| Semester
One |
HOSP
1000 Speaker Lab 1
Industry professionals present insights into the real world.
Students receive a pass or fail mark based on in-class participation. |
MATH
1005 Hospitality Math
A course intended to help solve business-related problems. Topics
include basic algebra, ratios and per cent, graphs, depreciation
and break-even analysis, commercial pricing and discounts, simple
and compound interest. |
HOSP
1001 Mixology and SmartServe
An introduction to the planning, equipping, staffing, and operation
of a bar. Students learn about beverages: how they are made,
purchased, controlled, and mixed into different kinds of popular
cocktails. A portion of this course is SmartServe, a certificate
program covering the legal responsibilities of serving alcohol. |
HOSP
1002 Front Office Operations
Students explore the operations, procedures, and computer applications
involved in working as part of the front office and rooms-division
team. |
SALE
1000 Professional Presentations
Through the use of presentation software and guided practice,
the student develops the skills and confidence necessary to
make oral presentations to groups of all sizes. |
HOSP
1003 Introduction to Hospitality
and Tourism
Students develop an understanding of the organization of hotels
and resorts, and the industry surrounding them. They learn the
various components of the tourism industry and how they work
together. The course introduces students to the range of job
opportunities available within the tourism and hospitality industries. |
COMM
1009 Writing for Success
Working on PCs, students develop their professionalism with
the most common written formats used in today’s workplace:
letters, memos, résumés, reports and proposals. |
| Semester
Two |
HOSP
1004 Speaker Lab 2
Industry professionals present insights into the real world.
Students receive a pass or fail mark based on in-class participation.
Prerequisite: HOSP 1000 |
ACCT
1003 Introduction to Financial Accounting
This course helps the student understand the basic principles
of accounting. Understanding simple financial statements and
learning how financial statements are used as a tool for management. |
FOOD
1000 Food Theory
Learning about nutrition, diets, purchasing skills, safe food
handling, ingredients and substitutes, food products and cooking
styles. Safe Food Handler’s Certificate. |
FOOD
1001 Essentials of Food Preparation
A study of kitchen routines: control of preparation and service
of food for formal and informal occasions with an emphasis on
students accepting and applying responsibility in a commercial
setting. |
HOSP
1006 Menu Planning
The writing of various menu types is practised. Teams design
a menu from the dietetic, sales and cost points of view for
our commercial dining room. |
FOOD
1002 Introduction to Food and Beverage Service
All aspects of dining room service are covered with emphasis
on acquiring confidence and knowledge in a real commercial dining
room setting. |
HOSP
1007 Wine Appreciation
The course covers the production of different wines, wine tasting
and service, and matching wine with food. International wine-growing
areas are researched and studied in detail. |
SALE
1004 Sales and Customer Service
Students gain an understanding of the “value added”
concept as they learn the necessary personal and professional
skills to function effectively in the marketplace of the 21st
century. |
| Semester
Three |
HOSP
2000 Speaker Lab 3
Industry professionals present insights into the real world.
Students receive a pass or fail mark based on in-class participation.
Prerequisite: HOSP 1004 |
ACCT
2007 Hospitality Managerial Accounting
Students compile and interpret accounting and internal data
common to the hospitality industry, and use them as management-decision
tools.
Prerequisite: ACCT 1003 |
FOOD
2000 Advanced Food Preparation
A continuation of Food Preparation 1, with advanced food preparation
and service and more supervisory responsibilities.
Prerequisites: FOOD 1000 & FOOD 1001 |
FOOD
2001 Food and Beverage Service
Continuation of Introduction to Food and Beverage Service, with
an emphasis placed on supervisory and team building skills in
a professional environment.
Prerequisites: FOOD 1001 & FOOD 1002 |
FOOD
2002 Advanced Food Theory
Explores the more complex issues related to food selection,
purchasing, storage, handling and preparation.
Prerequisites: FOOD 1000 & MATH 1005 |
HOSP
2001 Convention and Meeting Planning
An introduction to the challenging world of convention and meeting
planning. Students will take a realistic look at the workloads
and the glamour of this industry. Involves evening meetings
for the planning stages of upcoming special events, possibly
work at Hostex show in Toronto. |
COUN
2008 Career Preparation
Students learn the most effective way to search for internship
placement and full-time employment. Using expert advice from
professionals, students are introduced to job search skills,
résumés, application and interview techniques,
portfolios, demo tapes and dress codes. |
| Semester
Four |
HOSP
2002 Speaker Lab 4
Industry professionals present insights into the real world.
Students receive a pass or fail mark based on in-class participation.
Prerequisite: HOSP 2000 |
FOOD
2003 Food and Beverage Cost Control
Students explore elements of cost control within a Hospitality
organization, focusing on the day-to-day operation of a variety
of types of businesses.
Prerequisite: HOSP 1006 |
LAWS
2003 Hospitality Law of Canada
Hospitality Law covers law applied to restaurants, places that
offer lodging, travel agencies, and airlines. This course includes
federal and provincial regulations, contracts and torts (negligence),
with particular concentration on the Innkeeper’s Act,
the Liquor License Act, and the Travel Agency Act. |
HOSP
2003 Principles of Supervision and Human Resources
Students are introduced to current concepts, practices and procedures
of human resources management used in the hospitality industry. |
MRKT
2004 Marketing and Advertising
Students develop an understanding of advertising and promotion,
and the roles these play in hospitality and tourism. |
PLAC
2003 Hospitality Industry Placement
The field placement takes place over a four- to six-week period
(250 hours) at the end of Semester Four. This is an opportunity
for students to secure an internship with a company that allows
them to practise their skills and knowledge. Many of the College’s
past graduates have been hired by their placement employers. |
HOSP
2005 Event Management
Students work in teams to complete a major project involving
the researching, planning, organizing and delivery of a conference
or special community event. Past events include wine shows,
hospital and school fundraisers, Junior Iron Chef competitions,
Job Fair, and a golf exhibition. The teams also shadow other
community events to expand their experiences.
Prerequisite: HOSP 2001 |
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