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Hospitality

For Hospitality course inquiries call 519-972-2711 (Windsor) or 519-354-9100 (Thames).

  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:

*Please note: HCF 129 and HCF 143 must be taken together

Introduction to Safe Food Handling-Theory
Safe Food Handling Techniques -Practical
Kitchen Management
Culinary Skills and Techniques 1
Introduction to Nutrition
Nutrition & Special Diets

*Students must take the Introduction to Nutrition class prior to the Nutrition and Special Diets class.



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. $82.35 Text extra. *Must be taken with HCF 143
SPRING
050 1156 May 22-Jun 19, Tue, 7:00P-10:00P
550 1603 May 7-Jun 11, Mon, 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 (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. 1 unit of credit. $82.35 Text extra. *Must be taken with HCF 129
SPRING
050 1157 May 26- Jun 23, Sat, 9:00A-12:00P
550 1614 May 9-June 6, Wed, 6:00P-9:00P

HCF 139
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. $241.56 Text extra.
SPRING
050 1052 Apr 30- Jun 6, Mon, Wed, 6:30-10:30 [COURSE CLOSED]

HCF 147
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. $181.17 Text extra.
SPRING
050 1337 May 2-Jun 6, Wed, Fri, 6:00-9:00
550 1641 May 1-Jun 5 Tue, Thu, 6:00P-9:00P

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.  $946.10 (tuition $494.10, consumable materials to be cooked in class $400.00, HST $52.00) Text extra.

For students taking the course in Windsor, click for a list of Culinary Skills & Techniques Required Tools (pdf).
(Note: These tools are non-consumable supplies. They are in addition to the consumable materials which are cooked in class.)
For students taking the course in Chatham, please note that required non-consumable supplies will be purchased through our office - please contact Doris Summerfield at 519 354-9100, ext. 3260 for information.
SPRING
050 1590 May 5- Jul 21, Sat, 8:00A-4:00P [COURSE CLOSED]
550 1640 May 1-Aug 9, Tue, Thu, 7:00P-10:00P
Chatham location: St. Andrew's Residence [COURSE CLOSED]

  Bar and Beverage Applications Certificate

BARTENDING AS A CAREER
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.

Bar Operations & Beverage Product Knowledge*
Bar & Beverage Service Techniques*
Communications & Customer Service Skills**
Introduction to Cost Controls
Standard First Aid & CPR***

*Includes Smart Serve Certification
** Includes Service Excellence Certification
*** Check the C.P.R. & First Aid section for schedules

CREDIT TRANSFER NOTICE:
Beverage Applications certificate courses are transferable towards the Hotel and Restaurant Management and Culinary Management Diploma Programs as well as the Chef's Training Certificate Program.



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. $164.70 Text extra.
SPRING
050 1046 May 3- Jul 5, Thu, 7:00P-10:00P [COURSE CLOSED]

HOS 209A

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, and completing the Smart Serve Certification. 2 units of credit. $206.60 (tuition $181.17, materials $22.50, HST $2.93). Smart Serve Certification books will be provided in class. Text extra
SPRING
050 1027 May 1- Jul 10, Tue, 6:30P-9:30P [COURSE CLOSED]

HOS 209B
This bartending course instills not only recipe knowledge to create classic and fun trendy drinks, but further creates the understanding of importance that is contributed by creativity & display, showmanship, and quality of ingredients to preparing, serving, and selling cocktails. Student will participate in demonstrations and tastings throughout the course. Smart Serve certification included. 2 units of credit. $229.20 (tuition $181.17, materials $42.50, HST $5.53) Smart Serve Certification books will be provided in class.
SPRING
050 1054 Apr 30 -Jul 23, Mon, 6:30P-9:30P [COURSE CLOSED]

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. $53.43 (tuition $28.00, materials $22.50, HST $2.93)
WINTER
Note: Please indicate WINTER on your Registration Form
071 1518 Mar 24, Sat, 9:00A-1:00P
571 1697 Apr 14 Sat, 9:00A-1:00P
SPRING
070 1137 May 12, Sat, 9:00A-1:00P
071 1138 Jun 9, Sat, 9:00A-1:00P
550 1139 May 26, Sat, 9:00A-1:00P
SUMMER
050 1367 Jul 16, Mon, 6:00P-10:00P
070 1368 Aug 18, Sat, 9:00A-1:00P
550 1313 Jul 18, Wed, 6:00P-10:00P