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Bar and Beverage Applications Certificate

Our Bar & Beverage Applications Certificate Program provides employment ready skills for job seekers and the career minded alike. Even if you are simply interested in learning proper mixology methods for home entertaining, you will find this certificate program of interest.

FSA 205 Introduction to Cost Controls
HOS 112 Bartending
HOS 140* Communications & Customer Service Skills
HOS 209A Bar Operations & Beverage Product Knowledge
HSC 159N*** Standard First Aid & CPR

PLEASE NOTE:* Includes Service Excellence Certification
 *** Check the C.P.R. & First Aid section for schedules

Beverage Applications certificate courses are transferable towards the Hospitality Management Program.

HOS 112
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. Pre-Requisite: Smart Serve Certification. 3 units of credit. $308.72 (tuition $269.22, materials $39.50).
WINDSOR 050 2633 May 8-Jun 19 Mon, Wed, 6:00P-9:30P
FSA 205
Food and beverage operations require a series of cost control systems in order to be successful. Students will learn how to use the systems that will aid in the control of all major expenses, including food cost, beverage cost and labour cost. Food, beverage and labour cost calculations will be taught through a series of formulas. 2 units of credit. $192.30 Text extra.
WINDSOR 050 1175 May 11-Jul 13 Thu, 7:00P-10:00P
CNT 102N
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. $45.00 (tuition $22.08, materials $20.28, HST $2.64)
WINDSOR 071 1712 Apr 1, Sat, 9:00A-1:00P
CHATHAM 571 1864 Apr 8, Sat, 9:00A-1:00P
WINDSOR 070 1408 Jun 3 Sat, 9:00A-1:00P
WINDSOR 055 1411 Jul 3 Mon, 6:00P-10:00P
WINDSOR 075 1410 Aug 19 Sat, 9:00A-1:00P
CHATHAM 570 1407 May 13 Sat, 9:00A-1:00P
CHATHAM 555 1409 Jul 12 Wed, 6:00P-10:00P

Food Service Worker Certificate

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:

HCF 129* Introduction to Safe Food Handling - Theory
HCF 139 Kitchen Management
HCF 143* Safe Food Handling Techniques - Practices
HCF 147** Introduction to Nutrition
FSA 185 Culinary Skills and Techniques 1
HCF 302** Nutrition & Special Diets

PLEASE NOTE: *HCF 129 and HCF 143 must be taken at the same time for FSW program students.
  **Students must take HCF 147 prior to taking HCF 302.
FSA 185
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. $976.90 (tuition $576.90, consumable materials to be cooked in class $400.00) Text extra.

A list of required tools is available for pickup from the Continuing Education Department, Room 161, by email at or on our web site (Note: These tools are non-consumable supplies. They are in addition to the consumable materials which are cooked in class.)

WINDSOR 070 1184 May 13-Jul 29 Sat, 8:00A-4:00P
HCF 147
This course the students will gain basic knowledge of the role of nutrition. The student will understand the relationship of nutrition to health, disease and physiology. Students will learn the basic principles of nutrition and the nutritional requirements throughout one’s life cycle. The factors involved in delivering nutritious and appealing foods will be stressed through specialized kitchen practices. 2 units of credit. $211.53 Text extra.
CHATHAM 550 1289 May 8-Jun 14 Mon, Wed, 6:00P-9:00P
HCF 143
This food safety course provides practical training in safe food handling, sanitation, and the Hazard Analysis Critical Control Point (HACCP) 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. $96.15 Text extra. *FSW students must take with HCF 129
WINDSOR 050 1287 May 18-Jun 15 Thu, 7:00P-10:00P
CHATHAM 550 1288 May 18-Jun 15 Thu, 6:00P-9:00P
HCF 129
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. $96.15 Text extra. *FSW students must take with HCF 143.
WINDSOR 050 1285 May 16-Jun 13 Tue, 7:00P-10:00P
CHATHAM 550 1286 May 16-Jun 13 Tue, 6:00P-9:00P
HCF 302
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. $192.30
WINDSOR 050 1249 May 10-Jun 9 Wed, Fri, 6:00P-9:00P
learn something new this spring!

Register early to make sure you get into the course you want!

Start and end dates are indicated beneath each course description.

Questions? Call:
519-972-2711 (Windsor) or 519-354-9100 (Chatham) or
1-800-387-0524 (toll-free) or send an E-mail to:

Registration Info:

Campus Locations:


South Campus 2000 Talbot Rd. W. Windsor


Chatham Campus 1001 Grand Ave. W. Chatham


South Essex Community Council 215 Talbot St. E. Leamington


Online Delivery


Distance Learning by paper-based correspondence

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