Overview

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 in Culinary Management diploma is offered at Selkirk College provides professional cook training and fundamental management skills for students with culinary backgrounds looking to manage, own or operate a food and beverage business.

Upon successful completion of this program, learners will be able to:

Explain terms, concepts and theories relevant to the Canadian culinary and hospitality industries

Demonstrate developing critical and creative thinking skills

Apply emerging problem-solving skills

Communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations

Outline professional and ethical standards within their field

Conduct themselves in a professional and ethical manner in academic and work-related environments

Apply basic accounting principles as required

Apply the basic principles of organizational behaviour, management theories and human resource management

Competently use standard industry technology in communication and record keeping/data collection

Explain the function of all standard kitchen equipment

Demonstrate a working knowledge of restaurant operations and their value to the economy

Demonstrate proficiency in menu development

Apply industry-specific government health, safety and environmental standards and regulations

AND

Professional Cook Training Level 1

Upon successful completion of this program, learners will be able to:

Describe essential elements of trade knowledge

Describe all relevant industry safety standards, practices and procedures

Describe all relevant industry sanitary standards

Demonstrate a variety of basic production procedures

Describe ordering and inventory practices

Describe general concepts surrounding ingredients and nutrition

Prepare stocks, soups, sauces and thickening and binding agents

Prepare and process vegetables and fruit in a variety of ways

Prepare and process a variety of starches

Cut, process and cook meat, poultry and seafood

Prepare a variety of garde manger items

Prepare a variety of eggs dishes and breakfast items

Describe the principles of baking

Prepare a variety of baked goods and desserts

Prepare and serve coffee, tea and non-alcoholic beverages

Professional Cook Training Level 2

Upon successful completion of this program, learners will be able to:

Describe essential elements of trade knowledge

Describe ordering and inventory practices

Describe general concepts surrounding ingredients and nutrition

Describe relevant human resource concepts

Describe and perform cost management functions

Describe front of house operations

Prepare soups and sauces

Prepare and process vegetables and fruit in a variety of ways

Prepare and process a variety of starches

Cut, process and cook meat, poultry and seafood

Prepare a variety of garde manger items

Prepare a variety of baked goods and desserts

Programme Structure

Courses Include

Computer Applications and College Orientation

Culinary Arts

Tourism

Business Communications

Marketing
Mixology and Oenology

Key information

Duration

Full-time
- 24 months

Start dates & application deadlines

Starting 2026-09-02 00:00:00

Apply anytime.

More details

Applications are accepted approximately 12 months before the start date and are first qualified, first admitted

Language

English

Credits

63 alternative credits

Delivered

On Campus

Campus Location

Nelson, Canada

Disciplines

Culinary Arts View 51 other Bachelors in Culinary Arts in Canada

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Academic requirements

We are not aware of any specific GRE, GMAT or GPA grading score requirements for this programme.

English requirements

We are not aware of any English requirements for this programme.

Other requirements

General 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
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%. For international applicants, IELTS 6.5 overall band score (with no band less than 6.0), or equivalent on other internationally recognized English Language Proficiency Tests. If an international student applies with an IELTS of 6.0 overall score (with no band less than 5.5), then they would need to meet the requirements below.

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Tuition Fees

Tuition fees are shown in and the most likely applicable fee is shown based on your nationality.

International Applies to you

Applies to you

Non-residents

18189 CAD / year

≈ 18189 CAD / year
Domestic Applies to you

Applies to you

Citizens or residents

4530 CAD / year

≈ 4530 CAD / year

Additional Details

Funding

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Scholarships Information

Below you will find Bachelor's scholarship opportunities for Culinary Management.

Available Scholarships

You are eligible to apply for these scholarships but a selection process will still be applied by the provider.

About

Overview

Upon successful completion of this program, learners will be able to:

Programme Structure

Key information

Duration

Start dates & application deadlines

Language

Credits

Delivered

Campus Location

Disciplines

What students do after studying

Academic requirements

English requirements

Other requirements

General requirements

Student Insurance via Studyportals Partner

Tuition Fees

International Applies to you

Domestic Applies to you

Additional Details

Funding

Need help with your student visa?

Scholarships Information

Available Scholarships

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