Program Outline

Do you enjoy the alluring and colourful world of restaurants?
Do you have an aptitude for customer service?
Are you a dynamic self-motivated person with good social skills?

The comprehensive training formula provided by a DEC in Foodservice and Food Service Management will allow you to:

•	Apply for management positions within all types of foodservice establishments
•	Start your own foodservice business

Our training equipment and environments allow you to live the daily real-world routine of the various positions in the foodservice industry:

•	Pedagogical dining rooms
•	Production and demonstration kitchens
•	Various workshops (office technology, accounting, etc.)
•	Teaching bar

The school maintains affiliations with several industry associations (Among other services, these organisations can help facilitate your access to rewarding internships in the foodservice industry):

•	Québec Regional Cuisine Association
•	Hotel and Restaurant Suppliers Association (LaSalle College has been a recipient of the association's award for excellence)
•	Association des Restaurateurs du Québec
•	Canadian Foodservice Executive Association
•	Canadian Culinary Federation

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Related Jobs

Today, the Food Service Management industry includes more than:

•	12,000 businesses in Québec
•	42,000 businesses in Canada

The foodservice economic sector is growing in almost every country worldwide.

Interested in a career in the foodservice industry? Here are a few examples of positions you could fill:

•	Chef
•	Chef de Partie (in charge of part of the cooking production process)
•	Catering Service Manager
•	Foodservice Company Manager
•	Owner/Manager of your own foodservice business

And here are a few examples of businesses for which you could work:

•	Hotels
•	Restaurants
•	Cruise Ships
•	Educational institutions
•	Cafeterias, etc.

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Course List

Specific Training:

•	Principles of nutrition
•	Concept of labour law
•	Principles of psychology in the workplace
•	Basic computer system concepts
•	F.R.M.T. Professions and training
•	Fundamentals of managerial cooking situations and concepts
•	Evaluation of foods and meals
•	Concepts in nutritional science
•	Nutritional technology concepts I
•	Nutritional hygiene and health
•	Managerial cooking; basic preparations and batters
•	Managerial cooking: soups, vegetables and grains
•	Nutritional technology concepts II
•	Managerial cooking: meats, poultry and game
•	Managerial cooking: fish, molluscs and crustaceans
•	Managerial cooking: pastries and desserts
•	Managerial cooking: fruits and breakfasts
•	Managerial cooking: buffets and catering services
•	Principles of management and work organization
•	Health and safety in the workplace
•	Recipe standardization
•	Developing and planning menus
•	Supply management
•	Wine and beverage service concepts
•	Meal and beverage service techniques
•	Operational control
•	Banquet and table d'hôte management and production
•	Principles of dining room and bar management
•	Promotion and price strategies
•	Human resources management: Principles and techniques
•	Buffet and cafeteria meal management and production
•	Training personnel in hygiene, health and safety in the workplace
•	Financial statements and budgeting
•	Physical organization of F.R.M.T. Work zones
•	Adapted food production
•	Cafeteria and dining room management
•	F.R.M.T. Trends and novelties
•	Evaluating F.R.M.T. Management cycles
•	Career planning and job searching
•	Integration into the workplace (internship)
•	Communication principles
•	Writing administrative documents
•	Communication in French
•	Professional expression in French

General Training:

•	Physical Education, 3 courses
•	Philosophy, 3 courses
•	Language of education and literature, 4 courses
•	Second language, 2 courses
•	General Education Complements, 2 courses

Note:
Content provided as indication only. LaSalle College reserves the right to change, modify, add or remove one or more software programs or application languages, one or more courses or course contents at any time, while ensuring that the training objectives and the recommendations found in the collegial teaching manual are respected.

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Internship

You could acquire solid work experience during a 6 week internship in a foodservice business or restaurant (internships outside Québec are encouraged).

*F.T.M. :Food Service Management

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