Food Service Management

Code	430.B0
Diploma	DCS
Sector	Food Services and Tourism
Number of credits	92 2/3
Approximate duration in months	36 months
Status	Program approved in 2005

Note(s)
This program is offered in French: Gestion d'un établissement de restauration

Program Objectives

The Food Service Management program aims to train food service supervisors to perform their duties in various commercial or institutional establishments in the food service sector: independent restaurants, franchised restaurants, caterers, gourmet restaurants, fast food chains, central kitchens, bars, breweries and taverns, canteens, grocery-caterers, boutique restaurants, cafés, casino restaurants, ethnic restaurants, institutional food services, and so on. Individuals are trained to manage the production, distribution or service of culinary dishes and products.

Length of training

Specific (hours)	Total (hours)
2130	2790

Total length of training includes general training that is common to all programs for 420 hours, general training for this program for 150 hours as well as complementary general training courses for 90 hours.

Duration of training consists of theory and lab work for courses; personal time that the student invests is excluded.

Program Content

Number or Code	Statement of the Competency
047Z	Analyze the job function
0480	Establish professional relationships
0481	Analyze the organization of management activities in a food service establishment
0482	Intervene in occupational health and safety matters
0483	Prepare food for a production centre
0484	Set up and serve banquets and buffets
0485	Prepare restaurant menu items
0486	Develop and standardize recipes
0487	Understand the connections between culinary techniques and food science
0488	Create menus for different types of clienteles
0489	Establish a production and distribution plan for a food service operation
048A	Provide dining room service
048B	Manage accounting operations
048C	Market food and beverage products and services
048D	Ensure that the food service establishment conforms to legislation
048E	Interact with customers and suppliers in French
048F	Control hygiene and food safety hazards
048G	Manage material resources specific to food services
048H	Procure supplies for a food service operation
048J	Manage employees
048K	Oversee the production of à la carte and table d’hôte dishes
048L	Oversee dining room service
048M	Coordinate production and distribution in a food service operation
048N	Measure performance in a food service establishment
048P	Oversee the operating cycle of a food service establishment

Number of contact hours allotted for specific training: 2130

Admission Conditions and Prerequisites

To be admitted to the program, a person must meet the general requirements for admission set out in the College Education Regulations, as well as the following special conditions, where applicable:

• no requirements