<p>This program leads to a Red Seal certification. Visit our <a href="/go/plan/trades">Trades page</a>.</p>

The Culinary Management diploma provides you in advanced culinary and pastry techniques, as well as important management, accounting and beverage skills. Learn what it takes to launch a culinary career, with work opportunities close to home and around the world.

At the end of the  program, you can write the inter-provincial Red Seal exam. You also receive advanced credit when applying to the VIU Bachelor of Hospitality Management degree.

Culinary Management Diploma

Vancouver Island University

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“Cook” means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanSkilledTradesBCtion and food storage, and who has a knowledge of human and customer relations.

A Professional Cook 3 will have met all of the requirements of the national Red Seal standard for Cook. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen.

For detailed information on the scope of knowledge and skills taught and assessed in this program refer to the Program Outline, available on the SkilledTradesBC website. 

“Cook” means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanSkilledTradesBCtion and food storage, and who has a knowledge of human and customer relations.

A Professional Cook 3 will have met all of the requirements of the national Red Seal standard for Cook. They usually work under li

Cook

Option A. Year One (Culinary Arts Certificate)
1. High school graduation or equivalent
2. English 12 (C+) or equivalent
3. Workplace Mathematics 10 (C+) or Foundations of Mathematics and Pre-Calculus 10 (C+) or equivalent

Note: You should also refer to VIU's Trades general admission requirements.

Option B. Year Two of the Culinary Management Diploma
1. One of: 
    - Completion of a Culinary Arts Certificate from VIU or equivalent (Professional Cook 1 & Professional Cook 2 Certificate)
    - Proof of completion of a Culinary Arts Certificate
    - Proof of First Level Cook Apprenticeship

2. English 12 (C+) or equivalent
3. Workplace Mathematics 10 (C+) or Foundations of Mathematics and Pre-Calculus 10 (C+) or equivalent

Academic Admission Requirement

(For both options)
1. FoodSafe Level One Certificate

Additional Academic Admission Requirement

1. See program website for details on program descriptions of the one-year Culinary Arts Certificate and the two-year Culinary Management Diploma. 
2. Completion of secondary school career food preparation courses is recommended. Food industry experience is also recommended.
3. Successful completion of a Criminal Record Check may be required for field work.

Admission Advice

This program starts on August intake for year 1 entry, and at the beginning of september for year 2 entry. Applications are accepted until late August for domestic while until late May for international students, and qualified applicants are processed on a first-come, first-served basis. Early application is strongly recommended.

When you are ready to apply, use our [pre-application checklist](https://www.educationplannerbc.ca/go/resources) to make sure you have everything you need, and visit our [How-to guides page](https://www.educationplannerbc.ca/help) for more information. 

Culinary Management Diploma

Vancouver Island University

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