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Description

This two year program prepares students for work in the food and beverage industry. They gain knowledge of up-to-date food trends and develop skills in current methods of food preparation and presentation techniques in a practical, hands-on setting. Customer satisfaction and the day-to-day operation of a food and beverage establishment are made realities through the use of the Georgian College Dining Room as a student training facility. Courses in areas such as small and large quantity food preparation, baking, contemporary food presentation, international food preparation and patisserie develop the student's technical skills; additional knowledge and skills are developed in related areas such as food and beverage cost control (including computerized systems), hospitality marketing, communication, front line supervision, food theory and nutrition, and sanitation and safety.

Our students are also given many opportunities to enhance their learning through their involvement in extra curricular activities such as: membership in the junior chapter of the regional Professional Chefs' Association (Muskoka and District Chef's Association); participation in Georgian College's award-winning culinary team; and regular industry experiential opportunities in which the student will take part in events held both at the college and on location at some of the top resorts and facilities in our region.

Career Opportunities

Our Culinary Management graduates work at a supervisory, middle management level, in a variety of food and beverage operations such as hotels, resorts and camps; a variety of restaurants from specialty and gourmet to fast food; private clubs, banquet and catering facilities, institutional food services, and their own establishments.

Program Learning Outcomes

The graduate has reliably demonstrated the ability to:

• ensure a high degree of customer satisfaction by providing hospitality services in a professional manner;
• apply interpersonal, communication and leadership knowledge and skills to enhance performance as an employee and team member and to contribute to the management of a hospitality enterprise;
• prepare and serve food and beverage in a competent manner;
• contribute to marketing effectiveness and employ selling techniques to promote successful operation of a hospitality enterprise;
• evaluate the financial implications of decisions and record and analyze financial information to support the goals of a hospitality enterprise;
• support the provision and maintenance of healthy, safe and well-maintained food service environments;
• apply relevant legislation, regulations and codes to the provision and maintenance of food service facilities.

Practical Experience

Co-operative Education is a mandatory component of all Co-op programs at Georgian College; it has been designed as a process by which students integrate their academic education with paid work experience related to their program of study. This integration affects much more than simply earning a salary, including the adjustment to the work environment and the development of professionalism. It also reinforces skills and theory learned during academic semesters, develops professional contacts, job knowledge and career path, improves human relations and communication skills and promotes personal maturity and financial independence.

Students are requested to register, attend and participate in their scheduled co-operative education classes. These classes are scheduled for all first year students and are expected to be completed in order to proceed successfully to their first co-op work experience. To ensure students are eligible to proceed onto any co-op work experience students should refer to Promotional Status and Eligibility for Co-op as outlined in the College Calendar. Co-op policies and procedures can be located on our website: www.georgianc.on.ca/careers/for-students/

Georgian College follows the Co-operative Education guidelines set out by the Canadian Association for Co-operative Education (CAFCE) and Education at Work Ontario (EWO) by supporting the learning outcomes designed for the program specific graduate profile and curriculum as set out by the Ministry of Training, Colleges and Universities.

Program Progression

Fall Intake

Sem 1 - Fall 2011

Sem 2 - Winter 2012

Work Term 2 - Summer 2012

Sem 3 - Fall 2012

Sem 4 - Winter 2013

Winter Intake

Sem 1 - Winter 2012

Sem 2 - Summer 2012

Sem 3 - Fall 2012

Sem 4 - Winter 2013

Work Term 1 - Summer 2013

Articulation Agreements

A number of articulation agreements have been negotiated with universities and other institutions across Canada, North America and internationally. These agreements are assessed, revised and updated on a regular basis. Please contact the program co-ordinator for specific details if you are interested in pursuing such an option. Additional information can be found on our website at /www.georgianc.on.ca/academics/articulations/.

Admission Requirements

Applicants following the OSS curriculum must have an Ontario Secondary School Diploma (OSSD - 30 credits) or equivalent. OSS applicants also require Grade 12 English (C) or (U) (ENG4C, ENG4U).

Applicants who are 19 years of age or over by the first day of classes, and who lack the academic entrance qualifications, may be considered for entrance to an appropriate post-secondary diploma or certificate program as mature applicants. Each applicant will be considered on an individual basis and acceptance will be determined by counselling, Communication Placement Assessment (CPA), previous post-secondary education and evaluation of experience. Some programs also have specific prerequisite requirements that must be met prior to admission. Mature applicants must meet all program specific prerequisites. Those applying as mature students and having no documentation of Grade 12 education must supply, if required, proof of age, such as a copy of an official birth certificate or driver's licence. Refer to Sections 2.5 and 2.6 of the Academic Calendar for further details.

Graduation Requirements

18 Mandatory Courses

2 Communications Courses

1 Optional Course

4 General Education Courses

1 Co-op Work Term

Graduation Eligibility

To graduate from this program, the passing weighted average for promotion through each semester, from year to year and to graduate is 60%. Additionally, a student must attain a minimum of 50% or a letter grade of P (Pass) or S (Satisfactory) in each course in each semester.

Mandatory

BUSI2007 Entrepreneurship and Small Business

FNCE1001 Understanding Accounting

FOSR1000 Introduction to Baking

FOSR1001 Introduction to Small Quantity Techniques

FOSR1002 Kitchen Management

FOSR1003 Introduction to Food Theory and Nutrition

FOSR1004 Introduction to Large Quantity Techniques

FOSR1006 Advanced Large Quantity Techniques

FOSR1007 Advanced Kitchen Management

FOSR1008 Advanced Food Theory

FOSR1009 Advanced Small Quantity Techniques

FOSR1013 Advanced Baking Techniques

FOSR2002 Contemporary Food Presentation

FOSR2003 Wines and Spirits

FOSR2004 Patisserie

FOSR2005 International Food Preparation

MKTG1000 Introduction to Marketing

TOUR2001 Supervision in the Hospitality and Tourism Industry

Options

FOSR2001 Food and Beverage Management

LAWS2001 Hospitality Law and Security

MGMT2003 Human Resources Management

MKTG2014 Career Marketing

TOUR2003 Convention, Banquet and Event Services

The descriptions that follow provide brief outlines of the courses. Please note that some courses have prerequisite and/or corequisite requirements not shown here, that need to be met in order to enroll in the course. You will be advised of any requisite requirements during the registration process, or you can contact the academic area for further details.

Communications

COMM1001 Communications at Work

Plus one addition communications to be selected from College list

(Note: this is in addition to any mandatory communications listed for the program)

Co-op

COOP1004 Culinary Work Term

COURSE DESCRIPTIONS

BUSI2007 Entrepreneurship and Small Business 42 Hours

This course will deal with creative and administrative elements and management concepts that impact a hospitality and tourism entrepreneur who wishes to establish a practical and viable small business. The required skills and aptitudes for small business management will be explored. The business background in which small business operates in Ontario and Canada will be studied to provide a solid basis for decisions regarding the undertaking of small business opportunities.

COMM1001 Communications at Work 42 Hours

Students develop their communication skills for the workplace. Using available technology, they research, write and edit work-related correspondence and short reports, individually and collaboratively. With audio-visual support, they prepare and deliver professional presentations that have vocational emphasis. In addition, students complete other communication tasks specific to their vocational areas.

COOP1004 Culinary Work Term 700 Hours

Students are required to complete 20 weeks of paid work experience related to their program of study. Students work in a wide range of front line food preparation and cooking positions within hotels, resorts, restaurants and institutions. The co-op experience enhances their academic learning and develops practical skills and experience. Students are encouraged to attend and participate in scheduled co-operative education classes CPHR0001 which support the co-op process. Students are required to submit an employer evaluation and co-op work experience report for co-op credit.

FNCE1001 Understanding Accounting 42 Hours

This introductory course is predicated on the need for non-financial personnel to understand the accounting and financial procedures necessary to operate a successful business. Revenue and cost control, the accounting cycle and basic understanding of financial statements will be covered in this course.

FOSR1000 Introduction to Baking 56 Hours

This course provides the student with a working knowledge of basic professional baking fundamentals and the application of finishing techniques for á la carte and banquet settings.

FOSR1001 Introduction to Small Quantity Techniques 56 Hours

Upon the completion of this course, the student will be able to demonstrate basic professional culinary techniques in a small quantity lab setting.

FOSR1002 Kitchen Management 56 Hours

This course provides students with the necessary knowledge and skills that ensure guest and employee well being in the workplace. These include basic kitchen management, proper food handling techniques, standard safety in the workplace policies and correct procedures in handling equipment. This course introduces culinary management students to aspects of the kitchen that affect their daily duties.

FOSR1003 Introduction to Food Theory and Nutrition 56 Hours

This course introduces students to the study of the various food groups and the diversity of factors surrounding food in today's marketplace. Students will learn to understand the basic principles of food products in relation to texture, flavour and nutritional content in context with preparation procedures and application of cooking methods. This course is designed to assist students with the effective management of kitchen operations.

FOSR1004 Introduction to Large Quantity Techniques 70 Hours

Upon successful completion of this course, the student will be able to demonstrate basic professional culinary techniques for á la carte menu, involving a large quantity restaurant kitchen.

FOSR1006 Advanced Large Quantity Techniques 70 Hours

Upon successful completion of this course, the student will be able to demonstrate advanced professional culinary techniques for á la carte menu in a large quantity kitchen setting.

FOSR1007 Advanced Kitchen Management 56 Hours

This course is designed to provide the student with advanced business skills utilized in the hospitality industry. These include an understanding of advanced kitchen management concepts and practices, food and cost control techniques, a practical foundation in food, beverage and labour operation and the control and reduction of costs in purchasing, receiving, production and labour.

FOSR1008 Advanced Food Theory 42 Hours

The course enables the student to study various food groups and cooking methods for advanced sauces, wines, spirits, beers, cheese in cooking, garde manger applications and various principles used on the menu, evolution of the buffet table, charcuterie, cold sandwiches and chaud-froid.

FOSR1009 Advanced Small Quantity Techniques 70 Hours

In this course students develop their knowledge and skill in the preparation of specialty soups, sauces, vegetable, potato, pasta and rice dishes. In addition, moist and dry heat cooking methods will be applied to seafood, poultry and meats culminating in plate presentations of restaurant entrees.

FOSR1013 Advanced Baking Techniques 56 Hours

This course provides the student with an understanding of advanced baking techniques and the application of pastry component with emphasis on restaurant and banquet desserts. The student will also be exposed to a variety of decorating concepts and plated presentations that are consistent with today's market trends.

FOSR2001 Food and Beverage Management 42 Hours

This course will study budgeting, analysis of food and beverage costs, labour cost control and the control of various direct and indirect costs that affect the food and beverage department. (Recommend Food & Beverage Control Systems precede this course.)

FOSR2002 Contemporary Food Presentation 42 Hours

This course provides the student with a practical understanding of artistic food presentations with emphasis on culinary and economic principles to achieve maximum effect by simple means.

FOSR2003 Wines and Spirits 42 Hours

This course develops the students' basic wine knowledge to make appropriate selection of wines relative to food matches, and a rounded wine list selection. The student will also be able to identify wines by distinction of popular grape varieties, and gain the knowledge in the production of wines, spirits and beers and their gastronomic importance.

FOSR2004 Patisserie 56 Hours

This course continues to build the students' knowledge and skills in pastry making and individually plated desserts and buffet platters. Hands-on participation is stressed to demonstrate proficiency in technique and creativity in composition and presentation.

FOSR2005 International Food Preparation 56 Hours

This course will have an important role in developing the knowledge and understanding of modern and traditional cooking styles, involving French, Italian, Oriental and American cuisines. Students will develop their knowledge and skills in the planning of project related menus, recipes and creative presentations. This course is intended to give students a basic understanding of internationally recognized food preparation and a base for developing current menu concepts.

LAWS2001 Hospitality Law and Security 42 Hours

This course will create an understanding of the laws and practices encountered in the hospitality and tourism industry. The social and ethical concerns associated with this industry will be explored in a practical manner with direct example analysis and criticism. The blending of legal and ethical issues will provide a basis for the serious student to contribute value to one's self, business and society.

MGMT2003 Human Resources Management 42 Hours

This course examines strategies and techniques used by effective managers in the hospitality and tourism field. Psychological, operational and legal considerations are analyzed in areas such as: human resource planning, information systems, employment equity, occupational health and safety, workforce stress, and labour- management relations. Specific emphasis will be placed on creative thinking and problem solving. Simulated problems will provide students with the opportunity to investigate and practice successful strategies.

MKTG1000 Introduction to Marketing 42 Hours

This is an overview course with primary focus on marketing products and services to the ultimate consumer. Emphasis is placed on the basic marketing premise that customer needs must be satisfied in order to achieve company objectives. The student gains insight into the complex and interdependent variables involved in developing successful marketing strategies. The strategic marketing planning process is introduced, along with the specific concepts and principles involved in the four key components of the marketing plan - Product, Price, Distribution, and Promotion Strategies. This course is eligible for Prior Learning Assessment.

MKTG2014 Career Marketing 42 Hours

Finding a job in today's competitive marketplace by developing and managing a database of active industry contacts is the focus of this course. Requirements include developing effective selling pieces such as newsletters, portfolios, resumes and other direct mail components that connect students to career opportunities in the industry.

TOUR2001 Supervision in the Hospitality and Tourism Industry 42 Hours

Using a variety of approaches including case studies and role play, students will be introduced to supervisory practices for first-line personnel in the hospitality and tourism industry. To help develop the skills necessary to perform as effective supervisors, students will examine topics such as establishing a positive work climate, employee training, motivation, evaluation and discipline, and personal management skills like problem solving, ethical analysis, and organization.

TOUR2003 Convention, Banquet and Event Services 42 Hours

Conventions, conferences, meetings and social events contribute significantly to the hospitality and tourism industry. This course develops the knowledge and skills required to service these events, including: room setup, audio visual services, exhibit handling, food and beverage delivery, social events planning, billing and convention services.

How To Apply

Last Update: March 08, 2012.