Culinary Business Operations Diploma

Prepare for mid-level culinary roles with this diploma program that combines Professional Cook Level 3 certification with essential business, financial, marketing and leadership skills. You’ll gain practical experience in dynamic campus-based Café and Bistro settings and build industry connections through co-op opportunities. This program equips you with the technical expertise and managerial insight needed to excel in the culinary industry.

Admission Requirements

C in English 12 or equivalent or successful English assessment
or
IELTS 6.0 or equivalent
with no band less than 5.5 with band scores of 6.0 in Writing and Reading; or completion of NIC ENG 104 .
C in Math 10 or equivalent or successful Math assessment
Current FoodSafe Level 1 (Access to FoodSafe Level One Online)

Course Requirements

Year One

(12 months, September to August)

Year One courses meet the requirements of Professional Cook Levels 1 & 2.

Student must successfully complete year one requirements to continue into year two.

Year Two

(12 months, September to August)

Year Two courses meet the requirements of Professional Cook Level Three

ENG - 160 Effective Organizational Writing
PCA - 301 Occuptnl Skills & Ind Standards Adv
PCA - 302 Protein Cookery Advanced
PCA - 303 Regional Cuisine and Beverages
PCA - 304 Current Trends & International Flavours
PCA - 305 Adv Pastry, Cake and Dessert Production
PCA - 306 Artisanal Bread Making
PCA - 307 Buffet Presentation and Charcuterie
PCA - 308 Foodservice Production and Operations
Students are to choose 15 credits from the below electives; students will work with an educational advisor to confirm course availability.
THM - 100 The Tourism Industry
THM - 108 Human Resource Management
THM - 112 Leadership and Management
THM - 203 Convention & Special Events Management
THM - 222 Entrepreneurship in Tourism
THM - 238 Service Management and Operations
OAD - 161 Accounting I
OAD - 200 Organizational Management
OAD - 210 Written Business Communications and Presentations
OAD - 220 Leadership & Supervision
OAD - 230 Human Resource Management
OAD - 240 Interpersonal Relations
BUS - 105 Principles of Business
BUS - 150 Principles of Management
BUS - 162 Principles of Marketing
BUS - 170 Computer Applications for Business
In this program, students may participate in field trips to industry specific locations.

Completion Requirements

You must achieve a minimum grade of C (Letter Grade Scale 2) in each PCA culinary course; and pass the PCA 120 Culinary Internship; and successfully complete ENG 160 and all their choosen elective courses.
This is a two year (24 month) program requiring completion within five years of admission.
50% of the course credits must be completed at North Island College.