Foundations of Food & Beverage
School of Hospitality & Tourism
Develop your career in the dynamic world of food and beverage. You’ll learn through lectures, industry experts and on-the-job training. Whether you want to be a chef, work in customer service or management, this program will prepare you to enter the workforce with the required certifications and experience. Join hotels, resorts, restaurants, convention centers or cruise ships.
modalities
Both are approved by the Private Training Institutions Branch (PTIB), an entity of the Ministry of Post-Secondary Education and Future Skills.
location
Courses are only available in Whistler, Canada.
start dates and timetable
Monday to Thursday from 9:00 to 12:00 and from 13:00 to 14:15.
Friday from 9:00 to 12:00.
Starting dates are monthly. For more information please contact us.
course breakdown
1. Essential Food Service
2.Food Preparation & Culinary Skills
3. Menu Development & Kitchen Management
4. Fundamentals of Wine, Beer & Spirits
7. Cooperative Work Experience
(Diploma only)
5. Catering, Events, & Occupational Health & Safety
8. final project
(Certificate only)
6. Introduction to Technology & Social Media in F&B
9. Cooperative Work Experience
(Communication Diploma Only)
Admission Requirements
language skills
You must demonstrate an intermediate level of English through an online assessment and interview. However, those who hold certifications such as CEFR B1, IELTS 5, TOEFL iBT 35 or Cambridge PET (Merit) will be exempt from taking the online test and interview.
Minimum age
19 years old
program outcomes
In addition to applying for employment positions in places such as restaurants, hotels, resorts or cruise ships, among others, you will receive 6 nationally and internationally recognized certificates that are highly valued in the food and beverage industry.
job opportunities
Graduates of this program will be able to access job opportunities such as the following:
- Restaurant waiter/waitress: In restaurants of various types, providing quality service and customer service.
- Chef de cuisine: Preparing and presenting dishes in gastronomic establishments, such as hotels and resorts.
- Bartender: Preparing and serving a wide variety of drinks to customers.
- Event staff: Conferences, conventions or weddings.
- Cruise ship staff member: Whether in the restaurant, bar or room service area, providing a quality culinary experience to passengers.
