Culinary Business Operations Diploma

Prepare for entry to mid-level positions in the culinary industry. This diploma blends ITA professional cook levels 1 & 2, front of house and business skills. Practice in NIC’s fully-equipped commercial kitchens. You’ll also gain workplace experience and connect with employers through co-op opportunities. You can also continue your training with NIC's Culinary Business Operations Advanced diploma.

Where: Campbell River
Starts: September
Length: 12 months
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The 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 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

  • 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

The above courses meet the requirements of Professional Cook Levels 1 & 2


Completion Requirements

  • To pass the program you are required to attain a minimum of 70% in each course and pass PCA-110.
  • No more than 50% of the course credits can come from other institutions.

Admission Requirements

  1. C in English 10; or C in two of Composition 10, Creative Writing 10, Literary Studies 10, New Media 10, Spoken Language 10, English First Peoples Writing 10, English First Peoples Literary Studies 10, English First Peoples New Media 10, and English First Peoples Spoken Language 10; or C in NIC ENG-035; or C+ in ESL-062 and ESL-065, or certified CLB 7; or successful NIC assessment testing in English; and
  2. C in one of Principles of Math 10, Applications of Math 11, Apprenticeship and Workplace Math 11, Workplace Math 11, Foundation of Math 11, NIC MAT-033; or successful NIC math assessment.
  3. High school graduation is preferred provided the applicant meets or exceeds the stated prerequisites.
  4. Successful completion of FoodSafe Level 1


  1. Successful North Island College Culinary Arts program assessment. For more information, check the Culinary Arts Assessment Study Information.
  2. Successful completion of FoodSafe Level 1


International Language Requirements

If you are applying as an international student, you must meet NIC international admission requirements.

To Be Successful

Accessible Learning

Making education accessible for those with a documented disability is a key priority for NIC. We offer a wide range of services, supports and resources for students. For more information visit: Accessible Learning Services.

Program Highlights

The Culinary Business Operations diploma combines theory and practice to prepare you for entry and mid-level positions in the culinary industry.

The program is available to students who chose to pursue an apprenticeship and complete their Red Seal and prepares students to continue their training through NIC’s Culinary Business Operations Advanced diploma.

The program includes 18 credit courses, totaling 51.5 credits, 1275 hours of theory and lab and 430 hours of co-op.

Students will have the opportunity to register as an apprentice while completing the required technical training and work-based training hours to achieve their Red Seal.

Skills and knowledge developed through the program include:

  • Culinary, food and beverage industry occupational skills and standards
  • Professional cook short order preparation and service
  • Professional cook soup and sauce specialties
  • Professional cook vegetables, starches, and fruits
  • Professional cook protein cookery
  • Professional cook baked goods
  • Professional cook desserts and artisan breads
  • Regional products and procurement
  • Front of house and technology
  • Customer service and industry engagement
  • The Restaurant – service and operations
  • The Bistro – service and operations
  • Applied computer and mathematics skills for industry
  • Equipment set-up, safety, operation and maintenance
  • Business communications
  • Essential work-place skills
  • Career planning

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

Tuition $5,294
NISU Fees $220
Lab Fees $765
Books $390
Supplies $1,350
Learner Resource $275
Health and Dental $275
Total $8,569

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

Find out if this program is eligible for Student Aid BC funding.

This program is tuition refund Category 1.

International Fees

Tuition $13,918
NISU Fees $220
Student Services Fees $1,576
Lab Fees $765
Books $390
Supplies $1,350
Learner Resource $275
Health and Dental $275
Total $18,769

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.

Continue your training with NIC's Culinary Business Operations advanced diploma

Culinary Pathway: Tralee

Graduates of NIC’s Culinary Business Operations Diploma or Professional Cook Level 2 are eligible to enter Year 2 of the Institute of Technology, Tralee Higher Certificate in Arts in Culinary.

On successful completion of the Higher Certificate, a student may progress to Year 3 of the Bachelor of Arts in Culinary Arts.

Graduates of NIC’s Culinary Business Operations Advanced Diploma or Professional Cook Level 3 are eligible to enter Year 3 of the Bachelor of Business Arts in Culinary Arts at IT Tralee.