Diploma Program
Hospitality Management 400
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.
Career Occupation
- Banquet Server
- Cocktail Server
- Food & Beverage Server
- Room Service Server
- Bartender
- Cafe Barista
- Dining Room Supervisors
- Greeter
- Hospitality Coordinator,
- Host/Hostess
- Bell Hop
- Supervisor
- Hotel Receptionist
- Hotel Manager
- Hotel General Manager
- Concierge
- Front Desk Agent
- Housekeeping Cleaner
- Building Maintenance
- Maintenance Supervisor
- Transportation Ticket Agent
- Reservation Agent
- Travel Clerk
- Tour Guide
- Cruise Ship personnel
ADMISSION REQUIREMENTS
Students require ONE of the following:
- IELTS: 5.5
- Duolingo: 85
- TOEIC: 650
- TOEFL (Paper): 530
- TOEFL (IBT): 65
- Cambridge : FCE CELPIP : 6
- Cael: 40
- has successfully reached the Upper Intermediate Level at SELC English Language Centre SELC Career College on-site administered English Language Test
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 – The Lodging and Food Service Industry (HMIH) (120 of Hours)
Course 2 – Managing Service in Food & Beverage (HMFB) (120 of Hours)
Course 3 –Supervision in the Hospitality Industry (HMSU) (120 of Hours)
Course 4 – Managing Front Office Operations (HMFO) (120 of Hours)
Course 5 – Managing Housekeeping Operations (HMHK) (120 of Hours)
Course 6 – Basic Hotel & Restaurant Accounting (HMAC) (120 of Hours)
Course 7 – Hospitality Sales & Marketing (HMMK) (120 of Hours)
Course 8 – Planning & Control in Food & Beverage Operations (HMPC) (120 of Hours)