Culinary Business Operations Certificate
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Certificate |
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Priority admission for Indigenous students |
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International applicants welcome |
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Applications open. |
Overview
This certificate combines professional cook Levels 1 and 2 with business and front-of-house training. This means you'll graduate ready for real-world culinary environments
Culinary skills:
- Short-order preparation
- Soup and sauce creation
- Protein and vegetable cookery
- Baking, including desserts and artisan breads
Business skills:
- Regional product procurement
- Front-of-house operations
- Customer service
- Technology use
- Restaurant and bistro management
- Equipment safety and maintenance
You can also gain work experience and connect with employers through co-op.
Supplies
Purchase before class begins (mandatory):
- 2” three-ring binders (4)
- Paper, pens, pencils, highlighter
- Metric conversion calculator, Sharp EL-520WBBK recommend
- Texts for the program (available at the NIC campus store)
Purchase after class begins (to be confirmed by instructor):
- French knife – 10”
- Boning knife – 6”
- Paring knife – 3” or 4”
- Bread knife
- Carving knife
- 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)
Careers
This education pathway will help you get ready to become a restaurant manager, run a catering business and more.
$52,140*
Annual median estimated earnings for restaurant and food service managers in BC.
Career profileCosts
Check the table below for estimated costs for the full program.
Curious about funding?
Financial support is available. Learn more about financial aid and awards.
How to apply
"NIC has been the best experience that I've had in my schooling. My instructors were amazing. They opened my eyes to new ways of thinking and how to approach the world."
Megan Borland - NIC alum
"The instructors will make time for you; they really helped me become more confident in myself."
Naomi Johnson - NIC alum
“I grew up in the Comox Valley and really liked living here. I was looking for an opportunity to start my post-secondary education without going too far and I was really drawn by NIC’s small classes, being local and saving a bit of money was a nice perk."
Nolan deWitt - NIC alum
Frequently asked questions
Skills and knowledge developed through this program include:
Culinary and Industry Skills:
- Short order preparation and service
- Soup and sauce specialties
- Vegetables, starches, and fruits
- Protein cookery and storage
- Baked goods, fine dining desserts, and artisan bread
Business and Operations Skills:
- Restaurant service and operations (café and bistro)
- Front-of-house service and technology
- Regional product procurement
- Business communication
Additional Skills:
- Career planning
- Applied computer and mathematics skills for industry
- Equipment setup, safety, operation, and maintenance
This comprehensive program prepares graduates for diverse roles within the culinary and hospitality industries, combining practical culinary expertise with business management skills.
