Year 1 - Semester 1
Code
Name/Description
Credits
You will be introduced to fundamental accounting concepts used in business. You will learn to appreciate the value of information presented in an organization's financial statements and will acquire and practice basic bookkeeping and financial statement preparation skills.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): ACCT 122, BUS 182
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
ASRT 180
Assertiveness Training
1
You will focus on the cognitive and behavioural aspects of assertiveness. You will examine how you approach conflict. You will also discuss and practice specific techniques for successful conflict management.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Theory, Prior Learning, Web Assisted Delivery Group
COM 101
Written and Oral Communications
2
You will receive instruction and practice in written and oral communication skills needed for the professional workplace. You will review the principles of effective writing, prepare oral presentations, and practice common forms of business communication. Communicating a professional image will be emphasized.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): BCOM 105, BCOM 120, COMM 292
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Group, Prior Learning
COMP 174
Introduction to Microsoft Excel 1
1
You will study the basic features of Excel. You will learn to create workbooks, format spreadsheet elements, manipulate multiple worksheets, create simple charts and use simple formulas and functions.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): COAP 117, COAP 138, COAP 197, COAP 344, COMP 120
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Individual, Prior Learning, Work Based Delivery
You will be introduced to Economic Theory. You will study introductory economic concepts, operations of a market (with an examination of demand and supply), and the role of government in a market economy related specifically to the hospitality industry, government in Canada, economic indicators, examination of money and the Canadian banking system. You will also be introduced to microeconomics with particular emphasis on types of competition related to the hospitality industry.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning
FOOD 108
Basic Food Preparation
4
You will learn how to prepare a variety of foods using the tools, equipment and techniques common to professional kitchens. You will acquire an understanding of the basic culinary terms and cooking principles. You will also learn a safety management system that reduces the risk of injuries occurring on the job.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): SANT 109(concurrent) or SANT 111(concurrent)
Corequisites(s):
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
FOOD 172
Customer and Restaurant Service Techniques
4
You will develop skills in the procedures used in the service of food and beverage. You will have the opportunity to practice customer relations skills as they apply to a service setting.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
Your studies will focus on the responsibilities necessary for quantity food purchasing. You will learn about the various food products purchased for use in a food and beverage environment. You will discuss the application of the four-step control process (food purchases, receiving, storage, and inventory management) and gain an understanding of capital purchasing requirements.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): MKTG 181
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning
HADM 188
Rooms Division Management
4
You will study the application of management concepts relating to a hotel’s Rooms Division including: an overview of the front desk and housekeeping departments, the guest cycle, guest services, security issues and procedures, effective inventory management as well as the environmental concerns relating to the Rooms Division. You will train on current industry software (Opera Property Management System) to perform actual operations.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
SANT 109
Safe Food Management
1
You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will develop management skills and tools to foster a culture of food safety.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): SANT 111, SANT 181
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
Total semester credits: 24
Year 1 - Semester 2
Code
Name/Description
Credits
COOK 197
Short Order Cooking
4
You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sautéing and pan frying. You will practice the process of cooking meals to order in a restaurant setting.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): FOOD 108, SANT 109
Equivalent Course(s): FOOD 102
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group
FOOD 192
Applied Restaurant Service
4
You will develop your communication, management and practical food service skills. You will also use a computerized point of sale system.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): (FOOD 190(concurrent) or FOOD 172(concurrent)), SANT 109(concurrent)
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group
Total semester credits: 8
Year 1 - Semester 3
Code
Name/Description
Credits
CAPL 150
Hospitality Career Development
3
You will discuss the scope, nature and trends of the hospitality industry. You will develop a personal career action plan and the skills necessary to be successful in today’s job market. You will visit local hotels and observe operations.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
You will examine the elements of cultural, gender and disability diversity in Canada and the processes that promote inclusion. You will explore elements of Indigenous culture with a view to understanding both historical elements and contemporary issues in Canada. Your studies will also provide opportunities to participate in various cultural practices.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
COMM 291
Interpersonal Communications
2
You will develop employability skills through the study of interpersonal communications theory and applications in the workplace. Learning outcomes include the importance of self-awareness and self-esteem, perception problems, verbal and nonverbal messages, and listening skills, creating positive communication climates and resolving interpersonal conflict.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): BCOM 103, COMM 112, COMM 135, COMM 155, COMM 160, COMM 381, HUMR 182, HUMR 186, JOBS 190, NEPS 114, NURS 114, NURS 163
Potential Learning Method(s): Lecture/Theory, Online, Print Distance Group, Print Distance Individual, Prior Learning, Televised/SCN, Work Based Delivery
COMP 175
Introduction to Microsoft Excel 2
1
You will study the intermediate features of Excel. Using the skills and knowledge you acquired in COMP 174 (Introduction to Excel 1), you will learn to use more advanced spreadsheet functions, create and modify several chart types, and perform data manipulation.
Credit Units: 1
Course Hours: 15.0
Prerequisites(s): COMP 172 or COMP 174
Equivalent Course(s): COAP 344, COMP 284
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Individual, Prior Learning
FIN 281
Financial Management
2
The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): ACCT 191(concurrent)
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
You will plan and prepare a catering event. Food presentation, cost control and proper food handling techniques will be emphasized.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): FOOD 108
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
MGMT 184
Introduction to Management
3
You will focus on the fundamental principles and concepts related to the field of management. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): ADMN 126
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
SPSY 280
Introductory Psychology
2
The course provides an introduction to the field of psychology. You will develop an increased awareness of human behaviour. The course content includes a general introduction to psychology, learning, cognition, personality, motivation and personality disorders.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): PSYC 160, PSYC 184
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
Total semester credits: 19
Year 2 - Semester 4
Code
Name/Description
Credits
BLAW 283
Law in the Hospitality Sector
4
You will learn about the Canadian court system, general tort and contract law for business, as well as a focus on liability and risk management for those in the hospitality sector. Your studies will include information on negligence, personal injury, property protection and damage, and responsibilities under the Innkeeper’s Act.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
FOOD 200
Restaurant Cost Controls & Menu Planning
3
You will focus on the necessity of establishing and enforcing control systems used by various food and beverage operations. You will learn the value of performing control procedures in a food service operation. You will study the principles of menu planning in conjunction with menu formats and terminology and develop an understanding of the role the menu plays within a food service establishment. You will design menus typically found within the commercial foodservice industry.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
MGMT 286
Organizational Behaviour for the Hospitality Industry
3
You will learn the concepts of management, leadership, power, politics, ethics, delegation, and change management.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): MGMT 184
Equivalent Course(s): MGMT 283, SUPR 180
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
MKTG 270
Sales and Event Management
4
You will learn the principles of planning, organizing, controlling and executing catered functions as well as the criteria for selling to the events market. You will learn how to write convention proposals and train on current industry software, Delphi Sales and Catering Manager.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lab/Practical, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
MKTG 284
Hospitality Marketing
4
You will explore the fundamental principles of marketing as they relate to the tourism and hospitality industry. You will learn how sound marketing management can improve profitability and improve operational effectiveness and efficiency.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning
PLAN 282
Planning and Layout
2
You will learn the conceptual approach to planning a facility with customer appeal as the primary goal; including planning guidelines, municipal codes, and interior design for hotels and food service operations. You will redesign a foodservice facility, including researching equipment specifications.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): ADMN 285
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning
Total semester credits: 20
Year 2 - Semester 5
Code
Name/Description
Credits
PRAC 276
Specialization Field Placement
8
You will be assigned to apply related classroom learning to real world experience in the field of your specialization. Your work experience will complement your academic training.
Credit Units: 8
Course Hours: 120.0
Prerequisites(s): FOOD 172
Potential Learning Method(s): Clinical/Practicum, Clinical/Practicum-Individual, Online, Web Assisted Delivery Group
Total semester credits: 8
Year 2 - Semester 6
Code
Name/Description
Credits
BAR 200
Bar, Wine and Spirits
4
You will learn about the origin of wine, beer and spirits and the production of alcoholic beverages. You will acquire the knowledge and develop the skills needed to produce and serve quality beverages in a responsible manner. You will put your knowledge to use during the Wine & Dine project.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Web Assisted Delivery Group
HADM 184
Revenue and Operations Management
3
You will learn to apply operational techniques in the hospitality industry. You will develop skills in room forecasting, rooms division budgeting, pro-forma and labour cost controls, night audit procedures, statistical reports and financial analysis.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
HR 280
Human Resource Management
4
You will focus on the staffing and directing function of management to include human resource planning, recruitment, selection, orientation, training, development, performance appraisals, compensation, discipline, labour relations and legislation.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): MGMT 286(concurrent)
Equivalent Course(s): HR 120, HR 281
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
PLAN 286
Wine and Dine Planning
3
Building on knowledge you have gained in the theoretical courses you will plan and organize the fine dining project including menu development, recipe standardization, food and beverage cost controls and scheduling.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): FOOD 192, FOOD 194, FOOD 172, FOOD 200(concurrent)
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
PROJ 208
Business Plan Development
4
You will work in a group to develop a new business. You will develop your entrepreneurial, team building, communication, problem solving, delegation and human relations skills.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
PROJ 209
Wine and Dine Service
4
You will apply your theoretical knowledge to staff and control a full service formal dining room. You will act in various positions and perform duties associated with serving and managing within a dining room environment.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): PLAN 286(concurrent)
Equivalent Course(s): FOOD 286
Potential Learning Method(s): Lab/Practical, Online
PROJ 210
Wine and Dine Production
4
You will receive practical hands-on instruction in all areas of the kitchen related to preparing and serving an a la carte menu.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): COOK 197, PLAN 286(concurrent)
Equivalent Course(s): FOOD 291
Potential Learning Method(s): Lab/Practical, Online
Total semester credits: 26
Note: Some courses will be delivered in the evening. Dates and times will be communicated
once the program begins.