Discover the vocational and technical careers with the best job opportunities in Québec

Food and Beverage Servers

Other titles : Dining room captain;, Sommelier;, Waiter/waitress - food and beverage services


Description :

Food and beverage servers take patrons' food and beverage orders and serve orders to patrons. They are employed in restaurants, hotels, bars, taverns, private clubs, banquet halls and similar establishments.

Main duties :

  • greet patrons, present menus, make recommendations and answer questions regarding food and beverages;
  • take orders and relay to kitchen and bar staff;
  • recommend wines that complement patrons' meals;
  • serve food and beverages;
  • prepare and serve specialty foods at patrons' tables;
  • present bill to patrons and accept payment ;
  • order and maintain inventory of wines and wine glassware;
  • perform sensory evaluation of wines.
  • Montréal
  • Capitale-Nationale
  • Bas-Saint-Laurent
  • Montérégie
  • Laurentides
  • Laval
  • Chaudière-Appalaches
  • Nord-du-Québec
  • Côte-Nord


Diploma of Vocational Studies (DVS)


Food and Beverag Services

Program length: approximately 1 year

Program Objectives

To determine their suitability for the occupation and the training process, to adopt a customer-oriented approach, to prepare the mise en place and dining room, to explain menus and dishes, to take and process orders, to receive and provide information in French, to perform billing and collection operations, to recommend and serve wines, to provide beverage service, to provide banquet service, to provide informal service, to provide formal service, and to integrate into the workplace.

Where this program is available



Attestation of Vocational Specialization (AVS)



(Training program available in French only)

Program length: 6 month

Program Objectives

Le programme d'études Sommellerie a pour objectif de former des personnes aptes à exercer le métier de sommelière, sommelier. Ces personnes acquerront les connaissances, les habiletés et les attitudes nécessaires : pour effectuer l'analyse organoleptique des vins, des spiritueux et d'autres boissons; pour commenter l'incidence des étapes d'élaboration sur les vins; pour présenter des vins d'Europe et de pays non européens; pour présenter des spiritueux et d'autres boissons; pour effectuer les tâches liées à l'organisation et à la gestion de la cave à vins; pour concevoir des cartes de vins, de spiritueux et d'autres boissons et pour en effectuer le service professionnel et, enfin, pour faire évoluer leur pratique professionnelle

Where this program is available



Admission requirements for an AVS

To enroll in an AVS program, a DVS or equivalent experience in a related field is required. The AVS is issued upon the successful completion of a program that upgrades skills or provides specialization in a particular trade or occupation.