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In this online introductory course, students study the organization of the institutional food service and the standards required for operation. Areas of study include organizational structure, sanitation and food safety, WHMIS, HACCP, staff training, work simplification, purchasing, receiving, and...

In this online course, students will study the various systems in place for the efficient operation of an institutional food service. Areas of study include meal production, styles of meal service, catering, special events planning, warewashing. Course involves some fieldwork.

Step into the fast-paced world of food service with hands-on experience that brings classroom learning to life. Students gain direct exposure to the policies and procedures of a functioning food service operation in this practicum. Students are involved for a minimum of 250 hours in the operation...

Taken in the final semester, this practicum provides the opportunity for the student to assume the responsibilities of a supervisor and to apply the policies and procedures to food service operations in the field, while under the supervision of a practicing Food Service Manager. Each student will...

This practicum provides the opportunity for the student to assume the managerial functions of menu planning, purchasing, recipe development, food safety plans and stock control, and apply appropriate policies and procedures to food service operations in the field. The student will further develop...

In this capstone course taken in the final term, the student will spend a minimum of two weeks, full-time (10 days) in a food service facility in a staff relief position. The student will apply supervisory, management, and clinical skills in a working environment. Upon completion of the practical...

Taken in the final semester, this practicum provides the opportunity for the student with six or more years of food service management experience to apply their management experience to an established set of competencies. Based on a self-assessment and instructor review, the student will be required...

In this online course, students study the preparation of quality food products. Areas of study include examination of structural ingredients of food products, the principles and procedures involved in the production of recipes, and use of established standards of quality to evaluate food products...

In this online course, students will continue the study of the production of quality food products. The principles of menu planning and the development, standardization and nutritional analysis of recipes are included. Note: Students with Cook Trades papers and a minimum "C" grade in FSRV 3114 may...

In this online course, students examine the responsibilities and financial theories involved in management of food service operations. The use of Excel and its application to manage financials is covered. Topics include cost control (food, beverages, labour), financial planning, and marketing...