Gain skills to become an effective foodservice manager in a highly demanding environment. Throughout the course, students examine key aspects of developing a food and beverage services operation from initial concept to a real working operation. They will gain a clear and precise understanding of food services business plans, profiles, and operations including control and overall profitability.
Prerequisites
Missing prerequisites?
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What you will learn
- 1. The food and beverage services industry
2. Kinds and characteristics of food and beverage services and their owners
3. Concept, location, and design of food and beverage services
4. The menu and food purchasing
5. Bar and beverages
6. Technology in the food and beverage services industry
7. Operations and budgeting
8. Organization, recruiting, staffing, and employee training
9. Sanitation, safety, and sustainability
10. Basic cooking principles
11. The recipe: its structure and its use
12. Business and marketing plans
13. Food production
14. Leadership in the food and beverage services industry
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 40998 |
January 5, 2026 to April 17, 2026 |
Lecture | VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41002 |
January 5, 2026 to April 17, 2026 |
Lecture | VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
Contact us
If you have any question, please email at advising@vcc.ca.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.