This course introduces students to the basic theory and practice of the Food & Beverage Industry. Students practice preparing and serving cocktails in the mixology lab and serving food and beverages in a banquet and dining room setting. Students study the principles, history and production of spirits, wine, and beer. They will design and develop menus that include healthy eating options and will understand how to incorporate the dietary needs of diverse populations in menu planning. Students will also develop the techniques of effective purchasing, receiving, and production control; sales control; food and beverage cost calculation; and the use of the sales mix.
Emphasis is placed upon the interpretation of data for effective and profitable decision-making, using various tools such as revenue prediction and menu engineering. and Cost/Margin. Students also explore trends, ethics and sectors of food and beverage industry.
Prerequisites
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Restaurant and Bar Operations
- Mixology, Spirits, Beers
- Wine Production and Classifications, Wines Service
- Wine Tasting and Food Pairing
- Catering and Banquet Service
- Napkin Folding, Table Set Ups
- Customer Service
- Bankruptcy
- Serving It Right and Food Safe Certificates
- Menu engineering and dietary needs
- Beverage control and liquor fraud
- Calculating sales price and food cost
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 70073 |
September 8, 2026 to December 18, 2026 |
Lecture | VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41946 |
January 4, 2027 to April 16, 2027 |
Lecture | VCC Downtown Campus | See full schedule | |
| 41947 |
January 4, 2027 to April 16, 2027 |
Lecture | VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.