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graduate program

Food & Beverage Diploma Program

Food & Beverage Diploma Program

Food and beverage servers take patrons’ food and beverage orders and serve orders to patrons.

They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and similar establishments.

Career opportunities

Banquet server, captain waiter/waitress, chief wine steward, food and beverage server, cocktail waiter/waitress, formal service waiter/waitress, waiter/waitress, wine steward.

Main responsibilities

  • Food and beverage servers perform some or all of the following duties:
  • Greet patrons, present menus, make recommendations and answer questions regarding food and beverages.
  • Take orders and relay to kitchen and bar staff.
  • Recommend wines that complement patrons’ meals.
  • Serve food and beverages.
  • Prepare and serve specialty foods at patrons’ tables.
  • Present bill to patrons and accept payment.
  • Order and maintain inventory of wines and wine glassware.
  • Perform sensory evaluation of wines.

Employment requirements

  • Completion of secondary school may be required.
  • Formal waiters/waitresses may require completion of a one- or two-year apprenticeship program
    or/ College or vocational school courses.
  • Apprenticeship training programs for food and beverage servers are available in Saskatchewan and British 
  • Columbia. Trade certification is available but voluntary in those provinces.
  • On-the-job training is usually provided.
  • Wine stewards may require courses in wine selection and service
    or/ Experience as a captain waiter/waitress or formal waiter/waitress.
  • Food service supervisors, supervise, direct and co-ordinate the activities of workers who prepare, portion and serve food. They are employed by hospitals and other health care establishments and by cafeterias, catering companies and other food service establishments.

Career opportunities

Progression to administrative service management positions is possible with experience. Cafeteria supervisor, food services, canteen supervisor, catering supervisor, food service supervisor.

Main responsibilities

Food service supervisors perform some or all of the following duties:

  • Supervise, co-ordinate and schedule the activities of staff who prepare, portion and serve food.
  • Estimate and order ingredients and supplies required for meal preparation.
  • Prepare food order summaries for chef according to requests from dieticians, patients in hospitals or other customers.
  • Establish methods to meet work schedules.
  • Maintain records of stock, repairs, sales and wastage.
  • Train staff in job duties, and sanitation and safety procedures.
  • Supervise and check assembly of regular and special diet trays and delivery of food trolleys to hospital patients.
  • Ensure that food and service meet quality control standards.
  • May participate in the selection of food service staff and assist in the development of policies, procedures and budgets.
  • May plan cafeteria menus and determine related food and labour costs.

Employment requirements

  • Completion of secondary school is usually required.
  • Completion of a community college program in food service administration, hotel and restaurant management or related discipline
  • Several years of experience in food preparation or service are required.
  • Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. Cooks are also employed aboard ships and at construction and logging campsites. Apprentice cooks are included in this unit group.

Career opportunities

Apprentice cook, cook, dietary cook, first cook, grill cook, hospital cook, institutional cook, journeyman/woman cook, licensed cook, line cook, second cook, short order cook.

Main responsibilities

Cooks perform some or all of the following duties:

  • Prepare and cook complete meals or individual dishes and foods.
  • Prepare and cook special meals for patients as instructed by dietitian or chef.
  • Schedule and supervise kitchen helpers.
  • Oversee kitchen operations.
  • Maintain inventory and records of food, supplies and equipment.
  • May set up and oversee buffets.
  • May clean kitchen and work area.
  • May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies.
  • May hire and train kitchen staff.
  • Cooks may specialize in preparing and cooking ethnic cuisine or special dishes.

Employment requirements

  • Completion of secondary school is usually required.
  • Completion of a three-year apprenticeship program for cooks
    or/ Completion of college or other program in cooking or/ Several years of commercial cooking experience are required
  • Trade certification is available but voluntary in all provinces and Territories.
  • Inter provincial trade certification (Red Seal) is also available to qualified cooks.

Additional information

There is mobility among the various types of cooks in this group.
Progression to supervisory or more senior positions, such as chef, is possible with experience and training.
Red Seal trade certification allows for inter provincial mobility.

Note:

Access Business College is dedicated to providing quality education and skills training to help individuals succeed in high-demand job markets. With the Better Jobs Ontario program, offered by the Government of Ontario (formerly known as Ontario Second Career), eligible Ontarians can receive up to $28,000 in grants to support their education. Additionally, if applicable, one may receive up to $1,000 per child for daycare (maximum $2,000 per month). Contact ABC Access Business College today to learn more about programs and see if you qualify for these opportunities.

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