Food Service Management

Successful Food Service Managers have a unique combination of skills, including:

According to Job Bank, job prospects for Restaurant and Food Service Managers in Québec are good, as evidenced by key labour market indicators such as high job vacancies, employment growth, and low unemployment rates.

• Maître D' or Supervisor of food services or a catering service,
• Director of banquets, catering, and/or bars,
• Manager or Owner of a food service establishment. 

This Attestation of College Studies (ACS) is approved by the ministère de l'Enseignement supérieur of Québec and is internationally recognized.

ACS programs are part of continuing education and destined primarily for adults seeking to add value to their skill set or reorient their career.

A laptop computer is mandatory for study in this program.

Mentors may request other standard or student-licensed software mandatory for their courses to be installed.

The following features are required for Macs and PCs:

• Processor: Intel I5 minimum,
• Memory: 8 GB recommended,
• Hard drive: 500 GB minimum,
• Screen: 14 inches minimum,
• Connectivity: Wi-Fi and LAN,
• Ports: Minimum of one USB 3.0 port.

We recommend purchasing an external numeric keyboard if your laptop does not already have one.

Required software: Microsoft 365 for Windows or Mac (Word, PowerPoint, Excel).

Experiment with industry-standard equipment, software, and technology in our advanced facilities, including:

• La Classe Restaurant,
• Teaching kitchens, equipped, among other things, with:
  • Convection oven
  • Smoker, high-precision Rational oven
  • Braising pans
• Educational bar,
• FLEX classrooms,
• Active learning classrooms,
• And many others!

Actively participate and collaborate with teachers using these specialized facilities, boosting your motivation and confidence.

Get sought-after practical experience with our Career Service and our Work-Study Program (WSP), which incorporates two paid internships into your program.

Our Food Service Management program also includes a 240-hour internship as part of the curriculum.

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:

LaSalle College has three annual start dates: fall, winter, and summer.

We accept applications at any time. Registration is open year-round.

Processing time:

• Canadian applicants: up to two weeks,
• International applicants: up to six months.

Submit your application as soon as possible to ensure a spot in your desired semester.

Note that applications are not processed until all required, validated documents and admission fees are received.

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.