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.

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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


  • 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