Food and Beverage Operations (HOSP 1360)
This course introduces students to the basic theory and practice of the Food Service Industry. Students practice mixing and serving drinks in the mixology lab and serving food and beverages in a dining room. Students study the underlying principles and procedures of food and beverage service in fine dining, casual, banquet and catering establishments. Students will visit a restaurant to observe and reflect on specific aspects of food service.
This course is part of the full-time Hospitality Management Diploma Program.
This course is part of the full-time Hospitality Management Diploma Program.
Course code: HOSP 1360
Credits: 3.0
Length: 45.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=HOSP&number=1360
Prerequisites
Serving It Right Certificate, Foodsafe Level 1 Certificate.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.