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Regular Studies

Food Service Supervision - Final Practicum

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...

Regular Studies

Food Service Management - Final Practicum

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...

Regular Studies

Food Production - Standards of Quality I

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...

Regular Studies

Food Production - Standards of Quality II and Recipe Development

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...

Regular Studies

Financial Management of Foodservice Operations

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...

Regular Studies

Quality Food Production

In this online course, students apply the principles of quality food preparation to the production of food in large quantities. The organization of the production kitchen, planning and scheduling of production, principles and procedures for quantity food production, and HACCP are studied. If not...

Regular Studies

Management of Facilities and Support Services

This online course focuses on the equipment used in food production and service, laundry and housekeeping service areas, and the design of these areas. The course includes a group project that provides teams of students with the opportunity to apply their knowledge of the design of a foodservice...

Continuing Studies

Marketing Skills for Managers

Understand the role of marketing from a management perspective. Learn to identify and evaluate marketing opportunities necessary to succeed in today's competitive environment. Discover how to develop a strategic marketing plan, identify target markets, understand market research, as well as...

Continuing Studies

Human Resources Management

Explore the theory and practice of managing human resources as you learn about the fundamental functions and competencies needed by HR practitioners and supervisors today. Discover the employee life cycle, from job design, recruitment, and orientation to training and career development, and...

Continuing Studies

Business Communications

This course introduces the fundamentals of interpersonal and group interaction including written, verbal, and non-verbal communication. We look at options in presentation preparation and delivery techniques, awareness of tone, consideration of audience, and selection of indirect and direct message...