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.

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).