Credential
- Transfer Program
Options
- Transfer Program
Location Offered
- Nanaimo
The Culinary Arts and Baking and Pastry Arts Management Bridging Program
Graduates of a recognized Culinary Management diploma or a Baking and Pastry Arts Management diploma are eligible to apply for entrance into VIU's Bachelor of Hospitality Management degree. Combining a degree with a Culinary Management diploma, or a Baking and Pastry Arts 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.
Students transferring from other institutions are required to have a transferable 1st year English equivalent to VIU's ENGL 115 - (University Writing and Research) in order to satisfy the prerequisites of ENGL 204 - (Business and Technical Writing).
Culinary Arts diploma graduates who are interested in VIU's Bachelor of Hospitality Management program are required to complete the following courses:
| Culinary Arts Bridging | Credits |
|---|---|
| HOSP 120 - (Accounting Principles) or, ACCT 100 - (Financial Accounting I) or, ACCT 101 - (Accounting for Non-Financial Managers) | 3 |
| HOSP 215 - (Principles of Services Marketing) or, MARK 160 - (Introduction to Marketing) or, RMGT 101 - (Intro to Marketing in Recreation and Sport) or, TOUR 101 - (Introduction to Tourism Marketing) | 3 |
| HOSP 230 - (Law and Ethics) or, RMGT 226 - (Law for Recreation and Sport Managers) or, TOUR 226 - (Law for Tourism Managers) | 3 |
| ECON 100 - (Intro to Economics) | 3 |
| ENGL 204 - (Business and Technical Writing) (effective September 2012) or, ENGL 225 - (Business and Technical Writing) (prior to September 2012) | 3 |
Total Credits | 15 |
Baking and Pastry Arts Management diploma graduates who are interested in VIU's Bachelor of Hospitality Management program are required to complete the following courses:
| Baking and Pastry Arts Management Bridging | Credits |
|---|---|
| HOSP 205 - (Hospitality Financial Management) | 3 |
| HOSP 215 - (Principles of Services Marketing) or, MARK 160 - (Introduction to Marketing) or, RMGT 101 - (Intro to Marketing in Recreation and Sport) or, TOUR 101 - (Introduction to Tourism Marketing) | 3 |
| HOSP 230 - (Law and Ethics) or, RMGT 226 - (Law for Recreation and Sport Managers) or, TOUR 226 - (Law for Tourism Managers) | 3 |
| ECON 100 - (Intro to Economics) | 3 |
| ENGL 204 - (Business and Technical Writing) (effective September 2012) or, ENGL 225 - (Business and Technical Writing) (prior to September 2012) | 3 |
Total Credits | 15 |
Domestic (Canadian)
| Program Start Date | Accepting Applications | Campus | Options |
|---|---|---|---|
| to | Nanaimo | Bridging to Bachelor of Hospitality Management | |
|
Anticipated intake for someone applying today:
Next Intake(s):
The Culinary Arts and Baking and Pastry Arts Management Bridging program has one program start date each Fall.
Application Fee:
$45.16
Accepting Late Applications:
Yes
Admissions Assistant:
Name: Elham Akhoundi Email: elham.akhoundi@viu.ca
Chair Contact:
Name: Jean-Guy Robichaud Phone: 250.753.3245 ext. 2839 Email: Jean-Guy.Robichaud@viu.ca
Document Deadline:
July 31, 2025 |
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International
| Program Start Date | Accepting Applications | Campus | Options |
|---|---|---|---|
| to | Nanaimo | Bridging to Bachelor of Hospitality Management | |
|
Anticipated intake for someone applying today:
Application Fee:
$150
Accepting Late Applications:
Yes
Waitlist:
No
Testing Required:
No
Chair Contact:
Name: Jean-Guy Robichaud Phone: 250.753.3245 Email: Jean-Guy.Robichaud@viu.ca
International Admissions Officer Contact:
Name: Elham Akhoundi Email: Study@viu.ca
Comments:
The Culinary Arts and Baking and Pastry Arts Management Bridging program has one program start date each Fall. For prospective international applicants, please send your inquiries to WorldVIU@viu.ca. |
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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.