Food and Beverage Management (Co-op) - 2021/2022
Develop your career in food and beverage management at Fanshawe College’s London Downtown Campus!
This two-year diploma program will give you the skills you need to operate a successful restaurant or catering service. Explore business fundamentals for the food service industry such as accounting, labour costs, human resource, food and beverage processing and marketing. You’ll also learn restaurant design, menu development, and basic culinary skills for restaurant managers.
Upon graduation, you’ll be eligible for such jobs in food and beverage management as:
- Restaurants and dining establishment managers or owners
- Hotel and resort food and beverage departments managers
- Fast food outlet managers
- Department heads
Find your passion in food and beverage management
- Apply your knowledge at The Chef’s Table, Fanshawe’s state-of-the-art restaurant and cafe at the London Downtown Campus
- Gain hands-on work experience during an industry co-op term
- Network with successful industry professionals through our mentorship program
- Hear from graduates and local partners in guest lectures
- Study in the heart of downtown London’s arts and entertainment district
Fall intake progression chart
Winter intake progression chart
Admission Requirements - 2021/2022
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)
Academic and Career Education Certificate (ACE)
Ontario High School Equivalency Certificate (GED) AND:
• Any Grade 11 Mathematics* (C), (U), or (M)
Mature Applicant with standing in the required courses stated above
• *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 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:
- Preference for Permanent Residents of Ontario
- 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)
- Achievement in the Admission Requirements
The following items are applicable to the program:
- Valid Safe Food Handlers Certificate
- Valid Smart Serve Certificate
Food and Beverage Management (Co-op)-2021/2022
|Students will learn about fundamental concepts in Cultural Anthropology and how they relate to themselves as well as current trends in Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical perspective of Cultural Materialism and perform academic research and reporting. This course promotes the understanding of social behaviours and ideas within larger cultural contexts and encourages students to think critically about issues related to diversity, relationship building and ultimately success in their chosen programs of study and as global citizens.|
|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.|
|MKTG-1112||Branding Strategy & Execution||3|
|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-3043||Customer Experience Management||3|
|Building on the concepts learned in Foundations of Customer Experience, this course dives deeper in to the customer service experience to trace the customer's journey throughout an organization. Students will explore how to create, maintain and improve systems, process and procedures to align with customer values and expectations. Particular attention will be placed on handling customer service problems and developing service recovery strategies. Strategies and technologies for collecting customer data and perceptions will also be explored.|
|FDMG-3052||Food & Beverage Service Practice||4|
|This course provides students with a practical application of the customer service and dining room service techniques learned in Food and Beverage Service Operations. Students will experience a variety of front-of-house roles including hostess, server, bartender and expediter. Students gain an understanding of the principles and systems involved in food production and delivery. Students will have the opportunity of practicing their skills with live clients The Chef's Table, Fanshawe's student-supported full-service restaurant and accompanying quick-service café.|
|ACCT-1111||Financial & Management Accounting||3|
|In this course students will be introduced to basic accounting principles and concepts for the food and beverage industry. Students will learn the fundamentals of bookkeeping and accounting that are used to prepare standard financial statements. Students will use these financial statements to analyze practical problems and make strategic business decisions. Payroll, taxes and compliance with Canadian laws and regulations will also be explored.|
|COMM-3080||Comm for Tourism & Hospitality||3|
|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.|
|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-1031||Beer Tasting & Brewing||3|
|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.|
|FDMG-5027||Food & Beverage Service Management||4|
|Building on skills learned in Service Practice, students will further develop their management skills as they relate to restaurant operations. The focus on this course will be on operational effectiveness, as students explore topics such as service operations, promotions, purchasing/receiving, inventory control, special events and financial management. Students will have the opportunity of practicing their developing management skills in The Chef's Table, Fanshawe's student-supported full-service restaurant.|
|MKTG-3045||Social Media Marketing Strategy||3|
|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-3053||Cost Control Management||3|
|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-3054||Menu Design & Engineering||3|
|The menu is a business's opportunity to capture a customer's attention and make a lasting impression. This course will present strategies and techniques to optimize a menu and how to increase revenue and enhance the customer experience. Through the process of menu engineering students will learn how to use menu psychology tactics to categorize the menu for probability and sales volume. Design techniques will explore how to name, describe, organize and highlight menu items. Pricing strategies, digital media and third-party options will also be discussed.|
|In this course students study the process of wines, winemaking and the factors that influence the production of wines. Students will use sensory skills while developing tasting techniques and food-and-wine pairing techniques and learn how to objectively evaluate these products and market them. Students will also practice opening, pouring and tasting various wines. Upon successful completion of this course, students will be eligible to write the Level 1 certificate from the Wine and Spirit Education Trust (WSET), one of the world's leading providers of wine education.|
|BUSI-3044||Human Resources for Food & Beverage||3|
|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.|
|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-3102||Sustainable Facilities & Operations||3|
|This course is designed to provide students with the information they need to manage the physical, engineering and maintenance aspects of a food and beverage operation. Students will learn how basic design principles in order to understand and manage operational processes and budgets. Particular emphasis will be placed on creating sustainable practices to reduce environmental and societal impact.|
|ENTP-5002||Personal Entrepreneurial Development||3|
|This course is designed to develop the characteristics, attitudes, motivations and competencies needed to gain a competitive edge when entering the workforce. Students will explore various theories of entrepreneurship as it relates to economic development. Students will also learn the professional standards and career planning skills required for success within the tourism and hospitality industries. The student will develop a career portfolio and personal brand.|
|MKTG-5010||Social Media Marketing Analytics||3|
|Social media not only provides companies with a means of communicating with their customers, but also a way to better understand their customers. Building on concepts from Social Media Marketing Strategy, students will further develop the skills needed to optimize their companies' social medial marketing efforts. Students will learn to evaluate and interpret the results of their campaigns across different platforms to calculate ROI, gain insight into market structure, customer experience and brand awareness.|
|Innovation strategy is about creating unique value for consumers by delivering a great project that satisfies their needs and capturing value back from consumers. This course allows students to demonstrate their skills in strategic thinking and decision making as they apply their knowledge of the food and beverage industry to an innovative experience that ties together the main concepts of the program.|
|In this course students will apply legal and risk management concepts to the food and beverage industry. Students will gain an understanding of how to comply with the legislation governing the food and beverage industry. A major focus of the course will be exploring the risks and liabilities of the industry and how these risks can be mitigated.|
|MGMT-5096||Corporate Responsibility & Ethics||3|
|The subject of corporate responsibility and ethics resonates through today's business community. In this course students will explore the meaning and role of ethics in the business environment as it related to the social responsibility of business organizations. Topics covered include the relationship between business and society, business ethics in management and leadership, environmental and business responsibilities and the relationship between business organizations and consumers. Through case studies and debates, students will evaluate and recommend strategies to support best practices in corporate responsibility and ethics within organizations big and small.|
Careers - 2021/2022
Career OpportunitiesGraduates 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 - 2021/2022
A Two-Year Ontario College Diploma Program
Campus Code: LCD (LCD - London Downtown)
15 week terms
Academic Calendars available at www.fanshawec.ca/academicdates
ContactSchool of Tourism, Hospitality and Culinary Arts: 519-452-4289
Program DescriptionThe 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, 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,first aid CPR and wine and beer sommelier.
- 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.
- 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.
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
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.
- plan, prepare and present quality food and beverage for a variety of hospitality environments.
- deliver accomplished service of food and beverage for a hospitality enterprise.
- support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
- deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
- use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
- apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
- comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
- use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
- keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry sectors to improve work performance and guide career development.
- use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
- respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.
- 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.