Food and Beverage Operations
School of Business and Leadership
Students will develop the knowledge and skills required to build a successful hospitality career. The focus is on the food service management skills that are essential for success. These skills include marketing, business communications and financial management.
Students acquire their hospitality knowledge through a blend of classroom learning and experiential activities. The experiential activities are held in an on-campus dining room, The Hilltop Bistro, in teaching kitchens and with special events. These activities provide the opportunity to practice in a safe, yet very real, working environment.
The objective of the Food and Beverage Operations certificate program is to provide skills and knowledge in the art of eating and dining, bartending and dining room service. In addition, students will expand on those fundamentals with an understanding of food and beverage cost control, food production principles, professional customer service, marketing, computer applications, financial success and event planning.
- English 10 and Math 10 (Applications, Principles, Apprenticeship and Workplace, or Foundations & Pre-Calculus); OR
- Mature student status with acceptable scores on College Assessments or GED® test
Students must be a least 19 years of age and attend an information interview to discuss the program, general background and interest in the food and beverage field.
This is an academic and experiential program which is based on active and regular student participation.
Students are expected to:
- Actively participate in all aspects of the program including orientation activities, classes, class meetings, related workshops, dining room activities and special events.
- Be punctual and flexible with scheduling on a consistent basis.
- Use information technology and strengthen internet and library research skills.
- Maintain communication with instructors.
- Respect differences and be open to a variety of perspectives.
- Adhere to program expectations documented in the Food & Beverage Operations Certificate Program outline and individual course outlines regarding attendance, confidentiality, professional conduct, team work, writing criteria etc.
Yukon College recognizes that a greater understanding and awareness of Yukon First Nations history, culture and journey towards self-determination will help to build positive relationships among all Yukon citizens. As a result, you will be required to achieve core competency in knowledge of Yukon First Nations. For details, please see www.yukoncollege.yk.ca/yfnccr.
Transfer/Equivalency/Accreditation is in progress.
Upon completion of the program, graduates are prepared to work regionally, nationally and internationally in any front of house food & beverage operation including restaurants and hotels, lodges, resorts and catering companies.
Upon successful completion of the program, students will be able to:
- Work with a group of people committed to a common purpose and approach for which they hold themselves accountable and,as a result, improve their collective performance.
- Comprehend, synthesize, and evaluate elements of professional service management.
- Demonstrate the skills and behaviors required during customer involvement to analyze, judge, and act in ways that contribute to customer satisfaction.
- Use purposeful and reflective judgment to formulate rational solutions to situational problems and to make sound business decisions.
- Apply the general business tenets of right, good and fair to organizational transactions, activities, and pursuits.
- Demonstrate the knowledge of fundamental principles of leadership and model the behavior of effective leaders.
Tuition for credit programs is calculated per course credit. See Tuition and Fees.
Ancillary Fees 21 KB
Students are also required to purchase and maintain uniforms and tools as set out by the program.
There are times when students attending the Food & Beverage certificate program are expected to participate in special events and dining room activities outside of pre-scheduled class times. Every effort will be made to give students advanced notice of these activities.