VIU culinary students plate dishes

Diploma Program Details, Costs, and Admission Requirements

  • Program Length
    2 Years
  • Credential
    Diploma
  • Options
    Apprenticeship, Co-op
  • Location Offered
    Nanaimo

Calling all foodies who dream of running a kitchen or opening a restaurant. VIU’s Culinary Management Diploma will train 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.

Program Overview

The Culinary Institute of Vancouver Island (CIVI), at VIU provides students with the options of a Certificate (one year), and a Diploma (two years) program in culinary training and management skills. The diploma program provides students with advanced culinary and pastry training as well as the management skills needed to obtain higher positions within the industry.

Upon entering the Culinary Management Diploma program, students are registered as apprentices with SkilledTradesBC, allowing them to accrue apprentice hours while they complete their technical training. At the end of the first year students participate in a paid co-op work placement, gaining industry work experience and additional apprentice hours.

As part of the program students study Japanese cuisine and obtain a Bronze Certification in Japanese Cooking Skills through CIVI’s affiliation with the Government of Japan. The Bronze Certificate is recognized world-wide and is a valuable addition to our graduates’ resumes.

The first year of the Culinary Management Diploma program is identical to VIU’s Culinary Arts Certificate program. It consists of the 28-week Professional Cook 1 (PC1), and the 14-week Professional Cook 2 (PC2) and a ten week paid co-op work placement. Students who successfully complete the Culinary Arts Certificate program can apply for admission to Year 2 of the Culinary Management Diploma program, however there are additional high school courses required for admission.

The second year of the diploma builds on the foundations learned in first year to teach culinary students the advanced skills they will need for a management position in the food industry. Topics covered in the second year include advanced culinary techniques, advanced pastry arts, and artisan baking in our wood burning brick oven. Students will also be learning important management, accounting, and beverage instruction delivered by instructors from the VIU Hospitality department.

After completing the program, and having completed the industry’s apprentice hours requirement, students can write the inter-provincial Red Seal exam.

Students who successfully complete the Culinary Arts Diploma program can apply for admission to bridge into the VIU Bachelor of Hospitality Management degree.

The Culinary Management Diploma can give students a number of credentials including:

  • VIU Culinary Arts Certificate
  • Japanese Ministry of Agriculture’s Bronze Certification in Japanese Cooking Skills
  • SkilledTradesBC Professional Cook 1, 2, and 3 apprenticeship technical training
  • Apprenticeship hours
  • VIU Culinary Management Diploma

Admission Requirements - Culinary Management Diploma

Recommendations for Admission

  • High school career food preparation courses
  • Some industry experience

Notes on Admission

  • Field work may require successful completion of a criminal record check prior to placement.

Admission Requirements - Second Year Culinary Management Diploma Program - Only

Students who have completed a Culinary Arts Certificate, which includes the Professional Cook 1 (PC1) Certificate and the Professional Cook 2 (PC2) Certificate, can apply to the second-year diploma program. The admission requirements are as follows:

  • Successful completion of year one of the Certificate Program at Vancouver Island University or another post-secondary institution (See Transfer section below)
  • English 12 with minimum "C+" grade, or equivalent
  • A minimum “C+” grade in Foundations of Mathematics and Pre-Calculus 10 or Workplace Mathematics 10 or equivalent

Recommendations for Admission

  • High school career food preparation courses.
  • Some industry experience.

Notes on Admission

  • Field work may require successful completion of a criminal record check prior to placement.
  • Students wishing to ladder into degree programs should check requirements for admission at specific universities. As well, students should check computer application requirements for admission to specific universities.

Transfer from other institutions

To enter Year 2 of the diploma program, students can transfer from other institutions, providing they supply the following:

  • English 12 with minimum "C+" grade, or equivalent
  • A minimum “C+” grade in Foundations of Mathematics and Pre-Calculus 10 or Workplace Mathematics 10 or equivalent.
  • Proof of completion of one of the following:
    •Culinary Arts Certificate
    •First Level Cook Apprenticeship

Bridging into the Hospitality Management Degree

Graduates of VIU's Culinary Management Diploma are eligible to apply for entrance into VIU's Bachelor of Hospitality Management degree which includes a bridging semester. Combining a degree with a Culinary Management Diploma and a cook's (TQ or Trade qualification) Red Seal credential enhances the degree graduate's career opportunities. The degree graduate will have enhanced career opportunities in the food and beverage industry, including Executive Chef, Food and Beverage senior management, and regional and global positions in the accommodation sector.

Culinary Diploma – Year 2Credits
COOK 221 - (Preparation for Co-operative Placement 2)1
COOK 222 - (Co-operative Education Placement 2)9
COOK 224T - (Dining Room I)3
COOK 226T - (Advanced Pastry)3
COOK 228T - (Dining Room 2)3
HOSP 105 - (Financial Control Systems)3
HOSP 133 - (Beverage Theory)3
HOSP 180 - (Principles of Services Management)3
HOSP 241 - (Food Service Management)3
HOSP 185 - (Leadership Skills for Hospitality Professionals)3
HOSP 282 - (Human Resource Management)3
ENGL 115 - (University Writing and Research)3

Total Credits

40

Culinary students are in demand for a wide variety of employment opportunities. All students participate in a Co-op paid work practicum. Employers regularly contact VIU's chef instructors when employment opportunities arise. See employer testimonials. We are proud of the achievements of our grads and alumni.

Learn more about VIU Culinary Programs.

Domestic Fees | International Fees

Domestic Fees

Tuition and Other Mandatory Student Fees

When applying to the program, applicants will be charged a non-refundable application fee.

When applying to graduate, students will be charged a non-refundable graduation and alumni fee.

Some courses have additional fees to pay for extraordinary class–related expenses.

Fees - Culinary Arts Certificate (includes PC1, PC2, and Co-op) Nanaimo Campus Amount
Tuition (11 months x $499.20 per month + 1 academic credit x $166.40) 5,657.60
Lab fee - Level One 615.58
Lab fee - Level Two 280.37
Approximate costs for textbooks 240.00
Approximate costs for personal attire* 175.00
Student Activity fee (4% of tuition, co-op and lab fee) 291.05
Student Services fee (4.417% of tuition) 249.90
VIU Students' Union fee (14 months x $27.60 per month) 386.40
Co-operative Placement ($722.68 per term) 722.68
Health and Dental Plan fee ($265.00 per year) 265.00
Fees - Professional Cook 1 Nanaimo Campus Amount
Tuition (7 months x $499.20 per month) 3,494.40
Lab fee - Level One 615.58
Student Activity fee (4% of tuition, co-op and lab fee) 164.40
Student Services fee (4.417% of tuition) 154.35
VIU Students' Union fee (7 months x $27.60 per month) 193.20
Fees - Professional Cook 2* (includes PC2 and Co-op) Nanaimo Campus Amount
Tuition (4 months x $499.20 per month + 1 academic credit x $166.40) 2,163.20
Lab fee - Level Two 280.37
Student Activity fee (4% of tuition, co-op and lab fee) 126.65
Student Services fee (4.417% of tuition) 95.55
VIU Students' Union fee (7 months x $27.60 per month) 193.20
Co-op fee ($722.68 per term) 722.68
Fees - Year 2 Amount
Tuition (31 credits x $166.40 per credit) 5,158.40
Lab Fee 426.65
Student Activity fee (4% of tuition and lab fee) 223.40
Student Services fee (4.417% of tuition) 227.85
VIU Students' Union fee (8 months x $27.60 per month) 220.80
Health and Dental Plan fee ($265.00 per year) 265.00
Co-operative Placement ($722.68 per term) 722.68
Textbooks (approximate costs) 1,100.00
Knives and Supplies (approximate costs) 380.00
Uniforms, laundry, misc (approximate costs) 350.00
Notes

* The Professional Cook 2 training is for students who have already completed the Professional Cook 1 certificate elsewhere and are applying to the Nanaimo campus to complete the Culinary Arts Certificate.

Additional fees apply for textbooks, supplies, laundry expenses, etc.

The VIUSU Health and Dental Plan fee is assessed for all students enrolled in 6 credits or more per term, or in Trades/Vocational programs of 5 months or longer.  

All fees are subject to change without prior notice and are expected to increase by 2% each year on April 1.


International Fees

Tuition and Other Mandatory Student Fees

When applying to the program, applicants will be charged a non-refundable application fee.

When applying to graduate, students will be charged a non-refundable graduation and alumni fee.

Some courses have additional fees to pay for extraordinary class–related expenses.

Fees - Culinary Arts Certificate (includes PC1, PC2, and Co-op) Nanaimo Campus Amount
Tuition (11 months x $2399.31 + 1 academic credit x $799.77) 27,192.18
Lab fee - Level One 615.58
Lab fee - Level Two 280.37
Approximate costs for textbooks 240.00
Approximate costs for personal attire* 175.00
Ancillary Fee (3 semesters x $463.40 per semester) 1,390.20
VIU Students' Union fee (14 months x $27.60 per month) 386.40
Co-operative Placement ($2399.31 per term) 2,399.31
Health and Dental Plan fee ($265.00 per year) 265.00
Fees - Professional Cook 1 Nanaimo Campus Amount
Tuition (7 months x $2399.31 per month) 16,795.17
Lab fee - Level One 615.58
Ancillary Fee (3 semesters x $463.40 per semester) 1,390.20
VIU Students' Union fee (7 months x $27.60 per month) 193.20
Fees - Professional Cook 2* (includes PC2 and Co-op) Nanaimo Campus Amount
Tuition (4 months x $2399.31 per month + 1 academic credit x $799.77) 10,397.01
Lab fee - Level Two 280.37
Ancillary Fee (3 semesters x $463.40 per semester) 1,390.20
VIU Students' Union fee (7 months x $27.60 per month) 193.20
Co-operative Placement ($2399.31 per term) 2,399.31
Fees - Year 2 Amount
Tuition (2 semesters x $11996.55 per semester + 1 academic credit x $799.77) 24,792.87
Lab Fee 426.65
Ancillary Fee (2 semesters x $463.40 per semester) 926.80
VIU Students' Union fee (8 months x $27.60 per month) 220.80
Health and Dental Plan fee ($265.00 per year) 265.00
Co-operative Placement ($2399.31 per term) 2,399.31
Textbooks (approximate costs) 1,100.00
Knives and Supplies (approximate costs) 380.00
Uniforms, laundry, misc (approximate costs) 350.00
Notes

* The Professional Cook 2 training is for students who have already completed the Professional Cook 1 certificate elsewhere and are applying to the Nanaimo campus to complete the Culinary Arts Certificate.

Additional fees apply for textbooks, supplies, laundry expenses, etc.

The VIUSU Health and Dental Plan fee is assessed for all students enrolled in 6 credits or more per term, or in Trades/Vocational programs of 5 months or longer.  

All fees are subject to change without prior notice and are expected to increase by 2% each year on April 1.

Domestic (Canadian)

Program Start Date Accepting Applications Campus Options

International

Program Start Date Accepting Applications Campus
VIU Culinary Student, Graham Kruse

Graham Kruse

“I wanted to experience working abroad, so applied for a transfer and got accepted to work at the Fairmont Southampton in Bermuda... at the Whaler Inn dining restaurant.”

Read more about Graham's experience