DEC in Food Service Management

On-campus

• At the Montréal campus.

Enhance your entrepreneurial qualities and skills and learn to: develop menus and pricing, manage human and material resources and plan strategies for promoting restaurants.

This program leads to a Diploma of College Studies (DEC).

• Maître D' or foodservice and catering supervisor
• Director of banquets, catering and or bars
• Manager or owner of an foodservice establishment

Have obtained a Secondary School Diploma (DES)

or

Have obtained a Professional Studies Diploma (DEP) and completed the following courses:

• Language of Instruction from Secondary V
• Second Language from Secondary V
• Mathematics from Secondary IV

or

Have obtained an equivalent education or an instruction deemed sufficient. Every case will be analysed by the college.

• Profession and organisation in the tourism, hotel and restaurant industry (90 h)
• Customer oriented approach in the tourism, hotel and restaurant industry (60 h)
• IT: research methodology and information sources in the tourism, hotel and restaurant industry (45 h)
• Health and safety in the workplace (45 h)
• Hygiene and Sanitation (45 h)
• Managerial Kitchen (105 h)
• Principles of communication marketing in the tourism, hotel and restaurant industry (60 h)
• Tourism, hotel and restaurant industry accounting (60 h)
• Food and beverage service I (75 h)
• Wine stewarding (45 h)
• Restaurant Management and Organization (60 h)
• Human ressources in the tourism, hotel and restaurant industry (75 h)
• Sales Techniques in the Tourism, Hotel and Restaurant Industry (60 h)
• Bar operation techniques (45 h)
• Management Software - Restaurant (60 h)
• Kitchen Production Planning (45 h)
• Food and beverage service II (90 h)
• Restaurant Supply Management (60 h)
• Recipes Preparation and Menu Implementation (90 h)
• Restaurant Marketing (45 h)
• Food Science and Nutrition (60 h)
• Community management - second language (60 h)
• Hotel and food service law (45 h)
• Control of Restaurant Operations (75 h)
• Implementation and Supervision of Banquets and Buffets (90 h)
• Alternative Distribution in Food and Beverage (45 h)
• Final project (135 h)
• Internship (240 h)
• Design and Technical Maintenance (60 h)
• Restaurant Supervision and Operation (60 h)

* The College reserves the right to substitute some courses.

• 3 Physical Education courses (90 h)
• 3 Humanities courses (150 h)
• 4 Language and Literature courses (240 h)
• 2 Second Language courses (90 h)
• 2 complementary courses (90 h)

Work experience is recognized and in high demand by employers. The Work-Study Program (WSP) is an educational model that allows you to undertake two paid internships during your studies to gain work experience related to your field of study. Please consult the Work-Study Program section for more details. Not available to students who begin in the Winter semester.

The use of a laptop computer is mandatory (learn more). Standard or student license software must be installed when requested by teachers.

The following features are required for PCs or Macs:

• Processor: Intel I5 minimum
• Memory: 8 GB recommended
• Hard drive: 500 GB minimum
• Screen: 14 inches minimum
• Connectivity: WIFI and LAN
• Ports: Minimum of one USB 3.0 port

We recommend purchasing an external numeric keyboard if your laptop does not already have one.

Required software: Office Suite for Windows or Mac (Word, PowerPoint, Excel).

This training is offered in English, in French or as a bilingual option. Please consult the Bilingual options section for more details.

* Some classes are delivered on Saturdays or Sundays.