Course Code: 701
This program will prepare the students with the basic culinary and restaurant management skills, progressive to advanced culinary theory and practicum, and finally focusing on the front of the house in Hospitality administration.
Units
| Unit ID | Unit Name |
|---|---|
| 001 | Technology in Food Service |
| 002 | Food/Baking Theory |
| 003 | Culinary Basics |
| 004 | Culinary Techniques |
| 005 | Advanced Culinary Techniques |
| 006 | Food, Beverage and Labour Cost Controls |
| 007 | Pastry & Desserts |
| 008 | Restaurant Types and Ownership |
| 009 | Food Costing and Controls |
| 010 | Communication and Calculations |
| 011 | Advanced Food/Baking Theory |
| 012 | Cuisine A La Carte |
| 013 | Bar and Beverage Operations |
| 014 | Business Plan and Legal Matters |
| 015 | Recruiting and Staffing |
| 016 | Fundamentals and History |
| 017 | Menus and Purchasing |
| 018 | Training and Development |
| 019 | Service and Guest Relations |
Details
- Ontario Grade 12 or equivalent OR
- Mature Student (18 years of age or older) & A passing SLE TEST
Course Benefits
This exceptional program qualifies graduates for careers such as:
- Assistant Restaurant Manager
- Restaurant Banquet Manager
- Bar Manager
- Cafeteria Manager
- Catering Service Manager Dining Room Manager
- Food Services Manager
- Hotel Food And Beverage Service Manager
- Restaurant Manager
- Restaurateur - Food Services Chef De Cuisine
- Chef De Parte