Diploma Program

Tourism & Hospitality Management Co-op

This program has been approved by PTIB

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Program Overview

These courses provide the crucial link between academia and the global hospitality industry. They give students the applied, real-world knowledge employers seek. The courses prepare students for entry-level and upper-level hospitality management positions, as well as specific technical and supervisory job skills employersโ€™ demand.

Instructors use comprehensive and consistent lesson plans to engage and instruct students in a dynamic and experiential learning environment.  The courses make use of Vital Source online resources through E-text. Through the Google Classroom portal they can watch videos and complete attached assignments, create comprehensive study guides, take snap quizzes and track their learning and grades.  As a result, the program engages current online and classroom active learning and stimulates critical thinking.

The program will utilize daily in-class lectures accompanied by PowerPoint (PPT) presentations, in-class exercises, case studies, student group business presentations, quizzes, midterm projects and final exams. 

Career Occupation

ADMISSION REQUIREMENTS

Students require ONE of the following:

All applicants and registrants, regardless of citizenship status or country of origin, must demonstrate an adequate level of proficiency in English.

There are two ways to meet the English requirement:

1. Complete both of the following:

A) English 10, 11 or 12 or equivalent with a minimum of ‘C’ Grade for proficiency in reading and writing

B) Two years of full-time education in English in an English-speaking country For proficiency in speaking and listening

OR

2. Demonstrate proficiency in reading, writing, speaking, and listening by completing one of the following courses or assessments to meet acceptable levels:

Students require the following:

Proof of Canadian citizenship or permanent residency for domestic students

Applicants must be 18 years of age or older and completion of high school studies and/or commencement of post-secondary studies OR have achieved MATURE STUDENT STATUS: 19 years of age, out of secondary school for a minimum of 1 year with program industry experience minimum of 100 hours

ABOUT THIS PROGRAM

Program Duration

  • 96 weeks - total of 1920 hours
  • Classroom Instruction 48 weeks 960 hours
  • Co-op 48 weeks 960 hours

QUICK LINKS

Courses

Course 1 โ€“ The Lodging and Food Service Industry (HMIH) (120 of Hours)

Course 2 โ€“ Managing Service in Food & Beverage (HMFB) (120 of Hours)

Course 3 โ€“Supervision in the Hospitality Industry (HMSU) (120 of Hours)

Course 4 โ€“ Managing Front Office Operations (HMFO) (120 of Hours)

Course 5 โ€“ Managing Housekeeping Operations (HMHK) (120 of Hours)

Course 6 โ€“ Basic Hotel & Restaurant Accounting (HMAC) (120 of Hours)

Course 7 โ€“ Hospitality Sales & Marketing (HMMK) (120 of Hours)

Course 8 โ€“ Planning & Control in Food & Beverage Operations (HMPC) (120 of Hours)

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