Hospitality Management & Co-op (Certificate)

This program is an introduction to the world of hospitality management. Six months of study will give students an understanding of the activities required to maintain the operations of a business in the hospitality industry, and a six-month Co-op to provide valuable work experience within the field.

Program Benefits

This program is intended to prepare a student for a career in the field of hospitality. At the end of this program student will be able to demonstrate a knowledge of management operations in the hospitality industry; including housekeeping, front office, and facility management, as well as sales and marketing.

Admission Requirements

  • High School Diploma, High School Completion Certificate, or equivalent.
  • iBT 70, IELTS 5.0, CCEL 120 pass or 70 on the Canadian College online assessment.
52 Weeks (20 Hours / week)
6 months work experience
Semester 1

Study

12 weeks

Semester 2

Study

12 weeks

Semester 3

Co-op

12 weeks

Semester 4

Co-op

12 weeks

Note: Each Semester is 12 weeks long, and there is a 1-week holiday after each semester.

Study & Work

As students return to their home country, the combination of a Western Canadian Diploma and Co-op is not only a competitive advantage, but also allows students the opportunity to understand and experience the cultural and business nuances that can only be gained from a prolonged hands-on experience.

Co-op

The HMC Co-op is an integral component of the Hospitality Management Certificate program as it provides students with essential real-world work experience in a Canadian English-speaking environment.

Career Opportunities

The hospitality industry is a rapidly growing market and job opportunities, as well as salaries, are steadily increasing in all sectors of this service-oriented field. Students learn the knowledge and skills that industry professionals have identified as important for on-the-job success. Completion of Canadian College Hospitality Management Certificate with Co-op usually gain employment at the skilled entry-level positions from which progress can be made to management positions.

  • Hotel
  • Food Services
  • Tourism
  • Event Management
  • Club and Resort Management

Curriculum

CC 140 - Communications

This introductory communications course emphasizes the development of reading, writing, listening and speaking business communication skills at a college level. Students write for various purposes and audiences and deliver short presentations to small groups. Students research, analyze, summarize and document information. Students self and peer evaluate written documents and oral presentations. Through reading, media response and discussion exercises, students improve their communication skills. Communicating in diverse teams and across cultures is emphasized.

CC 472 - Hospitality Sales & Marketing

AH&LA course: In today's highly competitive hospitality market, it is essential to have an understanding of marketing and sales This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook’s main focus is on practical sales techniques for selling to targeted markets.

CC 250 - Supervision in the Hospitality Industry

This Supervision in the Hospitality Industry course is designed to introduce students to the proper understanding of effective communication, supervisory responsibilities, orientation and training, managing productivity and controlling labor costs, evaluating and coaching, discipline, special supervisory concern, team-building , motivation through leadership, managing conflict, time management and managing change.

CC 281 - Facility Management

Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. Students will learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.

CC 338 - Housekeeping Management

AH&LA course: This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.

CC 428 - International Hotel Management

This course provides the background every hospitality student will need in today’s rapidly changing global marketplace. It introduces students to issues involved in planning, developing, marketing, and managing hotels in the international arena. It also gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.

CC 323 - Destination Management & Marketing

AH&LA course: This course will give students a basic understanding of the roles destination management organizations (DMOs) and convention and visitors bureaus (CVBs) play in the tourism industry. All aspects of organization operations are covered, including service, research, product development, human resources, and financial management.

CC 333 - Managing Front Office Operations

AH&LA course: This course reflects the increased role of technology in front office operations, including e-commerce The course also outlines strategies and action steps for what to do when technology fails and you have to fall back on manual operations.

CC 285a - Co-op

This first 6-month Co-op will provide students the opportunity to apply their initial business skills in real world situations. Students will be assessed and interviewed so that they will be placed in a suitable company according to their interests and future goals. Students will report to the college once a month to update their PLA report as well as problem solve any issues with college staff. The Co-op supervisor will also make routine visits to the place of employment to stay on top of the student`s performance.

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