Hotel and Restaurant Operations

CampusStart Date
St. AndrewsSeptember 2017

Program Overview

The Hotel and Restaurant industry is a perfect fit for those who enjoy fast-paced work environments. With our training, you’ll learn best practices in hotel, food and beverage, and kitchen operations, where the focus is on practical experience. You’ll also learn skills in communication, technology, teamwork, environmental ethics, personal development, project and time management, workplace safety, global issues, and problem solving. Luxury and leisure are always in style; exciting opportunities in the Hotel and Restaurant industry await you.


Duration

The requirements for this certificate program may be achieved within one academic year of full-time study.


Admission Requirements

    Profile A

  • High School Diploma or Adult High School Diploma or GED Diploma of High School Equivalency

    (NB Francophone High School Math Equivalencies)


    Career Possibilities

    The Hotel and Restaurant Operations program will prepare you for employment in hotels, restaurants, resorts, catering companies, hospitality supply companies, convention centres and beverage operations. Typical positions include hotel or restaurant cook, food server, front office attendant, catering services and convention services. With hard work and a willingness to relocate, entry-level jobs can lead to supervisory and management positions.


    NOC Codes

    1226 - Conference and event planners
    6435 - Hotel Front Desk Clerks
    6451 - Maîtres d'hôtel and Hosts/Hostesses
    6452 - Bartenders
    6453 - Food and Beverage Servers


    What you will learn

    • Food and Beverage Operations
    • Lodging Operations
    • Conventions and Banquets
    • Health and Safety
    • Wine and Spirits
    • Cooking Techniques and Food Presentation
    • Communication and Writing
    • Technology
    • Presentation Skills
    • Marketing
    • Hospitality and Tourism Industry Experience


    Specific Considerations

    Participating in regional conferences and events, students have the opportunity to network, work with industry partners and assist with event planning. In the past, students have participated in the Tourism Industry Association of Canada annual conference, Fundy Food Festival, Indulge, the Olympics, and the State of the Province Premier's Address. Students gain valuable experience and contacts by managing and working events. Upon completion of the program, graduates have WHMIS (Workplace Hazardous Materials Information System) training, Smart Serve certification (Responsible Beverage Service), and National Food Safety Training.


    External Certifications

    Hotel and Restaurant Operations graduates may have an opportunity to acquire the following external certifications upon meeting the external agencies certification requirements and paying any required fees to the external agency:

    Institution: National Food Safety Training Program
    External Certification: National Food Safety Training Program National Certification
    Information: NFSTP covers: Food Safety Hazards, Facilities and Equipment Design, Sanitation and Pest Control, Employee and Visitor issues, Control of Hazards, Following the Flow of Food


    Disclaimer: This web copy provides guidance to prospective students, applicants, current students, faculty and staff. Although advice is readily available on request, the responsibility for program selection ultimately rests with the student. Programs, admission requirements and other related information is subject to change.

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