Hospitality Operations - Kitchen Management

Program Overview

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

 

One-year Kitchen Management certificate program will prepare you for a challenging and rewarding career in food operations management. As a student of this unique program, you will learn a range of skill sets including hands-on experience in our on-campus student training restaurant, business practices in accounting, human resources and supervision. The field placement component will allow you to apply theory to practice and help with your transition into a successful job.

 

 

BENEFITS

 

PROGRAM HIGHLIGHTS

  • Certificates include the Smart Serve program and the National Sanitation Training certificate

  • There is an opportunity to articulate into the second year of two-year Restaurant and Catering program

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

 

 

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At A Glance

At A Glance

Industry partners include:

  • Moxie’s Grill & Bar

  • Swiss Chalet

  • Kelsey’s

  • Milestone

  • Red Lobster

  • Jack Astor’s

  • Bier Markt

  • Shoeless Joe’s

  • The Keg

  • Tucker’s Market Place

  • Duke Pubs

  • Negril

  • Canyon Creek

  • Alice Fazooli’s

  • Milagro Cantina Mexicana

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