Course Code: 701
This program will prepare the students with the basic art of cooking blended with the skill of restaurant management. When you graduate from this Culinary & Hospitality Operations Management program, you will find exciting career opportunities in the fast-paced, ever-changing industry of food service. This field will take you anywhere you want to go. All you need is hard work, drive and passion.
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