This course introduces students to fundamental accounting concepts.  With these concepts, students learn how to keep a simple set of books for a small business, including journalizing, posting, trial balance, adjusting entries, and the preparation of financial statements.  Other topics include petty cash, bank reconciliations, and internal control.

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. 

This subject enables the learner to use the computer as a tool for writing, research, and file management.  It includes the basics of hardware and software, use of the Windows 7 environment, preparation and editing of documents using Microsoft Word 2010 software, preparation and editing of spreadsheets and workbooks using Microsoft Excel 2010 software, and preparation and editing of presentations using PowerPoint 2010.

Over the course of this practical lab component, students develop the fundamental skills of safe food handling, professional knife skills, food preparation & production and baking preparation & production.  Students prepare, taste and evaluate basic stocks, soups, sauces and salads, yeast dough products & sweet and savoury pastry items.  Use of local food products and ingredients is emphasized.

Dimensions of Tourism and Hospitality provides students with an overview of the eight sectors that constitute the Canadian Hospitality and Tourism industry, paying specific attention to the Accommodations and Food and Beverage sectors.  Students explore hospitality trends and issues and their social, political, and economic impact.  The course also focuses on environmental challenges and opportunities facing this industry.  Students gain an appreciation of the roles, skills and professional attitudes and behaviours required for various hospitality careers, enabling them to make informed decisions about their future careers.

In this course students explore the essential knowledge, skills and attitudes required for the provision of safe, quality food products, free from food borne contaminants, prepared in safe, well maintained environments. Students learn the role government regulations, temperature control, eco-friendly facility maintenance, and personal hygiene play in safe food service. The use of preventative HACCP protocols is emphasized.

Students in this course are introduced to basic concepts related to professional food preparation through an overview of the organization of a professional kitchen, kitchen terminology, tools and equipment, weights and measurements, classification and origin of major food products, appreciation for local ingredients and food products, and basic cooking and preparation methods.

In this course students are introduced to both the theoretical and practical aspects of beverage preparation and service.  The course explores the role of beverage service and the role of the bartender in hospitality enterprises.  Students learn about the qualities of a variety of beverages including beer, wine and spirits, as well as non-alcoholic beverages.  In order to enhance product knowledge and bartending skills, students participate in the preparation and sampling of a range of beverages.  During the course, emphasis is placed on the responsible service of beverages and students receive Smart Serve training.  This course also looks at the skills required to operate a bar including inventory control, sanitation, and equipment maintenance.

In this course students investigate both nutrition and menu planning and their application in hospitality environments.  After developing a foundational knowledge of basic nutrition and the effects of food on the human body, students make decisions about suitable menu offerings for a range of diverse situations and events while considering factors such as meal period, access to quality products and ingredients, costs, and guest tastes and dietary requirements.

This course provides students with an in depth appreciation of the essential nature of exemplary service in all aspects of the hospitality industry.  Emphasis is placed on the interpersonal skills required to develop rapport with diverse guests and how to contribute effectively as part of a guest service team.  Through use of case studies and scenarios students learn to identify and meet guests’ needs.  Students develop service policies and standards for a variety of environments, determine guest satisfaction levels, and respond appropriately to guest dissatisfaction.

In Hotel Operations students are introduced to the essential concepts required to function within the rooms division of hotel or other accommodation environments. Students learn what constitutes exemplary guest service from pre arrival to post departure. The students also explore how the functioning and interaction of various Rooms Division departments contribute to an exceptional guest experience. They research and develop alternative eco-friendly operational practices related to energy efficiency, waste reduction and recycling, cleaning products and practices, and air quality. As well, students are trained to use a hotel property management system. 

This course introduces students to the management aspects of Human Resources in preparation for advanced, specialized studies in the second and third years of the HR program. Specific focus is on the factors that affect the overall atmosphere in the workplace and that which contributes to an environment conducive to maximum productivity.  Students will be introduced to effective strategies for hiring, motivating, managing, training, and retaining staff.  Students will study the following topics:  the strategic importance of Human Resources and the role of the H.R. Manager; competitive challenges facing Human Resources; demographic challenges, government and legal challenges, job analysis and design; Human Resources planning; recruitment and selection; orientation and training; employee relations, and problem-solving techniques.   Successful completion of this course and HRM 2200 (with a B standing) will qualify as an approved credit towards the academic component of the Certified Human Resources Professionals designation (CHRP) granted by the Human Resources Professionals Association of Ontario (HRPAO).

In this course, students gain experience writing various types of menus. Working in teams, students design a menu from nutritional, sales, and cost point of view for a food and beverage operation.

In Regional Tourism, students investigate the interaction and interdependence that exists between tourism and hospitality taking into consideration global, national, provincial and regional markets, specifically looking at the social, economic and political impact of tourism. Students will gain valuable insights into regional tourism enterprises. Students develop a rapport with regional operations by addressing local tourism issues through consultative and collaborative processes. 

This course is designed to enable students to successfully transition from college to the workplace or to additional education. Students further expand their awareness of the industry initially established in either Dimensions of Tourism and Hospitality or Intro to Golf History & Golf Organization in Canada They engage in a full range of work preparation practices including identification of current employment opportunities, application of contemporary job search techniques, resume or portfolio development, and refinement of interview skills.

In this course, students learn to function effectively in a catering or event management environment.  The course explores a variety of events including meals, meetings, weddings, conferences, and exhibitions.  With an emphasis on case studies, students work through a full event planning cycle including sales and marketing, client interaction, planning, budgeting, risk management, implementation, after service, and evaluation.

Learn more about the prominent environmental issues of our time.  This course will focus on timely issues in the environmental field that present varying degrees of risk to the health of humans, ecosystems and our planet.  It will be a look beyond the media headlines at the policies, politics and basic science of our most interesting environmental challenges.  Topics will include climate change, arctic ecosystems, water conservation and water quality, endocrine disrupting substances (gender benders), renewable energy, resource depletion, the dilemma of pesticide use and natural toxins. The course will begin with a brief look at the responsibilities of the federal, provincial and municipal governments as they relate to environmental matters.  Then, each issue will be considered in the Canadian and global context.

In Foodservice Operations students continue the development of their practical culinary skills with a focus on preparation of a la carte menu items. During the last half of this course students operate in a restaurant environment where they participate in both front-of-house and back-of-house operational responsibilities.  Students provide comprehensive guest service from initial contact to guest departure.  Emphasis is placed on working cooperatively and collaboratively in a team environment to provide guests with an exemplary foodservice experience.

Elective general education courses appear in your program of study as GNED 0000. This is called a “placeholder.” This placeholder is replaced by an actual course that you will select from a list of available "elective" general education courses when you register in the relevant semester.

Please note that the type and number of elective courses available will vary from semester to semester and from year to year.

Please visit the General Education website for more information.

This course is designed to help students integrate knowledge and insights gained in several other courses through a critical consideration of hospitality operations from a management and leadership perspective. Students study the skills required to manage people in a range of hospitality environments. They begin by exploring various management styles and how these are impacted by organizational culture and structure. Functions such as planning, decision making, communication, conflict resolution, motivation, and control in diverse workplaces, including unionized and non-unionized organizations, are explored from a management perspective. Students also define and discuss the concepts of management and leadership.

This course is intended to provide a general background and overall understanding of certain areas of law related to carrying on a business in Canada.  Business students will learn the importance of individual contribution in creating good corporate citizenship as well as enhancing their civic duties as Canadians.  It is designed for the student who specifically wishes to explore various legal issues relevant to business in today's complex business environment.  Topics include the common law, the court system, negotiation and dispute resolution, torts, limitation of liability, contracts, remedies, business organizations, human rights, employment standards and privacy of information in a business environment, for which legal advice should be obtained.  

To gain further practical hospitality experience under the supervision of industry professionals, students’ partticipate in an 80 hours (over 2 weeks) field placement in a hospitality environment. Under the guidance of college staff, students pursue appropriate placement opportunities from a variety of approved hospitality enterprises including restaurants, hotels, resorts, golf courses, retirement residences, or catering, event, or tourism operation. Eligibility for placement requires successful completion of all year one courses or permission of the program team. This is an unpaid placement and students are responsible for transportation to and from their placement site. 

This 4 hour workshop is designed to provide students with an opportunity to share their field placement experiences, evaluate the experience, and determine how the experience could have been improved from the perspective of the student and the employer. Students also develop an initial professional development plan to be revisited and revised in Career Planning. 

Elective general education courses appear in your program of study as GNED 0000. This is called a “placeholder.” This placeholder is replaced by an actual course that you will select from a list of available "elective" general education courses when you register in the relevant semester.

Please note that the type and number of elective courses available will vary from semester to semester and from year to year.

Please visit the General Education website for more information.

Students engage in a semester long project, designed to allow them to demonstrate the skills and abilities that they have developed over the entirety of the Hospitality Management program. Teamwork, project management, oral and written communications, planning and executing, human resources and supervisory skills, customer service, marketing and financial management, as well as many other disciplines are key to the student team being successful in the execution of the project. Completion of the project-related tasks teaches students essential organizational, communication, problem-solving, critical thinking, and interpersonal skills.

This course is currently under development.

This course is aimed at giving students a practical introduction and understanding of the marketing process and the activities of marketers.  The material covered will teach the student the basis of marketing planning and principles which are necessary for any type of successful business enterprise—product or service, large or small, profit or not-for-profit.  The creation of customer value, an analysis of the changing business environment and its impact, identification of the customer, and an understanding of their decision making, as well as marketing research methods and their linkage to effective marketing strategies will be examined.