Food service is the fastest growing sector in the hospitality industry.
Future employment trends show a significant gap between labour and supply and demand in the industry, particularly in the area of kitchen management. This program is designed to meet some of these needs. To educate students in the management and culinary skills necessary to prepare and present fine foods, instruction is offered in menu planning and food preparation techniques in a modern food facility. Methods of controlling food, beverage and labour costs, the interpretation of financial statements and knowledge of law as it affects the hospitality industry also form an integral part of the program. Field placement in local hotels, institutions and restaurants will further enhance and reinforce the practical, academic and managerial training offered by the program.