selk irk.ca - Selkirk College

Culinary Diploma Management Program
one year subject to course selection (see program objectives) at tenth street nelson
For the latest information about
this program, please visit selkirk.ca/
programs/ht/culinary/details/
Program Calendar
2013
• January 2 - Winter Semester begins.
• February 18-22 Reading Week
• April 19 - Winter Semester ends.
• May 1 - Work Semester begins for first year
students.
• September 3- Fall Semester begins.
• December 20- Fall Semester ends.
Program Objectives
The successful chef or food and beverage
entrepreneur of today requires more than just
great culinary skills to be successful in today’s
hospitality industry. Successful chefs, food and
beverage leaders and/or restaurant owners today
need business, leadership and human resource
skills in addition to a strong culinary foundation.
This program will provide the fundamental
management skills for students with culinary
backgrounds looking to manage own or operate
their own food and beverage business.
Labour market research predicts a shortage in this
sector and fore sees an increase in need for higher
level credentialing. Canadian Tourism Human
Resource Council Report ‘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, skills and attitudes to analyze
situations objectively and to then make effective
management decisions.
The guiding principle of the Culinary Management
program is student centered involvement, through
project based learning. During the school year our
students are involved in organizing and supporting
Selkirk College as host institution for special
events and conferences. Students participate in a
professional internship program consisting of five
months in the summer and fall between the first
and second year of the program.
Career Potential
Selkirk Culinary Management graduates are
equipped to move into supervisory positions in a
wide range of capacities across the entire spectrum
of the food and beverage industry. The list below
indicates some of the career options available:
• kitchen management and supervisory
positions
• food and beverage supervisors in
establishments of all sizes and settings
Admission Requirements
• BC Professional Cook II completion or
equivalent.
• Grade 12 completion or equivalent.
• English 12 or equivalent with a “C” or better.
• Submission of an official high school
transcript.
• Completion of a personal interview. Where
circumstances make a personal interview
impractical, a telephone interview may be
conducted. Note: Interview results are not
used as criteria for admissions.
Proposed Course numbers for Culinary Diploma
Program.
Program Courses:
• RHOT 153 Organizational Leadership
• RHOT 164 Food And Beverage Cost Controls
• RHOT 254 Hospitality Human Resources
• RHOT 265 Food Service Management
• RHOT 272 Hospitality Law
• RHOT 150 Tourism: An industry Perspective
• RHOT 159 Business Communication
• RHOT 164 Food and Beverage Service
• RHOT 250 Hospitality Marketing
• RHOT 269 Accounting
• RHOT 171 Work Internship
Contacts
Wendy Anderson Program Contact
Direct: 250.505.1344
Tel: Ext. 344
Bob Falle School Chair
Direct: 250.505.1317
Tel: Ext. 317
bfalle@selkirk.ca
132 Selkirk College 12/13 School of Hospitality and Tourism