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 hospitality management positions, as well as specific technical and supervisory job skills employers’ 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.

Learning Objectives
Upon completion, students will master the management and operational skills that make hospitality and F&B properties thrive.
Career Opportunities
Entry Level Positions: Banquet Server, Cocktail Server, Food & Beverage Server, Room Service Server, Bartender, Cafe Barista, Greeter, Host/Hostess, Bell Hop, Hotel Receptionist, Concierge, Front Desk Agent, Housekeeping Cleaner, Building Maintenance, Transportation Ticket Agent, Reservation Agent, Travel Clerk, Tour Guide, Cruise Ship personnel. Entry level Managerial to Mid-Management Positions: Dining Room Supervisor, Shift Supervisors, Hospitality Coordinator, Catering Coordinator and Hotel/Motel Assistant Manager. The Benefit the student would derive: Would be prolonged exposure to the positions available within the entry level Hospitality to Mid-management levels within the Hospitality Industry.
Graduation Requirements
  • Students must achieve a minimum of 60% in each course and successfully complete their Work Experience. Students must also maintain a minimum of 80% attendance throughout the duration of the program and are expected to complete all exams, quizzes and assignments, as well as participate in all discussions and activities. Students must complete the assigned co-op report to be submitted one-week after the completion of their co-op placement and achieve a Satisfactory Grade (S) in order to receive their formal Diploma.
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Courses
Introduction to Hospitality
MANAGING SERVICE IN FOOD & BEVERAGE
Supervision in the Hospitality Industry
MANAGING FRONT OFFICE OPERATIONS
evaluation
A passing grade of 60% consisting of Final Exam, Midterm Project, Group Presentation, Quizzes and Assignments

This program has been approved by the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education and Skills Training.

ABOUT THIS PROGRAM
48 weeks
(Classroom Instruction 480 hrs) (Co-op 480 hrs)
  • Duration: 960 hrs
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ADMISSION REQUIREMENTS
  • Applicants must be 19 years of age or older
  • Applicants who wish to qualify as Domestic Students must provide proof of their legal status as Canadian citizens or permanent residents
  • Grade 12 Diploma or applicants must have successfully completed 200 hours of work in the general Hospitality/Food & Beverage industry (written evidence is required);
  • Admission test with a passing exam score for international students (oral interview will only be conducted if score between 60 to 69%)
  • Admission test is only required for students who have not completed their last two years of high school in countries where English is an official language
  • Applicant must provide proof of medical insurance
  • In lieu of admissions test, students may submit test scores from the following: TOEFL (paper based): 530; TOEFL (IBT): 65; IELTS: 5.5; LIP Level 5 with essay 25; TOEIC: 605 or has successfully reached the Upper Intermediate Level at SELC English Language Centre.
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