Program Overview

Turn your interest in food and beverage management into a career in the dynamic food and beverage industry with Fanshawe’s Food and Beverage Management program. If you have the passion and drive to work hard to create memorable guest experiences, this hands-on program will give you the management skills and practical experience needed for an exciting career in Canada or across the globe.

Program Details

Program Code
FBM8
Credential:
Ontario College Diploma
Delivery
Co-op
Day Time
Full-Time
Start Dates
Locations
Availability

Full Time Offerings

2023 January
London - Downtown
Open
2023 May
London - Downtown
Open
2023 September
London - Downtown
Open
2024 January
London - Downtown
Open
2024 May
London - Downtown
Open
Start Dates
Locations
Availability

Full Time Offerings

2023 May
London - Downtown
Open
2023 September
London - Downtown
Open
2024 January
London - Downtown
Open
2024 May
London - Downtown
Open

Your Learning Experience

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.

 

Co-op Opportunities & Career Information

Co-op Opportunities 

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! 

  • Restaurant Server
    Ensure all guests are provided with the best experience possible.
  • Brewer
y or Winery Bartender
    To provide exceptional customer service to wintery/brewery visitors.
  • Shift Supervisor
    Responsible for the overall day-to-day shift assignment for the restaurant.

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.

Career Information

Are you ready for an exciting career in food and beverage management? Jobs available in this field include:

  • Wine sommelier
  • Catering and Bar Managers
  • Hotel and resort food and beverage departments managers
  • Restaurant managers and entrepreneurs
  • Sales and territory managers
  • Logistics Coordinators
  • Brewers 

 

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.

 

 

Program Progression

Fall intake

Fall Winter Summer
Academic Level 1 Academic Level 2 Co-op
Academic Level 3 Academic Level 4  

Winter Intake

Fall Winter Summer
  Academic Level 1 Academic Level 2
Co-op Academic Level 3 Academic Level 4

Summer intake

Fall Winter Summer
    Academic Level 1
Academic Level 2 Co-op Academic Level 3
Academic Level 4    

Program Coordinator:

Emma Geraghty

Admission Requirements

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

English Language Requirements

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 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

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

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

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

Post-Admission Requirements

See Post-Admission Requirements

Courses

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.
View all courses

Tuition Summary

London - Downtown

Canadian Costs
$8,671.80
Total Cost of Program
International Costs
$32,743.44
Total Cost of Program

*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.

 

Contact/Questions