Food and Beverage Management - Hotel and Restaurant Operations (Optional Co-op)

Description: This course introduces students to the reading, writing, and critical thinking skills needed for academic and workplace success. Students will analyse a variety of texts and apply the steps of planning, writing, and revising to produce writing that meets the expectations of selected audiences and purposes. The course prepares students for college-level writing tasks, research, and documentation by asking them to produce clear, informed, and purposeful documents relevant to both academic and professional contexts.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $90.00

Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.

• Hours: 1
• Credits: 0
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $5.00

Description: This course provides the student with an overview of the hotel industry, hotel departmental management and operations, with a focus on front office operations. Students will analyze the front office guest experience cycle: they will perform the various activities associated with managing guests' service expectations at the front desk during the pre-arrival, arrival, occupancy and departure stages in conjunction with operating RoomMaster - a hotel Property Management System. Students will develop group reservation and meeting planning skills by creating banquet event order documents. Pertinent hotel related legislation and the Innkeepers Act will be reviewed.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $140.00

Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food, beverage and customer service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained.

• Hours: 56
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $35.00

Description: The control of food and beverage costs will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages and recipe conversion factors. A study of purchasing, receiving and storage procedures is included.

• Hours: 42
• Credits: 3
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: $113.50

Description: Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN).

• Hours: 7
• Credits: 1
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Description: This series of modules will prepare students for job searching for their co-op work terms with the guidance of a Coop Advisor. Students will familiarize themselves with the co-operative education policies and procedures and will learn the expectations, rules, and regulations that apply in the workplace regarding social, organizational, ethical, and safety issues while developing an awareness of self-reflective practices. Students will reflect on their skills, attitudes, and expectations and examine available opportunities in the workplace. Successful completion of these modules is a requirement for co-op eligibility.

• Hours: 14
• Credits: 1
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Description: This introductory practical kitchen techniques lab provides students an opportunity to practice and develop fundamental food preparation skills. This kitchen lab includes essential cookery techniques, recipe development and presentation of dishes suitable for a variety of food service settings. The student will be instructed on fundamental cooking methods and basic presentation of foods. The students will learn culinary terminology, practice knife handling and become accustomed to operating basic kitchen equipment.

• Hours: 98
• Credits: 5
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Description:

This course examines the world of alcoholic beverages including wine, beer and spirits. The production method used for each type of beverage and factors affecting their style will be discussed and explored. Practical experience will be acquired through in-class tastings using structured tasting techniques.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Description:

The objective of the course will be to improve professional food & beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire teambuilding skills through fulfilling the various roles required to operate a traditional dining room.

• Hours: 56
• Credits: 3
• Pre-Requisites: HOSP1090 OR HOSP1130
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Description:

Building on the costing principles learned in the first semester this course focuses on cost control formulas, pre-costing and pricing menus, employee scheduling and methods of controlling other variable and fixed expenses.

• Hours: 42
• Credits: 3
• Pre-Requisites: HOSP1160
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.

Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry.

• Hours: 28
• Credits: 2
• Pre-Requisites:
• CoRequisites:
• Estimated required text and/or learning resource costs: No cost.