| To develop in the students the knowledge, skills and attitudes required to select, use and maintain dining room tools and equipment, to set up dining rooms, to serve breakfast, dinner, and hot and cold buffets, to use appropriate service methods for meals and beverages, to make wine suggestions, to follow billing procedures, to order various items, to take inventory and to follow hygiene and sanitation rules. |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Persons holding a Secondary School Diploma or its recognized equivalent.
or
Persons who are at least 16 years of age on September 30 of the school year in which their training is to begin and have earned the Secondary III credits in language of instruction, second language and mathematics in the programs of study established by the Minister, or have been granted recognition of equivalent learning.
or
Persons who are at least 18 years of age upon entry into the program and have the following functional prerequisites: the successful completion of the general development test and SPR 3, 4, 5, 6, or recognition of equivalent learning.
N.B.: The requirement for the concurrency of general education courses and vocational training does not apply to this category. |
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.
