Program Length
- 2 Years
Credential
- Diploma
Options
- Apprenticeship
Location Offered
- Nanaimo
Advance your culinary career into management
Are you ready to step into a culinary leadership role? VIU’s Culinary Management Diploma program offers a blend of advanced culinary arts and business management that prepares you to run a professional kitchen. And you gain the skills to experiment and innovate in the kitchen.
You finish the diploma prepared for the Red Seal practical exam.
Go beyond cooking in your culinary career
In this program you get a comprehensive education in business management, human resources and leadership. You gain the skills and knowledge to start your own business, manage a restaurant or lead culinary teams.
Sign up to learn more
Career opportunities in culinary leadership
Graduates of the Culinary Management Diploma can pursue advanced roles such as:
- restaurant manager
- entrepreneur
- culinary educator
- food and beverage director
- sales representative for food products or equipment
- research and development specialist
Practical and creative experience
Experience
Hands-on experience in a professional kitchen and restaurant
Collaboration
Take part in research with other VIU departments to develop innovative food products.
Competition
Test your skills and creativity in culinary competitions.
About the Culinary Management program
The Culinary Management Diploma program offers advanced culinary and pastry training alongside essential management skills. The first year is the same as the Culinary Arts Certificate. You get 28 weeks of Professional Cook 1 training and 14 weeks of Professional Cook 2 training. You do a 10-week paid work experience placement. You also study Japanese cooking skills and earn internationally recognized bronze certification in Japanese cooking skills from the Government of Japan.
During second year you focus on advanced skills in the food industry. Topics covered include advanced culinary techniques, advanced pastry arts, and artisan baking. You also learn important management, accounting and beverage skills from instructors in the VIU Hospitality department.
When you complete the diploma, you’ll have
- 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
Take your training to the next level
Red Seal
Red Seal chefs travel the world, run their own businesses and earn fantastic salaries.
Bachelor of Hospitality Management
From the Culinary Arts Management Diploma you can enter directly into the Bachelor of Hospitality Management, a degree that offers a wide range of career opportunities.
Try out a culinary class
Wondering what it’s really like to be in a VIU classroom? Shadow a culinary class. You can meet current students and get a feel for the program before you apply. Email the program chair to sign up for a class shadow.
Frequently asked questions
Culinary students must have non-slip, non-permeable sturdy shoes to wear in the kitchen and must be purchased off site.
There are cooking positions in every town and city. The choice is yours. Our students have found placements locally, across Canada, in the USA and abroad.
On average, homework would be about one hour per day, but some stages of the Culinary program will require more.
You may have an opportunity to experience regional, national and international culinary competitions. Our faculty of chef instructors has a wealth of national and international experience.
Evening courses are not currently available.
Yes you can. Often our Culinary Arts students are finishing high school credits or high school upgrading courses to meet the requirements. Often cook students are accepted on the condition that they have met the requirements by the time the course starts.
Courses and Concentrations
| 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 215 - (Principles of Services Marketing) | 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 Information
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.
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 $509.18 per month) | 6,110.16 |
| Lab Fee - Professional Cook 1 | 627.89 |
| Lab Fee - Professional Cook 2 | 285.98 |
| Student Activity fee (12 months x $20.37 per month) | 244.44 |
| Student Services fee (12 months x $22.49 per month) | 269.88 |
| VIU Students' Union fee (12 months x $38.87 per month) | 466.44 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Total | 8,289.79 |
| Fees - Year 2 | Amount |
|---|---|
| Tuition (30 credits x $169.73 per credit) | 5,091.90 |
| Lab Fee | 496.12 |
| Student Activity fee (8 months x $20.37 per month) | 162.96 |
| Student Services fee (8 months x $22.49 per month) | 179.92 |
| VIU Students' Union fee (8 months x $38.87 per month) | 310.96 |
| 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 | 8,356.86 |
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 $2447.30 per month) | 29,367.60 |
| Lab Fee - Professional Cook 1 | 627.89 |
| Lab Fee - Professional Cook 2 | 285.98 |
| Student Activity fee (12 months x $20.37 per month) | 244.44 |
| Student Services fee (12 months x $22.49 per month) | 269.88 |
| VIU Students' Union fee (12 months x $38.87 per month) | 466.44 |
| Health and Dental Plan fee ($285.00 per year) | 285.00 |
| Total | 31,547.23 |
| Fees - Year 2 | Amount |
|---|---|
| Tuition (30 credits x $815.77 per credit) | 24,473.10 |
| Lab Fee | 496.12 |
| Student Activity fee (8 months x $20.37 per month) | 162.96 |
| Student Services fee (8 months x $22.49 per month) | 179.92 |
| VIU Students' Union fee (8 months x $38.87 per month) | 310.96 |
| 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 | 27,738.06 |
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 diploma program has one intake each fall.
Application Fee:
$46.06
Admissions Officer:
Name: Helene Viau Phone: 250.740,6400 Email: Helene.Viau@viu.ca
Chair Contact:
Name: Buddy Wolfe Email: Buddy.Wolfe@viu.ca
Document Deadline:
Document deadline is two weeks from the start date of August 31, 2026
Comments:
The fees for the first payment will be due in full 3 weeks prior to the start date. |
|||
International
| Program Start Date | Accepting Applications | Campus | |
|---|---|---|---|
| to | Nanaimo | ||
|
Next Intake(s):
The Culinary Management diploma program has one intake each fall.
Application Fee:
$153.00
Chair Contact:
Name: Buddy.Wolfe@viu.ca Email: Buddy.Wolfe@viu.ca
International Admissions Officer Contact:
Name: Helene Viau Phone: 250.740.6400 Email: Helene.Viau@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. |
|||
Further information on this program can be found on the Department website.
Previous 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.”