Hospitality Operations - Food and Beverage

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Courses - September 2021

Level 1

Course Details

College Reading & Writing Skills
COMM1085

Description:

This course introduces students to the reading, writing, and critical thinking skills needed for academic and workplace success. Students will analyse a variety of texts and apply the steps of planning, writing, and revising to produce writing that meets the expectations of selected audiences and purposes. The course prepares students for college-level writing tasks, research, and documentation by asking them to produce clear, informed, and purposeful documents relevant to both academic and professional contexts.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Software Applications I
COMP1006

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:

Conestoga 101
CON0101

Description:

This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.

  • Hours: 1
  • Credits: 0
  • Pre-Requisites:
  • CoRequisites:

Nutrition and Healthy Lifestyle
CUL1010

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:

Hotel Services and Front Office Management
HOSP1050

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:

Restaurant Simulation
HOSP1130

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

Cost Control I
HOSP1160

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:

Hospitality Certifications: SmartServe & Food Handlers
OHS1390

Description:

Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN).

  • Hours: 7
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

Level 2

Course Details

Hospitality Culinary Techniques
CUL1585

Description:

This introductory practical kitchen techniques lab provides students an opportunity to practice and develop fundamental food preparation skills. This kitchen lab includes essential cookery techniques, recipe development and presentation of dishes suitable for a variety of food service settings. The student will be instructed on fundamental cooking methods and basic presentation of foods. The students will learn culinary terminology, practice knife handling and become accustomed to operating basic kitchen equipment.

  • Hours: 98
  • Credits: 5
  • Pre-Requisites:
  • CoRequisites:

Wine, Beer and Spirit Fundamentals
HOSP1070

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:

Restaurant Operations
HOSP1105

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 OR HOSP1130
  • CoRequisites:

Cost Control II
HOSP1170

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:

Marketing for Hospitality
MKT2120

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

Electives: Program Option
Student must pass 1 Course(s), selected in the Student Portal from available course options

View Program Option Electives

Please note that all courses may not be offered in all semesters. Go to your student portal for full timetabling details under "My Courses".

Mixology II
HOSP1300

Description:

Building on the fundamental skills and knowledge of beverage preparation, the student will practice ways to put a little flair into the serving style. Successful completion of this course requires mastery of 75% of the drink recipes introduced in the semester one Mixology course.

  • Hours: 35
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Hospitality and Tourism Study Abroad I
HOSP1520

Description:

This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The fundamental concept of delivering and monitoring excellent service, service recovery and employee service training techniques will be reviewed. Students will also gain valuable insight into the sourcing, securing, planning and managing programs such as (but not limited to) special events, multi-day educational conferences, ancillary programs and incentives.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Rooms Management and Housekeeping
HOSP2050

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:

Program outcomes

  1. Ensure a high degree of customer satisfaction by anticipating customer needs and providing hospitality services in a professional manner.
  2. Practice effective interpersonal communication skills with customers and co-workers.
  3. Prepare and operate food and beverage services in accordance with legislation as it applies to the hospitality industry.
  4. Utilize introductory cost control formulas, menu costing and pricing strategies in the operation of a food service establishment.
  5. Apply the fundamentals of culinary theory in the preparation of foods for a variety of menus.
  6. Adapt to various and changing technologies
  7. Maintain a high standard of sanitation and safety in a food service establishment.
  8. Apply nutrition principles to the preparation of foods and menu planning.
  9. Apply fundamental marketing principles to the hospitality industry.
  10. Advise patrons with regard to wine selection.
  11. Utilize basic leadership and team building skills.
  12. Prepare and serve a wide variety of mixed drinks.