Our Beverage and Service Fundamentals course provides an introduction to professional service standards, dining room etiquette, menu styles and wine varietals. Learn to identify allergens as part of menu development and to apply that knowledge as you create a three-course allergen-specific menu. Further your knowledge by learning to pair your menu with beverages while also adhering to service standards.
You must be at least 19 years of age.
Disclaimer: Continuing Education courses do not have a reading (intersession) week.
Full Time Equivalent
Hours and Fees
- Contact Information
- Centre for Hospitality and Culinary Arts