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 This very intense 4-month program is designed for students with limited time, but who are still seeking internationally recognized Food & Beverage training. The 120 hours of work experience provide an added bonus that is attractive to employers. |
| FBC Details |
- 4 months (1 semesters)
- Student who complete the Food & Beverage Certificate will receive:
- AH&LA Food & Beverage Certificate
- BC ‘Foodsafe’, ‘serving-it-right’ and a basic first aid certificate
- 4 weeks Practicum
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| Required Courses |
CC 349 - Service Management
AH&LA course: This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.
CC 245 - Food Safety
This course presents a systems approach to food safety that answers public health concerns, reduces sanitation risks, and ensures satisfaction for food establishment guests, staff members, and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a food service operation.
CC 464 - Planning & Control: Food & Beverage operations
AH&LA course: Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.
CC 445 - Purchasing: Food & beverage Operations
AH&LA course: This course will give students a basic understanding of the purchasing function in the food service sectors. Students will learn about the ways in which value can be added by members of the food service distribution channel, the necessary elements of purchase specifications, and how to select and evaluate distributor partners. The course also covers ethics, group purchasing, electronic purchasing methods, and food safety and defense issues.
CC 250 Supervision in the Hospitality Industry
This Supervision in the Hospitality Industry course is designed to introduce students to the proper understanding of effective communication, supervisory responsibilities, orientation and training, managing productivity and controlling labour costs, evaluating and coaching, discipline, special supervisory concern, team-building , motivation through leadership, managing conflict, time management and managing change
Practicum Placement I |
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