Entrepreneurship & Restaurant Ownership

Diploma
Diploma | Entrepreneurship & Restaurant Ownership

The Business of Dining

If you’ve always dreamed of owning a successful restaurant, the LaSalle College Vancouver Entrepreneurship and Restaurant Ownership program is the place to start. Designed to help students understand the restaurant business from the inside out, the program covers every aspect of restaurant ownership – from communication and training to technology and accounting to customer relations and food preparation.

When you go to a restaurant, you’re not just looking at the menu. You’re taking in the ambience, watching the flow of customers and employees, tuning in to the rhythm of the operation. You know there’s more to it than just serving food. And if you’re willing to work for it, our Culinary Management Diploma programs can open up a career in the business side of a demanding industry. At a time when consumers have more choice than ever, you need to be equally adept in the kitchen and the front of the house. That means knowing how to manage people, control costs and create harmony among the menu, ambience, staff and long-term customers. Graduates of the Culinary Arts Diploma program, or those with equivalent training or industry experience, are ideal candidates for this program, which builds on culinary experience and food service industry knowledge.

Meet our experienced professors

Chef Uzi Paz, professor at The International Culinary School of LCV.

Discover what our alumni are doing today

Zachery Millwater, graduate of LCV's Culinary Arts diploma program.

Chef John Bishop of acclaimed restaurant Bishop's visits LaSalle College Vancouver Check out the latest news and events

Chef John Bishop of acclaimed restaurant Bishop's visits LaSalle College Vancouver.

This program consists of 30 credits over 2 quarters.

From overseeing food quality and to dealing with customers, to making staffing decisions, a restaurant entrepreneur handles hundreds of varied yet critically important tasks every day. The ability to make decisions quickly often determines their ultimate success or failure. The curriculum focuses on financial management and understanding the various market segments and demands that affect a restaurant’s profit margins. Students have the opportunity to learn to work with proven marketing strategies, how to maximize value for owners and investors, and how to use analytical techniques to make informed business decisions.

During the second quarter of the program, students combine all the critical skills they have acquired in the program to the development of a complete business plan for a minimum 100-seat restaurant. Graduates demonstrate practical, analytical, and technical abilities to potential employers.

Graduates leave with a solid understanding of how to effectively manage a restaurant and have the necessary building blocks to seek entry-level employment in the culinary arts.

Graduates of the Culinary Arts diploma program at The International Culinary School at LaSalle College Vancouver, or those with equivalent training or industry experience, are ideal candidates for this program, which builds upon foundation culinary skills and techniques, and food service industry knowledge.

  • Garde Manger
  • Classical European Cuisine
  • Art Culinaire
  • Capstone
  • Marketing for the Hospitality Industry
  • Catering and Banquet Operations
  • Hospitality and Human Resources
  • Management
  • Financial Management for the Hospitality Industry

Diploma

This program has been approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education, Skills & Training.

  • Hands-on training by industry experts
  • Financial management and market insights
  • Innovative instruction in a state-of-the-art environment
  • Program consists of 30 credits over two quarters
  • Program requires a culinary kit
  • Graduating students receive a Diploma

From overseeing food quality to dealing with customers, to making staffing decisions, restaurant entrepreneurs handle hundreds of varied yet critically important tasks every day. The ability to make decisions quickly often determines their ultimate success or failure. LaSalle College Vancouver’s curriculum focuses on financial management and understanding the various market segments and demands that affect a restaurant’s profit margins. Students combine the critical skills acquired in the program to a complete business plan for a 100-seat restaurant.

  • How to effectively own, operate and manage a restaurant.
  • Purchasing, product identification, and in the planning and control process of the restaurant service industry.
  • Practical, analytical and technical abilities
  • Extensive understanding of various types of cuisine
  • Marketing for the hospitality industry
  • Service expertise, human resources and financial management for the hospitality industry

This Entrepreneurship and Restaurant Ownership, Diploma is meant for students with a minimum of five years of relevant industry experience. Students must prove they meet the Entrepreneurship and Restaurant Ownership, Diploma requirements, which is typically done through an intensive interview with program director Benjamin Faber.

  • Those who want to own a restaurant
  • Business-orientated thinkers who thrive on managing multiple tasks
  • Eager to learn new skills related to restaurant operations
  • Those who value merging creative endeavours with practical applications for an exciting career

Graduates can wisely and efficiently run a restaurant, and many go on to operate their own successful dining establishments.