You will acquire knowledge and develop skills for suicide prevention and intervention. You will explore personal and community perspectives on suicide. You will identify and assess suicide risk factors, apply suicide intervention techniques, and examine ways to mobilize community support. You will identify suicide prevention and post-vention strategies related to helping individuals and the community.
You will receive practical hands-on instruction in all areas of the kitchen related to preparing and serving an a la carte menu.
You will apply your theoretical knowledge to staff and control a full service formal dining room. You will act in various positions and perform duties associated with serving and managing within a dining room environment.
You will work in a group to develop a new business. You will develop your entrepreneurial, team building, communication, problem solving, delegation and human relations skills.
Building on knowledge you have gained in the theoretical courses you will plan and organize the fine dining project including menu development, recipe standardization, food and beverage cost controls and scheduling.
You will focus on the staffing and directing function of management to include human resource planning, recruitment, selection, orientation, training, development, performance appraisals, compensation, discipline, labour relations and legislation.
You will learn to apply operational techniques in the hospitality industry. You will develop skills in room forecasting, rooms division budgeting, pro-forma and labour cost controls, night audit procedures, statistical reports and financial analysis.
You will learn about the origin of wine, beer and spirits and the production of alcoholic beverages. You will acquire the knowledge and develop the skills needed to produce and serve quality beverages in a responsible manner. You will put your knowledge to use during the Wine & Dine project.
You will be assigned to apply related classroom learning to real world experience in the field of your specialization. Your work experience will complement your academic training.
You will learn the conceptual approach to planning a facility with customer appeal as the primary goal; including planning guidelines, municipal codes, and interior design for hotels and food service operations. You will redesign a foodservice facility, including researching equipment specifications.