COURSE PLAN

Course Information
Course Title: Canadian Food and Beverage Operation
Course ID: FDMG 6020
Program: THM3 – Hospitality and Tourism Operations Management
School: Tourism and Hospitality
Term: Summer 2024 (May 6th – August 23rd)
Prepared by: Abhinav Raghupathy
Course Outline: 2023-2024_fdmg-6020.pdf
Required/Recommended Textbook: N/A
GRADE BREAKDOWN
Industry Certifications 2 x 10 (20%)
Presentations 2x 10(20%)
Lab Activities 2 x 15 (30%)
Practical Assessments 2x 5 1x 20 (30%)

Course Plan Details

Academic Class Date Topic Delivery Details: Assignments Assignment
Week Preparation and s and
and/or Learning Evaluations Evaluations
Resource(s) issued due

Week 1 Introduction class Meet your

May 6-10 instructor.
Introduction to Canada’s Introduce
most loved QSR - Tim yourself. Academic
May 10th Hortons. Introduce Course Integrity
Outline and Plan Module
Class and Course
Expectations
Ice Breakers
Week 2 Introduction to Canadian Collaborative Presentation Due Week 4
May 13-17 Food and Beverage Learning and Assignment 1 May 31st
Industry, Describe the Teaching through (In Class) -
various types of food and lectures, round Introduction to
beverage establishments in table, videos,
assignment on
May 17th Canada, – Everything about discussions and
Service culture
being a server/bartender, in class
Tips and Service charges in interaction. + Presentation
Canada. skills (4 x
group)
20%
Week 3 May 24th Job opportunities, Typical Collaborative Introduction to Due Week 5
Note: The Course Plan may change according to students’ learning needs and/or unanticipated disruptions.
 May 20-24 hierarchy in a Canadian Learning and Visit a – June 7th
hotel/ restaurant. Service Teaching through Canadian
Readiness and Table lectures, round restaurant Lab
service basics –Identify the table, videos, activity (4 x
key players in the Canadian discussions and group).
food and beverage industry in class Lab Activity (In
interaction. Class) – Pick A
Restaurant and
Research 15%

Week 4 Presentation due (In Class) 10%

May 31st
May 27-31 Assignment (Service culture + Presentation skills)
Week 5 Professional Appearance – Grooming Collaborative
June 3-7 standards, Server etiquette. List the different Learning and
types of food service provided in restaurant Teaching
Lab Activity
and banquet operations. Differentiate between through
- Visit a
French, Russian, and American service styles. lectures, round
June 7th Canadian
table, videos,
discussions and Restaurant
in class DUE – 15%
interaction.

Week 6 Demonstrating effective Collaborative Practical Due in Class

June 10-14 communication skills when Learning and Assessment Pt. June 14th
interacting with customers Teaching through 1 - group (In
including greeting, taking lectures, round Class Roleplay)
orders, offering table, videos, 5%
recommendations, discussions and Greeting,
in class taking orders
feedback (positive and/or
interaction.
negative) and service
June 14th Introduction to
recovery. Apply critical
Practical
thinking skilled to solve Service
Assessment –
problems and make recovery
Service
decisions relations to recovery Pt. 3 - Due Week
service group (In Class 11 – July
Roleplay) 20% 26th

Week 7 June 21st Identify common allergens Collaborative Practical Due Week 7
June 17-21 found in food. Differentiate Learning and Assessment Pt. June 21st
the levels of vegetarianism. Teaching through 2 - group (In
Select menu items that lectures, round Class) 5%
would meet kosher or halal tables, Creating a
dietary requirements. The , videos, Restaurant
Note: The Course Plan may change according to students’ learning needs and/or unanticipated disruptions.
 Menu, Menu Engineering, discussions and Allergen
and table setting. in class Guide.
interaction
Homework to
be given
Study
Break June 28th Study Days (June. 24th – 28th) - NO CLASS
June 24-28
Week 8 Safe Food Handler 101 Industry online
July 1 -5 training
Smart Serve -
1 x Industry
lectures, round Due July 5th
July 5th Certifications
table, videos,
(10%)
discussions and
in class
interaction.
Week 9 Smart Serve 101 Industry online
July 8 - 12 training-Safe
Introduction to Banquet Food Handler’s –
1 x Industry
and Catering services (If lectures, round Due July
July 12th Certifications
time permits table, videos, 12th
(10%)
discussions and
in class
interaction.
Week 10 Introduction to Banquet Collaborative
July 15 - and Catering services Learning and
19 (Cont’d) Teaching through Introduction to
lectures, round 10% Planning
July 19th table, videos, an event Due Week
discussions and Banquet 11 – Aug
in class assignment 2nd
interaction.

Week 11 Practical Assessment Pt. 3 Practical Assessment Pt. 3 -

July 22 - July 26th Service Recovery group (In Class Roleplay) 20%
26 In class Roleplay
Week 12 10% Planning an event Banquet assignment
10% Planning an event
July 29 – Aug 2nd
Banquet assignment
Aug 2
Week 13 Aug 9th The Technology of Service Collaborative Touch Bistro in
August 5 – and future trends in Learning and class Lab
9 Hospitality and Tourism, Teaching through activity due
PMS simulation – lectures, round 7.5%
Introduction to Touch table, videos, (Half class Due Aug
Bistro discussions and assessment on 2nd
in class touch bistro)
Note: The Course Plan may change according to students’ learning needs and/or unanticipated disruptions.
 interaction.

Week 14 The Technology of Service Collaborative Touch Bistro in

August 12 and future trends in Learning and class Lab
– 16 Hospitality and Tourism, Teaching through activity due
PMS simulation – lectures, round 7.5%
Aug 16th Introduction to Touch table, videos, Due Aug
Bistro discussions and 16th
(Half class
in class
assessment on
interaction.
touch bistro)
Week 15 Final marks No
August 19 - Aug 23rd In class Presentations assessments
23

Note: Course Plans are subject to change during the term.

Classroom Expectations
1. Be on time or even early. Note: The College does not have a campus-wide grading or attendance policy. It is up
to the instructor to set the grading and attendance expectations with the students.
2. Be prepared and organized. Note: We ask all instructors to take attendance for internal use.
3. Ask questions and communicate with your instructor.

4. Get to know someone in class. You may need to borrow notes or may want someone to study with.
5. No cellphones during class (unless it’s part of the class).
6. You must have all the learning devices (laptops, iPad etc.) ready to participate in class activities that need
access to a computer device and internet.

Attendance Expectations
1. You are encouraged to attend all classes to ensure the successful completion of each course. Failing a course
due to attendance may have repercussions, such as repeating the course in question or potentially having work
and study permits removed.
2. You must notify the instructor through email if you cannot attend class and provide proper documentation to
support the reason for your absence (doctor's note, written notice etc.)
3. It is your responsibility to speak with instructors regarding any missed readings, assignments, class work etc.

Coursework Expectations
1. You are expected to attend class and submit all assignments in a timely manner.

2. Late assignments will be deducted 10% for every 24 hours they are late unless prior arrangements have been
made three (3) days prior to the due date of the assignment by the student in writing.

3. Missed test/quizzes and exams will be marked as zero (score 0) unless the instructor was notified in advance in
writing through email and proper documentation to support the reason for your absence (doctor's note, written

Note: The Course Plan may change according to students’ learning needs and/or unanticipated disruptions.
 notice etc.) is provided. In this case, an opportunity will be provided to reschedule the missed evaluation and/or
an alternative evaluation or accommodation.

4. Missed test/quizzes and exams without prior notification and proper documentation will be marked as zero
(score 0) with no opportunity of re-writes.

Academic Integrity
Fanshawe College defines Academic Offence as obtaining or attempting to obtain an unfair advantage or credit for
oneself or others by dishonest means.
The following are examples of Academic Offences:
 Plagiarism
 submitting another person’s work as one's own.
 neglecting to cite or improperly citing the original source of ideas, text, images, etc.
 Resubmitting previously submitted and graded work for additional grades.
 Acting to assist or facilitate another student’s Academic Offence.
 Communicating with or copying from another person during a quiz, test, or exam.
 Participating in activities, in person or electronically, that are not permitted in the preparation or completion of
academic work.
 Using materials, resources, or technologies that are not permitted in the preparation or completion of academic
work or during a quiz, test, or exam.
 Altering or falsifying academic records in any way or submitting false documentation for academic purposes.
Warnings and Penalties for Academic Offences Academic Offences are taken seriously and can result in the issuance of
Warnings or the application of Penalties which can range from re-doing work and marks of zero to failing a course or
being suspended or expelled from the College.
Students are strongly encouraged to take precautionary measures while preparing and completing their academic work
to ensure that they achieve and maintain academic integrity while avoiding and preventing Academic Offences.

Note: The Course Plan may change according to students’ learning needs and/or unanticipated disruptions.