O.A.D. in Restaurant Operations

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O.A.D. in Restaurant Operations

Year 2 - Semester 4

  • Using Employability Skills 

  • Developing Entrepreneurial Skills 

  • Applying Banquet and Buffet Operations 

  • Using Food Beverage and Labour Cost Control 

  • Using Conversational Spanish

  • Acquiring Professional and Industry
    Recognitions

  • Major Capstone Project

  • Internship

Credit Value

3 Credit

3 Credit

3 Credit

4 Credit

3 Credit

3 Credit

3 Credit

3 Credit

Programme Length: 4 semesters

Credential Awarded: Occupational Associate Degree

 Programme Overview 

Restaurant Operations is an Occupational Associate Degree offered through the Centre of Occupational Studies (COS) out of the Ministry of Education Youth and Information. It was designed to create a path way for students who would not have met the required traditional tertiary standards to pursue a career in Restaurant Operations, giving them the opportunity to show off their skills in restaurant operations. After completing the programme, the students are able to work in different departments in the restaurant that will showcase their competencies to be supervisors, waiters, interior decorators and the list goes on. 

 Programme Availability 

September 2020

LOCATION

All Locations

STATUS

Open

START DATE

January 2021

LOCATION

All Locations

STATUS

Open

START DATE

 Courses 

Year 1 - Semester 1

  • Using Computer Applications

  • Using Communication Skills One

  • Maintaining Sanitation and Hygiene 

  • Using Conversational French 

  • Creating Menu Plans

  • Applying Food Preparation and Baking Techniques 

  • Analyzing the Restaurant Operations Industry

Year 1 - Semester 2

  • Using Communication Skills Two

  • Applying Mathematics to Restaurant
    Operations 

  • Managing Beverage Services 

  • Marketing Restaurant Services 

  • Providing Quality Customer Service

  • Applying Voice and Speech Techniques 

Year 2 - Semester 3

  • Managing and Designing Restaurant Facilities 

  • Applying Restaurant Accounting 

  • Employing Restaurant Operations Laws 

  • Using Purchasing and Inventory
    Management 

  • Applying Organizational Behaviour Theory

  • Using Food and Beverage Services One

Credit Value

2 Credit

3 Credit

3 Credit

3 Credit

3 Credit

4 Credit

3 Credit

Credit Value

4 Credit

3 Credit

3 Credit

3 Credit

3 Credit

3 Credit

Credit Value

3 Credit

3 Credit

3 Credit

3 Credit

3 Credit

3 Credit