Food and Beverage Management
Centennial College
Key Information
Campus location
Online Canada
Languages
English
Study format
Distance Learning
Duration
2 years
Pace
Full time
Tuition fees
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Application deadline
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Earliest start date
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Introduction
Food and Beverage Management (1868)
If you aspire to create memorable experiences for dining guests and have the passion and drive to work hard to achieve results, Centennial College's Food and Beverage Management program is for you.
The Food and Beverage Management courses in this diploma program have been designed to prepare you with the job skills for success in the restaurant and foodservice industry and the leadership skills for a progressive career. This field will include everything from the large multi-unit organizations to small independent operations that add up to a $70-billion industry in Canada and more around the world.
You'll also graduate with essential industry certifications (Smart Serve, Safe Food Handlers and CPR) that will make you even more employable in the restaurant industry, which is often said to be an extension of show biz. From dynamic staff to innovative menus, a modern restaurant experience is as much about the show as it is about the perfectly prepared food and flawlessly executed service. As a Food and Beverage Management program grad, you'll play a crucial part in making it happen.
Admissions
Scholarships and Funding
Several scholarship options are available. Please check the university website for more information.
Curriculum
Semester 1
- College Communications 1
- Theory of Food
- Culinary Skills
- General Education Elective
- Food Safety, Smart Serve, First Aid
- Introduction to Hospitality Operations
- Math for Hospitality
- Beverage, Bar and Dining Room
Semester 2
- College Communication 2
- General Education Elective
- Introduction to Computers (Online)
- Introduction to Hospitality Sales and Marketing
- Human Resources
- Introduction to Hospitality Accounting
- Principles of Hospitality Management
- Restaurant Operations
Semester 3
- Purchasing for Commercial Kitchen
- Menu Management and Design
- Advanced Beverage Management
- Hospitality Management Career Preparation
- Risk Management
- Principles of Food, Beverage and Labour Cost Control
- Special Event Operations
Semester 4
- Work Integrated Learning: Food and Beverage
- Global Citizenship: From Social Analysis to Social Action
- Career and Leadership Development (Online)
Program Outcome
Program Vocational Learning Outcomes
Program Vocational Learning Outcomes describe what graduates of the program have demonstrated they can do with the knowledge and skills they have achieved during their studies. The outcomes are closely tied to the needs of the workplace. Through assessment (e.g., assignments and tests), students verify their ability to reliably perform these outcomes before graduating.
- Plan, prepare and present quality food and beverage for a variety of hospitality environments.
- Deliver accomplished service of food and beverage for a hospitality enterprise.
- Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
- Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
- Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
- Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
- Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
- Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
- Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry* sectors to improve work performance and guide career development
- Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
- Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.
Program Tuition Fee
Career Opportunities
- Restaurant Manager
- Catering Manager
- Food Entrepreneur
- Food and Beverage Manager
- Event Manager
- Banquet Manager
- Food and Beverage Director
- Dining Room Manager
English Language Requirements
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