Culinary Management Diploma

Campus Kelowna (Jan, Aug, Oct, Nov)
Delivery Full-Time
Credential Diploma
Notes

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.

August and January intakes are reserved for international students; however, a limited amount of seats will be held for domestic students. October and November intakes are reserved for domestic students; however, a limited amount of seats will be held for international students.

This program is student loan eligible.

Click here to view up-to-date intake dates.

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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A female international student wearing an apron and chef's coat holds a plate of food.


Program Highlights

Blend Culinary Arts studies with the business side of the industry to grow a career in management.

Tuition and Fees

2020-21: $10,447.33*
*Fees are the total for the two year program

  • Fees include all mandatory fees: Activity fee, Health & Dental, Student Association fee, Education Technology fee, Development fee.
  • Plus mandatory co-op fees.
  • All amounts are approximate and are subject to change.
  • International students will pay International tuition fees

Program Details

The Culinary Management Diploma examines the developing Okanagan 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 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). 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. The ITA 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).

  • Professional Cooking 9th Canadian Edition: $152.70
  • FoodSafe 5th Edition Level 1 Participant Workbook: $15.29. Plus: a $10 certification fee that is payable to your instructor in cash during the first week of classes.

Note: 5% GST is not included in the price, and prices are subject to change. Textbooks are available at the OC Bookstore by calling 250-762-5445, ext. 4586, or ordering online

Uniform
  • white chef’s jacket (unisex or women's)*
  • checkered cook pants (elastic or zipper)*
  • culinary bundle (5 towels, 1 pillbox hat, 2 striped bib aprons, 2 white bib aprons)*
  • black non-slip protective footwear (mandatory)

* These items can be ordered through the OC Bookstore and total approximately $225. Note: extra charges apply for sizes 2XL and up.

Required tools and equipment
  • 10” chef knife
  • 7.5” utility knife
  • 10" serrated slicer
  • 6” flexible boning knife
  • 4” paring knife
  • 3.5” turning knife
  • 12” honing steel
  • blade guards (set of 6)
  • knife roll
  • zester
  • swivel peeler
  • instant read thermometer
  • 1.5” pastry brush
  • 4” offset spatula
  • piping tips (numbers 9, 11 and 13)
  • electronic portion scale

Personal knives and cutlery kits can be brought for the above items or purchased through Chef’s Edge. Total is approximately $502; a regular 15% trade discount may apply at Chef’s Edge. Bring your student ID for a discount. Chef’s Edge is located at 2445 Highway 97N; contact them at 250-868-2425 or info@chefsedge.ca

Supplies
  • small personal notebook
  • combination lock
  • pencils, pens, erasers, paper
  • basic math calculator
  • government-issued picture ID is required to write the provincial and national exams (driver’s licence, photo ID or valid passport) - student card is not acceptable.
Recommended items
  • measuring spoons
  • 10" offset spatula
  • microplane
  • fish bone tweezers
  • heat resistant oven mitts (strongly recommended)
CulinaryMgmtDiploma

 

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.

 

Program Outline

Year 1
Professional Cook 1 - 30 weeks
CA 101 Lab Kitchen
CA 102 Cold Kitchen
CA 103 Hot Kitchen
CA 104 Bakery
CA 105 Restaurant
Co-op - 10 weeks
CA 250 Culinary Arts Co-op
Professional Cook 2 - 10 weeks
CA 201 PC2 Lab
CA 205 Restaurant
Year 2
Academic courses
BUAD 111 Financial Accounting I
BUAD 123 Management Principles
BUAD 215 Restaurant Management
BUAD 209 Business Law
WINE 21 Introduction to Grapes and Wines & Other Fermented Beverages
BUAD 195 Financial Management
BUAD 230 Wine and Culinary Tourism
BUAD 269 Human Resources Management
Business Administration Elective
WINE 31 Understanding Food & Wine Pairing

Students must successfully complete all program components and 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%. Successful completion of Culinary Arts courses requires a minimum grade of 70% per course and a minimum average grade of 80%. Successful completion of Wine courses requires a minimum grade of 60%.

 

 

Additional Information

View the official Calendar details and policies
Learn more about the Department
View the Tuition and Fees page

 

 

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