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Hotel & Restaurant Management
Learn how to work and manage in the operating details of a restaurant or property Our students learn communication, business management, culinary arts, human resources and personal development on their way to an exciting career in hospitality.
In this program you will learn:
FIRST YEAR
- Cook Period 1
- WHMIS / General Safety
- Breakfast Unit
- Kitchen Mathematics
- Saucier Level 1
- Bakeshop Level 1
- Cold Kitchen Level 1
- Meat/Fish/Poultry – Butcher Shop
- First Aid
- ProServe
- Food Safe
- Introduction to Food and Beverage Services
- Employment Skills
SECOND YEAR
- Period 1 Review and Exam
- Cook Period 2
- Management Controls and Nutritional Components
- Cooking Proteins – Level 2
- Saucier Level 2
- Entremetier – Level 2
- Cold Kitchen – Level 2
- Bakeshop – Level 2
- Food and Beverage Operations
- Food Safety Using HACCP
- Beverage Operations
Potential Jobs for Graduates:
- Front Desk Manager
- Housekeeping Manager
- Restaurant Manager
- Food and Beverage Manager
- Catering Supervisor/Manager
- FOH Staff Manager
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