AEC - Hotel Management & Tourism | LJA.18 | Food Service Management

With a core curriculum of study, the Food Service Management program opens the door to a wider array of careers in Quebec, Canada or abroad.This program in unique in Quebec.

This program focuses on the essential knowledge of food service and catering. . Teachers from the industry provide all the keys to success to enter into the labor market. The program also offers an internship, participation in several events plus practical experience including: service in le Fuchsia restaurant dining room.

Students in this program may participate in the Job Fair organized by the International School of Hotel Management and Tourism, and eventually find a job in the industry.


Program availability

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

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

A candidate is eligible to an Attestation of College Studies program (AEC) if his educational training is deemed sufficient by the College and if it meets one of the following conditions :

  • If he has interrupted his full-time studies for at least two (2) consecutive sessions or for one (1) full school year;
  • The candidate has pursued his post - secondary education for a period of at least one (1) year.
  • 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.

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.

This program leads to an attestation of college studies (AEC).