Culinary Business Operations Advanced Diploma

Prepare for mid-level positions in the culinary industry. This diploma blends professional cook level 3 with business, financial, marketing and leadership skills. Gain work experience in the vibrant campus-based Café and Bistro settings and connect with employers through co-op opportunities.

Apply now, to be invited for Culinary Business Operations Advanced Diploma, starting Fall 2019

Where: Campbell River
Starts: September
Length: 24 months
 Apply Now

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The advanced diploma affords students the opportunity to gain valuable culinary skills while developing business competencies so essential to the industry. Culinary arts as a profession and career is exciting and expansive and can literally take you around the world. The only limit is your imagination and the effort you are willing to give. 

Chef Xavier Bauby, NIC culinary instructor

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Program Requirements

Year One: (12 months, September to August)

  • PCA-101 Occupational Skills and Industry Standards Essentials
  • PCA-102 Short Order
  • PCA-103 Soup and Sauce Essentials
  • PCA-104 Vegetables, Starches, and Fruits
  • PCA-105 Protein Cookery Essentials
  • PCA-106 Fundamentals of Baked Goods and Desserts
  • PCA-107 The Lab
  • PCA-108 The Café
  • PCA-109 The Bistro
  • PCA-110 Culinary Co-operative Education Work Term - Diploma
  • PCA-201 Occupational Skills and Industry Standards Intermediate
  • PCA-202 Fine Dining Appetizers and Hors d'oeuvres
  • PCA-203 Specialty Soups and Sauces
  • PCA-204 Vegetables, Starches, and Fresh Pasta
  • PCA-205 Protein Cookery Intermediate
  • PCA-206 Fine Dining Desserts and Breads
  • PCA-207 Regional Products and Procurement
  • PCA-208 Front of House and Technology
  • PCA-209 The Restaurant
  • EMP-100 Co-operative Education Pre-Employment Seminar

Year One courses meet the requirements of Professional Cook Levels 1 & 2.
Student must successfully complete year one requirements to continue into year two.

Year Two: (12 months, September to August)

  • ENG-160 Effective Organizational Writing
  • PCA-301 Occupational Skills and Industry Standards Advanced
  • PCA-302 Protein Cookery Advanced
  • PCA-303 Regional Cuisine and Beverages
  • PCA-304 Current Trends and International Flavours
  • PCA-305 Advanced Pastry, Cake, and Dessert Production
  • PCA-306 Artisanal Bread Making
  • PCA-307 Buffet Presentation and Charcuterie
  • PCA-308 Foodservice Production and Operations
  • BUS-100 Financial Accounting Fundamentals
  • BUS-132 Mathematics of Finance
  • BUS-150 Principles of Management
  • BUS-152 Entrepreneurship and Small Business
  • BUS-162 Principles of Marketing
  • BUS-170 Computer Applications for Business
  • PCA-313 Culinary Co-operative Education Work Term

Year Two courses meet the requirements of Professional Cook Level Three


Completion Requirements

  • You must achieve a grade of 70% or better in PCA culinary courses; and pass the Culinary Co-operative Education Work Terms; and successfully complete NIC ENG-160 and all Business courses.
  • This is a two year (24 month) program requiring completion within five years of admission. 
  • 50% of the course credits must be completed at North Island College.

Admission Requirements

  • C in one of Provincial English 12, English Studies 12, English First Peoples 12, NIC ENG-096, NIC ENG-098; or C+ in NIC ESL-092 and ESL-095; or English Assessment; or Academic IELTS overall score of 6.0 with band scores of 6.0 in Writing and Reading; or completion of NIC ENG-104.
  • C in one of Principles of Math 11, Pre Calculus 11, NIC MAT-053, Applications of Math 12; or C+ in Foundations of Math 11 or NIC MAT-055 or math assessment
  • Current FoodSafe Level 1

International Language Requirements

International students must meet NIC international admission requirements.

Consider NIC’s Academic English Language program if you need to gain the skills to speak and understand English in the college environment.

Program Highlights

The Culinary Business Operations Advanced diploma involves a blend of theory, professional culinary events, online learning, field trips and applied learning in NIC's teaching kitchen and vibrant campus-based Café and Bistro. 

The program is available to students who chose to pursue an apprenticeship and/or are seeking formal education in professional culinary education while gaining fundamental business competencies. 

Students will have the opportunity to complete the required technical training and work-based training hours to achieve their Red Seal.

Skills and knowledge developed through the program include:

  • Occupational Skills and Industry Standards
  • Short Order Preparation and Service
  • Soup and Sauce Specialties
  • Vegetables, Starches, and Fruits
  • Baked Goods
  • Protein cookery preparation, storage and cookery
  • Presentation platters
  • Pates, terrines and charcuterie
  • Fine Dining Desserts and Artisan Bread
  • Front of House and Technology
  • Menu planning and cost management
  • Human resources and leadership
  • Regional products and procurement
  • Restaurant service and operations (Café and Bistro)
  • Financial accounting fundamentals
  • Administrative principles
  • Entrepreneurship and small business management
  • Marketing principles and practices
  • Computer applications for business

Supply List


  • four 2" three-ring binders 
  • paper, pens, pencils, highlighter
  • metric conversion calculator, Sharp EL-520WBBK recommend
  • texts for the program (available at the NIC Bookstore)

Note: The following supplies are also mandatory but do not purchase until after the first day of class upon consultation with the instructor:

  • french knife - 10"
  • boning knife - 6"
  • paring knife - 3" or 4"
  • bread knife
  • carving knife
  • steel - 14"
  • vegetable peeler (floater type)
  • parisienne scoop
  • instant read thermometer
  • citrus zester
  • carrying case
  • digital timer.
  • digital scale
  • pastry scraper
  • WCB-approved footwear - non-slip soles, closed toe shoes
  • uniform: chef jacket, black and white check pants, four-way or bib apron (minimum three sets of each)
  • black pill box hat
  • bar wipes (12)

Tuition & Costs Estimate

Additional fees may also include necessary equipment, supplies, NIC appointed uniforms, or field trips not included in these estimates.

While we do our best to share accurate and timely fee information, changes may occur. For more information, visit our tuition page.

Domestic Fees

Year 1 Year 2 Grand Total
Tuition $5,190 $4,635
NISU Fees $220 $195
Lab Fees $750 $325
Books $390 $900
Supplies $1,350 $50
Learner Resource $275 $245
Health and Dental $275 $275
Total $8,450 $6,625 $15,075

Full-time students are automatically enrolled in the mandatory Health and Dental Benefit plan ($275).

This program is tuition refund Category 1.

International Fees

Year 1 Year 2 Grand Total
Tuition $13,650 $13,650
NISU Fees $220 $195
Student Services Fees $1,200 $1,200
Lab Fees $750 $325
Books $390 $900
Supplies $1,350 $50
Learner Resource $275 $245
Health and Dental $275 $275
Total $18,110 $16,840 $34,950

Additional costs for International students are the $100 application fee (required).

Full-time students are automatically enrolled in the mandatory Health and Dental Benefit plan ($275).

For more information on tuition costs and refunds refer to International Tuition and Costs.