Food and Beverage Management

Program Overview

Fanshawe College's Food and Beverage Management program equips students with practical skills and management abilities for careers in the dynamic food and beverage industry. Through hands-on training, industry certifications, and a co-op work experience, students gain a comprehensive understanding of operations, customer service, and entrepreneurship. The program emphasizes sustainability, innovation, and global business practices, preparing graduates for success in Canada and internationally.

Program Outline

Degree Overview:

Program Overview:

Fanshawe College's Food and Beverage Management program prepares students for careers in the dynamic food and beverage industry. The program emphasizes practical hands-on learning and skills development, equipping students with the management abilities and practical experience necessary for success in Canada or internationally.

Objectives:

• Develop a comprehensive understanding of the food and beverage industry, including operations, management, and customer service.
• Acquire practical skills in bar operations, food service, menu costing and design, social media marketing, entrepreneurship, and management.
• Obtain globally recognized wine and beer certifications through WSET and Prud'homme, as well as essential industry certifications such as Smart Serve, Safe Food Handling, and OTEC Service Excellence.
• Gain hands-on experience through a semester-long co-op work experience within the food and beverage industry.
• Develop a portfolio of practical experience through The Chef's Table, Fanshawe's state-of-the-art restaurant and cafe.

Outline:

Program Content:

• Bar Operations
• Food Service
• Beer Tasting & Brewing
• Menu Costing & Design
• Social Media Marketing
• Entrepreneurship
• Management
• Wine and Beer Certifications
• Industry Certifications

Program Structure:

• Two-year Ontario College Diploma
• Full-time or part-time study options
• Co-op work experience component
• Practical training in on-campus restaurants

Individual Modules with Descriptions:

Level 1:

• ANTH-1012 Cultural Anthropology: Explores fundamental concepts in cultural anthropology and their relevance to the tourism, hospitality, and culinary arts industries.
• BEVR-1030 Fundamentals of Bar Operations: Introduces students to the tools, equipment, and techniques of bartending, including beverage preparation, cost analysis, and wine and beer pairings.
• FDMG-1142 Food & Beverage Service Theory: Covers key concepts and trends in the food and beverage industry, professional dining room service techniques, and food safety.
• BUSI-1212 Foundations of Customer Experience: Emphasizes the importance of customer experience management and develops skills in communication, conflict resolution, and service recovery.
• COMP-1557 Technology for Food & Beverage: Exposes students to software used in the hospitality sector, including word processing, spreadsheet, and presentation tools.
• WRIT-1042 Reason & Writing 1-Tourism/Hospitality: Introduces essential principles of reading, writing, and reasoning, focusing on vocabulary, comprehension, grammar, and critical thinking.
• COOP-1020 Co-operative Education Employment Prep: Prepares students for their co-op work term by providing an overview of roles and responsibilities, employment preparatory skills, and workplace expectations.
• MATH-1210 Math for Hospitality: Reviews basic arithmetic and algebraic skills applicable to the hospitality industry, including fractions, decimals, percentages, and conversions.

Level 2:

• BEVR-2030 Advanced Bar Operations: Builds on the skills acquired in Level 1, focusing on advanced cocktail techniques, mixology, and beverage management.
• FDMG-2142 Food & Beverage Management: Introduces students to the principles of food and beverage management, including cost control, inventory management, and staff supervision.
• FDMG-2242 Food & Beverage Marketing: Covers marketing strategies and techniques specific to the food and beverage industry, including social media marketing, event planning, and customer relationship management.
• FDMG-2342 Food & Beverage Entrepreneurship: Provides students with the knowledge and skills necessary to start and operate their own food and beverage businesses.
• FDMG-2442 Food & Beverage Law: Examines legal issues and regulations related to the food and beverage industry, including liquor licensing, food safety, and consumer protection.
• FDMG-2542 Food & Beverage Operations Management: Focuses on the operational aspects of food and beverage businesses, including menu planning, kitchen management, and service delivery.
• FDMG-2642 Food & Beverage Human Resources Management: Introduces students to the principles of human resources management in the food and beverage industry, including recruitment, training, and employee relations.
• FDMG-2742 Food & Beverage Financial Management: Covers financial management principles and practices specific to the food and beverage industry, including budgeting, cost analysis, and profit maximization.

Level 3:

• FDMG-3142 Food & Beverage Event Planning: Provides students with the skills and knowledge necessary to plan and execute successful food and beverage events, including weddings, conferences, and corporate functions.
• FDMG-3242 Food & Beverage Catering: Focuses on the principles and practices of catering operations, including menu planning, food preparation, and service delivery.
• FDMG-3342 Food & Beverage Purchasing: Covers the principles and practices of food and beverage purchasing, including supplier selection, negotiation, and inventory management.
• FDMG-3442 Food & Beverage Quality Control: Emphasizes the importance of quality control in the food and beverage industry, including food safety, sanitation, and customer satisfaction.
• FDMG-3542 Food & Beverage Sustainability: Explores the principles and practices of sustainability in the food and beverage industry, including environmental stewardship, waste reduction, and ethical sourcing.
• FDMG-3642 Food & Beverage Innovation: Encourages students to think creatively and develop innovative ideas for the food and beverage industry, including new products, services, and marketing strategies.
• FDMG-3742 Food & Beverage Leadership: Focuses on the principles and practices of leadership in the food and beverage industry, including team building, motivation, and conflict resolution.

Level 4:

• FDMG-4142 Food & Beverage Capstone Project: Provides students with the opportunity to apply their knowledge and skills to a real-world project, such as developing a business plan for a new food and beverage venture or conducting a research study on a current industry issue.
• FDMG-4242 Food & Beverage Industry Trends: Examines emerging trends and innovations in the food and beverage industry, including new technologies, consumer preferences, and market opportunities.
• FDMG-4342 Food & Beverage International Business: Explores the opportunities and challenges of operating a food and beverage business in a global marketplace, including cultural differences, trade regulations, and supply chain management.
• FDMG-4442 Food & Beverage Management Internship: Provides students with the opportunity to gain practical experience in a management role within the food and beverage industry.

Assessment:

Assessment Methods:

• Assignments
• Quizzes
• Exams
• Presentations
• Projects
• Practical demonstrations
• Industry certifications

Assessment Criteria:

• Knowledge and understanding of course material
• Application of skills and techniques
• Critical thinking and problem-solving abilities
• Communication and presentation skills
• Teamwork and collaboration
• Professionalism and work ethic

Teaching:

Teaching Methods:

• Lectures
• Discussions
• Case studies
• Simulations
• Role-playing
• Guest speakers
• Field trips
• Hands-on training

Faculty:

• Experienced industry professionals
• Certified instructors
• Research-active faculty

Unique Approaches:

• Co-op work experience component
• Practical training in on-campus restaurants
• Industry partnerships and guest speakers
• Focus on sustainability and innovation

Careers:

Potential Career Paths:

• Wine sommelier
• Catering and Bar Managers
• Hotel and resort food and beverage departments managers
• Restaurant managers and entrepreneurs
• Sales and territory managers
• Logistics Coordinators
• Brewers

Career Opportunities:

• Restaurants
• Hotels and resorts
• Convention centres
• Conference centres
• Casinos
• Caterers
• Golf and country clubs
• Festivals
• Cruise lines
• Theme parks
• Museums
• Entertainment complexes
• Universities
• Colleges
• Wineries
• Breweries