Hospitality Management & Co-op (Diploma)

This program is designed for students pursuing a career in the hospitality industry. The coursework gives students an understanding of the activities required to manage business operations in the industry and a 12-month Co-op provides valuable work experience within the field. This program is certified by the American Hotel & Lodging Educational Institute (AH&LA) and internationally recognized to meet professional industry standards.

Program Benefits

This program is intended to prepare a student for a career in the field of hospitality. At the end of this program, students will be able to demonstrate a knowledge of management operations within the hospitality industry; including food and beverage management, financial management, hotel management and marketing.

Pathway to Royal Roads University

After graduating with a Canadian College Diploma in Hospitality you can advance your studies with Royal Roads bachelor’s program with credit transfer into the 3rd year of the bachelor’s program and aim higher for a master’s degree later in the future. Royal Roads University

Admission Requirements

  • High school diploma/completion certificate or equivalent.
  • IBT 70 or IELTS 5.5 or 70% on the Canadian College on-line assessment.
104 Weeks (20 Hours / week)
12 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

Semester 5

Study

12 weeks

Semester 6

Co-op

12 weeks

Semester 7

Co-op

12 weeks

Semester 8

Study

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 HMD Co-op is an integral component of Hospitality Management Diploma program with Co-op as it provides students with essential real-world work experience in a Canadian English speaking business environment. The Co-op is designed to provide the students with two semesters of solid studies in their initial entry to the college. This is to effectively arm them with soft skill tools necessary for a quality six months (480 Hours) Co-op with a Canadian organization.

Completing the initial first Co-op after six months (480 Hours) will allow the students to return to the college for the next Semester (240 Hours) of study before they enter their next six month (2nd) Co-op Term (480 Hours) prior to returning for their Final semester (240 Hours) of study, graduating and returning to their home countries armed with the necessary tools and training they need for their future careers.

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 diploma and AHLA certificate programs 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 139 - 21st Century Communication

Advances in technology are reshaping interpersonal communications, as well as how we mass communicate, advertise, organize and strategize in business. The knowledge that students are increasingly expected to demonstrate is transforming. 21st century skills include: information and communication technology (ICT) literacy, the ability to think and problem-solve, interpersonal and self-directional skills, global awareness, and financial, economic, business, and civic literacy. On demand video lessons will be available each week for students to view along with weekly small assignments and three major assignments through the course.

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 141 - Marketing 1

Designed to provide the student with an overview of the marketing concept and how it can be applied to any type of organization or service. Students also learn how key marketing concepts, principles, and theories can help marketers make effective decisions. Specifically the knowledge and understanding which are needed to assess product, price, promotion and distribution options, and to make marketing mix recommendations for specific target markets.

CC 142 - Marketing 2

This course focuses on the marketing mix, a collection of variables that marketers control and manipulate in changing market conditions. Once marketing objectives have been developed, companies must decide on specific pricing, products/services, distribution and marketing communication strategies. Students study each of these four marketing mix variables in depth and in the context of a marketing plan.

CC 468 - Managing Technology in the Hospitality Industry

This Managing Technology in the hospitality industry course is designed to introduce students to the proper understanding of the rapid advancement in technology in regards to the hospitality industry. Students will cover reservation systems and how they are intertwined with all the departments in a specific property. How to operate, select and use different software’s How to properly select a supplier, and so on.

CC 241 - Food and Beverage Management

In this course students can learn the foundation they need to make smart decisions in food and beverage operations. The course addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value for their dining dollars.

CC 245 - Basic Hotel Accounting

Provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle that results in the production of financial statements.

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 280a - Co-op Preparation

This second semester course is designed to prepare students for their co-op placement. Students will integrate the diverse skills and accomplishments from the program to develop job targeted CV’s. They will also work with the instructor to develop their understanding of the Canadian Job market and expectations of Canadian HR Managers.

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 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.

CC 285b - Co-op

This second 6-month Co-op will provide students the opportunity to apply their expanded learned skills in real world situations. Students will have identified potential positions as a result of their CC285-a reports and feedback. Students will continue to 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 students performance.

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 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 346 - Managing Beverage Service

AH&LA course: This course lays the groundwork for a basic understanding of beverage service by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.

CC 357 - Managing Hospitality HR

AH&LA course: This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed.

CC 374 - Revenue Management

AH&LA course: This course will give students a basic understanding of the revenue management process. It addresses the proper use and importance of revenue management in hospitality operations and describes the wide range of elements that must be considered in order to use revenue management effectively.

CC 381 - Managing Security and Loss

AH&LA course: Explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines OSHA regulations that apply to lodging properties.

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 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 478 - Convention Management

Defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service.

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