Hospitality Management professionals are in high-demand. This two-year, co-op diploma program consists of the practical, hands-on experience that employers seek, combined with academic and business courses to help you excel and grow in your career. Our campus, located in beautiful Invermere, British Columbia allows you to experience the best of what the BC Rockies has to offer while gaining the knowledge and skills employers are looking for.
Our unique program structure allows you to work as many hours in the hospitality industry as possible. Unlike other programs, our Fall semester begins in late September, so that you can work full-time throughout the busy summer season, and our course schedule allows time for both studies and part-time work.
- Program length: 2 years
- 20 industry related courses (13 core and 7 elective)
- Class size: 24 spaces available
This program is primarily face-to-face classroom instruction, combined with labs, field activities in hospitality settings, and co-op placement.
You will receive:
- Training in the skills, knowledge and experience necessary to work in a multitude of hospitality driven industries
- Training for Industry certifications in: Food Safe 1, Serving It Right, WHMIS, Occupational First Aid Level 1 and Super Host
- You will receive a paid co-op work placement after successful completion of Year 1.
- Opportunities to connect with area employers
- Assistance from the College in securing accommodation
Upon successful completion, you will be prepared for entry to the workplace or transfer to a degree program after completing two years of study at College of the Rockies.
Graduates of this program will also be able to ladder into a Hospitality Management or Tourism Management degree program at other universities.
Hospitality Management Diploma Program Structure
Year 1 Spring Semester
|Required Industry certifications: Food Safe 1, Serving It Right, WHMIS, Occupational First Aid Level 1 and Super Host|
|HOSP 115||Food and Beverage Service||3|
Year 1 Fall Semester (late September start)
|HOSP 110||Rooms Division Management I||3|
|COMC 101||Technical and Professional Writing||3|
|RECR 102||Leadership and Community Participation||3|
|TOUR 111||Introduction to Tourism||3|
Year 1 Winter Semester
|HOSP 111||Rooms Division Management II||3|
|HOSP 145||Employability Skills for Co-op Work Experience||3|
|HOSP 160||Hospitality Human Resources Management||3|
|MKTG 281||Principles of Marketing||3|
|ACCT 263||Financial Accounting for Tourism Majors||3|
Spring Semester (compressed)
|HOSP 135||Beverage Operations||3|
Summer Semester Co-op
|HOSP 150||Industry Work (Co-op work experience)||500 Hours|
Total First year = 36 credits plus Co-op
Year 2 Fall Semester (late September start)
|HOSP 220||Food and Beverage Cost Control||3|
|HOSP 230||Principles of Service Management||3|
|ACCT 265||Management Accounting for Non-accountants||3|
|RECR 220||Event Mangement||3|
Year 2 Winter Semester
|HOSP 225||Food Introduction||3|
|HOSP 240||Restaurant Operations||3|
|HOSP 250||Hospitality Law||3|
|MGMT 216||Organizational Behaviour||3|
|MGMT 316||Entrepreneurship and Small Business Management||3|
Total Second year = 27 credits
Total Credits: 63
Year 1 – Semester 1 – Spring
Required Industry certifications:
- Food Safe 1
- Serving it Right
- Occupational First Aid Level 1
- Super Host
HOSP-115 – Food and Beverage Service
This course is an introduction to the Food and Beverage Service Industry. Students will apply theoretical knowledge by using applicable tools & equipment and practice a variety of food and beverage service styles and techniques. A focus on customer service and interpersonal skills will enable the student to be successful in meeting the expectations of customers. Furthermore, students will gain an understanding of the effect of customer service on the success of a business.
Year 1 – Semester 2 – Fall
HOSP-110 – Rooms Division Management I
This course is an introduction to the accommodation industry within the tourism sector, with specific reference to the Rooms Division Department. The course will familiarize the student with different accommodation types and styles, including branding and quality rating systems. Further exploration focuses on the variety of functional departments in accommodation operations and their interrelationship, including an in-depth study of the Front Office department and their role in the overall guest experience and operational effectiveness.
COMC-101 – Technical and Professional Writing
In this introductory course, students develop practical writing skills for the workplace. Activities centre on effective writing styles and offer detailed guidelines on planning, organizing, composing and revising documents for a range of communication tasks. This course reviews some grammar essentials and leads students to be resourceful and successful communicators in traditional and virtual correspondence.
RECR-102 – Leadership and Community Participation
This course emphasizes leadership in Recreation and Leisure Services and involves an exploration of leadership and effective practice of theories and concepts. Students examine how Recreation and Leisure Services involve community individuals and groups in community organizations. The different leadership methods in organizations, public groups and service organizations are also examined.
TOUR-111 – Introduction to Tourism
This course is an introduction to the tourism industry and explores its role in the economy. The eight sectors of the tourism industry are examined and factors that have affected the industry are analyzed. Students gain skills to understand the necessary components for tourism development and investigate career paths and consider potential opportunities in this exciting field.
Year 1 – Semester 3 – Winter
HOSP-111 – Rooms Division Management II
This course focuses on the Housekeeping Department as part of Rooms Division Operations within the accommodation industry, with focus on the comfort of the guest and providing a clean and pleasant guest experience. Detailed discussions on theoretical principles, technical applications and practical implementations will equip the student to be an effective team member in the Housekeeping Department.
HOSP-145 – Employability Skills for Co-op Work Experience
This course is intended to prepare Hospitality Management students for the Canadian workplace as well as co-op work experience as part of a registered co-op course. The course focuses on assessing a student’s strengths and areas for improvement, developing of a personal brand, identifying and improving of employability skills, strengthening communication skills, and managing work expectations. Students will familiarize themselves with co-op work experience activities including learning to set goals and objectives, writing work reports and receiving employer evaluations.
HOSP-160 – Hospitality Human Resources Management
This course will introduce the student to Human Resource Management in the Hospitality Industry and its effect on the success of the hospitality operation. Investigate innovative approaches to Human Resources to recruit and retain the most suitable candidates for the industry. The course focuses on the fundamental theories and practices necessary for success. It also investigates current challenges and trends as it relates to employment standards and employee relations.
MKTG-281 – Principles of Marketing
To gain an overview of the marketing process as it applies to marketing products and/or services in public, private and not-for-profit organizations. At the end of the course, the students will recognize the seven P’s of marketing and the interrelationships between marketing and overall business practices. This course provides an introduction to other more advanced courses in the College of the Rockies Business Management program.
ACCT-263 – Financial Accounting for Tourism Majors
This course is designed to teach non-accounting majors to understand the accounting records of a small business and/or to give them the opportunity to use an accounting software program. Concepts, terminology and principles are introduced at a basic level. Topics include revenue and expense recognition, cash vs. accrual accounting, the accounting cycle and analysis of financial statements and other financial information.
- Minimum Credits: 3
- Length: 45 hours
- Prerequisites: Either English 12, English Studies 12, English First Peoples 12, ENGL 090, or equivalent .Recommended: Minimum 60% in either MATH 080, MATH 082, Foundations 11, Pre-Calculus 11, Essentials 11, Applications 11, Principles 11, Computer Science 11, Computer Science 12, Foundations of Math 12, Pre-Calculus 12, Geometry 12, Statistics 12, or equivalent.
- Delivery Method: ? On-campus, Online
- Cost: $337.50
- Course Outline
Year 1 Semester 4 – Spring
HOSP-135 – Beverage Operations
This introductory course explores the tools and equipment needed within a beverage operation. Followed by an in-depth discussion on the characteristics and preparation methods of alcoholic and
non-alcoholic beverages including, but not limited to beer, wine, spirits, coffee and tea. Key concepts in the operation and management of a beverage business will be explored to ensure profitability and success. Students will get practical experience in preparing and serving beverages
Year 1 – Semester 5 – Summer Co-op
HOSP-150 – Industry Work (Co-op Work Experience)
The Co-op work placement provides a work-based learning experience and opportunity to students. This work placement will further develop employability competencies and enforce the practices and skills gained during classroom studies. Furthermore this course connects the student with industry practitioners, building employment networks and establishing the foundations of the student’s employment history. An effective workplace environment supports students in developing skills which are essential to their future success.
- Minimum Credits: 3
- Length: 500 hours
- Prerequisites: Students must have completed at least five three-credit courses in the Hospitality Management Program: HOSP 145 and four three-credit courses or HOSP 110, HOSP 115, HOSP 145, HOSP 160 and TOUR 111.
- Delivery Method: ? On-campus
- Cost: $337.50
- Course Outline
Year 2 – Semester 1 – Fall
HOSP-220 – Food and Beverage Cost Controls
This course focuses on the principles and procedures involved in effective cost control management for food, beverage and labour in the Hospitality Industry. Students will develop skills in basic control procedures, internal control methods, methods used for cost analysis & cost adjustments as well as interpretation of financial information. The use of applicable computer applications will also be introduced.
HOSP-230 – Principles of Service Management
This course is designed to provide students with the skills and knowledge to become effective service managers. Topics of discussion include, but are not limited to, delivery of service and designing service, that would meet the needs of customers to result in a return customer and build a client base of return customers.
ACCT-265 – Managerial Accounting for Non-Accountants
This course is specifically designed for non-accounting majors. This course studies accounting and finance from a managerial perspective. Topics include profitability analysis, cost volume profit analysis, relevant costing, cost allocation, profit planning and cost management, responsibility accounting, capital investments, financial statement analysis, cash flow statements, sources and forms of financing and working capital management.
RECR-220 – Event Management
This course explores and develops ideas and concepts utilizing a linear or cyclical planning model, and focuses on the details required when planning a special event. Emphasis is placed on the planning of events with research into selecting the right event, event themes, site selection, task and responsibility checklists, organizational committee structures, budgeting and finance, advertising and promotion and event administration.
Year 2 – Semester 2 – Winter
HOSP-225 – Food Introduction
This course will give students an introduction to the fundamentals of culinary skills & techniques with a focus on theoretical studies, and the application thereof, in a practical kitchen environment. Students will also expand their knowledge of classic cooking fundamentals and investigate current industry trends. Further explorations will investigate the function and safe use of tools and equipment commonly used in kitchen environments.
HOSP-240 – Restaurant Operations
This course will give students a basic understanding of the management processes involved in food and beverage restaurant operations. Further discussions will familiarize the students with a variety of restaurant concepts, design considerations and product positioning. The students will develop skills in various aspects of food and beverage operations including basic leadership principles, human resources, restaurant marketing, menu planning and execution and cost control.
HOSP-250 – Hospitality Law
This course will introduce students to the Canadian Laws with a specific focus on Hospitality Law. The course emphasizes potential legal problems and the rights and liabilities in the hospitality industry. Topic discussions include the nature of the relationships between innkeeper & guest, restaurateur & diner, travel agent & traveller, and private host & guest. Further discussions will focus on the Hospitality organizational effectiveness with special reference to business structures, licencing & operation regulations and labour relations.
MGMT-216 – Organizational Behaviour
In this course students can discover and apply concepts to both explain and influence how people and their organizations work. Specific topics include motivation, perception, personality, emotions, communication, team dynamics, decision making, conflict and negotiation, power and organizational politics, leadership, organizational change and development, organization, and culture.
MGMT-316 – Entrepreneurship and Small Business Management
This course introduces the students to the basics of entrepreneurship and small business management. Students gain an understanding of how to establish and manage a small business. An essential part of the course is the students’ development of research and analysis skills. The application of the knowledge is demonstrated by the student completing a business plan.
- Secondary school graduation or equivalent.
- Minimum 65% in either English 12, English Studies 12, English First Peoples 12, ENGL 090, or equivalent, or successful completion of university-level composition course (e.g., ENGL 100).
- Students for whom English is a second language must meet the English proficiency requirements. Refer to: Language Requirements
- Either Principles of Math 11, Foundations of Math 11, Applications of Math 11, Pre-Calculus Math 11, Statistics 12, Pre-Calculus 12, Calculus 12, MATH 080, or equivalent; or a minimum grade of 65% in either Foundations of Math 12, Geometry 12, or Computer Science 12.
- Basic computing skills are recommended.
Tuition and Fees:
|Tuition Year 2:||$3,037.50|
|Student Association Fee:||$172.50|
|Health and Dental Fee:||$459.00|
Tuition and Fees for International Students:
|Tuition Year 1:||$13,050.00|
|Tuition Year 2:||$14,705.00|
|Student Association Fee:||$172.50|
|Health and Dental Fee:||$459.00|
*These prices are for international students and may not be 100% accurate. However, these estimates will give you an adequate idea of tuition and fees for our programs. These prices do not include textbook costs. All prices are subject to change. Tuition fees include an alumni fee, student activity fees, and a student technology fee. In certain cases a materials and supply fee may also be included. For more information, visit: Tuition and Fees.
- This program uses e-textbooks; all students are supplied with a computer as part of mandatory program fees.
- Students will be required to purchase protective clothing, and a selection of small kitchen equipment (e.g. knives) for their HOSP 225 Food Introduction course.
Upon successful completion of the program, you may wish to seek employment as a:
- Front Desk Manager
- Reservations Manager
- Hotel Sales Manager
- Hotel General Manager
- Special Events Coordinator
- Food & Beverage Supervisor / Manager
- Resort Manager
- Travel Consultant
- Spa Director
- Supervisor at Ski Hill, Golf Course, Outdoor Adventure Camp
- Vineyard Tasting Room Supervisor / Manager
- Catering Supervisor / Manager
- Travel Writer / Photographer
- Tourism Researcher
- Tour Operator
- Resort Marketing Coordinator
- Accommodation Service Manager
- Cruise Ship Event Coordinator
- Cafeteria Manager