Continuing Education: Service Industry & Food Production

AHLA Hospitality Training Courses

The AHLA (Alberta Hotel & Lodging Association) Hospitality Training Course is comprised of over 100 unique video assets and designed for those entering, and currently working in the hotel sector of the hospitality industry.
The courses use customized video assets created by The Studio at Olds College to guide the learner through the various modules. Learners will be required to watch a series of videos prior to proceeding with the assessments. This course, and accompanying videos, was developed with active leaders in the hospitality industry who were kind enough to lend their knowledge and experience to this training program.
Length of Program: Each course can be taken over a 60 day period.
Delivery: Online. Video-based learning. Classes start on the second Wednesday of each month.
Fees: $199 + GST per course
Animal Welfare & Humane Slaughter

What can you expect from the program/course?
This stand alone online program is designed as a cohesive overview of the theory and applications that relate to the slaughter of all species that are processed in Canada. The program is a great asset to new and experienced professionals in the industry to keep up with increasing humane slaughter continuing education requirements.
Length of Program: Each course can be taken over a 3 month span to fit in with your professional life.
Dates: Classes are offered four times per year: January 8, April 8, July 8, and October 14, 2020.
Fees: $499/person (with advance registration or full program registration)
Group Rates: (20 or more participants enrolled in the full Program at the same time) are available on request.
Craft Cider Making Workshop

Participants in this one-day workshop held on Olds College campus will learn about the history of cider, the raw materials and equipment required, and the fermentation and quality control processes of producing the end product. No previous cider-making knowledge is required.
Dates: August 22, 2020, 8:30 am - 4:30 pm - CANCELLED, stay tuned for future dates.
Fees: $199/Course +GST
Delivery: Face-to-face delivery, on campus
Craft Distilling
What can you expect from this program/course?
This program provides applicable and necessary hands-on training, and is committed to the promotion of sustainable production practices. Specific areas of instruction include fermentation theory and application, maturation and blending of spirits, sensory evaluation, and quality assurance and management in a distillery environment.
Dates: This five month program consists of four online courses, each four weeks long, finishing with a capstone 5-day blended field study and concurrent online class. The program runs from the beginning of May to the end of September.
- Distilling Quality Management: May 4 - 29, 2020
- Fermentation Theory: June 1 - 26, 2020
- Theory of Distillery Operations: July 6 - 31, 2020
- Blending, Maturation, and Sensory Evaluation of Spirits: August 4 - 28, 2020
- Practical Distilling (Directed Field Study) Monthly Enrollment beginning on the 2nd Wednesday of the month.
Length of Program: 4 Weeks/Course
Delivery: Blended Online with 1 week mandatory field school at Eau Claire Distillery
Fees: $799/Course +GST
Growing Hops for Craft Brewing

In this one-day talk and tour, you will learn about how to select and grow hops for the craft brewing industry. Whether for yourself or as a business venture, there is great potential for growing hops in Alberta. Learn how to construct and maintain a hop yard as well as techniques for harvesting, processing, and packaging the hops for the end-user. The classroom session will be followed by a tour of the on-campus hop yard! Participants are advised to dress appropriately for the outdoor conditions.
Date: Saturday, September 5, 2020 from 8:30 a.m. - 4:30 p.m. - CANCELLED, stay tuned for future dates.
Cost: $179
Registration Deadline: Saturday, August 22, 2020
Home Game Butchering
What can you expect from this program/course?
A great beginner course for anyone looking to cut and process their own game. Learn proper and efficient techniques that may be easily done from home. These skills will help you get the most out of your carcass. This course includes instruction on:
- Muscle Groups
- Seam Butchering
- Boning
- Carcass Breakdown
- Roast Tying Steak Cutting
- Wrapping
- Food Safety and Sanitation
Delivery: Olds Campus. Interactive Lab and Lecture (Olds College Campus - Meat Lab)
Costs & Fees: $149 + GST
Course Dates:
- October 17, 2020 - COURSE CANCELLED
- February 6, 2021 (Courses run from 9 a.m. - 3 p.m.)
Home Sausage Making
This hands-on class is a perfect fit for someone looking to learn about sausage making production for home use. You will make five different sausage recipes, four fresh and one smoked. Two of the batches will be cooked and served for lunch. Others will be taken home by the students.
Delivery: Olds Campus
Program Dates:
- October 31, 2020 - COURSE CANCELLED
- February 27, 2021 (Courses run from 9 a.m. - 3 p.m.)
Fees: $149 + GST
Industrial Value Added Meat Processing
In this short course, you will learn:
- Meat Science, Meat Block Selection
- Sausage Making, Casings
- Modern Meat Curing
- Learning about Equipment and Smokehouse set-up, Operation and Maintenance
- Fermented Sausage, Sous Vide
- CFIA Regulations for professionals in industry
Dates: Stay tuned for future dates
Cost: $499 +gst
Introduction to Brewing
What can you expect from this program?
This online introductory program prepares graduates for employment in the expanding brewery, microbrewery and brewpub industries. The program provides insight into brewing science and technology, recipe formulations, and packaging. Each course may be taken as a stand-alone course and when all five courses are completed successfully, the student will receive an Introduction to Brewing Certificate. This program includes instruction in brewing ingredients, equipment and technology, calculations, microbiology, and packaging.
Delivery: online
Dates: This program consists of 5 online courses, each is 7 weeks long.
- Brewing Ingredients: September 14 – October 30, 2020
- Brewery Equipment and Technology: November 2 – December 18, 2020
- Brewhouse Calculations and Recipe Formulation: January 4 – February 19, 2021
- Brewing Microbiology: February 22 – April 9, 2021
- Brewery Packaging: April 19 – June 4, 2021
Fees: $799 +GST per course + Required Texts