Food and Beverage
  • Graduates of this program are likely to be employed in various types of restaurants, bars, cafes and etc..
Programs-Food and Beverage

Program duration Number of semesters
1 Year 3

Program Description
To determine their suitability for occupation and the training process, to adopt a customer-oriented approach, to prepare the mise en place and dining room, to explain menus and dishes, to take and process orders, to receive and provide information in French, to perform billing and collection operations, to recommend and serve wines, to provide beverage service, to provide banquet service, to provide informal service, to provide formal service, and to integrate into the workplace.

Career Choices
  • Graduates of this program are likely to be employed in various types of restaurants, bars, cafes and bistros, in convention centres or banquet halls, in hotels and inns or other private or public establishments where food and beverages are served.
Competencies
  • To determine their suitability for the occupation and the training process
  • To adopt a customer-oriented approach
  • To prepare the mise en place and dining room
  • To explain menus and dishes
  • To take and process orders
  • To receive and provide information in French
  • To perform billing and collection operations
  • To recommend and serve wines
  • To provide beverage, banquet, informal and formal service
  • To integrate into the workplace
Admission prerequisites
  • Higher Secondary, Diploma or/and recognized equivalent
  • A minimum of second division i.e. overall 50% in academics
  • Fluency in English with a level of IELTS 6.0 band preferred but not less than level 5.5
  • Applicants from China/Korea and other Non-English speaking countries should take English Second Language to meet the admission requirements if they do not have IELTS 6.0
  • Or equivalence as established by the ministère de l’Education, du Loisir et du Sport or the ministere de l’Immigration et des Communautes culturelles
Program Modules
Modules  
Occupation and the training process  
Adopt a customer-oriented approach  
Mise en place  
Explain menus and dishes  
Take and process orders  
Receive and provide information in French  
To Cash Register Options  
Recommend and serve wines  
Beverage service  
Provide banquet service  
Informal service  
Formal service  
Workplace Integration  
Program Schedules
  • January
  • May
  • September

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