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Yukon College Home Programs Restaurant Operations

Restaurant Operations

School of Business and Leadership
t. 867.668.8762
mth@yukoncollege.yk.ca

Program Description

This diploma program allows students who complete the requirements of both the Culinary Arts and Food and Beverage Operations certificates to enrol in a capstone project. Upon successful completion of the project, students will receive a Diploma in Restaurant Operations. Students may begin with either certificate program.

The culminating project will prove students’ ability to be successful in a dynamic industry and inevitably enhance employment opportunities and support entrepreneurial aspirations.

Admission Requirements

  • Successful completion of either the Culinary Arts or Food and Beverage Operation certificates
  • Enrolment in second term of remaining certificate (Culinary Arts or Food and Beverage Operations)

Other Requirements

Diploma students will be taking on a supervisory role in the capstone project and must be prepared to demonstrate professionalism to industry standards.

Yukon First Nations Core Competency

Yukon College recognizes that a greater understanding and awareness of Yukon First Nations history, culture and journey towards self-determination will help to build positive relationships among all Yukon citizens. As a result, you will be required to achieve core competency in knowledge of Yukon First Nations. For details, please see www.yukoncollege.yk.ca/yfnccr.

Transferability

Transfer/Equivalency/Accreditation is in progress.

Employment

Completion of the diploma will prove the ability to be successful in a dynamic industry and inevitably enhance employment opportunities or support entrepreneurial aspirations. 

Graduates of the diploma program enhance their opportunity to advance their careers in the global cooking and hospitality industry including restaurants and hotels, lodges, resorts and catering companies.

General Outcomes

Upon successful completion of the diploma, graduates will have demonstrated the ability to:

  • Develop a business plan and operational procedures for a food service event
  • Stress the importance of the customer in the design and running of an event
  • Demonstrate the importance of the concept and location of a food service event
  • Demonstrate awareness of the scope of the food service industry including key control areas of the management of food service systems
  • Plan, organize, staff and evaluate a food and beverage service event

Fees

Tuition for credit programs is calculated per course credit. See Tuition and Fees.

Ancillary Fees pdf 21 KB

OTHER

There are times when students attending the diploma program are expected to participate in special events and dining room activities outside of pre-scheduled class times. Every effort will be made to give students advanced notice of these activities.

CAPSTONE PROJECT

Students will work in small groups under the supervision of a faculty advisor to complete a capstone project to organize and put on an event. This event may be an independent event, or an event in conjunction with a local organization i.e., a local non-profit organization.

This project is a non-traditional academic experience relating to work experience within the hospitality industry. By synthesizing the skills learned in individual program courses, students will research, plan, and carry out an event that incorporates all aspects of food and beverage operations. The project may be assigned individually or as group. Students will be required to demonstrate the necessary skills of adaptability, leadership, negotiation, motivation and professionalism needed to be successful in the industry. As this experience is directly relevant to success in the industry, students will be required to run a profitable event.

The process leading up to the event will be supervised by a faculty member who will provide feedback or direction as needed through regular meetings and also includes academic assignments and a written report.