Culinary Management Diploma

The Culinary Management Diploma examines the developing Okanagan region trend toward the combination of wineries and restaurants deeply rooted in local agricultural history The culinary tourism focus includes wine food and culture locally and globally and the foundational business skills and knowledge to succeed in the tourism and hospitality industry The total length of the program is two years beginning with the Culinary Arts Certificate which includes a ten week co-op followed by two semesters of Business Administration and Tourism academic courses Students graduating with this diploma will receive technical training credits and hours credited towards their cook apprenticeship plus academic credit for the Business Administration and Tourism 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 Prior practical experience may also qualify for an apprenticeship practical training credit The students must provide proof of completion of an additional 400 work-based hours and complete all program components before advancing to the Level 2 components of the program The ITA required 400 hours may be obtained with the paid work-based Co-op 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

Duration: 12

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