Food and Beverage Services, a DVS program, trains students to prepare the mise en place and dining room, receive orders in both French and English, recommend and serve wines and provide beverage service. Students also learn how to prepare dining rooms for both formal and informal settings.
Put Academic Theory Into Practice
Food and Beverage Services prepares students to work in the service end of the restaurant business, in restaurants, hotels and banquet halls.
To be admitted to the Food and Beverage Services program, students must meet one of the following conditions:
Persons holding a Secondary School Diploma or its recognized equivalent are not subject to any additional admission requirements.
Persons who are at least 16 years of age on September 30 of the year in which their training is to begin must meet the following admission requirement: to have earned Secondary III credits in language of instruction, second language and mathematics, or to have been granted recognition of equivalent learning.
Persons who are at least 18 years of age must have the following functional prerequisites: the successful completion of the general development test and SPR 3,4,5,6, or recognition of equivalent learning.
N.B. The requirement on the concurrency of general education courses and vocational training does not apply to this category.
The duration of the program is 960 hours, which includes 510 hours spent on the specific competencies required to practise the trade and 450 hours on general, work-related competencies. The program of study is divided into 13 modules, which vary in length from 30 to 120 hours. The total hours allocated to the program include time devoted to evaluation for certification purposes and to remedial work.