Bachelor of Hospitality Management graduate Aaron Smith is the Executive Chef and Food and Beverage Manager at Prince Edward Island’s Glasgow Hills Resort and Golf Club.
The institution is the first in Canada to offer direct pathways from Culinary Arts and Baking training into a Hospitality Management degree.
Turning a struggling restaurant into a sought-after dining destination is no small feat. For Vancouver Island University (VIU) alum Aaron Smith, it’s what happens when trades training and business education are combined.
Smith, who graduated from VIU’s Bachelor of Hospitality Management program in 2019, is the Executive Chef and Food and Beverage Manager at Prince Edward Island’s Glasgow Hills Golf Course, where he has not only turned the restaurant around, but also doubled its revenue two years in a row.
Smith already had his Red Seal in Culinary Arts when he enrolled in the program, but knew he wanted more out of his career.
“I wanted to lead, manage and grow a business — not just cook in it,” he said. “My trades background gave me the hands-on skills, but the Hospitality Management program gave me the strategic thinking and leadership tools to create something bigger. I can honestly say that I would not be where I am today without my experience at VIU.”
VIU is making it easier for students in Culinary Arts or Baking programs to round out their education and training through the introduction of new pathways to a Hospitality Management degree.
“Students now have three entry pathways for their first two years,” said Jean-Guy Robichaud, an instructor with the program.
Those interested in the service and hotel industry will study hotel operations and food and beverage services for the first two years. Students looking to specialize in Culinary Arts or Baking and Pastry Arts complete the first two years of their degree in either of those specialized areas.
After the initial two years, students from all the pathways come together in years three and four to complete the business-focused courses required for degree completion.
There is also the option for Red Seal-certified professionals to directly enter the third year of the program, recognizing their existing expertise.
“What makes the hospitality industry especially exciting is the variety of career paths and lifestyles it offers,” said Robichaud. “We are seeing increased interest from college diploma graduates and industry professionals seeking to enhance their credentials. Skilled professionals are in high demand — meaning there are abundant career opportunities for those entering the field.”
Smith said what he likes best about his work is “using the knowledge I gained through the program to create the workplace I always wanted to be a part of.”
The new pathways will officially launch in Fall 2026, although Robichaud noted students have already been accepted into the various streams this year, as current Baking and Culinary students are eligible.
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MEDIA CONTACT:
Eric Zimmer, Communications Officer, Vancouver Island University
P: 250.618.7296 | E: Eric.Zimmer@viu.ca | W: news.viu.ca
The VIU community acknowledges and thanks the Snuneymuxw, Quw’utsun, Tla’amin, Snaw-naw-as and Qualicum First Nation on whose traditional lands we teach, learn, research, live and share knowledge.
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