Food and Beverage Management (Co-op)

Courses

Food and Beverage Management (Co-op)-2024/2025

Level 1
Take all of the following Mandatory Courses:
ANTH-1012Cultural Anthropology3
Students will learn about fundamental concepts in Cultural Anthropology and how these concepts relate to themselves, and how to reflect upon how to connect anthropological perspectives to Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical anthropological perspectives to a variety of topics and perform academic research and reporting. This course promotes the understanding of social and cultural behaviours and ideas within larger cultural contexts. This course encourages students to think critically about issues related to indigenous studies, diversity, relationship building and ultimately to their chosen programs of study and as global citizens.
BEVR-1030Fundamentals of Bar Operations3
In this course, students will acquire the ability to use and identify the standard tools and equipment of a bartender, identify common wines, beers and spirits and prepare various alcoholic beverages. Students will analyze beverage costs, pricing strategies and profit margins and suggest appropriate wine and beer food pairings. In addition, all students will complete the Smart Serve government certification required by law to sell or serve alcohol in Ontario. The training acquired in the course is applied throughout the program as the students practice their customer sales and service skills in a variety of different situations and settings, including in the on-campus full-service restaurant.
FDMG-1142Food & Beverage Service Theory3
In this course students are introduced to key concepts and trends in the food and beverage industry. Students will learn professional dining room service techniques, service styles, and service criteria while reflecting on guest experience. The importance of food safety in hospitality operations will also be explored.
BUSI-1212Foundations of Customer Experience3
Managing the customer experience is a key strategy in gaining a competitive advantage in today's marketplace. In this course, students will learn the foundations of creating customer experiences and how to contribute to an overall service culture. Studying topics such as verbal and non-verbal communication skills, managing difficult customers, and how to recover when the customer experience breaks down, students will build a personal commitment to providing exceptional customer experiences to every customer, every time.
COMP-1557Technology for Food & Beverage3
Every day technology impacts how individuals work and live. This course will expose students to the range of software currently used in the hospitality sector. Students will develop their skills in word processing, spreadsheet and presentation tools.
WRIT-1042Reason & Writing 1-Tourism/Hospitality3
This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking.
COOP-1020Co-operative Education Employment Prep1
This workshop will provide an overview of the Co-operative Education consultants and students' roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term.
MATH-1210Math for Hospitality2
This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services.

Level 2
Take all of the following Mandatory Courses:
MKTG-1112Branding Strategy & Execution3
Good branding drives business, and defines the value, image and persona of an organization. Throughout this course, students will discover how the proactive management of customer interactions, communications and product/service delivery enhances a corporation's brand. Students will learn how to identify their customers, competitors, market segment and differentiators, and understand how these customers relate to and experience the brand. Students will explore how to develop and execute communications and successful marketing plans that enhance the brand and customer engagement.
BUSI-3043Customer Experience Management3
Building on the concepts learned in BUSI-1212 Foundations of Customer Experience, this course dives deeper into the customer experience to trace the customer's journey with a business, exploring different personality types, service breakdowns and recovery strategies, market research, and customer feedback. Knowledge and skills acquired in this course will prepare students to provide the best customer experience in the campus restaurant and cafeteria.
FDMG-1149Practicum 12.4
The Chef's Table restaurant and Café at Fanshawe's downtown campus provide the perfect setting for Practicum 1, providing a unique opportunity for students to practice and improve their customer service skills working with live restaurant customers. Under the guidance of the Chef's Table team, students will assume a variety of front-of house roles including host, server, and bartender, enabling them to build a portfolio of competencies and prepare them for future employment in the vibrant food and beverage industry.
ACCT-1111Financial Management for Food & Beverage3
As future managers in Canada's food and beverage industry, students need to have an understanding of various financial statements, the performance metrics that are reported, and how they relate to one another. This course prepares students for their careers by providing a broad overview of the principles of accounting and common financial statements such as profit & loss, balance sheets and cash flow forecasts. Using live data, case studies and spreadsheet tools, students will calculate critical ratios, analyze practical problems and make strategic and operational decisions to improve the bottom line.
COMM-3080Comm for Tourism & Hospitality3
This course, designed for students who plan to work in the field of tourism and hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing - organization, grammar, style, clarity, and tone - are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and/or the communities they will serve.
FDMG-1143Culinary Techniques2
In this hands-on course, students will gain a broader understanding of the back of house operations in a commercial kitchen. Through a series of demonstrations and practical cooking labs in Fanshawe's state-of-the-art culinary labs, students will explore a variety of cooking methods, styles and themes, with an emphasis on skills development, teamwork, and reflection.
BEVR-1031Beer Tasting & Brewing3
This course will introduce students to the world of brewed beverages. Guided by a beer expert, students will learn the basic process of brewing and discuss the style, characteristics and ingredients of a wide variety of ales and lagers. Pouring and service techniques and food and beer pairings will also be explored. The curriculum is enhanced by industry guest speakers and visits to local craft breweries. Upon successful completion of the course, students will also be eligible to write the Prud'homme Beer Enthusiast Certificate.

Level 3
Gen Ed - Take a 3 credit General Education elective course.
Take all of the following Mandatory Courses:
FDMG-3059Practicum 22.4
Practicum 2 enables students to further develop their competencies as they assume more senior roles working with live clients in the Chef's Table restaurant, Café or at various on-campus events. Students will take on diverse front of house roles designed to broaden their understanding of restaurant operations such as maintaining bar inventory, managing the point of sale system and creating floor plans. While each shift is unique, the common theme in Practicum 2 is practical hands-on learning designed to build confidence and develop employment skills.
MKTG-3045Digital & Social Media3
Savvy business owners know the importance of owning their relationship with customers, and aligning their social media presence to these relationships. In this course, students will explore industry best practices for creating compelling social media content that resonates with a target audience. A variety of different social media platforms will be explored as students use desktop publishing tools to generate content and images consistent with their brand strategy.
FDMG-3053Cost Control Management3
This course focuses on the principles and procedures involved in creating and maintaining an effective system of food, beverage and labour controls for the food and beverage industry. The principles of effective budgeting, cost analysis, pricing methods and developing procedures will be explored. Basic control procedures will be measured, analyzed and evaluated to help make strategic decisions to balance profitability and business operations.
FDMG-3054Menu Design & Engineering3
The menu is a business's opportunity to capture a customer's attention and make a lasting impression. This course will introduce students to basic menu planning and menu design and present strategies and techniques to optimize a menu to increase revenue while enhancing the customers' experience. Menu engineering will showcase psychological tactics to categorize the menu for profitability and sales volume. Design techniques will explore how to name, describe, organize and highlight menu items. Pricing strategies, social media marketing and legal guidelines for nutritional information will also be explored.
BEVR-3013Sommelier Development3
In this course, students will acquire the ability to identify and analyze 22 regionally important grape varieties from over 70 geographical indications (Gls) from around the world and the associated labelling terms. Students will learn to describe and compare environmental factors impacting grape growing, winemaking techniques and the styles and quality of wine produced from still, sparkling, and fortified wines. Students will practice opening, pouring, and tasting various wines and relating them to their geographical indications (GIs). In addition, upon successful completion of this course, students will be eligible to write the Level 2 wine certificate from Wine, and Spirit Education Trust (WSET). One of the world's leading providers of wine education.
BUSI-3044Human Resources for Food & Beverage3
In today's service culture human capital is the backbone of any food and beverage organization. This course will explore current issues in human relations management as it relates to organizational culture, effective staff, leadership skills and employee motivation. Employment laws, staff training and accessibility issues will also be discussed as they relate to large and small businesses.

Level 4
Take all of the following Mandatory Courses:
ECON-3008Global Economics3
A study of the principles of micro and macro-economics, as related to the distribution of goods and services in the tourism/hospitality industry. Major topics include the theory of supply and demand, output and price determination, market structures, government intervention, labour markets, global trends and economic performance. The course also focuses on fundamentals of personal finance, including budgeting, banking trends, credit options, asset management, investment strategies and retirement planning.
MGMT-3102Sustainable Facilities & Operations3
Food and Beverage business owners face increasing pressure from customers, investors and stakeholders to improve the sustainability of their operations. This course explores ways business owners can design their facilities and business operations to comply with health and safety regulations and best practices of corporate social responsibility and environmental sustainability. The course explores ways to lower energy and water consumption, reduce waste, cut pollution and emissions, lower the environmental footprint, and improve employee health and safety.
ENTP-5002Entrepreneurial Development3
This course utilizes field trips, guest speakers and a culminating project designed to develop the characteristics, attitudes, motivations and competencies needed to gain a competitive edge when entering the workforce. Students will learn the professional standards and career planning skills required for success within the food and beverage industry. Entrepreneurship will be explored, working with others on a business start-up concept with a final showcase event.
MKTG-5010Enterprise Strategy & Analysis3
This course explores management techniques that are designed to prepare students for their career in food and beverage leadership, or as a new business owner. Students will conduct market research, analyze competitors and apply marketing, accounting, financial and business strategies and tactics to a new business.
LAWS-5009Law & Ethics3
Food and beverage operations in Canada can be highly regulated, and this course is designed to prepare our graduates to work in accordance with relevant industry and workplace processes, policies and standards. Utilizing business case studies, students will gain an understanding of how to abide by the legislation governing the food and beverage industry. This includes the legal framework covering health, safety, security, accessibility, and privacy, as well as codes of ethics and principles of corporate social responsibility.
MGMT-5096Service Leadership & Management3
This course draws on the students' previous studies in the program to explore day to day operational leadership and the people side of running a food and beverage enterprise. Students will develop revenue generation strategies and apply them to our on campus restaurant. They will explore staff scheduling software and develop resources for recruitment, onboarding and training. Various leadership and management strategies are utilised that can be applied to teams in the workplace post-graduation.
FDMG-5029Practicum 32.4
In this final practicum of the program, students will have the opportunity to practice their developing management skills in the Chef's Table restaurant, Café, or at various special events. Once again working with live customers, students undertake assorted tasks such as conducting team briefings, preparing cash floats, purchasing, overseeing BEOs, staff scheduling and liaising with the back of house staff. Upon successful completion of this course, students will have demonstrated the broad range of key competencies that employers demand and will be ready for their career in the exciting food and beverage industry.

Gen Ed - Electives
Take 3 General Education credits -
Normally taken in Level 3

Program Residency
Students Must Complete a Minimum of 21 credits in this
program at Fanshawe College to meet the Program Residency
Requirement and graduate from this program

Contact/Questions