Food and Beverage Management (Co-op)

*Domestic applicants include Canadian citizens, permanent residents, protected persons and Convention refugees.
The two-year Food and Beverage Management diploma will prepare you for a career in a diverse industry. Job opportunities can be found in wineries and microbreweries, restaurants, hotels and resorts, conference centers, sporting venues, cruise lines, and in the growing food and beverage e-commerce industry.
Courses are designed to provide you with practical hands-on learning and skills in bar operations, food service, beer tasting & brewing, menu costing & design, social media marketing, entrepreneurship, management and more. You’ll also graduate with globally recognized wine and beer certifications through WSET and Prud'homme, as well as essential industry certifications such as Smart Serve, Safe Food Handling and OTEC Service Excellence.
Connect with industry professionals and apply your knowledge during a semester-long co-op work experience within the food and beverage industry. You’ll also practice your skills at The Chef’s Table, Fanshawe’s state-of-the-art restaurant and cafe at the London Downtown Campus, graduating with a portfolio of practical experience.
The Food and Beverage Management (Co-op) program will prepare students for careers in the global food service industry. The program provides practical training in our on-campus restaurants. Students will be actively involved in the day-to-day operations of a contemporary restaurant, as well as event planning and catering. The academic studies will also include such disciplines as accounting, technology, cost control, human resources management, marketing and ending with an in-depth entrepreneurial project. The students will also gain a variety of industry recognized certificates including: smart serve, safe food handlers, first aid CPR and wine and beer sommelier.
In order to comply with AGCO licensing regulations, students must be at least 18 years of age by the commencement of Level 2 of the program.
The Food and Beverage Management (Co-op) program offers a cooperative education component, which provides students the opportunity to gain invaluable first-hand workplace experience in their chosen field. Here are some co-op jobs that have kick-started the careers of some Food and Beverage Management students before even graduating!
For more information regarding co-op, please check out our co-op site or contact the Co-op Office at coop@fanshawec.ca to connect with a consultant.
Are you ready for an exciting career in food and beverage management? Jobs available in this field include:
Careers are available to graduates in a variety of food service environments, such as restaurants, hotels and resorts, convention centres, conference centres, casinos, caterers, golf and country clubs, festivals, cruise lines, theme parks, museums, entertainment complexes, universities, colleges, wineries and breweries.
Did you know Fanshawe consistently ranks high in graduation employment rates among large colleges in Ontario?
Here are some examples of career opportunities for graduates of Fanshawe’s Food and Beverage Management (Co-op) program:
Dining Room Manager
Lead dining room staff with enthusiasm and energy in the delivery of food services.
Food and Beverage Manager
Oversee the operation of all concessions throughout an assigned geographic district.
Food Services Manager
Responsible for delivering an exceptional dining experience for residents.
Fall | Winter | Summer |
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Academic Level 1 | Academic Level 2 | Co-op |
Academic Level 3 | Academic Level 4 |
Fall | Winter | Summer |
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Academic Level 1 | Academic Level 2 | |
Co-op | Academic Level 3 | Academic Level 4 |
Fall | Winter | Summer |
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Academic Level 1 | ||
Academic Level 2 | Co-op | Academic Level 3 |
Academic Level 4 |
Kathy Butler
Ontario Secondary School Diploma (OSSD), or equivalent, or a mature applicant with the following course:
- Grade 12 English (C or U)
Students who do not meet these requirements are recommended for academic upgrading. A conditional offer may be possible with proof of enrolment.
Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:
Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:
Level 1 | ||||
Take all of the following Mandatory Courses: | ||||
ANTH-1012 | Cultural Anthropology | 3 | ||
Students will learn about fundamental concepts in Cultural Anthropology and how these concepts relate to their own lives and to Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical anthropological perspectives to various topics and perform academic research and reporting. This course promotes understanding social and cultural behaviours and ideas within larger cultural contexts while encouraging global citizenship and problem-solving thinking regarding diversity, relationship building, and incorporating authentic cultural components in their chosen programs of study. | ||||
BEVR-1030 | Fundamentals of Bar Operations | 3 | ||
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-1142 | Food & Beverage Service Theory | 3 | ||
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-1212 | Foundations of Customer Experience | 3 | ||
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-1557 | Technology for Food & Beverage | 3 | ||
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-1042 | Reason & Writing 1-Tourism/Hospitality | 3 | ||
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-1020 | Co-operative Education Employment Prep | 1 | ||
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-1210 | Math for Hospitality | 2 | ||
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. |
*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.