Selc

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 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
Banquet Server, Cocktail Server, Food and Beverage Server, Room Service Server, Bartender, Cafe Barista, Dining Room Supervisors, Greeter, Hospitality Coordinator, Host/Hostess, Hotel Manager, Hotel General Manager, Supervisor, Bell Hop, Hotel Receptionist, Concierge, Front Desk Agent, Housekeeping Cleaner, Building Maintenance, Maintenance Supervisor, Transportation Ticket Agent, Reservation Agent, Travel Clerk, Tour Guide, Cruise Ship personnel.
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.
Courses
The Lodging and Food Service Industry
MANAGING SERVICE IN FOOD & BEVERAGE
MANAGING FRONT OFFICE OPERATIONS
MANAGING HOUSEKEEPING OPERATIONS
Basic Hotel & Restaurant Accounting
HOSPITALITY SALES AND MARKETING
Planning & Control in Food & Beverage 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
96 weeks
(Classroom Instruction 960 hrs) (Co-op 960 hrs)
QUICK LINKS
ADMISSION REQUIREMENTS
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