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    Hospitality Management - Restaurant and Catering

    Program Overview

    The Canadian Tourism Human Resources Council (CTHR) anticipates that the food and beverage services sector will grow to employ 1.95 – million people by 2015. The CHTRC has also reported that 68 per cent of employees within this sector are young Canadians.

     

    Two-year Restaurant and Catering diploma program will prepare you for a challenging and satisfying career in restaurant operations management. You will learn skills that are essential to this segment of this industry, including menu management, beverage knowledge and bartending.

     

    In addition, you will also spend two days per week in a placement at a restaurant or a hotel. This placement will give you the practical experience to complement the theory learned in class.

     

     

    BENEFITS

     

    PROGRAM HIGHLIGHTS

    • Courses cover business practices in accounting, purchasing, human resources, supervision and cost control

    • You’ll gain practical experience with some of Canada’s largest restaurant companies through the school’s two-days-a-week placement

    • Certifications include the Smart Serve program the National Sanitation Training certificate

    • Many of this program’s corporate and business partners will hire students during or after periods of work experience

     

    Back to PETUP

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    If you wish to apply now, click here to register online >>

    PROGRAM OUTLINE

     

    Semester 1

    College Communications 1

    Customer Service: A Modern Approach

    Human Resources and Career Planning

    Introduction to Hospitality Accounting

    Practical Math for Hospitality

    Sanitation, Safety and Hygiene

    Quantity Food Production

    Theory of Food

     

    Semester 2

    College Communications 2

    Principles of Food, Beverage and Labour Cost Controls

    Supervisory Practices for the Kitchen Manager

    Purchasing for Commercial Kitchen

     Food Production, Practical Supervision

    Field Placement – Kitchen Manager

     

    Semester 3

    Menu Management and Design

    Cuisine of Diverse Cultures

    General Education Elective

    Global Citizenship: From Social Analysis to Social Action

    Beverage Knowledge and Bartending

    Principles of Hospitality Management

     

    Semester 4

    Hospitality Industry Issues

    Dining Room Management

    Field Placement – Restaurant Catering Management

    Hospitality Managerial Accounting

    Marketing Strategies

     

    Note: minimum C grade required in all courses.

       

      

     

    At A Glance

    Our industry partners include:

    • Swiss Chalet

    • Kelsey’s

    • Milestone

    • Red Lobster

    • Shoeless Joe’s

    • The Keg

    • Jack Astor’s

    • Canyon Creek

    • Alice Fazooli’s

    • Milagro Cantina Mexicana

    At A Glance