Post-Graduate Diploma in Culinary Management

Chefs, food and beverage managers in the hospitality industry, and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation. This program provides professional cook training and fundamental management skills for students with culinary backgrounds looking to manage, own or operate a food and beverage business.
The Culinary Management Diploma is developed for chefs and hospitality program graduates from programs outside of Canada. International students who have a culinary or hospitality credential are welcome to apply for this program. Students will be fast-tracked through a curriculum similar to the Professional Cook courses Level 1 and 2. Additionally, students will gain hands on industry experience during a paid four-month work term. Alongside the culinary focused course students will also complete two semesters of management level courses.

Labour market research predicts a shortage in this sector and foresees an increase in need for higher level credentialing, as reported in the Canadian Tourism Human Resource Council’s The Future of Canada’s Tourism Sector, Economic Recession only a Temporary Reprieve from Labour Shortages.

The objective of the program, through classroom instruction, practical lab training and work experience, is to enable students to develop the abilities to work in the fast paced culinary world with the skills and attitudes to analyze situations objectively and to make effective management decisions.

Selkirk College's Admission Requirements:

Have graduated from a BC Senior Secondary School or equivalent, or

Be 19 years of age or over at the time of application, or

Be under 19 years of age but have a written recommendation from your Secondary School Principal

Post-Graduate Diploma in Culinary Management Academic Requirements

Completion of a 2-year culinary diploma or professional cooking certification or completion of a Bachelor’s degree in Hospitality Management with significant course work in Culinary Arts from a recognized post-secondary institution. The culinary courses must include both a practical as well as a theory component.

English 12 at any level with a minimum of 67%.

Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will successfully complete ENGL 66 Essential English course in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.