Tourism and Hospitality Diploma with Co-op

Students wish to enrol in the program are required to satisfy two criteria:

  1. High school diploma or equivalent.
  1. Language proficiency; students are required to present a proof of one of the following:
  • IELTS: minimum score 5 and no portion under 5.0
  • CLB (Canadian Language Benchmark): Minimum level 4
  • TOEFL: Minimum, Computer 213, Internet: 80, Paper: 550
  • College Language Assessment test: Minimum: 70%
The Tourism and Program includes most of the components required for a successful career in tourism and hospitality; students learn all the different aspects of the tourism and hospitality industries and all the departments that form an integral part of the Tourism field from Marketing and Development to develop and market a tourism destination, to Rooms Division (Front Office and Housekeeping, Facility Management), Managing Food & Beverage Operations, Marketing & Sales of the hospitality products and Convention Management & Service. The program pays a special attention to the tourism industry and all the hotels’ supporting departments required performance to support the hotel operation (Human Resources, Supervision, Accounting, and Technology) including an interactive learning on how these departments operate, the special requirements needed to pursue a career in each of them, a detailed look at each department operations and understanding these departments’ role in a successful Hospitality operation.
Hotel’s Rooms Division: Front Desk Agent, Hotel Reservation Agent, Night Auditor, Switch Board Operator, Bell Person, Concierge, Room Attendant, Laundry Attendant, House Person, Food & Beverage: Room Service Attendant, Restaurant/Bar/ Lounge Server/Busperson, Banquets’ Server/Busperson. Hotel’s and Convention Centres’ Sales & Marketing: Coordinator; Tourism Organisations, Sales/Marketing Coordinator, Catering/Banquets Coordinator.

Hotel and Hospitality organisations Administration: Human Resources Coordinator, Book keeping staff. The following NOC’s are applicable to this program: 6513, 6525, 6313

At the completion of this program students will be able to describe and demonstrate learning outcomes of:

The different departments and sections of the Tourism and Hospitality sections and how they relate to each other within the time frame allocated to the program.

To describe and be able to perform the duties of different positions described above in the Tourism and Hospitality sectors and the required skills for each of the positions. The duties in all the hotel departments within their course of study, Front Office, reservation, Food & beverage, Banquets & Conventions as well as Sales & Marketing (in entry and skilled level positions)

Students’ progress in the program is measured by their successful completion of the courses listed in the program outlines; a minimum of 70% of the all course marks as well as each assessment component of the courses is required to successfully complete the program.
A minimum of 70% mark for each of the program’s courses as indicated in “Students Assessment Methods” as well as a minimum of 80% in attendance as indicated in “Attendance Expectations”
Total Program Duration: 70 weeks – 1680 Hours

Total Instruction Weeks/Hours: 840 Hours – 42 weeks Total Coop Weeks/Hours: 840 hours – 28 Weeks  

Tourism & Hospitality Management (Diploma)
Course Hours
Hospitality Today: An Introduction 60
Managing Front Office Operations 60
Managing Housekeeping Operations 60
Supervision in the Hospitality Industry 60
Hospitality Facilities Management and Design 60
Security and Loss Prevention Management 60
Revenue Management 60
Managing Technology in the Hospitality Industry 60
Basic Hotel and Restaurant Accounting 60
Management of Food and Beverage Operations 60
Managing Hospitality Human Resources 60
Hospitality Sales and Marketing 60
Convention Management and Service 60
Introduction to Travel and Tourism: An International Approach 60
Coop- Work Experience 1 420
Coop- Work Experience 2 420
Graduation Project