Food Service Management

LaSalle College Montréal's Food Service Management DCS program, unique in Québec, focuses on essential knowledge in food service and catering.

Teachers from the industry provide all the keys to success to enter into the labour market. Participate in several events and gain practical experience within our specialized facilities.

Our unique approach incorporates real-world experience with classroom learning for hands-on, practical education.

• Collaborate with active industry professionals;
• Sharpen skills in a practical setting;
• Put your learning into practice in our specialized facilities.

Accelerate your career!

Exceptions to these admission criteria may be applied.

Every application is reviewed by the College.

To be eligible for acceptance into this program, applicants are generally required to meet one of the following criteria:

Diploma of College Studies (DCS) programs consist of:

• General education courses common to all programs,
• General education courses specific to the program,
• Complementary general education courses.

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.

General Education Courses

College-level institutions emphasize general education that focuses on core cultural knowledge, skill development, responsible citizenship, and shared cultural heritage.