College Diploma - Food And Beverage Management - Hotel And Restaurant Operations (0056) (Optional Co-op)

Program Overview

The Food and Beverage Management - Hotel and Restaurant Operations program is a comprehensive two-year course designed to equip students with essential skills for the restaurant and hotel sectors. This program emphasizes a balanced approach, combining theoretical knowledge with practical experience. Students will learn vital aspects of people management, customer service, and financial controls necessary for success in the hospitality industry. The program also includes optional co-op terms, allowing students to gain real-world experience in various food and beverage facilities across Canada.

Program Structure

The Food and Beverage Management program spans a 2-year duration and is delivered in a hybrid format, combining both in-person and online learning. The program is structured to provide a well-rounded education that includes:

• Hands-on training in hospitality management
• Theoretical coursework covering essential topics such as communication, marketing, and nutrition
• Optional co-op terms that can be completed in various approved food and beverage facilities
• Practical experience in customer service and financial management

Students have the opportunity to engage in a co-op stream, which includes one co-op work term, enhancing their employability and industry readiness. This program is offered at the Waterloo campus, starting in September 2025.

Featured Experiences

• Optional co-op terms available in restaurants, hotels, catering, or other approved food and beverage facilities.
• Hands-on training that prepares students for real-world challenges in the hospitality sector.
• Courses designed to develop essential skills in communication, marketing, and nutrition.
• Access to a hybrid learning environment that combines online and in-person classes.

Career Options

Graduates of the Food and Beverage Management program can pursue a variety of career paths in Canada, including:

• Restaurant Manager: Oversee daily operations, manage staff, and ensure customer satisfaction in dining establishments.
• Hotel Operations Manager: Coordinate hotel services, manage staff, and enhance guest experiences in hospitality settings.
• Catering Manager: Plan and execute catering events, manage budgets, and liaise with clients to meet their needs.
• Food and Beverage Supervisor: Supervise staff in food service areas, manage inventory, and ensure compliance with health regulations.
• Event Coordinator: Organize and manage events, from planning to execution, ensuring all details are handled efficiently.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.