Hospitality & Restaurant Business Management
Diploma | Hospitality & Restaurant Business Management


The world’s most illustrious restaurants build their reputations on being able to meet customer expectations and demands for service, quality, nutrition, diversity of product, and flavour. At The International Culinary School at LaSalle College Vancouver, we understand that successful communication between all the players in the business – in the kitchen and in the front of the house – keeps things running smoothly and contributes to the overall success of any culinary venture.

When you try a new restaurant, it’s not just about quenching your appetite. It’s an experience. You soak it all in, from the appetizer to the ambience. And you come away with your own thoughts on how to make it better. There's a place in the food and beverage industry for someone with your passion—and an intense desire to succeed. Today’s employers are looking for people who can bring something new and unexpected to the table. If you’re up for the challenge, our Hospitality Food & Beverage Management degree programs are the place to start. You’ll be surrounded and inspired by other talented, creatively driven students. And you’ll be pushed, challenged, and, above all else, supported by experienced faculty whose only goal is to help you start a career where you do what you love.

Meet our experienced professors

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

Discover what our alumni are doing today

Clement Chan, graduate of LCV's Baking & Pastries program.

Check out the latest news and events

Cake buffet tasting prepared by European Cakes & Tortes class.

This program consists of 60 credits over 4 quarters.

Curriculum for the Hospitality & Restaurant Business Management diploma program begins with an introduction to the fundamental culinary skills and techniques used in basic cookery. Students then explore the various dimensions of culinary, such as the role of culinary education and various career opportunities, before moving on to both practical and theoretical skills in the business arena.

Purchasing, budgeting, planning, and cost control knowledge informs students of the market requirements of running a food and beverage business. Front-end management issues such as dining room procedures, management by menu, and human resources management expand on the student’s ability to foster effective communication with key staff. Students are also grounded in the marketing, financial management, and kitchen management skills critical to operating a business in the hospitality and culinary industries. During the fourth and final quarter of the program, students combine all the critical skills they have acquired in the program to develope a complete business plan for a minimum 100-seat restaurant. They then embark on an externship in the industry, to gain real world experience.

The Hospitality & Restaurant Business Management diploma program is a prudent choice for those who possess a passion for the culinary and hospitality industries. Whether your career goal is owning or managing a restaurant, or if you are looking to work with catering companies, hotels, and cafes, the program prepares you to seek a variety of entry-level employment opportunities upon graduation. The program also suits individuals currently employed in the service industry who are looking to challenge themselves and broaden their employment options. Upon successful completion of the program, graduates are prepared to seek entry-level positions in the work force with a well-rounded portfolio that can lay the foundation for entry-level employment in the culinary arts.

  • Concepts and Theories of Culinary Techniques
  • Sanitation and Safety
  • Fundamentals of Classical Techniques
  • Management by Menu
  • Purchasing and Product Identification
  • Garde Manger
  • Practicum
  • Planning and Controlling Costs
  • World Cuisine
  • Management, Supervision & Career Development
  • Food and Beverage Management
  • Capstone
  • Nutrition
  • Marketing for the Hospitality Industry
  • Catering and Banquet Operations
  • Hospitality and Human Resources Management
  • Financial Management for the Hospitality Industry
  • Leadership and Organizational Development