Diploma in Fundamentals of Hospitality and Tourism Co-op

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 will 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 an understanding of the nature of hospitality and its products from a local and international perspective. You will get a holistic understanding of the industry, including the impacts of hospitality on destination economies, communities and fragile environments. You will be expected to take a critical perspective on the effects of hospitality on your own country and consider how hospitality can have a strategic developmental function.

2. Food and Safety Management

The aim of this module is to provide you with the understanding of workplace safety, food handling, responsible alcohol serving, hazardous materials and first aid. Upon completion of this module, you will be awarded with the Workplace Hazardous Materials Information System (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 you with basic knowledge on how to present yourself within the Canadian business environment in an appropriate manner. In addition, this module will provide you with a good foundation of soft skills that are required to be successful in the modern business world.

4. Introduction to Customer Service

The aim of this module is to introduce you 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. You will learn 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 you with a knowledge of fundamental accounting in the hospitality and tourism sector. The aim of this module is to provide you with knowledge of fundamental accounting in the hospitality and tourism sector. You’ll also get to grips with critical industry Key Performance Indicators (KPI) and learn how they’re calculated.

6. Introduction to Marketing in Hospitality and Tourism

The aim of this module is to provide you with an understanding of the fundamental marketing concepts and their implications in hospitality and tourism. This module will facilitate the understanding of 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 you with an understanding of current labor market needs as well as providing you with guidance and strategies to gain your desired job.

8. Work Placement

Upon program completion, you will be required to complete 600 hours of work placement in a suitable business environment. Appropriate business sectors for a placement include hotels, restaurants, clubs and resorts.

Work activities will vary depending on the placement, but the key responsibilities include being supervised at all times, observing all workplace and school safety and security procedures, dressing appropriately, interacting professionally with staff, learning about the work environment, and participating in the daily routine as required by the employer.

A work placement has been incorporated so you can put into practice the theoretical components of the program in practical learning situations and apply your skills to facilitate business operations. We will help you secure your work placement by sending you for interviews. Upon completion of your practicum, you are required to submit your placement report and an evaluation form will be completed by your supervisor for you to successfully graduate.

• Ontario secondary school diploma or equivalent * or mature student **
• Age 18 or older
• IELTS of 4.5 or equivalent for Non-native English speakers 

For more information on English language requirements, please see English Proficiency page

*A transcript, diploma or certificate from another country are considered equivalent to an Ontario high school diploma if assessed at an Ontario OSSD level by a recognized assessment service.

** Mature students must be at least 18 years of age and pass a Wonderlic Scholastic Level Exam.

See the pre-approved recognized assessment services below:

• World Education Services
• University of Toronto, School of Continuing Studies, Comparative Education Service
• International Credential Assessment Service of Canada

You must successfully complete all eight modules to be awarded the TSoM Diploma in Fundamentals of Hospitality and Tourism Co-op.

The assessment of each module consists of:

• Individual assignment or class test: 50%
• Final exam: 50%

Work Placement Report: Pass/Fail

If you do not pass the module, you can re-take the module when it is offered next and by paying a retake fee.

 

Letter Grade	Percentage	Grade Point
A+	90 - 100	4.3
A	85 - 89	4.0
A-	80 - 84	3.7
B+	77 - 79	3.3
B	73 - 76	3.0
B-	70 - 72	2.7
C+	67 - 69	2.3
C	63 - 66	2.0
C-	60 - 62	1.7
D	50 - 59	1.0
F	0 - 49	0.0

Upon completion of this program, you will be awarded a TSoM Diploma in Fundamentals of Hospitality and Tourism Co-op.

Graduates of this diploma can consider career opportunities under NOC 6525 which includes positions such as:

• Guest service agent
• Reservation clerk
• Room clerk
• Server
• Bartender
• Assistant server
• Barista
• Travel counsellor
• Travel information agent
• Visitor information counsellor
• Banquet server
• Food and beverage server
• Front desk agent
• Bell desk attendant
• Host/hostess
• Customer service representative
• Corporate travel consultant – trainee
• Tourism and hospitality social media coordinator
• Event personnel
• Jr. tour guide
• Visitors centre officer