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.
The Culinary Management Program
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
| 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 |
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 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.
Co-operative Education
Under the co-operative education format, the paid co-operative education experiences are integrated into the total curriculum. Culinary Institute of Vancouver Island students are employed and supervised in a Red Seal-trained kitchen. Hours worked in their co-op are counted towards their apprenticeship. Culinary students will benefit from the co-operative education experience by:
- relating academic study more effectively to the field of practice
- developing a clearer career focus
- gaining valuable practical experience and apprentice hours
- being able to finance a larger portion of their education
Co-operative placements are typically from May to October. Access to co-operative education placements is based on student's GPA and their willingness to work as a team member with faculty and co-operative education staff to find an appropriate placement. Students in co-operative placement are assessed tuition and Students' Union fees - see program fees for correct fee information.
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 - Year 1 | Amount |
|---|---|
| Tuition (12 months x $499.20 per month) | 5,990.40 |
| Lab Fee - Professional Cook 1 | 615.58 |
| Lab Fee - Professional Cook 2 | 280.37 |
| Student Activity fee (12 months x $19.97 per month) | 239.64 |
| Student Services fee (12 months x $22.05 per month) | 264.60 |
| VIU Students' Union fee (12 months x $27.60 per month) | 331.20 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Total | 8,006.79 |
| Fees - Year 2 | Amount |
|---|---|
| Tuition (30 credits x $166.40 per credit) | 4,992.00 |
| Lab Fee | 426.65 |
| Student Activity fee (8 months x $19.97 per month) | 159.76 |
| Student Services fee (8 months x $22.05 per month) | 176.40 |
| VIU Students' Union fee (8 months x $27.60 per month) | 220.80 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Textbooks (approximate costs) | 1,100.00 |
| Knives and Supplies (approximate costs) | 380.00 |
| Uniforms, laundry, miscellaneous (approximate costs) | 350.00 |
| Total | 8,090.61 |
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 - Year 1 | Amount |
|---|---|
| Tuition (12 months x $2399.31 per month) | 28,791.72 |
| Lab Fee - Professional Cook 1 | 615.58 |
| Lab Fee - Professional Cook 2 | 280.37 |
| Student Activity fee (12 months x $19.97 per month) | 239.64 |
| Student Services fee (12 months x $22.05 per month) | 264.60 |
| VIU Students' Union fee (12 months x $27.60 per month) | 331.20 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Total | 30,808.11 |
| Fees - Year 2 | Amount |
|---|---|
| Tuition (30 credits x $799.77 per credit) | 23,993.10 |
| Lab Fee | 426.65 |
| Student Activity fee (8 months x $19.97 per month) | 159.76 |
| Student Services fee (8 months x $22.05 per month) | 176.40 |
| VIU Students' Union fee (8 months x $27.60 per month) | 220.80 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Textbooks (approximate costs) | 1,100.00 |
| Knives and Supplies (approximate costs) | 380.00 |
| Uniforms, laundry, miscellaneous (approximate costs) | 350.00 |
| Total | 27,091.71 |
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 | |
|---|---|---|---|
| to | Nanaimo | ||
|
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 Contact:
Phone: 250.740.6289
Document Deadline:
Document deadline is two weeks from the start date of August 25, 2025. |
|||
International
| Program Start Date | Accepting Applications | Campus | |
|---|---|---|---|
| to | Nanaimo | ||
|
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:
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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Get more information on The Culinary Management Program
Further information on this program can be found on the Department website.
Visit the Department WebsitePrevious versions of this program can be found in the Program Archive.
Amanda Rizzo
“My first year living on my own for the first time in VIU residence I had an amazing orientation program that made me feel welcome and at home. Being a part of the VIU ‘ResTide’ has introduced me to some of my closest friends. The orientation program was so much fun it kept me very busy, which gave me little time to miss home.”