AEC - Hotel Management & Tourism | LJA18 | 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.

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
  • 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
  • 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

* The College reserves the right to substitute some courses.

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 an attestation of college studies (AEC).