFE Level 1 certificate.
- 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 Mathematics 11 can take the mathematics diagnostic test, administered by мÓÆÂÁùºÏ²Ê¹Ù·½ÍøÕ¾ College. A minimum score of 16/25 is required.
- Submission of a valid (non-expired) FOODSAFE Level 1 certificate.
- Applicants may be exempt from some of the admission requirements, depending on their work experience and educational background.
- A personal laptop is required. See the program for computer specifications.
Program outline
Year 1
Semester 1
Co-op Term
Semester 2
Year 2
Semester 3
Semester 4
Notes:
- Overall minimum grade of 70% upon completion of the Culinary Arts Certificate. Students must provide proof of completion of 400 work-based training hours.
- Successful completion of Business Administration courses requires a minimum grade of 50% per course and a minimum average grade of 60%.
Additional information
View the official Calendar details and policies
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