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Hospitality Foundations Ontario College Certificate

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Comments about Hospitality Foundations Ontario College Certificate - At the institution - Waterloo - Ontario - Ontario

  • Objectives
    Students will explore culinary arts through the use of an applied kitchen lab and hospitality service through a dining room service lab. This program will help guide students by providing a pathway to either the culinary or hospitality certificate or diploma programs.
  • Entry requirements
    This one semester program is designed for students who want to develop the basic knowledge and skills necessary for entry level positions in the hospitality industry.
  • Academic Title
    Hospitality Foundations Ontario College Certificate
  • Course description
    Level One
    COMM1110     Language Fundamentals

    Description: In this course, the focus is on development and mastery of grammar, and structure required for clear writing. Rules of punctuation and their application in sentences and paragraphs will also be examined.
    Hours: 45
    Credits: 3

    COMP1006     Software Applications I
    Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
    Hours: 30
    Credits: 2

    CUL1010     Nutrition
    Description: This course focuses on interpreting the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, diet related health issues and modified diets is integrated into the nutrition study.
    Hours: 21
    Credits: 2

    CUL1210     Introduction to Food Preparation
    Description: This practical learning experience provides the opportunity for students to develop fundamental skills in the methods of cookery and the presentation of dishes suitable for a variety of settings. Proper sanitation and food safety procedures will be applied for serving meals to guests, and methods of operating, cleaning and maintaining selected kitchen equipment will be covered. Students will work as part of a team, taking responsibility for specific areas.
    Hours: 45
    Credits: 3

    HOSP1040     Sanitation and Safety
    Description: The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, cleaning and sanitizing, accident and fire prevention, and management responsibilities.
    Hours: 16
    Credits: 1

    HOSP1110     Introduction to the Hospitality Industry
    Description: This course is a blend of theory and practical learning. Students will be introduced to the various sectors in the hospitality and tourism industry and will explore the career opportunities within each. A focus will be placed on customer service skills required to be successful in today’s industry. In addition, students will be introduced to, and will practice dining room operations and set-up. Students will learn about responsible alcohol service and will write the provincial smart serve certification.
    Hours: 45
    Credits: 3

    LIBS1540     Student Success for Higher Learning
    Description: This course enables students to develop skills that will enhance their success in college. Students will identify their unique learning styles and develop strategies for success in their academic and personal lives.
    Hours: 45
    Credits: 3

    MATH1400     Essential Mathematics
    Description: This course will provide the student with learning tools that will help them to improve basic arithmetic skills and to develop reasoning and problem solving skills. It is designed for students to help them bridge any existing gap between their current preparation and college level math.
    Topics include: fractions, decimals, ratios and proportions, percent, metric system and an introduction to algebra and trigonometry.
    Hours: 45
    Credits: 3

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