Diploma in Hospitality and Tourism Management Co-op

You will have at least 480 guided learning hours, followed by 480 practicum hours in an established business.

The work placement will help you apply the theories you learn to practical business situations. We will help you secure your work placement by sending you for interviews.

The modules include:

1. Hospitality Career Readiness

This module will help you develop and enhance your written, verbal, interpersonal communication skills, time management skills and presentation techniques, to ensure success in any business environment. You will also learn to use Microsoft Office to help you operate more efficiently and be more productive.

2. 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.

3. Front Office Operations

This module introduces the systems and procedures required for front desk office operations. It also emphasizes the importance of high standards in personal qualities and the provision of customer service. You will develop knowledge and skills regarding reception procedures and understand the key legislation that relates to reception procedures. Finally, you will evaluate the suitability of different procedures for a range of hotel outlets.

4. Food and Beverage Operations

The aim of the Food and Beverage Operations module is to provide an understanding of the operational aspects behind this and how to cater to an international clientele in a range of establishments, in order to encourage an appreciation of the origins of food and beverage and to understand the various factors involved in meeting customer needs.

You will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and get sufficient knowledge to produce a detailed plan for specified food and beverage operations.

5. Food Sanitation, Safety and Health

This module aims to make an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities must ensure that all staff operates in a safe, hygienic and efficient manner. The overall aims of this module are to ensure you are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.

6. Hospitality Accounting

The aim of this module is to provide the knowledge, skills and techniques that will help with the management decision-making process. You will look at the process and practices which take place within a hotel business environment and the analytical skills required to understand accounting and financial information.

7. Customer Service

The aim of this module is to provide a better understanding of what customer service is and how this can provide a quality product or service that satisfies the needs/wants of a customer. It also emphasizes effective communication skills in customer relations and services and you will learn how to deal with various customer-related situations.

8. Organizational Behavior in Hospitality Industry

This is an introduction to the basic concepts and topics in organizational behavior (OB). This module focuses on OB at three levels: individual, interpersonal and collective. At the individual level, you will cover decision-making, motivation and personality; at the interpersonal level, you will cover power, influence and negotiations. Finally, the course will move to the collective level where you’ll look at groups and managing change.

9. Work Placement

Upon program completion, you will be required to complete 480 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.

• Have an Ontario Secondary School Diploma or equivalent or be at least 18 years of age and pass the Wonderlic test.

For non-native English speakers:

• Successful completion of TSoM EAP Level 4 or
• Have the required IELTS 5.5 score or equivalent or
• Pass the TSoM English Assessment (Written onsite or online with exam proctor)

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

Computer Use Expectation

In order to successfully progress through your studies at Toronto School of Management (TSoM), it is recommended that each student have access to a personal computer or laptop. TSoM offers access to computer labs on campus, but availability cannot be guaranteed and some program software may not be available on all open access computers.

TSoM offers students discounted pricing on laptops and desktop computers through our partner CDW Canada should you be interested in purchasing one upon your arrival to Canada please reach out to Josh Antinolfi at josh.antinolfi@TorontoSoM.ca

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

Graduates of this diploma can expect career opportunities under NOC 0631, NOC 6521 and NOC 6525. Such positions could include:

• Desk clerk
• Guest service agent
• Restaurant assistant manager
• Food service officer
• Visitor information counsellor
• Conference planner assistant
• Booking and reservations officer
• Sales assistant
• Travel guide
• Resort worker
• Room service clerk