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Program Length2 Years
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CredentialDiploma
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Location OfferedNanaimo
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 certificate and diploma program options that provide students with culinary training and management skills, giving them the leading edge to advancement in the culinary profession.
The Culinary Management 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.
The first year of the Culinary Management Diploma program is VIU’s Culinary Arts Certificate program, which consists of 28-weeks Professional Cook 1 (PC1), 14-weeks Professional Cook 2 (PC2) and a ten week (300 hours) paid work experience. 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.
Students who successfully complete Year 1 of the Culinary Management Diploma receive the Culinary Arts Certificate before progressing to Year 2 of the Culinary Management Diploma program. Additional high school courses may be required for admission.
The second year of the diploma builds on the foundations learned in first year and teaches 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 learn important management, accounting, and beverage skills delivered by instructors from the VIU Hospitality department.
After completing the Culinary Arts Diploma program, and having completed SkilledTradesBC work-based training hours, which are the industry’s standard for apprentice hours, students may write the inter-provincial Red Seal exam.
Students who successfully complete the Culinary Management Diploma program can apply for admission to bridge into the VIU Bachelor of Hospitality Management degree.
The Culinary Management Diploma provides students with the following credentials:
- 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
- SkilledTradesBC apprenticeship hours
- VIU Culinary Management Diploma
Admission Requirements - Culinary Management Diploma
- General Trades Admission Requirements apply
- Submission of copy of Foodsafe Level 1 certificate
- 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.
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 1 | Credits |
|---|---|
| Professional Cook 1 (28-weeks) | |
| COOK 100T - (Orientation and Evaluation) | 3.0 |
| COOK 102T - (Breakfast and Meat Cutting - Theory & Practical) | 3.5 |
| COOK 104T - (Garde-Manger, Vegetables and Starches 1 - Theory & Practical) | 3.5 |
| COOK 108T - (Stocks, Soups, Protein Cookery 1 - Theory & Practical) | 3.5 |
| COOK 112T - (A la Carte 1 - Theory & Practical) | 3.0 |
| COOK 119T - (Pastries and Desserts 1 - Theory & Practical) | 3.5 |
| Professional Cook 2 (14-weeks) | |
| COOK 110T - (Meat Cutting 2) | 1.5 |
| COOK 115T - (A la Carte 2 - Theory & Practical) | 3.5 |
| COOK 117T - (Garde-Manger, Vegetables and Starches 2 - Theory & Practical) | 3.5 |
| COOK 106T - (Pastries and Desserts 2 - Theory & Practical) | 1.5 |
| Work Experience (10-weeks) | |
| COOK 125T - (Career Prep and Work Experience) | 6 |
Total Credits | 36 |
| Culinary Diploma – Year 2 | Credits |
|---|---|
| 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 | 30 |
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
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 |
| Total | 8,883.58 |
| 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 |
| Total | 4,621.93 |
| 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 |
| Total | 3,581.65 |
| 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 |
| Total | 9,074.78 |
* 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 |
| Total | 32,944.04 |
| 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 |
| Total | 18,994.15 |
| 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 |
| Total | 14,660.09 |
| 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 |
| Total | 30,861.43 |
* 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 |
|---|---|---|---|
| to | Nanaimo | Year 1 entry - August 26, 2024 and Year 2 entry - September 3, 2024 | |
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Next Intake(s):
The Culinary Management program has one intake each fall.
Application Fee:
$45.16
Accepting Late Applications:
Yes
Waitlist:
No
Testing Required:
No
Admissions Assistant:
Name: Helene Viau Phone: 250.753.3245 ext. 2040 Email: Helene.Viau@viu.ca
Chair Contact:
Name: Buddy Wolfe Phone: 250.740.6137 Email: Buddy.Wolfe@viu.ca
Area Secretary Contact:
Phone: 250.740.6289
Document Deadline:
Document deadline for the August 26, 2024 is August 1, 2024. |
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International
| Program Start Date | Accepting Applications | Campus | |
|---|---|---|---|
| to | Nanaimo | ||
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Anticipated intake for someone applying today:
Application Fee:
$150.00
Accepting Late Applications:
Yes
Waitlist:
No
Testing Required:
No
Chair Contact:
Name: Buddy Wolfe Phone: 250.740.6137 Email: Buddy.Wolfe@viu.ca
International Admissions Officer Contact:
Name: Elham Akhoundi Email: Study@viu.ca
Comments:
Enrolment in this program is limited. Students who meet or exceed the minimum admission requirements may not necessarily be admitted to the program. For prospective international applicants, please send your inquiries to WorldVIU@viu.ca. |
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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.”