Course description
Level One
COMM1100 Communication Skills
Description: Effective communication skills are essential in a business environment. The student will have an opportunity to develop presentation skills; improve letter, memorandum and informal report writing techniques; and learn how to plan for effective meetings.
Hours: 45
Credits: 3
COMP1006 Software Applications I
Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
Hours: 30
Credits: 2
CUL1010 Nutrition
Description: This course focuses on interpreting the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, diet related health issues and modified diets is integrated into the nutrition study.
Hours: 21
Credits: 2
HOSP1040 Sanitation and Safety
Description: The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, cleaning and sanitizing, accident and fire prevention, and management responsibilities.
Hours: 16
Credits: 1
HOSP1160 Cost Control I
Description: The control of food and beverage costs will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages and recipe conversion factors. A study of purchasing, receiving and storage procedures is included.
Hours: 45
Credits: 3
HOSP1410 Culinary Tourism
Description: Culinary Tourism explores the relationship between food and travel as it relates to tourism destinations, agriculture and economic development. An overview of local food products and how they may be used in menus will be provided. Culinary tourism products add economic value to a region or destination. These products and destinations can be found in both rural and urban settings.
Students will examine successful destinations and products in addition to exploring emerging examples of culinary tourism regions in Ontario, across Canada and around the world.
Hours: 30
Credits: 2
HOSP1430 Meetings & Conferences
Description: Meetings and Conferences generate significant revenues. Students in the hospitality and tourism field will be introduced to the specifics of the meetings and conference industry. Students must have a working knowledge of how meetings and conferences operate, the role government plays, the impact on the local regions economy and infrastructure, what career options are available and how Meeting, and Conferences are integrated in the Hospitality and Tourism Industry
Hours: 45
Credits: 3
LIBS1370 The Dynamics of the Tourism Industry
Description: Students will be introduced to some of the important economic, social, environmental and political issues confronting the Travel and Tourism industry today. The course will provide an overview of the tourism sectors and will analyze how tourism affects communities that become travel destinations and how global politics affects tourism.
Hours: 45
Credits: 3
Level Two
CDEV1020 Co-op and Career Preparation
Description: This mandatory course prepares students for job searching for their co-op work terms and for post-graduate careers. Students will learn to critically evaluate their skills, attitudes, and expectations and evaluate and interpret available opportunities in the workplace. Self-marketing techniques using resumes, cover letters, cold-calls, and interviewing will be learned and students will learn the expectations, rules, and regulations that apply in the workplace with regards to social, organizational, ethical, and safety issues.
Hours: 16
Credits: 1
HOSP1080 Hotel Services
Description: This survey course will introduce the student to the unique services provided by hotels. Some areas to be discussed include: front desk operations and concierge service, housekeeping, room and mini bar services.
Hours: 45
Credits: 3
HOSP1090 Restaurant Operations I
Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food and beverage service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained.
Hours: 45
Credits: 2
HOSP1170 Cost Control II
Description: Building on the costing principles learned in the first semester this course focuses on cost control formulas, pre-costing and pricing menus, employee scheduling and methods of controlling other variable and fixed expenses.
Hours: 45
Credits: 3
Pre-Requisites: HOSP1160
CoRequisites:
HOSP1420 Destination Management
Description: This course explores how travel and tourism industry suppliers and consumer- travelers contribute to the development of a tourism destination. Topics include: analysis of global tourism destinations and attractions, destination marketing and competitiveness, destination management of hospitality services and accommodations; government involvement in destinations: the political and economic environment of destinations, and the management of infrastructure and natural resources within regional destinations. Students will explore these components and their particular applications in destination planning.
Hours: 45
Credits: 3
HOSP1440 Eco & Adventure Tourism
Description: This course will help the students to understand the special considerations and planning that is needed for eco/adventure event and the impact on tourism. The course will enable the students to research, plan, market, implement and evaluate eco/adventure tourism events.
Hours: 45
Credits: 3
MKT2120 Marketing for Hospitality
Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry.
Hours: 30
Credits: 2
Level Three
COOP1530 Co-op Work Term I (Hospitality & Tourism)
Description: This course will provide students with work experience in the hospitality and tourism industry. The work experience will be approved and evaluated by the college. This course increases the student's understanding of employer expectations with regards to academic, practical and attitudinal skills. These skill areas will be developed during the work term while the student performs the responsibilities as laid out in the job description in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience.
Hours: 360
Credits: 12
Pre-Requisites: CDEV1020
Level Four
COOP2310 Co-op Work Term II (Hospitality & Tourism)
Description: This course will provide students with college-approved work experience in the hospitality and tourism industry. This course is important to the student's general education as it increases their understanding of employer expectations with regards to academic, practical and attitudinal skills. These three skill areas will be developed during the work term while the student performs the responsibilities as laid out in the job description. Work Term Two follows immediately after Work Term One and if students choose to work for the same employer, they are encouraged to perform different and/or more progressive tasks than were experienced during the first work semester.
Hours: 360
Credits: 12
Level Five
BUS1020 Organizational Behaviour
Description: Studying people and organizations, this course examines the behaviour of individuals working alone or in teams. Using actual examples, this course examines how behavioural factors affect organizational effectiveness. Note: This course is an approved HRPAO credit. Equivalent: Introduction to Business Management & Organizational Behaviour. OLRN1470 (Internet).
Hours: 45
Credits: 3
COMP2020 Computer Concepts For The Hospitality Industry
Description: The student will gain additional experience using Microsoft Excel and become aware of its many applications in the hospitality industry. The course will also focus on restaurant management system, the selection criteria for point of sale systems and future trends in hospitality technology. Current restaurant software will be identified and evaluated.
Hours: 36
Credits: 3
HOSP2160 Event Planning and Catering
Description: Special events contribute significantly to the profitability of any hospitality establishment. An opportunity to apply the theoretical and practical aspects of food and beverage service, room layout, organization and planning for a function will be provided during this course.
Hours: 36
Credits: 3
HOSP2170 Business Partnerships
Description: This course will examine common private and public business partnerships found in the hospitality and tourism industry. Students will identify the benefits of these partnerships from several perspectives. The implications of changes in these partnerships will be discussed along with ways of driving the changes from a chosen perspective.
Hours: 27
Credits: 2
HOSP2200 Attraction & Festival Management
Description: The goal of this course is to orient students to the processes and systems to operate a tourist attraction. Students will be presented with a summary of the role of a tourism manager and the operational functions they must administer within an attraction based organization. Finally, this course will review and contrast the processes required to operate a festival.
Attractions draw visitors to specific destinations. The purpose of this course is to examine a variety of attractions (i.e. natural and man-made resources) and the roles that attractions play in the local community. This will be achieved by studying the development and management of visitor attractions.
Hours: 27
Credits: 2
MGMT2140 Small Business Management
Description: This course provides the student will and overview of the complexity of managing an owner-operated food service business, including the necessary commitment and level of responsibility. Entrepreneurship, business law, insurance and liability are examined.
Hours: 36
Credits: 3
Level Six
ACCT2100 Hospitality Accounting
Description: This course will provide the student with an understanding of fundamental financial terminology, recording of hospitality business transactions, and preparing financial statements.
Hours: 60
Credits: 4
Pre-Requisites: HOSP1170
BUS2030 Applied Ethics
Description: This course will familiarize students with the bases of ethical theory and assist them in the development of a critical process for making ethical decisions. Students will learn to make these decisions in the context of their discipline of study.
Hours: 45
Credits: 3
HOSP2180 Risk & Security Management
Description: The course introduces the student to the origins of the Canadian legal system and specific legislation that impacts on the hospitality & tourism industry. Emphasis will be in the areas of contracts, torts and laws relating specifically to hospitality sales and services. It also provides an introduction to the safety and security issues that concern all aspects of the industry.
Hours: 45
Credits: 3
HOSP2210 Travel and Tour Planning
Description: The purpose of this course is to ensure customer satisfaction by providing a tourism service in a professional manner. Students will be able to determine the best tour/travel product for customers based on their wants and needs. Students will prepare a travel and tour itinerary, with the goal to sell and promote a tourism product.
Hours: 30
Credits: 2
HRM2045 Human Resources Management
Description: The primary focus of this introductory course is to offer the student an overview of the Human Resources Management function and each of its disciplines. The course emphasis is on the application of the skills and techniques commonly used today and on understanding how they are related to the organization’s overall strategy and objectives. Pertinent legislation is studied.
Hours: 30
Credits: 2
MKT2160 E-Commerce & Tourism
Description: E-commerce transactions, internet sales, email promotions, fax and telephone sales have created new customer expectations and profit opportunities for operators. This course covers the techniques used in successful electronic selling; developing customer knowledge bases; evaluating customer satisfaction levels; improving customer satisfaction levels; minimizing customer turnover frequency; and ethics and etiquette in cyber-selling.
Hours: 45
Credits: 3
Pre-Requisites: MKT2120
