|Field of Study:||Culinary Arts and Related Services, Other
Restaurant/Food Services Management
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.
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.
|Cost per year:*||
Fees are the total for the two year program and include all mandatory fees: Activity fee, Health & Dental, Student Association fee, Education Technology fee, Development fee. + $1,100 approx. lab fees, tools, textbooks & uniform