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Hospitality Operations - Food and Beverage Ontario College Certificate

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  • Objectives
    The one-year Hospitality Operations - Food and Beverage Certificate is designed to provide students with balanced training, combining theory and practical experience in the specific skills involved in the preparation, service and control of food and beverages.
  • Academic Title
    Hospitality Operations - Food and Beverage Ontario College Certificate
  • Course description
    Level One
    COMM1100     Communication Skills

    Description: Effective communication skills are essential in a business environment. The student will have an opportunity to develop presentation skills; improve letter, memorandum and informal report writing techniques; and learn how to plan for effective meetings.
    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

    CUL1070     Culinary Theory I
    Description: Through demonstration and lecture, the elementary principles of food preparation, baking and other skills related to professional kitchen will be introduced.
    Hours: 39
    Credits: 3

    CUL1100     Culinary Techniques I

    Description: This practical learning experience provides the opportunity for the student to develop the fundamental skills of food preparation. Topics include equipment usage and safety, hygiene and sanitation, product identification and basic professional culinary techniques.
    Hours: 35
    Credits: 2

    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

    HOSP1070     Wines and Beverages

    Description: Professional wine and beverage service compliments quality food service. This course examines the key wine regions of Canada and the art and science of mixology. A study of the production of wine, beer and spirits is included. Practical experience is acquired in a laboratory environment as well as in the campus dining room.
    Hours: 30
    Credits: 2

    HOSP1090     Restaurant Operations I
    Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food and beverage service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained.
    Hours: 45
    Credits: 2

    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

    Level Two
    CDEV1020     Co-op and Career Preparation

    Description: This mandatory course prepares students for job searching for their co-op work terms and for post-graduate careers. Students will learn to critically evaluate their skills, attitudes, and expectations and evaluate and interpret available opportunities in the workplace. Self-marketing techniques using resumes, cover letters, cold-calls, and interviewing will be learned and students will learn the expectations, rules, and regulations that apply in the workplace with regards to social, organizational, ethical, and safety issues.
    Hours: 16
    Credits: 1

    CUL1090     Culinary Theory II

    Description: Students will increase their knowledge of the theory of cookery through the study of food groups and more complex cooking methods which are utilized in the preparation of table d’hote menus.
    Hours: 30
    Credits: 2
    Pre-Requisites: CUL1070 or CUL1080

    CUL1110     Culinary Techniques II

    Description: In the professional kitchen situation, students will gain practical culinary experience through individual and group instruction while preparing menus for the program's dining room.
    Hours: 75
    Credits: 4
    Pre-Requisites: CUL1310

    HOSP1080     Hotel Services
    Description: This survey course will introduce the student to the unique services provided by hotels. Some areas to be discussed include: front desk operations and concierge service, housekeeping, room and mini bar services.
    Hours: 45
    Credits: 3

    HOSP1100     Restaurant Operations II
    Description: The objective of the course will be to improve professional food and beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire team building skills through fulfilling the various roles required to operate a traditional dining room.
    Hours: 45
    Credits: 2
    Pre-Requisites: HOSP1030 or HOSP1090

    HOSP1160     Cost Control I

    Description: The control of food and beverage costs will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages and recipe conversion factors. A study of purchasing, receiving and storage procedures is included.
    Hours: 45
    Credits: 3

    LIBS1370     The Dynamics of the Tourism Industry

    Description: Students will be introduced to some of the important economic, social, environmental and political issues confronting the Travel and Tourism industry today. The course will provide an overview of the tourism sectors and will analyze how tourism affects communities that become travel destinations and how global politics affects tourism.
    Hours: 45
    Credits: 3

    MKT2120     Marketing for Hospitality
    Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry.
    Hours: 30
    Credits: 2

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