Blend Culinary Arts studies with the business side of the industry to grow a career in management. The Okanagan has become a beacon for food and drink in British Columbia. The food culture grows exponentially with new restaurants, breweries, wineries and events popping up each and every year. Students learn world-class cooking techniques while embracing regionally-inspired ingredients and a farm-to-table style of cuisine. There has never been a better time to become involved in the food and beverage scene with the support of world-class culinary skills training and business savvy skills taught in the heart of the Okanagan valley.
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 SkilledTradesBC upon successful completion of this program. Students will also receive credit for 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. SkilledTradesBC 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.