A female student of the Culinary Arts Bridging to Bachelor of Hospitality Management program in the kitchen
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Culinary Arts and Baking and Pastry Arts Management Bridging

  • Credential 
    Transfer Program
  • Options 
    Transfer Program

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 Options
Anticipated intake for someone applying today
Sep 2, 2025
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

Documentation Deadline

July 31, 2025

International

Program Start Date Accepting Applications Options
Anticipated intake for someone applying today
Sep 2, 2025
Accepting International Applications
Yes
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.

Further information on this program can be found on the Department website.


Previous versions of this program can be found in the Program Archive.