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This course is designed to develop fundamental knowledge and skills for a professional food and beverage environment. Focus is placed on culinary terminology and principles, knife skills, and essential cooking methods.

Prerequisites:

• SECU1322B
• HSHA1019A

This course is designed to develop culinary knowledge by preparing a variety of meals and baked goods. Focus is placed on applying presentation and seasoning techniques to enhance food appreciation. Additional emphasis is placed on food receiving standards.

Prerequisites:

• CUIS1260A

This course is designed to develop familiarity with and service of alcoholic and non-alcoholic beverages. Focus is placed on basic product knowledge, recipes, and service standards. Learners apply skills required to plan, purchase, control and tend service bars for events or restaurant facilities, while applying responsible beverage service standards.

Prerequisites:

• SECU1322B
• HSHA1019A

This course is designed to develop and apply advanced restaurant service techniques. Focus is placed on service standards, menu knowledge, upselling techniques, and customer feedback. Additional emphasis is placed on the roles and responsibilities of personnel in restaurants. This course includes experiential learning by operating a live, full-service restaurant.

Prerequisites:

• HMIT1036A

This course is designed to explore advanced topics in mixology, wine, and beer.  Emphasis is placed on establishing a familiarity with wine language, characteristics, and production as well as gaining knowledge and competency in beer literacy.  Additional focus is placed on applying proper service and operational standards while ensuring responsible beverage service.

Prerequisites:

• FBSR1052A

This course is designed to introduce restaurant and banquet service standards. Focus is placed on sequence of service and daily restaurant operations. Emphasis is also placed on banquet planning, set-up, and service.

Prerequisites:

• SECU1322B
• HSHA1019A

This course is designed to develop knowledge of the various departments within the rooms division and their operations. Focus is placed on the guest service cycle, safety and security, internal communications, and interdepartmental relationships. A simulation using a property management system simulation is completed.

This course is designed to examine the functions of revenue management and how hotels and restaurants can forecast consumer demand and optimize revenue. Focus is placed on analyzing available information, local and global economic environmental influences, tools, and historical data to develop effective sales and revenue management strategies. The relationship between sales and marketing strategies and revenue management is also explored.

Prerequisites:

• HMIT1037A

This course examines technological tools and trends used in the hospitality industry to effectively engage customers.  Focus is placed on exploring social media platforms and how to leverage social media and other technology to build a stronger brand, enhance public relations, and encourage customer loyalty.  

This course is designed to allow the learner to work independently in an industry setting related to their field of study. Learners are expected to follow the work schedule of the practicum host. The duration of this practicum is five (5) weeks.

This course is designed to introduce the housekeeping department and related procedures. Emphasis is placed on daily cleaning, safety and security, guest experience, and operational planning.

Prerequisites:

• HMIT1037A

This course is designed to allow the learner to work in a housekeeping department. Focus is placed on completing daily tasks, performing cleaning procedures, participating as a team member, and contributing to the guest experience.  Learners are expected to follow the work schedule of the practicum host.

Prerequisites:

• HOIT1034A
• HMIT1037A

The course is designed to develop knowledge of health and safety in a variety of hospitality and food and beverage environments. Focus is placed on meeting national standards for workplace safety, food safety, stewarding techniques, personal hygiene, and safe use of equipment. Learners will receive external certifications in food safety and responsible beverage service.

This course provides an introduction to the meaning of community service.  Students learn how community service can enhance a student’s educational experience, personal growth, employability, and civic responsibility. Students participate in one day of volunteering to enhance their understanding of civic responsibility and to help the New Brunswick Community College realize its vision of transforming lives and communities.

This course is designed to develop essential communication, professional etiquette, employment search, as well as interpersonal and customer service skills.  Learners will examine how to apply these skills and how these skills can contribute to their careers as well as hospitality organizations’ success.

A safe and healthy workplace is the responsibility of the employer and the employee. This course introduces students to the importance of working safely and addresses how employers and employees can control the hazards and risks associated with the workplace. Students will also learn about the roles and responsibilities of key stakeholders including WorkSafeNB, the employer and the employee in ensuring workplaces are safe.