• Overview - 2019/2020

    As a cook, server, or owner, there is no better feeling than seeing a customer leave with a smiling face. In fact, that smile is what the food service industry is all about. If you take pride in your work in and around the kitchen, Fanshawe's Food and Beverage Management (Co-op) program can help you find a rewarding career in a fast-paced environment.

    The food service course will show you what it takes to operate a successful restaurant, deli, or catering service. You'll get plenty of hands-on experience at the Chef's Table, Fanshawe's state-of-the-art kitchen and restaurant facility located on-campus downtown. You'll explore how accounting, cost control, and marketing contribute to a successful hospitality operation with the help of our food and beverage management courses.

    Finally, our co-op placement will ensure that by the time you graduate, you will have the right combination of classroom learning from our food service management course as well as business know-how and practical training that employers in the food service industry are searching for.

    After Graduation:

    As a food service course graduate, you can look forward to a career in a variety of environments, from hotel food and beverage departments to fast food outlets and even restaurant owners. Depending on your experience, you can enjoy a position as a kitchen supervisor, department head, or others as you wish.
     

    Uniforms and Equipment

    Fall Intake

     

    Fall

    Winter

    Summer

    Year 1

    Level 1

    Level 2

    Work Term

    Year 2

    Level 3

    Level 4

     

     

     

    Winter Intake 

     

    Winter

    Summer

    Fall

    Year 1

    Level 1

    Level 2

    Off

    Year 2

    Level 3

    Level 4

    Work Term 

     

  • Admission Requirements - 2019/2020

    OSSD with courses from the College (C), University (U), University/College (M), or Open (O) stream WITH:
    • Any Grade 12 English (C) or (U)
    • Any Grade 11 Mathematics* (C), (U), or (M)
    OR
    Academic and Career Education Certificate (ACE)
    OR
    Ontario High School Equivalency Certificate (GED) AND:
    • Any Grade 11 Mathematics* (C), (U), or (M)
    OR
    Mature Applicant with standing in the required courses stated above

    Note:
    • *Applicants who lack the required Mathematics may still gain eligibility for admission by completing appropriate prior upgrading.

    English Language Requirements

    Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:

    • A Grade 12 College Stream or University Stream English credit from an Ontario Secondary School, or equivalent, depending on the program's Admission Requirements
    • Test of English as a Foreign Language (TOEFL) test with a minimum score of 550 for the paper-based test (PBT), or 79 for the Internet-based test (iBT), with test results within the last two years
    • International English Language Testing System (IELTS) Academic test with an overall score of 6.0 with no score less than 5.5 in any of the four bands, with test results within the last two years. SDS Program Requirements. 
    • Canadian Academic English Language (CAEL) test with an overall score of 60 with no score less than 50 in any of the four bands, with test results within the last two years
    • Pearson Test of English Academic (PTE) with a minimum score of 53, with test results within the last two years
    • A Cambridge English Test (FCE/CAE/CPE) with an overall score on the Cambridge English Scale of 169 with no language skill less than 162, with test results within the last two years
    • An English Language Evaluation (ELE) at Fanshawe College with a minimum score of 70% in all sections of the test, with test results within the last two years
    • Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 8, 75% in ESL4/GAP5 Level 9, or 70% in ESL4/GAP5 Level 10

    Recommended Academic Preparation

    • Grade 11 and Grade 12 Hospitality and Tourism (C)
    • Any Grade 11 or Grade 12 Entrepreneurship (C) or (O)
    • Grade 11 Information and Communication Technology: The Digital Environment (O) OR Grade 12 Information and Communication Technology: Multimedia Solutions (C)
    • Grade 12 Business and Technological Communication (O)

    Recommended Personal Preparation

    • Develop an interest in food preparation and service by visiting restaurants and hotels
    • Develop an interest in foods and customs of other countries
    • Develop leadership skills
    • The kind of person who enters the field of hospitality should be responsible, personable and should enjoy working with people in a challenging industry
    • Employment in the hospitality industry would be an asset

    Applicant Selection Criteria

    Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:

    1. Preference for Permanent Residents of Ontario
    2. Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
    3. Achievement in the Admission Requirements

    Post-Admission Requirements

    The following items are applicable to the program:

    • Valid Safe Food Handlers Certificate
    • Valid Smart Serve Certificate
    • Valid First Aid/CPR Certificate

  • Courses

    Food and Beverage Management-2019/2020

    Level 1
    Take all of the following Mandatory Courses:
    HOSP-1019Food & Beverage Industry3
    The hospitality industry is diverse industry that is dependent upon a stable economy and politics. Through this course students will be exposed to some of the social, political and environmental issues confronting the Hospitality industry. Current world events and cultural issues will also be discussed.
    HOTL-1014Guest Relations3
    Emerging hospitality professionals must recognize that guest relations/customer service is the heartbeat of the Hospitality and Tourism industry. In this course, we will endeavour to develop an awareness and orientation towards how customer centric organizations within the hospitality, tourism and general service industries manage guest/customer encounters by developing and maintaining a service culture. Service leadership will be emphasized through market research, use of technology and effective communications to problem solve effectively; and promote customer service/guest relations internally and externally to maximize customer relationships.
    DEVL-1049Career Preparation2
    This course will define the necessary tools and skills to implement a successful career strategy and plan, from self-evaluation to the procurement of suitable employment. Students will be introduced to the many diversities of the Hospitality and Tourism Sector with special emphasis on marketing oneself into an appropriate career. Students will explore their aptitudes and strengths and learn how transferable skills lead to success in their chosen profession. This course will augment the work placement process and focus on business etiquette, networking, and job search, resume writing and interviewing skills.
    BEVR-1001Mixology1.5
    This course is designed to introduce the students to the study of mixology. They will gain an appreciation for the base spirits and their standard cocktails, wines and brewed beverages. The student will also develop the skills needed to mix and serve these beverages in a licenced establishment under the controls set out by the AGCO (Alcohol + Gaming Commision of Ontario) under the 'Liquor Licence Act'.
    SFTY-1067Food Safety, Smart Serve & First Aid1
    This course provides students with basic principles of safe food handling, smart serve and first aid. Students will learn current principles and practices of sanitation and safety, government regulations and sanitation codes. Students will also obtain the requirements needed to implement responsible alcohol service. Lastly students will in learning how to deal with common medical emergencies in the work place with emphasis on recognition of the signs and symptoms of medical emergencies and how to create a safer work environment. Upon successful completion of the certification exams, students will receive certification in Safe Food Handling, Smart Serve and First Aid.
    FDMG-1115Service Intro5
    Food and Beverage Operations are an integral part of the Hospitality and Tourism Industry. This course will introduce students to the operations of a food establishment. Working in the professional dining room students will explore the basics of service, floor plans, product knowledge and health and safety regulations
    COMP-1517Technology for Hospitality3
    Every day technology impacts how individuals work and live. This course will expose students to the variety of technology used in the hospitality sector today. Students will develop their skills in word processing, spreadsheet and presentation tools. The course will also explore desktop publishing, digital communication tools and technology trends.
    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-1059Marketing for Tourism & Hospitality3
    The purpose of this course is to provide tourism, hospitality and club management students with an understanding of the basic concepts and processes of marketing. This developmental procedure will involve customer identification and analysis, product analysis, market reasearch and analysis, and promotional development and analysis, with the end result equating to positive sales growth and ultimately profit.
    BEVR-1005Beers, Spirits History & Culture3
    This course is designed for students to explore the history and culture behind fermented, brewed, and distilled beverages. This journey will cover all the basic spirits and address the properties that makes each unique. The course will touch on some of the numerous cocktails produced as well as some of the hot cocktails created today. After exploring the colourful world of fermented or brewed beverages, like Mead, Hard Ciders, Sake, and Beers, the student will examine distilled alcohol such as Vodka, Rum, Tequila, Whisky(ey), Gin, Brandy, various Liqueurs and fortified wines. Students must be 18 years of age prior to taking this course.
    FDMG-1039Dining for Professional Success3
    Enjoy the tastes, sounds and aromas as you dine each week. This exploration of culture and customs in various national dining practices is designed to create an awareness of and develop sensitivity to different cultural behaviors and customs, especially for students traveling outside their own country or who will be dealing with people of other countries or cultures. Students will explore the influence of culture, religion, geography and history on dining practices around the world.
    FDMG-1105Purchasing & Menu Planning3
    This course will introduce students to basic menu planning and purchasing. Understand the history and purpose of the menu. The different styles of service and menu styles will be offered to the student. Students will work collaboratively to develop and present a variety of food service menus, which will include understanding and using seasonal, organic foods, develop menus that involve special dietary concerns. Students will be introduced to basic purchasing terms, understand basic ordering and receiving procedures. Basic recipe costing will be.
    FDMG-3048Service Excellence3
    Students will further develop their teamwork and customer service skills in this course. Taught in the professional dining room students will deliver food and beverage service to enhance the guests experience. A variety of food and beverage formats will be explores as well as adhering to brand image. Students will further develop their service skills and professionalism.
    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.

    Level 3
    Gen Ed - Take a 3 credit General Education elective course.
    Take all of the following Mandatory Courses:
    FDMG-5023Service Leadership3
    This course introduces students to the concept of service leadership. Students will develop a service leadership mindset, effective communication, and interpersonal skills to create exceptional customer experiences. Students will also provide mentorship to first year students in the professional dining room and take leadership roles within the service team.
    ENTP-3001Entrepreneurial Spirit3
    In this course students will develop the entrepreneurial characteristics and attitudes necessary to succeed in today's competitive and dynamic business environment. Working in teams, students will research and create an innovative business idea to meet organizational or client objectives.
    LAWS-3058Law & Risk Management3
    This course is designed to give the student a basic understanding of the laws which govern our hospitality industry in Ontario. Also there will be some case studies and examples of actual cases which have been tried in Canada.
    DESG-3047Restaurant Design3
    This course provides a study of various kitchen and bakery equipment and the maintenance requirements of each, in order to operate effectively. The student will also develop an appreciation for kitchen layout, design, and the process of building a kitchen or bakery.
    HOSP-3007Numbers for Hospitality4
    This course is designed to provide students with essential number skills; to adopt cost control principles necessary to calculate a profitable and sustainable food and labour cost in a hospitality operation. Students will perform; yield calculations, menu pricing, create income statements, sales forecast, profit and loss statements and budget calculations to read and create financial balance sheets.

    Level 4
    Take all of the following Mandatory Courses:
    BEVR-3010Bar Management4
    This course was designed to build on the student's foundation of knowledge attained in their first year mixology course. It will provide them with an expanded product knowledge of beers, spirits and wines. At the end of the course the student's will have developed an appreciation for not only the taste, but also the marketability of specific products and how they will be able to incorporate them profitably in the tourism and hospitality industry.
    BEVR-3011Wines3
    The student will learn the fundamentals of wine making, including the effects from soils, climate and geographical location in order to gain a greater appreciation for the uniqueness of each wine produced. They will study the history of the worlds wine producing regions and their impact on today's abundant market.
    HOSP-5001Hospitality Human Resources Management3
    The emphasis of this course is to explore the intricacies of the Human Resources Department of a hospitality enterprise, in particular the various acts and legislation governing employers and employees in the province of Ontario. Students will also have an opportunity to explore their own personal management style. Through problem based learning and real life case studies you will explore the avenues to take when handling the numerous demands placed upon supervisors and managers and learn methods of achieving results through responsible supervision and management. We will focus on the importance of employee engagement this course and how positive, progressive management techniques can ensure success at every level of the organization.
    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, economic performance and growth. There will also be a focus on the "economics of you" Basic fundamentals of Personal Finance will be introduced which include; Budgeting, Banking Trends, Asset Management, Investing strategies & Retirement Planning.
    PLAN-5001The Main Event1
    Students will challenge their creativity and versatility as they build on projects developed in the previous semesters. Students will work together to execute and manage a successful and unique event that uses and showcases the skills and knowledge gained throughout the program.
    FDMG-5024Service Management3
    A supervisor in the Food and Beverage industry is challenged on a daily basis with demands from guests, employees and higher management. This course will assist students to develop their leadership style and to create a safe work environment and enhance the performance of the service and bar staff. Students will apply their management skills in the professional dining room including, scheduling, marketing inventory control and end of shift reports.

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

    Program Residency
    Students Must Complete a Minimum of 20 credits in this
    program at Fanshawe College to meet the Program Residency
    Requirement and graduate from this program

  • Careers - 2019/2020

    Career Opportunities

    Graduates can look forward to careers in a variety of food service environments from hotel food and beverage departments to fast food outlets and even restaurant owners. Depending on the practical experience, students can attain positions as dining room supervisors, kitchen supervisors, department heads and as management trainees.

  • More Information - 2019/2020

    A Co-operative Education Program
    A Two-Year Ontario College Diploma Program
    Program Code: FBM8
    Campus Code: LCD (LCD - London Downtown)
    September/January Admission
    15 week terms
    Academic Calendars available at     www.fanshawec.ca/academicdates 

    Contact

    School of Tourism, Hospitality and Culinary Arts: 519-452-4289

    Program Description

    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 and kitchens. Students will be actively involved in the day-to-day operations of a formal restaurant, as well as event planning banquets and catering. The academic studies will also include such disciplines as accounting, computers, 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, wine and beer sommelier.

    Other Information

    • Age Requirement: 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.
    • It is strongly recommended that applicants complete a Heartsaver Course prior to entering the program.
    • Graduates of this program may apply for admission to the one-year Guest Relations Management - Concierge Specialist or Special Events Planning program offered by Fanshawe College.

    Co-operative Education

    In order to be eligible for co-op, students must maintain a 2.0 GPA and be academically complete at the commencement of their co-op work term.

    This is a two-year co-operative education program.  Students who fulfill both the academic and co-op requirements of the program will be eligible to graduate with a Co-op Endorsed Diploma.  More information about co-operative education can be found at www.fanshawec.ca/co-op.

    Applicants seeking a non Co-op Endorsed Diploma should apply to the Food and Beverage Management program, Program Code FBM7.

    Program Pathways

    • Graduates of this program who wish to pursue further education have numerous pathway opportunities to degrees and other diplomas both here at Fanshawe College and around the globe. Students are encouraged to search the various links on the Tourism, Hospitality and Culinary Arts website and discuss the program specific opportunities with the Tourism, Hospitality and Culinary Arts Student Success Advisor.
    • For information about Program Pathways visit www.fanshawec.ca/programpathways.
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