DEC - Hotel Management & Tourism | 430B0 | 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 is 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 have the opportunity to interact with professionals during visits, conferences and events. Graduates of this program can pursue university studies.

As of now, at LaSalle College, students have the option to study in both French and English. It is our bilingual option.

Bilingual Option

Expand your horizons by following between 25 and 40 % of your classes in the second language.

A Finger in Every Pie

Our students have the opportunity to participate in numerous philantropic events allowing them to practice what they learned.

Our Students Awarded

Once again this year, the Fondation ARQ granted scholarships to deserving students.

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.

Also known as Co-op Program, the Work-Study Approach for Vocational and Technical Training allows you to work and get paid in your field of study. You can accummulate up to 6 months of professional experience before you actually graduate. The ATE mention (Alternance Travail-Études) will appear on your report card as well as on your diploma.

Each job period lasts anywhere between 8 to 16 weeks and happens during the summer break. The ATE is recognized by the ministère de l’Éducation et de l’Enseignement supérieur (MEES).

Please consult the Work-Study Program section for more details.

  • This program leads to a Diploma of College Studies (DEC).
  • Profession and organisation in the tourism, hotel and restaurant industry
  • Customer oriented approach in the tourism, hotel and restaurant industry
  • IT: research methodology and information sources in the tourism, hotel and restaurant industry
  • Health and safety in the workplace
  • Hygiene and Sanitation
  • Managerial Kitchen
  • Principles of communication marketing in the tourism, hotel and restaurant industry
  • Tourism, hotel and restaurant industry accounting
  • Food and beverage service I
  • Wine stewarding
  • Restaurant Management and Organization
  • Human resources in the tourism, hotel and restaurant industry
  • Sales Techniques in the Tourism, Hotel and Restaurant Industry
  • Bar operation techniques
  • Management Software - Restaurant
  • Kitchen Production Planning
  • Restaurant Supply Management
  • Food & beverage supervision
  • Recipes Preparation and Menu Implementation
  • Restaurant Marketing
  • Food Science and Nutrition
  • Community management - second language
  • Hotel and food service law
  • Control of Restaurant Operations
  • Implementation and Supervision of Banquets and Buffets
  • Alternative Distribution in Food and Beverage
  • Final project
  • Internship
  • Design and Technical Maintenance
  • Restaurant Supervision and Operation

Have obtained a Secondary School Diploma (DES) and completed the following courses :

  • Language of Instruction from Secondary V,
  • Second Language from Secondary V,
  • Mathematics CST 4e (or Math 426),
  • Physical Sciences from Secondary IV,
  • History from Secondary IV

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

  • Language of Instruction from Secondary V,
  • Second Language from Secondary V,
  • Mathematics CST 4e (or Math 426)

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

  • 3 Physical Education courses
  • 3 Humanities courses
  • 4 Language and Literature courses
  • 2 Second Language courses
  • 2 complementary courses

* The College reserves the right to substitute certain courses.