BAR OPERATIONS & BEVERAGE PRODUCT KNOWLEDGE
Establishing a basic foundation of the knowledge of wines, beers, and spirits is important to being a well-rounded hospitality professional and as such being an effective Food and Beverage server, bartender, or manager. This course will present an overview on the production and ingredients, history and origin, brand names and the various types, and trends of these beverages. Studies will include completion of a research project, visiting various local beverage producers & suppliers. 2 units of credit. Text extra.
Windsor 050 5372 Sep 19-Nov 28, Tue, 6:30P-9:30P $240.30 (tuition $217.80, materials $22.50)
Chatham 550 5371 Sep 19-Nov 28, Tue, 6:30P-9:30P $240.30 (tuition $217.80, materials $22.50)
Chatham 550 1079 Jan 16-Mar 27, Tue, 6:30P-9:30P $240.30 (tuition $217.80, materials $22.50)
This practical course establishes the skills required in mixing classic cocktails, providing proper service of various beverages; performing opening, closing, and side duties specific to bars/bar-stations, and taking inventory. The student will study production and ingredients for mixed drinks, brand recognition, and trends of alcoholic and non-alcoholic beverages. The bartending lab is held in a practical lab and each student, often together with a team member, is responsible for the complete set-up, maintenance, and tear down of their training station.
Windsor 050 5517 Sep 18-Dec 11, Mon, 6:30P-10:00P $339.70 (tuition $277.20, materials $62.50)
Chatham 550 5516 Sep 18-Dec 11, Mon, 6:30P-10:00P $339.70 (tuition $277.20, materials $62.50)
Windsor 050 1249 Jan 15-Apr 9, Mon, 6:30P-10:00P $339.70 (tuition $277.20, materials $62.50)
Chatham 550 1250 Jan 15-Apr 9, Mon, 6:30P-10:00P $339.70 (tuition $277.20, materials $62.50)
COMMUNICATIONS & CUSTOMER SERVICE SKILLS
Because of the important role communication plays in delivering the best possible service in the hospitality field, students will learn the techniques necessary to plan and complete a variety of verbal and written communications tasks. Students will learn how to use effective interpersonal skills in dealing with customers and co-workers. Applied knowledge of group dynamics, active listening, team building, and dispute resolution skills will be learned and practiced. Students will recognize their contribution to guest services and customer satisfaction and the roles they play in the success of a hospitality operation. This course also incorporates the “Service Excellence” program and awards the “Service Excellence” certificate upon successful completion. 3 units of credit. Text extra. (Service excellence portion)
Windsor 050 1145 Jan 18-Apr 5, Thu, 6:00P–10:00P $316.80
The Smart Serve training program is designed to help servers, hospitality managers and owners to understand and promote responsible alcoholic beverage service. Some of the topics covered are facts about alcohol, how alcohol works in the body, signs of intoxication, legal rights and responsibilities, civil liability, types of licenses, prevention and intervention techniques. This is a program of certification through the Hospitality Industry Training Organization of Ontario. A score of 80% or higher is needed to pass the Smart Serve test. One free re-test opportunity is available for students. Contact Continuing Education for more details. The certification fee is included in the materials fee.
Windsor 050 5746 Sep 18, Mon, 6:00P-10:00P $45.00 (tuition $22.08, materials $20.28, HST $2.64)
Windsor 070 5743 Oct 14, Sat, 9:00A-1:00P $45.00 (tuition $22.08, materials $20.28, HST $2.64)
Windsor 071 5745 Nov 18, Sat, 9:00A-1:00P $45.00 (tuition $22.08, materials $20.28, HST $2.64)
Chatham 570 5748 Sep 23, Sat, 9:00A-1:00P $45.00 (tuition $22.08, materials $20.28, HST $2.64)
Chatham 571 5744 Nov 18, Sat, 9:00A-1:00P $45.00 (tuition $22.08, materials $20.28, HST $2.64)
Windsor 050 1360 Jan 29, Mon, 6:00P-10:00P $45.00 (tuition $22.08, materials $20.28, HST $2.64)
Windsor 070 1362 Mar 3, Sat, 9:00A-1:00P $45.00 (tuition $22.08, materials $20.28, HST $2.64)
Windsor 071 1361 Apr 7, Sat, 9:00A-1:00P $45.00 (tuition $22.08, materials $20.28, HST $2.64)
Chatham 570 1363 Feb 3, Sat, 9:00A-1:00P $45.00 (tuition $22.08, materials $20.28, HST $2.64)
Chatham 571 1359 Apr 7, Sat, 9:00A-1:00P $45.00 (tuition $22.08, materials $20.28, HST $2.64)
Successful completion of this certificate will provide a unique opportunity for learners to transfer courses towards the Culinary Management diploma program. To receive a Food Service Worker Certificate, the learner must successfully complete the following courses:
CULINARY SKILLS & TECHNIQUES I
Students will learn the theory and basic skills associated with professional food production. This learning will take place in our fully equipped commercial teaching kitchen. Students will learn both trade terminology and the usage of typical commercial kitchen equipment, their maintenance procedures as well as the use and care of cook’s hand tools. Sensory skills and the knowledge of ingredients and commodities will be gained as students prepare a variety of hot and cold foods according to industry accepted standards. Organizational skills and safe food handling practices will be emphasized throughout the course. 6 units of credit. Text extra.
Click here for required materials
. Note: These tools are non-consumable supplies. They are in addition to the consumable materials which are cooked in class.
Windsor 070 5542 Sep 16-Dec 2, Sat, 8:00A-4:00P $994.00 (tuition $594.00, consumable materials to be cooked in class $400.00)
Chatham 550 1270 Jan 16-Apr 26, Tue, Thu, 6:00P-9:00P $994.00 (tuition $594.00, consumable materials to be cooked in class $400.00)
INTRODUCTION TO NUTRITION
In this course students will gain basic knowledge of the role of nutrition. The student will understand the relationship of nutrition to health, disease and physiology. Additional topics include basic principles of nutrition and the nutritional life cycle. The factors involved in delivering nutritious and appealing foods will be stressed through specialized kitchen practices. 2 units of credit. Text extra.
Windsor 050 5470 Sep 21-Nov 30, Thu, 6:00P-9:00P $217.80
Chatham 550 5471 Sep 18-Dec 4, Mon, 6:00P-9:00P $217.80
Windsor 050 1176 Jan 17-Mar 28, Wed, 6:00P-9:00P $217.80
INTRO TO SAFE FOOD HANDLING PRACTICES
This food safety course provides practical training in safe food handling, sanitation, and the Hazard Analysis Critical Control Point (HACCCP) program, for all food service personnel. Training will be provided in a food production and service setting. This course will reinforce concepts introduced in the Introduction to Safe Food Handling Theory course and enhance organizational skills. Applications will include detailed practice in set up and maintenance of work areas, sanitation procedures, and HACCP implementation. This course will ensure that students have mastered the skills to prepare and serve safe food. Students will require a food thermometer. 1 unit of credit. *FSW students must take HCF 129 as a co-requisite.
Windsor 050 5468 Sep 28-Oct 26, Thu 7:00P-10:00P $99.00
Chatham 550 5467 Sep 28-Oct 26, Thu, 6:00P-9:00P $99.00
Windsor 070 1175 Jan 27-Feb 24, Sat, 9:00A-12:00P $99.00
INTRO TO SAFE FOOD HANDLING THEORY
This course provides training in food safety and sanitation for all food service personnel. The legal implications of food borne illnesses will be discussed in detail. Other topics include management responsibility regarding staff training, maintenance of facilities and equipment, pest control and kitchen design. Hazard Analysis Critical Control Points (HACCP) principles are also introduced. 1 unit of credit. Text extra. *FSW students must take HCF 143 as a co-requisite.
Windsor 050 5464 Sep 26-Oct 24, Tue 7:00P-10:00P $99.00
Chatham 550 5463 Sep 26-Oct 24, Tue, 6:00P-9:00P $99.00
Windsor 050 1174 Jan 23-Feb 20, Tue, 7:00P-10:00P $99.00
Students will be exposed to basic culinary math fundamentals: fractions, percentages, ratios, conversions of recipes, yield calculations, portion costs, etc. Students will be introduced to kitchen management organization, menu styles, types of table service, and the appropriate maintenance of facilities and equipment. Students should have a basic knowledge of computer operations and typical software applications. 3 units of credit. Text extra.
Chatham 550 5460 Sep 19-Oct 26, Tue, Thu, 6:00P-10:00P $316.80
Windsor 050 1173 Jan 15-Apr 9, Mon, 6:30P-10:30P $316.80
NUTRITION & SPECIAL DIETS
In this course, the student will gain a practical understanding of the rationale and importance of special diets for patients with various nutritional needs including sodium restricted diets, diabetic diets, high fibre diets, low fat diets and allergy restricted diets. The necessity of texture modified diets, tube feedings and supplemental products will also be discussed. Pre-requisite HCF 147. 2 units of credit.
Windsor 050 5430 Sep 22-Nov 24, Fri, 6:00P-9:00P $198.00
Windsor 050 1139 Jan 19-Mar 23, Fri, 6:00P-9:00P $198.00
Chatham 550 1138 Jan 15-Mar 26, Mon, 6:00P-9:00P $198.00