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.
Program Facts
Length: One-year Ontario College Certificate program Location: Waterloo Start: September First-Year Capacity: 8 Tuition: Please refer to Fees Chart for more detail *Fees are higher for international students on a Student Visa. *Recreation/Athletics, Graduation/Alumni, Insurance, as well as program-related costs such as books and supplies are additional.
Admission Requirements
Ontario Secondary School Diploma (OSSD) or equivalent or 19 years of age or older with mature student status. (See Mature Student Definition for details.)
Grade 12 compulsory English, C or U, or equivalent, OR Conestoga College Preparatory Communications (COMM1270).
An academic strength is calculated by averaging the submitted marks of required subjects. If more than one mark is received for a required subject, the highest mark will be used in the calculation.
Ten (10) additional marks are added to each Advanced level, OAC, U, U/C course used in the calculation of academic strength.
Twenty (20) additional marks are added to each post-secondary course used in the calculation of academic strength.
A sound English background is important for success in this program and is considered during the admission selection process. Minimum cutoffs apply.
Note:
Hospitality industry experience and good communication skills are assets.
To complete program objectives students are required to handle and serve wine and liquor.
Applicants are advised that in order to comply with the Alcohol & Gaming Commission of Ontario regulations, students under 18 will be unable to serve alcohol in the Restaurant Operations class.
For program information call the Information Centre for details at 519-748-5220 ext. 3656.
Prior Learning Assessment and Recognition (PLAR)
Adults with significant life and work experience may receive credits toward a college certificate or diploma program through a prior learning assessment process (PLAR). Prior learning must be measurable at the college level and meet Conestoga standards of achievement for current courses . PLAR process is not used for admission process. Obtaining credits for courses linked to a specific program does not guarantee entrance into the program. To require guidance on the PLAR process contact the PLAR office at 519-748-5220, ext 2260 or visit: www.conestogac.on.ca/caa/testing/plar.jsp
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 Pre-Requisites: CoRequisites:
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 Pre-Requisites: CoRequisites:
Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret 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, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets. Hours: 21 Credits: 2 Pre-Requisites: CoRequisites:
Description: After the completion of this course the student will have a strong understanding of the inner workings of the heart of the restaurant, the kitchen and be familiar with good food purchasing and storing habits. Students will understand culinary terminology and kitchen organization. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
Description: Students will learn to prepare, plate and present foods in a professional working kitchen, serving real customers. The course focuses the student to deal with the pressure involved in a high volume, contemporary kitchen environment. Students will rotate through the various areas of the kitchen and have to perform as an effective team member in each area. Hours: 75 Credits: 4 Pre-Requisites: CoRequisites:
Description: In the food service industry, food safety is everyone’s job. 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, temperature control, cleaning and sanitizing, and management responsibilities. Hours: 16 Credits: 1 Pre-Requisites: CoRequisites:
Description: Professional wine and beverage service complements 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 Pre-Requisites: CoRequisites:
Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food, beverage and customer 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 Pre-Requisites: CoRequisites:
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 Pre-Requisites: CoRequisites:
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 CoRequisites:
Description: This course will provide the student with a general overview of the hotel industry, hotel operations, management, as well as an in-depth approach to organizing the reservations and front office departments in a lodging property. Students will analyze the guest cycle and perform the various activities associated with the pre-arrival, arrival, occupancy and departure stages of the guest experience while learning how to manage guest’s expectations. This course is complemented by students operating RoomMaster - a hotel Property Management System. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
Description: The objective of the course will be to improve professional food & beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire teambuilding skills through fulfilling the various roles required to operate a traditional dining room. Hours: 45 Credits: 2 Pre-Requisites: HOSP1090 CoRequisites:
Description: Building on the costing principles learned in the first semester this course focuses on cost control formulas, pre-costing and pricing menus, employee scheduling and methods of controlling other variable and fixed expenses. Hours: 45 Credits: 3 Pre-Requisites: HOSP1160 CoRequisites:
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 Pre-Requisites: CoRequisites:
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 Pre-Requisites: CoRequisites:
Graduate Opportunities
Graduates find employment in various food service settings - restaurants, catering companies, franchises, hotels, clubs and private establishments.
100% of 2009-2010 graduates found employment within 6 months of graduation.
Degree Completion Opportunities
Conestoga College is dedicated to creating exciting and flexible degree completion opportunities for many programs for current, former and prospective students. Learn how a Conestoga education can respond to the community's demand for a skilled workforce and help you to reach your goal of a challenging and rewarding career.
Visit our Degree Completion Opportunities website.
Financial Assistance
The Ontario Student Assistance Program (OSAP) is a needs based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website: http://osap.gov.on.ca. Students can also print the application booklet through the OSAP website.
For more information, please visit Financial Aid/Awards.
Program Advisory Committees
The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs.
For a list of the current members, please visit our Program Advisory Committees.
