Program Details

Food Service Management

Technical Diploma of College Studies (DCS)

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About the Program

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, including service in the La Classe restaurant dining room.

Opportunities

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 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 this program, applicants are generally required to meet one of the following criteria:

Secondary School Diploma (DES).
Diploma of Vocational Studies (DVS) with completion of:
• Language of Instruction from Secondary V,

• Second Language from Secondary V,

• Mathematics from Secondary IV.
Equivalent education or an instruction deemed sufficient.

List of Courses

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.

Alumni have a well-rounded skill set and general knowledge that is valued in the workplace.

3 Physical Education courses (90 h)
3 Humanities courses (150 h)
4 Language and Literature courses (240 h)
2 Second Language courses (90 h)
2 complementary courses (90 h)

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.