You will have at least 630 guided learning hours, followed by 600 practicum hours in an established hospitality establishment in Canada.
Your work placement will help you apply the theories you learn to practical business situations and we help you secure your work placement by sending you for interviews.
The modules are:
1. Introduction to Hospitality and Tourism
The aim of this module is to provide students with an understanding of the nature of hospitality and tourism products from both local and international perspectives. It will ensure students acquire a holistic understanding of the hospitality and travel industry including the impacts of hospitality on destination economies, communities and fragile environments. Students will be expected to take a critical perspective on the effects of hospitality and tourism on their own country, and how hospitality and tourism can have a strategic developmental function.
2. Food and Safety Management
The aim of this module is to provide students with understanding of workplace safety, food handling, responsible alcohol serving, hazardous materials and first aid. Upon completion of this module students will be awarded with WHMIS, Food Handlers Certificate, Smart Serve Certificate and First Aid Certificate
3. Academic & Professional Enhancement Skills in Hospitality and Tourism
The aim of this module is to provide students with basic knowledge of how to present yourself within the Canadian business environment in appropriate manner. In addition, this module will teach students a foundation of soft skills that are required to be successful in modern business world.
4. Introduction to Customer Service
The aim of this module is to introduce students to what customer service is and how to provide a quality product or service that satisfies the needs/wants of a customer. It also emphasizes the effective communication skills in customer relations and services and learn how to deal with various customer- related situations, which is also an integral part of tourism and hospitality studies.
5. Accounting Fundamentals for Hospitality and Tourism
The aim of this module is to provide students with the knowledge of fundamental accounting in the hospitality and tourism sector. Also, it provides knowledge regarding critical industry KPI and how it’s calculated.
6. Introduction to Marketing in Hospitality and Tourism
The aim of this module is to provide students with an understanding of the fundamental marketing concepts and its implications in hospitality and tourism. This module will facilitate the student to understand the marketing contexts in a better manner in order to help achieve the organizations’ goals and objectives.
7. Job Search Preparation and Post Placement Study
The aim of this module is to provide students with understanding of current labor market needs as well as providing you with guidance and strategies to gain your desired job.
8. Work Placement
At the conclusion of the program, students are required to complete 600 hours of work placement in suitable business environment. Appropriate business sectors for placement would include hotels, restaurants, bars, clubs and resorts.
Activities performed will vary depending on the work placement site, however, key responsibilities of each student includes being supervised by a placement host at all times, observing all workplace and school safety and security procedures, dressing appropriately for the experience, interacting with staff respectfully, courteously and enthusiastically, learning about the work environment, and participating in the daily routine as required.
The work placement is part of students’ educational development. This enables theoretical learning in the classroom to be applied to practical learning situations and encourages application of theory and knowledge in appropriate context.
Students will be sent for interviews to secure their placement and must complete their practicum and submit their placement report to be considered a graduate.
