Food and Beverage Service

Location(s): Delivery details below

Food and Beverage Services is an applied certificate program. It provides knowledge and skill development needed to enter the ever expanding food and beverage industry.

This program is offered off campus as a special project. It may be offered at a number of locations depending on demand.

A hands-on approach will help you develop the skills needed for positions in the field. Theory and practical applications will help you develop professionalism and a strong foundation in food and beverage service.

You will study:

service of food and beverage

bar management/mixology

customer service skills

Length: Varies

Career Opportunities

In Saskatchewan, tourism consistently rates as one of the highest growth areas in the province. Join our Food and Beverage Service program today so you can learn skills that will help you obtain a position in a restaurant or hotel.

bartenders
hosts/hostesses
servers

Program Details

Start Date(s): Varies

For more information, contact Patricia Cox-Fachada at (306) 659-4060.

Apply Now

Admission Requirements

Grade 10

English Language Requirement

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through a special admission assessment. Interested individuals should still apply. Applicants are automatically considered for special admission. However, some specific admission requirements may still need to be met. Refer to the ACCUPLACER^© cut scores and Post Secondary Success Requirements for this program below, and review additional details concerning Special Admission.

ACCUPLACER ^©

ACCUPLACER^© Cut Scores
for this program

Not applicable at this time

Post-Secondary Success

Post-Secondary Success Requirements
for this program

One year post-secondary studies

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of SIAST programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake.

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year.

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

Learning Method(s)

SIAST offers a variety of learning methods for course delivery. The following learning methods are available for some of the courses in this program.

Classroom

Home Study

Shop/Lab

Televised/SCN

Work-based Training

Please refer to the course descriptions for course specific learning methods.

Prior Learning Assessment and Recognition (PLAR) Availability

SIAST recognizes that adults learn in many different ways and through many different means. This includes acquiring knowledge and skills through life and work experience or non-formal training.

More about PLAR

Transfer Credit

Many SIAST students benefit from transferring credit. You may be eligible to transfer credit from or to another college or university. To learn more, visit our transfer credit web page.

Transfer credit options vary over time; this information is subject to change. Some transfer credit options for this program include:

course transfers to SIAST's Hotel and Restaurant Administration program (Food and Beverage Service graduates must meet the program admission requirements)

Courses
expand/contract all

BAR_ 183 Bar Management

You will acquire the knowledge and develop the skills needed to produce and serve quality beverages in a responsible manner. You will also learn how to control product costs in a commercial establishment.

2.0 Credit Units
24.0 Other hours

Learning Method(s): Lecture/Lab

FOOD 190 Fundamentals of Restaurant Service

You will receive a thorough background in the service of food and beverage. Developing your customer relations and technical skills will be emphasized.

3.0 Credit Units
40.0 Lecture hours

Learning Method(s): Lecture/Theory, Prior Learning

FOOD 192 Applied Restaurant Service

Building on the concepts learned in FOOD 190 (Fundamentals of Restaurant Service), you will develop your practical food service skills. You will be actively involved in operating a coffee shop utilizing a computerized point-of-sale system.

4.0 Credit Units
55.0 Lab hours

Learning Method(s): Lab/Practical, Prior Learning

Prerequisites:
FOOD 190 Minimum Grade of 60 and SANT 181 Minimum Grade of 60 and SFTY 192 Minimum Grade of 60

FOOD 193 Applied Restaurant Service 2 and WHMIS

You will gain practical experience in operating a full service formal dining room. During the practical luncheon sessions, you will act in various staff positions and operate a computerized point-of-sale system. You will also learn to apply the basic principles of WHMIS in a food service environment.

3.0 Credit Units
49.0 Other hours

Learning Method(s): Lecture/Lab

PERS 181 Customer Service Skills

The course will help you develop your skills in providing customer service. The importance of customer service to an organization will be stressed.

2.0 Credit Units
24.0 Lecture hours

Learning Method(s): Lecture/Theory, Televised/SCN, Prior Learning, Correspondence-Structured Time, Correspondence

SANT 181 FOODSAFE Level 1

You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will receive a Food Safe certificate from the Department of Health provided you receive a grade of 70% or higher.

1.0 Credit Units
9.0 Lecture hours

Learning Method(s): Lecture/Theory, Televised/SCN, Work Based Delivery, Prior Learning, Correspondence-Structured Time, Correspondence

Equivalent Course(s): SFTY 111

More Information

Phone 1-866-goSIAST