Overview - 2020/2021
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.
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.
Fall Intake Progression Chart
Winter Intake Progression Chart
Admission Requirements - 2020/2021
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
- Valid First Aid/CPR Certificate
Food and Beverage Management (Co-op)-2020/2021
|HOSP-1019||Food & Beverage Industry||3|
|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.|
|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.|
|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.|
|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 Commission of Ontario) under the 'Liquor Licence Act'.|
|SFTY-1075||Food Safe, Smart Serve & First Aid||1|
|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.|
|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-1517||Technology for Hospitality||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. The course will also explore file management, research skills, outlook and online collaboration tools for the modern workplace.|
|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-1059||Marketing for Tourism & Hospitality||3|
|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 research and analysis, and promotional development and analysis, with the end result equating to positive sales growth and ultimately profit.|
|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.|
|FDMG-1105||Purchasing & Menu Planning||3|
|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.|
|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-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.|
|FDMG-1140||Cooking for Restaurant Manager||2|
|Today's Restaurant Managers cannot afford to assume every day will run smoothly; there will be a time when every manager will need to roll up their sleeves and help wherever they are needed. Over the course of the term students will gain a broader knowledge of the commercial kitchen, of one of the pivotal positions in a successful restaurant.Through a series of demonstrations and practical cooking classes, students will learn about cooking methods, basic kitchen skills and cooking styles/themes with an emphasis on skills development.|
|In this course, students will be developing the skills to be a supervisor in the restaurant industry. Modules will include effective communication, improving interpersonal skills, decision making, situational adaptation, change management, strategic thinking, business ethics and cross-cultural leadership. This course will prepare students for the Service Management course which is executed in the Chef's Table in the final semester of the program.|
|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-3058||Law & Risk Management||3|
|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.|
|BEVR-1005||Beers, Spirits History & Culture||3|
|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.|
|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-3007||Numbers for Hospitality||4|
|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.|
|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.|
|In this course students study the process of wines, winemaking and the factors that influence the production of wines; plus develop tasting techniques, food and wine pairing techniques and learn how to objectively evaluate these products and market them in a hotel or restaurant setting. Students will practice opening, pouring and tasting various wines. Successful students will gain industry certification from the Wine and Spirit Education Trust (WSET) in the UK, one of the world's leading providers of wine education.|
|HOSP-5001||Hospitality Human Resources Management||3|
|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.|
|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-5001||The Main Event||1|
|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.|
|A manager in the Food and Beverage industry is challenged on a daily basis with demands from customers, staff and owners. This course will assist students to develop their management skill with an emphasis on operational effectiveness. Students will apply their management skills within the "Chef's Table" with a focus on service operations, promotions, purchasing/receiving, inventory control, special events and financial management.|
Careers - 2020/2021
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 - 2020/2021
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.
Program DetailsMore details
- Fanshawe’s commitment to academic quality and student success is stronger than ever.
- In 2018, Ayden Miller (keyboard/synthesizer), Stefan Boulineau (lead vocals) and Cole Wilson (lead guitar) formed their band New Friends while working together in the studio of Fanshawe Music Industry Arts program.