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Hospitality Operations - Food and Beverage

Credential:
Ontario College Certificate
College Code:
CONS
School:
Business and Hospitality
Program Code:
1156
Accelerated Delivery:
No
Campus:
WA
Academic Year:
2018 / 2019

About the Program

The one-year Hospitality Operations - Food and Beverage certificate program 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 Information

Length: One-year Ontario College Certificate program
Delivery Sequence: Waterloo - September/2018 - Fall | Winter
Location: Waterloo
Start: September
First-Year Capacity: 5

Admission Requirements

Admission Procedures

Program Requirements

Tuition & Fees

Tuition fee details for the 2017-2018 year are listed below. Fees for the next academic year are unavailable at this time. Books and supplies are additional.

Domestic Fees

Estimated fees based upon the previous academic year (2017 / 2018) for Hospitality Operations - Food and Beverage - Program # 1156

Waterloo - Fall 2017 Level 1 & 2 (Program Start: 2017-09-05)
Description Fall 2017 Winter 2018
Full-time Program Tuition $1460.00 $1460.00
Student Priority Fee $49.95 $49.95
Graduation/Alumni Services Fee $28.10 $28.10
Administration Fee $25.55 $25.55
Technology Enhancement Fee $140.80 $140.80
Program Supply Fee $157.50 $157.50
CSI Association Fee $82.50 $82.50
CSI - CSA $4.56 $4.56
CSI Health Plan Fee $286.00 $0.00
Session Total $2234.96 $1948.96
Year Total   $4183.92

International Fees

Estimated International fees based upon the previous academic year (2017 / 2018) for
Hospitality Operations - Food and Beverage - Program # 1156


Waterloo - Fall 2017 Level 1 & 2 (Program Start: 2017-09-05)
Description Fall 2017 Winter 2018
International Program Tuition $5950.00 $5950.00
Student Priority Fee $49.95 $49.95
Graduation/Alumni Services Fee $28.10 $28.10
Administration Fee $25.55 $25.55
Technology Enhancement Fee $140.80 $140.80
Program Supply Fee $157.50 $157.50
CSI Association Fee $82.50 $82.50
CSI - CSA $4.56 $4.56
ISR $375.00 $375.00
International Health Fee $485.00 $0.00
Session Total $7298.96 $6813.96
Year Total   $14112.92

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. Students can also print the application booklet through the OSAP website.

For more information, please visit Financial Services/Awards.

Graduate Opportunities

Graduates find employment in various food service settings - restaurants, catering companies, franchises, hotels, clubs and private establishments.

On average, 100% of graduates from the last three years (2014 to 2016) found employment within six months of graduation.

For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca

Pathways & Credit Transfer

Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions.

Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.

Prior Learning Assessment and Recognition (PLAR)

Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.

Learn more about PLAR.

Program Courses

Course Details (1156)
Course Code Course Title and Description
Level 1
COMM1085 College Reading & Writing Skills

Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

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: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1010 Nutrition and Healthy Lifestyle

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: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1580 Applied Culinary Techniques I

Description: This practical learning lab provides the opportunity for the student to practice and develop the fundamental skills, methods of cookery and presentation of dishes suitable for a variety of food service settings.

The student will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. The student will have ample opportunity to practice knife handling and familiarize themselves with basic kitchen equipment.
Hours: 98
Credits: 5
Pre-Requisites:
CoRequisites:

HOSP1040 Sanitation and Safety

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: 7
Credits: 1
Pre-Requisites:
CoRequisites:

HOSP1070 Wines and Beverages

Description: This course examines the world of alcoholic beverages including wine, beer and spirits. The production method used for each type of beverage and factors affecting their style will be discussed and explored. Practical experience will be acquired through in-class tastings using structured tasting techniques.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

HOSP1090 Restaurant Simulation I

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: 42
Credits: 2
Pre-Requisites:
CoRequisites:

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: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Level 2
HOSP1050 Hotel Services and Front Office Management

Description: This course provides the student with an overview of the hotel industry, hotel departmental management and operations, with a focus on front office operations. Students will analyze the front office guest experience cycle: they will perform the various activities associated with managing guests' service expectations at the front desk during the pre-arrival, arrival, occupancy and departure stages in conjunction with operating RoomMaster - a hotel Property Management System. Students will develop group reservation and meeting planning skills by creating banquet event order documents. Pertinent hotel related legislation and the Innkeepers Act will be reviewed.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP1105 Restaurant Operations II

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: 56
Credits: 3
Pre-Requisites: HOSP1090
CoRequisites:

HOSP1170 Cost Control II

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: 42
Credits: 3
Pre-Requisites: HOSP1160
CoRequisites:

HOSP2050 Rooms Management and Housekeeping

Description: This course provides the student with basic knowledge and skills required for Rooms Division Management ensuring customer expectations are met. Planning, evaluating, scheduling, costing, statistical analysis, housekeeping and maintenance of hotel rooms will be studied.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

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: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours

Program Outcomes

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.

Program Handbook

Handbook

Apply Now

Domestic students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228.

ONTARIOCOLLEGES.CA
60 Corporate Court
Guelph, Ontario
Canada N1G 5J3

Detailed steps on the application process may help you to apply.

International students should apply online using a Conestoga College International Application Form. Please note: not all programs are open to international students. Interested students should check the listing of open programs on our international students web page before applying.

For program information, call the Information Centre at 519-748-5220 ext 3656.

Disclaimer

The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.

Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.

PROGRAM SEARCH

Program Status (Domestic)
Start DateCampusStatus**
SEP, 2018 Waterloo Open
** Status applicable to domestic students
Program status for international students

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