Gestion d'un établissement de restauration (DEC)

Program overview

The Gestion d'un établissement de restauration (DEC) program is designed to equip students with the essential skills and knowledge required to excel in the restaurant management industry. This advanced diploma focuses on various aspects of restaurant operations, including management, customer service, and food safety. Students will gain practical experience and theoretical understanding, preparing them for a successful career in the dynamic world of food service.

Program structure

The Gestion d'un établissement de restauration program is structured to provide a comprehensive education in restaurant management. The program length is two years, allowing students to immerse themselves in both theoretical and practical learning experiences.

Key features of the program structure include:

• Hands-on training in real-world restaurant settings
• Opportunities for internships to gain industry experience
• Focus on essential management skills and customer service
• Exposure to food safety regulations and practices

Students will also have the chance to participate in various projects that simulate real-life restaurant management scenarios, enhancing their learning experience.

Featured Experiences

The Gestion d'un établissement de restauration program offers several unique experiences that enhance the learning journey:

• Co-op placements that provide valuable industry experience
• Field trips to local restaurants and food service establishments
• Workshops led by industry professionals
• Joint partner programs with local businesses for practical exposure
• Access to state-of-the-art kitchen facilities for hands-on training

Career Options

Graduates of the Gestion d'un établissement de restauration program can pursue a variety of career opportunities in Canada, including:

• Restaurant Manager: Oversee daily operations, manage staff, and ensure customer satisfaction in a restaurant setting.
• Catering Manager: Plan and coordinate catering services for events, ensuring quality food and service delivery.
• Food and Beverage Director: Manage all aspects of food and beverage operations within a hotel or restaurant.
• Event Coordinator: Organize and manage events, including weddings and corporate functions, focusing on food service.
• Quality Control Supervisor: Ensure food safety and quality standards are met in food service establishments.

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