Food Service Management
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About the Program
Unique in Québec, gain essential knowledge in food service with LaSalle College Montréal's Food Service Management program (ACS). Industry-experienced teachers provide all the keys to success for entering the job market.
The program also offers practical experience, including a dining room service course, an internship, as well as participation in several events.
Opportunities
Our unique approach incorporates real-world experience with classroom learning for a hands-on, practical education.
- Collaborate with active industry professionals;
- Sharpen skills in a practical setting;
- Put what you learn into practice by serving real customers.
Accelerate your career!
Admissions Criteria
Exceptions to these admission criteria may be applied.
Every application is reviewed by the College.
To be eligible for acceptance into an ACS program, applicants are generally required to meet one of the following criteria:
Have interrupted their full-time studies for at least two (2) consecutive semesters or one (1) full school year; or
Have followed post-secondary studies for a period of at least one (1) year; or
Have a Secondary School Diploma (DES) or a Diploma of Vocational Studies (DVS), and the program allows them to receive a technical training that is not available in a DCS program; or
Have an equivalent education or an instruction deemed sufficient and meet the admission criteria set for college studies.
List of Courses
ACS programs are based on DCS program curricula, but do not have general education courses like French, English, or Philosophy.
Concentration Courses
- Profession and organisation in the tourism, hotel and restaurant industry (90 h)
- Customer oriented approach in the tourism, hotel and restaurant industry (60 h)
- IT: research methodology and information sources in the tourism, hotel and restaurant industry (45 h)
- Health and safety in the workplace (45 h)
- Hygiene and Sanitation (45 h)
- Managerial Kitchen (105 h)
- Principles of communication marketing in the tourism, hotel and restaurant industry (60 h)
- Tourism, hotel and restaurant industry accounting (60 h)
- Food and beverage service I (75 h)
- Wine stewarding (45 h)
- Restaurant Management and Organization (60 h)
- Human ressources in the tourism, hotel and restaurant industry(75 h)
- Sales Techniques in the Tourism, Hotel and Restaurant Industry (60 h)
- Bar operation techniques (45 h)
- Management Software - Restaurant (60 h)
- Kitchen Production Planning (45 h)
- Food and beverage service II (90 h)
- Restaurant Supply Management (60 h)
- Recipes Preparation and Menu Implementation (90 h)
- Restaurant Marketing (45 h)
- Food Science and Nutrition (60 h)
- Community management - second language (60 h)
- Hotel and food service law (45 h)
- Control of Restaurant Operations (75 h)
- Implementation and Supervision of Banquets and Buffets (90 h)
- Alternative Distribution in Food and Beverage (45 h)
- Final project (135 h)
- Internship (240 h)
- Design and Technical Maintenance (60 h)
- Restaurant Supervision and Operation (60 h)
* The College reserves the right to substitute some courses.
Tuition & Aid
LaSalle College programs qualify for the Loans and Bursaries Programs offered by the ministère de l'Enseignement supérieur du Québec, and for several other types of loans and bursaries.
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