Hospitality - Hotel & Restaurant | St. Clair College
Two Year - Ontario College Diploma
Starts: September
Contact:
Ken Reynolds
519-972-2727 ext. 4422

Program Overview

This program will prepare graduates for leadership positions in the growing hospitality industry in venues that include hotels, resorts, restaurants, bars, catering and conference centres, and in additional industries such as sporting arenas, recreational facilities, and independent and assisted living facilities. The hospitality student will develop and practice the skills for success in lodging operations, food and beverage operations, and the growth areas of recreational foodservice and wineries. These transferrable skills include guest relations, marketing, financial management, human resources, and event planning.

Program Highlights

  • Students have the opportunity to gain valuable experience and school credits while living, working, and attending classes at Walt Disney World in Orlando, Florida.
  • Accelerated pathways to degree programs in Canada, Australia, and Ireland.
  • Paid employment opportunities in Fairmont resort properties in Western Canada.
  • Students learn and practice food preparation and service in Eatery 101, our student-operated on-campus restaurant serving lunch and dinner.
  • The campus houses a full convention centre and is adjacent to a major chain hotel.
  • Students will visit local wineries, distilleries, breweries, hotels, restaurants, recreational venues, and casinos.
  • Students plan and host the College’s annual food and wine gala.
  • Work experience is available at our industry partners’ workplaces or through on-site student “work integrated learning” programs.

Career Opportunities

Ontario’s hospitality industry is expanding and so are job opportunities in the accommodations and food service sectors. Areas such as: front desk, housekeeping, catering, bartending, restaurant/resort/club services, sales and marketing, guest services, convention/conference services, and hotel restaurant management are just some of the opportunities that await our graduates. Our students enjoy an almost 100 percent hire success rate upon graduation. Student work and earn programs are available through recruitment visits by Fairmont Resorts & Hotels, through the Disney College Program, and internally by the St. Clair College Centre for the Arts.

Admission Requirements

OSSD with the majority of courses at the College (C), University (U), University/College (M) or Open (O) level qualify for admission to this program.

Mature students - See Admission Procedures for details.

Courses

The curriculum below is for incoming students:

Semester 1
Code Title Credits
HOS114
Intro To Accommodations I
3
HOS211
Communications For Hospitality
3
HOS140
Communications And Customer Service Skills Development
3
HOS117
Certifications
3
HOS139
Hospitality Career Development And Preparation
3
HOS142
Intro To Food & Beverage I
3
FSA205
Introduction To Cost Control
2
Semester 2
Code Title Credits
HOS200
Hospitality Finance
2
HOS112
Bartending
3
HOS214
Accommodations Operations II
3
HOS412
Resorts & Leisure Travel
3
Choice of:
HOS323
Dining Room Service
6
HOS221
Catering Internship
6
Or
HOS324
Food Preparation & Product Knowledge
6
HOS108G
Cuisine And Culture
3
ELEC1030
Choose 1 Elective Course
3
Semester 3
Code Title Credits
HOS317
Rooms Division Management
2
HOS318
Technology In Hotel Mgmt & Reservations
3
HOS319
Physical Plant And Facilities Design And Maintenance
3
HOS325
Hospitality Marketing
3
Choice of:
HOS323
Dining Room Service
6
HOS221
Catering Internship
6
Or
HOS324
Food Preparation & Product Knowledge
6
HOS108G
Cuisine And Culture
3
ELEC1030
Choose 1 Elective Course
3
Semester 4
Code Title Credits
HOS414
Hospitality Business Proposal And Presentation
3
HOS411
Rooms Division - Revenue Management
2
HOS419
Restaurant Management
3
ELEC1030
Choose 1 Elective Course
3
HOS421
Human Resource Management
2
HOS430
Non Traditional Hospitality Operations
3
HOS417
Legal Requirements In Hospitality
2

Past Cohorts:

Semester 1
Code Title Credits
HOS114 Intro To Accommodations I 3
HOS131 Bar Operations & Beverage Product Knowledge 3
TOR109 Introduction To Tourism 3
HOS321 Hospitality Sales & Marketing 3
HOS104 Hospitality Career Development & Placement Preparation 2
HOS142 Intro To Food & Beverage I 3
Semester 2
Code Title Credits
HOS200 Hospitality Finance 2
HOS112 Bartending 3
HOS214 Accommodations Operations II 3
HOS108G Cuisine And Culture 3
HOS211 Communications For Hospitality 3
FSA129 Introduction To Safe Food Handling (Theory) 1
HOS140 Communications And Customer Service Skills Development 3
Semester 3
Code Title Credits
HOS317 Rooms Division Management 2
HOS306 Food And Beverage Management I 2
ELEC1030 Choose 1 Elective Course 3
HOS409 Human Resources For Hospitality 3
HOS301 Event Planning 2
Choose one of:
HOS323 Dining Room Service 6
HOS324 Food Preparation & Product Knowledge 6
Semester 4
Code Title Credits
HOS406 Restaurant Management II 2
HOS411 Rooms Division - Revenue Management 2
HOS416 Hospitality Internship 1
ELEC1030 Choose 1 Elective Course 3
FSA205 Introduction To Cost Control 2
HOS300 Wine In Hospitality 3
Choose one of:
HOS323 Dining Room Service 6
HOS324 Food Preparation & Product Knowledge 6

Your Investment

The standard tuition and compulsory fees for the current academic year:

2020-2021 Tuition Fees

For programs with Experiential Learning (Work Placement/Internship): Costs for accommodation, if needed, travel and related expenses is at the student's own expense. It is recommended for most programs, that students have access to a laptop or desktop computer while away from home during experiential learning periods.

Textbooks and other materials are in addition to Tuition Fees. Textbook prices may be found through the Bookstore website.

Please be aware that tuition and compulsory fees are subject to adjustment each year. The College reserves the right to change, amend or alter fees as necessary without notice or prejudice.

Program Physical Demands Analysis

Program Vocational Learning Outcomes

Hotel and Restaurant Management (Ontario College Diploma) (MTCU Code 53200)

The graduate has reliably demonstrated the ability to:

  1. Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
  2. Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
  3. Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
  4. Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
  5. Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
  6. Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
  7. Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry* sectors to improve work performance and guide career development.
  8. Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
  9. Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.

Additional Information