The Hospitality Workers Training Centre is your training centre.

We work in partnership with Unite Here, Local 75 to make sure you have access to skills and training that meet your work and life needs:

  • Small classes are led by professionals who are there to help you succeed
  • English and Computer Classes right at your property
  • Hands on training in banquet and restaurant serving and smart serve will help you get skills you can apply in the industry
  • New courses for 2016 – 2017 under our Upskill Program

Want training? Please fill in the form and let us know your training interests. Or, email us at training@hospitalitytrainingcentre.com and tell us if you’d like to organize a class at your property.

Supported by:

unitehere

Funding provided by the Government of Canada through the Canada Job Grant Programs delivered by the Government of Ontario:

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Course Calendar

CourseStarting Dates (2017)DurationTimingLocation
Computer Class Level 1April. Contact us to arrange classes on your property. 12 weeks | One day a week B/w Mondays & Thursdays | 5-7:30 pmAt your property
Computer Class Level 2April. Contact us to arrange classes on your property. 12 weeks | One day a weekB/w Mondays & Thursdays | 5-7:30 pmAt your property
Computer Class Level 3April. Contact us to arrange classes on your property. 12 weeks | One day a weekB/w Mondays & Thursdays | 5-7:30 pmAt your property
Red Seal Readiness - Cooks08 May – 28 Aug (Last date to register: Mar 1)14 weeksMondays | 6:30-9:30pmGeorge Brown College
Banquet ServerTBA6 weeksMondays & Tuesdays | 5:30pm-8:30pm
International Plaza Airport Hotel
Front of House Operations/Guest Services09 May – 08 Aug
4 weeksTuesdays | 6:15 – 10:15pmGeorge Brown College
Leadership, Coaching & Supervisory TrainingTBATBATBATBA
Culinary Foundations09 May – 20 Jun 6 weeks, two days a weekTuesday | 6:30 - 9:30 pm, Wednesday 6:15-10:15pmGeorge Brown College
Craft and Skills of a Bartender
May – Jun [to be confirmed]-6:30 – 9:30pmGeorge Brown College
Wines IMay – Jul 12 weeksEvening & Weekend Classes availableGeorge Brown College
WSET Level 2 02 May – 01 Aug12 weeksTuesdays | 6:30 - 9:30 pmGeorge Brown College
Courses:

Wines II

Course:
Wines II
Course Description:
Wines II course is designed to help you further your wine knowledge and tasting skills. This wine course focuses on international regions and exemplary wines while adding more detail about appellations, climate, soil types and important producers. Develop an understanding of how wine making techniques and terroir impact the typicity and overall taste and quality of the wine. Sample wines from each of the regions covered, and practice applying sensory evaluation principles.
Location:

George Brown College

Contact to register:
For more information or to register contact Ken: ken@hospitalitytrainingcentre.com or 647-930-9518, x 312.

Wines I

Course:
Wines I
Course Description:
Wines I course introduces you to all aspects of wine while focusing on sensory evaluation concepts. Each week, the teacher discusses the general history and geography of a different country or region of the world as well as that area's main appellations. Learn about the general characteristics and styles of wine from each region then practice applying sensory evaluation concepts as you taste samples.
Location:

George Brown College

Please consider:

Pre-assessment required. Refundable Security deposit required, to be refunded on course completion.

Contact to register:

To register or get more information, contact us at 647.930.9518 x 305 or email at training@hospitalitytrainingcentre.com. 

Culinary Foundations

Course:
Culinary Foundations
Course Description:
Prepare for successful employment in today’s food service industry by learning to write work plans, to perform culinary techniques and basic preparation methods, to cook in a timely manner and to present and taste food products. Our Culinary Foundations course develops your fundamental culinary skills through a series of three-hour demonstrations (where you take notes to prepare a work plan for your skills execution) and a four-hour culinary lab (where you implement your work plan to recreate the professor’s demonstration). You are evaluated on your participation in both the demonstration and the lab.
Location:

George Brown College

You will need:
You must bring your full George Brown chef uniform, black safety shoes (non-slip and steel toe) and tools to the first class.

Pre-assessment required. Refundable Security deposit required, to be refunded on course completion.  

Contact to register:
To register or get more information, contact us at 647.930.9518 x 305 or email at training@hospitalitytrainingcentre.com.

Introduction to Computers (Level 1)

Course:
Introduction to Computers (Level 1)
Course Description:
In this 12 week course students will learn important skills to get you started on using a computer, such as:
  • Using keyboard shortcuts
  • Searching for information on the Internet
  • Creating an email account
  • Learning Microsoft Word
  • Using Google Maps
Contact to register:

To register or get more information, contact us at 647.930.9518 x 305 or email at training@hospitalitytrainingcentre.com. 

   


Basic Computers (Level 2)

Course:
Basic Computers (Level 2)
Course Description:
A continuation of Level 1 Computers, this course will build on technology skills including:
  • Internet searching
  • Sending emails with attachments
  • Customizing your computers' settings
  • The basics of Microsoft Word and Excel
Contact to register:

To register or get more information, contact us at 647.930.9518 x 305 or email at training@hospitalitytrainingcentre.com. 



Computers (Level 3)

Course:
Computers (Level 3)
Course Description:
Develop computer skills to be efficient accessing information, emailing documents, organizing files and folders, inputting data and creating reports, develop understanding and ability to operate different electronic platforms, such as Room Expeditor (REX) for housekeeping, OPERA property management system, and Microsoft Office Suites to promote career laddering. Course Elements:
Introduction Introduction to hardware, software, navigating, electronic etiquette, computer safety and social media policies  
Technical Skills Become efficient typing on the keyboard, download and install programs, using cloud services, syncing devices, uploading files and downloading files, internet safety and best practices, social media, terminology  
Outcomes Complete exercises and assignments, achieving milestones, successfully completely assessments, demonstrate ability to retrieve information online, create, organize, and navigate folders, adhere to policies, usage of correct terminology  
Contact to register:

To register or get more information, contact us at 647.930.9518 x 305 or email at training@hospitalitytrainingcentre.com. 

Red Seal Readiness

Course:
Red Seal Readiness
Course Description:
Preparation course to provide mid-level kitchen staff to pursue Red Seal Certification through the Ontario College of Trades. A minimum of 6000 hours is required to challenge the Red Seal exam.  
Theory ·       Introduction to food service stocks, soups, tools, and equipment ·       Sauces and garde manger ·       Cheese, chocolate theory, sandwich theory ·       Poultry and breakfast preparation ·       Beef, veal, lamb and pork identification ·       Beef, veal, lamb, and pork cookery ·       Fin fish cookery ·       Shellfish cookery ·       Potato, pasta, rice, and farinaceous products ·       Vegetable cookery ·       Game cookery, cook’s desserts ·       Foodservice math ·       Sanitation, hygiene  
Outcomes ·       Demonstrate ability to describe and apply theory, complete Red Seal exam and successfully obtain certification, provide career opportunities after obtaining certification  
Please consider:
Pre-assessment required. Refundable Security deposit required, to be refunded on course completion.
Contact to register:
To register or get more information, contact us at 647.930.9518 x 305 or email at training@hospitalitytrainingcentre.com.


Banquet Server

Course:
Banquet Server
Course Description:
This is 12-day training program aimed to prepare incumbent workers the necessary skills to be cross-trained into a successful food and beverage candidate for serving, porter, or host. This schedule is based on working days and can be adapted to weekends and evening availabilities.    
Introduction Introduction and expectations, job and role descriptions, daily checklist of responsibilities, safety and sanitation, WHMIS, uniform requirements  
Customer Service Customer service standards and role playing, food and beverage policies, problem solving  
Technical Skills Pre-shift set up and service instructions, practice table set up, tray carrying and napkin folding, wine and beverage service, setting up the room, buffet layouts, hosting and table assignments, banquet event orders, interview skills, resume writing  
Smart Serve Alcohol and the law, effects of alcohol, and maintaining safe and enjoyable atmosphere, test and certification  
Outcomes Demonstrating proper table set up, tray carrying, napkin folding, serving and clearing procedures, allergy process during food service, tear down and clean up  
Placements Practical hands-on experience with industry partner to learn and be exposed to live events  
You will need:
Able to lift at least 30lbs. Able to commit to all sessions to be enrolled. Willing to work evenings and weekends
Contact to register:

To register or get more information, contact us at 647.930.9518 x 305 or email at training@hospitalitytrainingcentre.com. 

W-SET – Level 1 & 2

Course:
W-SET – Level 1 & 2
Course Description:
Hands-on introduction to wines in accordance to Wine and Spirit Education Trust certification awards. Level 1 will focus on main types and styles of wine, common wine grapes and their characteristics, how to store and serve wine, principles of food and wine pairings. Level 2 focuses on important wine regions, styles of wines produced from these grapes, key classifications and labeling technology.  
Introduction ·       Introduction to sommelier, description of roles and career paths available within wine service, learn how wine is produced from vineyard to sale, wine regions and soil types  
Knowledge ·       Understanding terminology, labels, tasting, storage, correct wine and food pairings  
Technical Skills ·       Describe the style and quality of both still wines made from regionally important grape varieties and other regionally important named wines made in the key wine producing countries of the world ·       Outline the methods used in production of sparkling wines and describe the style of these wines produced ·       Outline the methods used in production of sweet and fortified wines  
Lab ·       Attend all lab sessions and complete exercises and tastings, focusing on theme-based wine and food pairings  
Outcomes ·       Demonstrate understanding of process and principles involved in storage, selection, and service of wine ·       Understand the principal international spirits and liqueurs available and the importance that branding has in this market ·       Be able to provide information and advice to customers and staff about spirits and liqueurs  
Contact to register:

To register or get more information, contact us at 647.930.9518 x 305 or email at training@hospitalitytrainingcentre.com. 

Front of House Operations/Guest Services

Course:
Front of House Operations/Guest Services
Course Description:
Front Office Operations course gives you an in-depth look at front office procedures while incorporating appropriate computer-based exercises. Explore the hotel-guest relationship from pre-arrival to departure.
Location:

George Brown College

Please consider:

Pre-assessment required. Refundable Security deposit required, to be refunded on course completion.  

Contact to register:

To register or get more information, contact us at 647.930.9518 x 305 or email at training@hospitalitytrainingcentre.com. 

Maintenance

Course:
Maintenance
Course Description:
Objective of the course is to gain relevant hands on skills and experience to start working in general maintenance with a hotel or similar facility.  
Introduction Introduction and expectations, job and role descriptions, daily checklist of responsibilities, safety and sanitation, WHMIS, uniform requirements  
Customer Service Customer service standards and role playing, policies and procedures when entering guest rooms  
Technical Skills Understand the basic maintenance of HVAC units, mechanical rooms, kitchen and pool areas, basic electrical safety, plumbing, safe equipment use, investigating fire alarms, caulking, wall vinyl repairs, paint work, internet and television problem-solving  
Outcomes Demonstrate safe and correct work practices, identify issues and problem solve to repair maintenance issues, safe handling of hazardous materials, complete work orders efficiently  
Placements Practical hands-on experience with industry partner to learn and gain new experiences  
Contact to register:

For more information or to register contact Ken: ken@hospitalitytrainingcentre.com or 647-930-9518, x 312.

Food Handlers

Course:
Food Handlers
Course Description:
Learn how to prepare and serve food safely based on standards outline by Health Canada and municipal bylaws. This course will be provided in two sessions.  
Lessons ·       Introduction to food safety ·       Biological hazards ·       Other food safety hazards ·       Facilities ·       Equipment ·       Flow of food ·       Sanitation ·       Pest control ·       Hygiene ·       Education ·       Hazard Analysis and Critical Control Points (HACCP)
Outcomes ·       Demonstrating understanding of proper food handling, safety and sanitation, hazards and prevention, legislation and bylaws, best practices and practical applications  
Contact to register:

For more information or to register contact Ken: ken@hospitalitytrainingcentre.com or 647-930-9518, x 312.

Leadership, Coaching & Supervisory Training

Course:
Leadership, Coaching & Supervisory Training
Course Description:
Provide skills and solid foundation to those looking to enter leadership positions through quick decision-making, problem solving, and strong communications.  
Introduction Introduction and expectations, job and role descriptions, daily checklist of responsibilities for managers  
Communication Discover communication techniques, leadership skills, performance management, team building, increase productivity  
Outcomes Gain confidence to lead teams, apply effective communication techniques, understand performance reviews and project management  
Please consider:

Pre-assessment required. Refundable Security deposit required, to be refunded on course completion.

Contact to register:

Pre-assessment required. Refundable Security deposit required, to be refunded on course completion.  

Dining Server Excellence

Course:
Dining Server Excellence
Course Description:
Develop the skills to become an excellent front of house server by providing exceptional customer service in food and beverage through friendly, timely, and courteous service. Handle cash and utilize POS systems to process payments, maintain and organize dining room and service areas.  
Introduction Introduction and expectations, job and role descriptions, daily checklist of responsibilities, safety and sanitation, WHMIS, server skills, emergency procedures  
Technical Skills Customer service standards and role playing, cash handling etiquette, processing payments efficiently and accurately, identifying allergies, understanding of menus and food preparation, problem solving when dealing with customers, measure customer satisfaction effectively  
Outcomes Define good customer service, demonstrates attitudes and behaviours that result in good guest experiences, demonstrate prompt, courteous and professional Steps of Service, undertand impact of grooming, body language and communication when engaging with others, perform shift opening/closing procedures accurately, navigate and operate POS system
Contact to register:

For more information or to register contact Ken: ken@hospitalitytrainingcentre.com or 647-930-9518, x 312.

Culinary (Apprenticeship)

Course:
Culinary (Apprenticeship)
Course Description:
For entry-level kitchen staff with aptitude and interest to grow in the kitchen, through formal apprenticeship program. Will apply basic food and baking theories, safe food storage and service, and develop professional development plan to enhance culinary skills.  
Introduction Introduction and expectations, job and role descriptions, daily checklist of responsibilities, safety and sanitation, WHMIS, equipment, terminology, nutrition  
Technical Skills Prepare and present a variety of foods in different food service environment, contribute to maintenance of a healthy, safe, well-cared kitchen environment, apply fundamental nutritional practices, develop kitchen management techniques  
Outcomes Complete exercises and assignments, demonstrate ability to follow instructions and recipes, demonstrate safe and efficient knife handling, operate equipment safely and proper cleaning and sanitation  
Placement     Complete hours according to Ontario of College of Trades apprenticeship guidelines  
Contact to register:

For more information or to register contact Ken: ken@hospitalitytrainingcentre.com or 647-930-9518, x 312.

Culinary Fundamentals

Course:
Culinary Fundamentals
Course Description:
Provide technical training for specific skill or experience that mid to senior level kitchen staff is missing, such as pastry, butchery, cooking techniques, specific cuisines, food allergies, etc.  
Introduction ·       Introduction and expectations, job and role descriptions, daily checklist of responsibilities, safety and sanitation, WHMIS  
Technical Skills ·       Emphasis on perfecting cooking methods, developing recipes and learning concepts associated to specific technical skill, apply knowledge into common practices in professional kitchen, terminology, nutritional theory, business and career management, baking ingredients and practical applications  
Lab ·       Attend all lab sessions to practice and execute culinary fundamentals  
Outcomes ·       Complete exercises and assignments, follow demonstrations and apply practical knowledge to complete tasks, successfully complete assessments    
Contact to register:

For more information or to register contact Ken: ken@hospitalitytrainingcentre.com or 647-930-9518, x 312.

Basic Cash Handling

Course:
Basic Cash Handling
Course Description:
Training course on how to operate and run reports on standard Point of Sale (POS) systems. Collect, process, and handle payments efficiently and accurately according to job responsibilities.  
Introduction Introduction to point of sale (POS) systems, learning how to navigate menus, input orders, process various transactions, such as refunds, voids, and cash drawer reconciliations  
Customer Service Customer service standards and role playing, cash handling etiquette, processing payments efficiently and accurately  
Technical Skills Operating POS systems, navigating menus, understanding different features and functions, creating reports, resetting or rebooting system, problem solving technical issues, closing and cashing out procedures  
Outcomes Operate POS system without assistance, correctly process payments, voids, refunds, demonstrate correct closing procedures  
Contact to register:

For more information or to register contact Ken: ken@hospitalitytrainingcentre.com or 647-930-9518, x 312.

Basic Wine/Spirit

Course:
Basic Wine/Spirit
Course Description:
An introduction to the fundamentals of wine and spirits to understand the main types and styles of wines/spirits available, how to store and serve wine, apply and understand the basic principles of food and wine pairings, identify types of raw materials used in production of spirits and being able to describe and serve spirits.  
Introduction Introduction to sommelier, description of roles and career paths available within wine service, learn how wine is produced from vineyard to sale, wine regions and soil types, understanding main types and styles of spirits, main ingredients for spirits  
Knowledge Understanding terminology, labels, tasting, storage, correct wine and food pairings
Technical Skills Tasting sessions, identifying and successfully matching different wines with specific foods that are sweet, salty, sour, bitter, spicy, fatty, or fruity Identify main spirit categories, describe styles and characteristics, indicate factors that determine main styles of spirits, understanding of proper service of spirits to customers  
Lab Attend all lab sessions and complete exercises and tastings, focusing on theme-based wine and food pairings  
Outcomes Be able to use key pieces of equipment, describe different wines and spirits accurately, practice serving wine and creating spirits, apply basic principles of marketing used for the sale of spirits
Contact to register:

For more information or to register contact Ken: ken@hospitalitytrainingcentre.com or 647-930-9518, x 312.

Craft and Skills of a Bartender

Course:
Craft and Skills of a Bartender
Course Description:
Through our Craft and Skills of a Bartender course, learn and prepare standard cocktail recipes ranging from classics to trendy, and develop recipes for signature cocktails. Focus on technical skills such as stirring, shaking, building and layering.
Location:

George Brown College

Please consider:

Pre-assessment required. Refundable Security deposit required, to be refunded on course completion.  

Contact to register:

To register or get more information, contact us at 647.930.9518 x 305 or email at training@hospitalitytrainingcentre.com.