This work-study program will prepare you to become a supervisor who can get the most out of your resources. What makes this program different? An approach based on real-life skills in food service, sommelier service, and cooking. Covering efficiency, staff coordination, menu planning, and operational costing, this program will help you develop the expertise you need to work in high-end restaurant establishments, which are stimulating environments that have a high demand for qualified professionals.
This program is now offered in a number of Quebec regions. Choose the format that suits you best!