Yukon College Home Programs Food and Beverage Operations

Food and Beverage Operations

School of Management, Tourism & Hospitality
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t. 867.668.8762 f. 867.668.8828

 

Program Overview

Students will develop the knowledge and skills required to build a successful hospitality career. The focus is on the food service management skills that are essential for success. These skills include marketing, business communications and financial management.

Students acquire their hospitality knowledge through a blend of classroom learning and experiential activities. The experiential activities are held in an on-campus dining room, The Hilltop Bistro, in teaching kitchens and with special events. These activities provide the opportunity to practice in a safe, yet very real, working environment.

The objective of the Food and Beverage Operations certificate program is to provide skills and knowledge in the art of eating and dining, bartending and dining room service. In addition, students will expand on those fundamentals with an understanding of food and beverage cost control, food production principles, professional customer service, marketing, computer applications, financial success and event planning.
 

Required Courses

     
  • ACCT 120: Accounting I (3 credits)
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  • HOSP 105: Food Production Principles (3 credits)
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  • HOSP 101: Food and Beverage Service I (3 credits)
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  • COMM 040: Communications at Work (3 credits)
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  • COMP 050: Computer Fundamentals (3 credits)
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  • FOODSAFE, WHMIS, BARS, FIRST AID/ CPR, PASSPORT to SAFETY
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  • MKTG 040: Introduction to Marketing (3 credits)
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  • HOSP 103: Leadership and Management (3 credits)
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  • HOSP 102: Food and Beverage Service II (3 credits)
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  • TOUR 257: Event Management (3 credits)
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  • ACCT 121: Hospitality Accounting (3 credits) 

Admission Requirements

     
  • English 10 and Math 10 (Applications, Principles, Apprenticeship and Workplace, or Foundations & Pre-Calculus); OR
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  • Mature student status with acceptable scores on College Assessments or GED® test

Other Requirements

This is an academic and experiential program which is based on active and regular student participation.

 Students are expected to:

     
  • Actively participate in all aspects of the program including orientation activities, classes, class meetings, related workshops, dining room activities and special events.
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  • Be punctual and flexible with scheduling on a consistent basis.
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  • Use information technology and strengthen internet and library research skills.
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  • Maintain communication with instructors.
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  • Respect differences and be open to a variety of perspectives.
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  • Adhere to program expectations documented in the Food & Beverage Operations Certificate Program outline and individual course outlines regarding attendance, confidentiality, professional conduct, team work, writing criteria etc.

Transferability

Transfer/Equivalency/Accreditation is in progress.

Employment

Upon completion of the program, graduates are prepared to work regionally, nationally and internationally in any front of house food & beverage operation including restaurants and hotels, lodges, resorts and catering companies.

Duration

This is an eight-month certificate program.

General Outcomes

Upon successful completion of the program, students will be able to:

     
  • Work with a group of people committed to a common purpose and approach for which they hold themselves accountable and,as a result, improve their collective performance.
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  • Comprehend, synthesize, and evaluate elements of professional service management.
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  • Demonstrate the skills and behaviors required during customer involvement to analyze, judge, and act in ways that contribute to customer satisfaction.
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  • Use purposeful and reflective judgment to formulate rational solutions to situational problems and to make sound business decisions.
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  • Apply the general business tenets of right, good and fair to organizational transactions, activities, and pursuits.
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  • Demonstrate the knowledge of fundamental principles of leadership and model the behavior of effective leaders.

Ancillary Fees

2012-13 Ancillary Fees pdf 21 KB

Students are also required to purchase and maintain uniforms and tools as set out by the program.

There are times when students attending the Food & Beverage certificate 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.