Current Size: 100%
Food and Beverage Service |
School of Hospitality, Recreation & Tourism |
Program AvailabilityNorth Fall 2012: Open |
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Type:
Certificate
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Campus:
North
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Program Code:
01771 |
Length:
Two semesters, beginning in September
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CONTACT INFORMATION: Paul McCabe, program co-ordinator | 416.675.5000 | HRTenquiry@humber.ca
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Learn from highly experienced professors in practical training labs about all the key elements of the field, including mixology, beer service, wine and food pairing, coffee and tea service, and restaurant operations. Second-semester students get real-world experience through internal and external restaurant internships. You will leave this program certified in food safety, service excellence, and proper and responsible alcohol service, which will further enhance your resumé.
Students will practice food and beverage service in our on-campus restaurant The Humber Room.
The Humber Room is our on campus restaurant training facility. It is a upsscale casual restaurant that is open to the general public.
Join us for lunch or dinner and you are assisting in the education of our students!
Students in Humber's Culinary Pograms put their practical skills to use preparing lunches and dinners in a real world environment. Students in Humber's Food & Beverage and Hotel & Restaurant Programs put their fine dining service skills to work.
The 120 seat restaurant offers world-class cuisine for a fraction of the cost of eating in a fine dining restaurant.
For the dates and hours of operation, to make reservations and to see The Humber Room menu please visit us online at:
Students will learn the fundamentals of beverages and the magic of pairing them with food in our on-campus wine and beverage facilities.
Wine Tasting and Demonstration Theatre
Mixology Lab
For important information about uniforms and other mandatory program-related items, visit hospitality.humber.ca/content/uniforms-other-program-related-items.
For more information visit Fees and Financial Assistance.
$350 – textbooks (per semester); nominal fees (varying by semester) to cover the costs of industry field trips and required industry certifications.
Semester 1 | ||
| Course Code | Course | Credits |
| COMM 200 | College Writing SkillsCollege Writing SkillsCourse Code: COMM 200 Credits: 3 College Writing Skills emphasizes elements of the writing process. Although subject matter and format may change from one program to another, the skills necessary for effective writing remain the same, as do the professional standards that all Humber students are expected to attain.
Students will practice the reading and writing skills that will be valuable in their college programs and build a strong base for professional business writing. Those students who plan to further their studies will develop the fundamental skills for writing acceptable academic English.
To help students reach these goals, the course covers the following: analytical reading and critical thinking; essay organization and development; and the elements of clear writing, including grammar and punctuation skills.
To complete COMM 200 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the attached criterion sheet.
| 3 |
| HOTL 120 | Food and Beverage Service - TheoryFood and Beverage Service - TheoryCourse Code: HOTL 120 Credits: 3 This course provides students with an understanding of restaurant and dining room service as it is practiced in the hotel and restaurant industry. The course is divided into two components: theory and practical application. This course is taught in the Gordon Foodservice Humber Room and students learn and practice their technical and customer service skills through the operation of a full-service restaurant. | 3 |
| HOTL 124 | Food and Beverage Service - PracticalFood and Beverage Service - PracticalCourse Code: HOTL 124 Credits: 3 This course provides students with an understanding of restaurant and dining room service as it is practiced in the hotel and restaurant industry. The course is divided into two components: Theory and Practical Application. This course is taught in the Gordon Foodservice Humber Room and students learn and practice their technical and customer service skills through the operation of a full-service restaurant. | 3 |
| HRT. 102 | Introduction to Software ApplicationsIntroduction to Software ApplicationsCourse Code: HRT. 102 Credits: 3 This software applications course introduces you to the Microsoft Office 2010 home/student package. At the end of the course, you should be able to produce documents in Word, spreadsheets in Excel, and presentations in PowerPoint. You must work independently and complete this course using an on-line format. In addition, you are required to attend two mandatory classes in a classroom, and to write the final exam in a classroom at the college. | 3 |
| HRT. 115 | iSucceed in Hospitality and TourismiSucceed in Hospitality and TourismCourse Code: HRT. 115 Credits: 0 The iSucceed in Hospitality and Tourism course offers students information and insights into the hospitality and tourism programs, and identifies the many resources and services available to help ensure a successful education at Humber. Student will examine the policies and procedures in place for the School of Hospitality, Recreation & Tourism. Additionally, students will explore career opportunities and pathways in this industry. Industry guest speakers will discuss industry?s expectations of attitude, skills and competencies for a successful career. | 0 |
| HOTL 108 | Mixology and BeerMixology and BeerCourse Code: HOTL 108 Credits: 3 This course will introduce the student to professional bar service, in preparation for both the Humber Room and the internship experiences and future employment in the food and beverage sector. Primary emphasis in this course will engage the student in a study of spirits in the industry today. The course will utilize a combination of theory and practical approaches to develop the skills that the students will need in the field. Students will also learn about the domestic and international beer production industry, the differences in appearance and tastes of beers, and how to plan food menus matched with the appropriate selections. The course will emphasis and reinforce the legal responsibilities of the bartender. The Smart Serve training program will be administered in the class. As an outcome of recent Ontario legislation, all employees that are involved in the sale and distribution of alcoholic beverages require this certification. Students will also be able to earn the Prud?homme Beer Certification. | 3 |
| HRT. 121 | Food Service, Safety and SanitationFood Service, Safety and SanitationCourse Code: HRT. 121 Credits: 1 This is an online food safety training program designed by TrainCan Inc. The student will access the specific website to BASICS.fst program through the Internet. This course details food-service sanitation and safety, emphasising the role of foodservice personnel as users of safe, hygienic working practices in accordance with federal, provincial and municipal regulations. It is an online course designed to teach food handlers the basics of food safety in an engaging and interactive way. After completing the self-study modules, the student will write an in-class examination and the successful candidate, with an exam result of 74 per cent or higher, will receive a nationally recognized certificate. | 1 |
| HRT. 130 | Service ExcellenceService ExcellenceCourse Code: HRT. 130 Credits: 3 This course is focused on developing the student's ability to deliver service excellence - a term used to describe the levels of service that customers seek to receive from an operator in any one of the many tourism industries. This course defines service and the many concepts associated with its delivery at its highest level and provides students the opportunity to develop and practice service excellence strategies and skills that they will be able to use in their future careers. | 3 |
Semester 2 | Course Code | Course | Credits |
| HOSP 150 | Restaurant InternshipRestaurant InternshipCourse Code: HOSP 150 Credits: 6 This one-year certificate program combines theoretical and practical instruction in the classroom with intensive workplace training. Through this combination, students develop technical, interpersonal and professional business skills, identified as essential for success in the workplace. During the second semester students will complete this six credit Restaurant Internship course with an industry partner for work place experience. | 6 |
| HOTL 112 | Humber Room InternshipHumber Room InternshipCourse Code: HOTL 112 Credits: 6 This one-year certificate program combines theoretical and practical instruction in the classroom with intensive workplace training. Through this combination, students develop technical, interpersonal and professional business skills, identified as essential for success in the workplace. During the second semester students will complete this six credit restaurant internship course with an industry partner for work place experience. | 6 |
| HOTL 126 | Beer and Food PairingBeer and Food PairingCourse Code: HOTL 126 Credits: 0 This course is designed and developed for participants who wish to further their knowledge of beer for use in the following:
a) the hospitality industry
b) as an agent for a brewer/distributor of beer
c) beverage alcohol education.
The focus is to provide more detailed insights into brewing ingredients and processes, draught systems while introducing Canadian brewing history and further investigating negative sensory components. | 0 |
| HRT. 131 | Effective Leadership and ManagementEffective Leadership and ManagementCourse Code: HRT. 131 Credits: 3 This course will assist the student in self-assessing and developing concrete, usable management and leadership skills. It will focus on key management and leadership concepts and how these can be applied in a rapidly changing global environment. The course will examine traits, behaviours and attributes of leadership and followership, and the practical skills required to build effective working relationships with individuals and teams, including decision making, motivation, communication, power and influence, and change management. It will also explore factors that impact effective leadership in today's hospitality world, including ethics and diversity. | 3 |
| HOTL 217 | Wine Appreciation and Food PairingWine Appreciation and Food PairingCourse Code: HOTL 217 Credits: 3 Wine Appreciation and Food Pairing provides an introduction to the fundamental concepts associated with wine (tasting, serving, interpreting labels, wine terminology, and storage) and its successful pairing with food. Students will learn how wine is made starting from the vine to the bottle. This course introduces the grape varieties used for making wine in the major wine regions of the world. In addition, the student is introduced to the principles of correct food and wine pairing and will study the building blocks of food tastes including sourness, sweetness, bitterness, saltiness, fattiness, spiciness and fruitiness and their influence on a successful wine selection. Exercises and tasting sessions are carried out in a lab setting and include a theme-based wine/food tasting with every class. Lab class attendance is mandatory. Students will have the opportunity to write the WSET Intermediate Certificate exam by paying the requisite exam fee. | 3 |
| HOTL 118 | Introduction to Beverage ServiceIntroduction to Beverage ServiceCourse Code: HOTL 118 Credits: 3 Every successful restaurant owner knows that a fantastic dinner experience can be spoiled by a bad cup of coffee or tea. It is important in the food and beverage industry to understand the importance of beverage service in the success of a hospitality business. Beverages include coffee and tea from around the world. Students will experience methods to successfully brew, the history of beverages, how to taste beverages and finally how to serve beverage to enhance the dining experience. This course will explore both the theory components of coffees and teas plus an opportunity to practice making different types of coffee drinks including espresso, cappuccino, caf? au lait and many more. Students will also learn how to properly maintain the equipment necessary to offer | 3 |
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