Start Date: September
Location: Tourism & Culinary Centre
Length: 2 Years
Credential: Diploma, Hotel and Restaurant Operations Management
Program Availability: Fall 2024 Term
Canadian Applicants: Closed
International Applicants with a Valid Study Permit: Closed
Other International Applicants: Closed
Program Availability: Fall 2025 Term
Canadian Applicants: Open
International Applicants with a Valid Study Permit: Open
Other International Applicants: Open
With a diploma in Hotel and Restaurant Operations Management, you will be ready to manage all the details that make a restaurant, resort, hotel, or nightclub a great experience for customers. Our business courses complement specialized training for food service, catering and hotel operations, and you will participate in practicums in our dining room and at local hotels. An international educational study tour will enhance your knowledge of cultural diversity and global standards of tourism and hospitality. You’ll work frequently at industry-related events, helping you to build a solid network of contacts for future employment. Every aspect of the program has been designed with input from industry, ensuring you will meet international standards of excellence.
The Culinary Institute of Canada is located in the Tourism and Culinary Centre. Take a virtual tour of the Tourism and Culinary Centre .
As part of the program, you will complete a mandatory term of paid internship in a work environment related to your field of study. The placement is a minimum of 500 hours over the summer between your first and second year. The internship placement officer and program instructors work to ensure you are ready for this employment.
Get your passport ready! In your second year, you will participate in an educational study tour, typically in an international destination.
Upon successful completion of the program, graduates will be able to:
Note:
Tuition, fees, and other costs are listed in Canadian dollars. International tuition includes the International Student Fee.
Fees are Course Based
|
1st Year |
Canadian |
International |
|---|---|---|
| Tuition | $5,250 | $11,250 |
| Fees | $1,748 | $2,498 |
| Other Costs | $164 | $164 |
| Total | $7,162 | $13,912 |
|
2nd Year |
Canadian |
International |
|---|---|---|
| Tuition | $4,648 | $9,748 |
| Fees | $4,088 | $4,838 |
| Other Costs | $164 | $164 |
| Total | $8,900 | $14,750 |
|
Tuition Fees |
1st Year |
2nd Year |
|---|---|---|
| Tuition | $5,250 | $4,648 |
| Lab Fee | $460 | $450 |
| Study Tour | – | $2,250 |
| Student Union | $178 | $178 |
| Health Insurance Fee | $470 | $470 |
| Fitness Centre Fee | $ 80 | $80 |
| Uniforms/Laundry | $ 560 | $560 |
| Graduation Fee | – | $100 |
| Total payable to Holland College | $6,998 | $8,736 |
| 1st installment due first day of first semester | $4,193 | $3,353 |
| 2nd installment due first day of second semester | $2,805 | $5,383 |
|
Other Costs |
1st Year |
2nd Year |
| On-Site Parking (payable to Holland College) | $164 | $164 |
| Total | $164 | $164 |
| Grand Total | $7,162 | $8,900 |
|
Tuition Fees |
1st Year |
2nd Year |
|---|---|---|
| Tuition* | $11,250 | $9,748 |
| Lab Fee | $460 | $450 |
| Study Tour | – | $2,250 |
| Student Union | $178 | $178 |
| Health Insurance Fee | $1,220 | $1,220 |
| Fitness Centre Fee | $80 | $80 |
| Uniforms/Laundry | $560 | $560 |
| Graduation Fee | – | $100 |
| Total payable to Holland College | $13,748 | $14,586 |
| 1st installment due first day of first semester | $10,943 | $9,203 |
| 2nd installment due first day of second semester | $2,805 | $5,383 |
|
Other Costs |
1st Year |
2nd Year |
| On-Site Parking (payable to Holland College) | $164 | $164 |
| Total | $164 | $164 |
| Grand Total | $13,912 | $14,750 |
*Includes the International Student Fee.
Course Code:SAFE-1005
An overview of the Occupational Health and Safety Act of »¢Ñ¨ÊÓƵ. Students examine the legislation, how PEI employees are protected while on the job and the responsibilities of employees and employers.
Credit Value:0
Course Code:ACCT-1001
Gain an understanding of the accounting cycle and the use of accounting as an information system. Explore basic financial accounting theory and learn to analyze business transactions and the accounts affected by these transactions. Develop accounting skills by using the rules of debit and credit, journalizing business transactions, posting transactions, and completing financial statements.
Credit Value:3
Course Code:ACCT-1002
Building on the concepts from Financial Accounting I Part I, following a manual system and/or using accounting software, learn about subsidiary ledgers and special journals, as well as internal control and basic financial accounting theory and practical concepts. Learn to account for merchandise inventory. Develop the skills to prepare, maintain and close financial statements and learn the fundamental principles required to control and account for cash, banking, and inventory. Prepare payroll according to government guidelines and regulations and learn to follow procedures to account for sales tax and workers compensation.
Credit Value:3
Course Code:BUSI-1005
Explore Canadian law as it applies to the tourism and hospitality industry. Develop an understanding of the legal concepts and principles that govern personal and commercial relationships, and learn how our lives are intimately influenced by the law.
Credit Value:2
Course Code:BUSI-1143
Successful completion of this course will equip students with a foundation of basic leadership skills. A special focus is placed on skills which relate to communication, teamwork, management functions, styles of leadership, motivation, staffing, training, delegating, and performance assessments.
Credit Value:3
Course Code:BUSI-2050
Entrepreneurship education is the process of providing individuals with the concepts and skills to recognize opportunities that others have overlooked, and to have the insight and self-esteem to act where others have hesitated. This course includes instruction in opportunity recognition, obtaining resources, and initiating a business venture. It also provides instruction in business management processes such as business planning, capital development, marketing, and financial analysis. Students will have the opportunity to summarize much of what they have learned by researching and completing a business plan for a specific enterprise.
Credit Value:3
Course Code:COMM-1300
Students acquire competency in clear workplace language, writing, and proofreading skills expected in a professional, technologically sophisticated workplace setting. Students draft and evaluate various correspondence, as well as demonstrate oral communication skills through business presentations.
Credit Value:3
Course Code:COMP-1000
Students learn productivity software and explore digital environments with practical applications for various workplaces and educational institutions. The main areas of focus include word processing, spreadsheets, presentation software, email and other electronic communication tools, various digital environments, and industry-specific applications.
Credit Value:3
Course Code:HOSP-1007
While gaining an understanding of viticulture and viniculture, discover types of wine (both domestic and international), and how they are produced. Learn the basics of wine tasting and explore food and wine pairing analysis. Explore the creation of beer, spirits and infusions along with mixology techniques used in hospitality operations.
Credit Value:3
Course Code:HOSP-1008
Examine the role of the Rooms Division Manager and how they monitor their department for efficiency and profitability. Explore the role of the executive housekeeper and how the department's human and physical resources are managed. Learn about the operational organization, physical plant design, renovation process, and crisis management of lodging accommodations.
Credit Value:3
Course Code:HOSP-1201
Develop the professional behaviours and techniques required for a variety of food and beverage service environments. Explore the fundamental principles of hospitality and service including requirements for personnel, equipment and styles of service. Aquire competency with safety/sanitation practices, point of sales systems, and related monetary and control systems. Learn the key principles of restaurant service and introductory bartending skills as they relate to the service industry.
Credit Value:3
Course Code:HOSP-1202
Apply the professional behaviours and techniques required in a variety of food and beverage service environments. Implement the fundamental principles of hospitality and service including requirements for personnel, equipment and styles of service. Further develop competency in safety/sanitation practices, the use of point of sales systems and related monetary and control systems. Apply the key principles of professional food and beverage service in a contemporary dining room environment.
Credit Value:2
Course Code:HOSP-1301
Identify the roles and responsibilities of the front office and its positions and the importance of revenue generation. Discover the relationship with other room division departments and the operational organization. Learn about the fundamental guest service skills required for a front office position. Explore the guest cycle and other departments within the rooms division. Learn front-office accounting and night audit processes.
Credit Value:3
Course Code:HOSP-1400
Discover the evolution of the restaurant and bar industry as well as various factors associated with an operation's concept, location and design. Identify the organizational structure of industry operations and the training required to prepare individuals for employment including:staffing,financial issues and customer service.
Credit Value:3
Course Code:HOSP-2000
Develop an awareness of the economic impact of conventions, meetings and banquets in the hospitality industry from a local, national and international perspective. Identify various market segments, determine their requirements and analyze how the hotel reaches these markets and sells their services. Develop the skills required to take a client's initial request and follow the process through to a confirmed booking.
Credit Value:3
Course Code:HOSP-2001
Learn how to develop training sessions by determining participant needs, establishing objectives, and choosing instructional methods. Develop communication and supervisory skills required to be an effective leader in the hospitality industry.
Credit Value:2
Course Code:HOSP-2167
Develop an understanding of the importance of controlling food, beverage and labor costs in the successful operation of a food and beverage outlet. Utilize cost control procedures as they apply to food, beverage and labor including, pricing, purchasing, storing, issuing, production, sales and scheduling.
Credit Value:3
Course Code:HOSP-2200
Explore hospitality trends and issues within a global context. Gain an understanding of the complexities of diversity management within the hospitality industry from a regional, national and international perspective.
Credit Value:3
Course Code:HOSP-2271
Develop competency with the basics of revenue management in hospitality and related industries including future trends and applications. Learn the evolution of revenue management and the roles, responsibilities, and operational organization of the revenue management department. Utilize principles, identify processes and apply formulas to analyze the potential profitability of front office and food and beverage operations.
Credit Value:3
Course Code:HOSP-2300
Explore food history and the cultures that have influenced and currently shape culinary trends. Learn culinary terminology, basic cooking methods and nutritional considerations for food production. Experience hot and cold food production of various food items. Sanitation, safe working practices and the basic tools and equipment used in a food production area is emphasized.
Credit Value:3
Course Code:MKTG-1000
Learn the fundamentals of marketing and the major environmental factors influencing today's marketing environment. Discover how individual consumers, industrial and organizational buyers reach their purchase decisions. Develop an understanding of target marketing and examine the elements of the marketing mix.
Credit Value:3
Course Code:MKTG-1255
Explore the general field of advertising layout, graphic design and visual communication. Examine the roles of the client and the advertising agency in the creative planning process. Learn the tools used to develop, design, and produce advertising.
Credit Value:3
Course Code:NCPR-1001
A comprehensive two-day course offering standard first aid and cardiopulmonary resuscitation (CPR) skills from a certified trainer. As required by regulation, this course covers CPR and the management of other breathing, airway and circulation emergencies, as well as, the control of bleeding, treating shock, stabilizing fractures and dislocations, head and spine injuries, and more. Also, includes automated external defibrilators (AED). This certification expires in 3 years.
Credit Value:0
Course Code:NCPR-1002
Students complete Workplace Hazardous Materials Information System (WHMIS) training and certification.
Credit Value:0
Course Code:NCPR-1015
Internship is the cooperative educational component of the program in which students are required to complete a work term in the industry. Prior to beginning an internship placement, there are a number of activites and requirements that should be addressed in order to prepare both students and host sites. This course is intended to explore those activities, ensuring a smooth and positive experience for all parties involved in this mutually beneficial activity.
Credit Value:0
Course Code:NCPR-1040
Customer Service certification is highly valued by employers throughout the service and hospitality industries who are seeking employees well-trained in providing exceptional customer service. Students will gain both practical skills and techniques for providing excellent customer service.
Credit Value:0
Course Code:NCPR-1050
Food Safety Certification is highly valued by service and hospitality industry employers seeking staff who are well-trained in the areas of safe food and materials handling procedures.
Credit Value:0
Course Code:NCPR-1055
The nationally recognized Responsible Beverage Service Fundamentals certificate is required by employers throughout the service and hospitality industries for the service of alcoholic beverages. Students must be at least 19 years of age to complete this certificate.
Credit Value:0
Course Code:NCPR-2055
Internship is the cooperative educational component of the International Hospitality Management program where students are required to complete a work term relevant to their field of study. This internship placement provides students with the opportunity to put into practice what they have learned, to acquire new skills, and to gain first hand experience.
Credit Value:0
Course Code:PRAC-1203
Demonstrate professional behaviours and techniques for a variety of food and beverage service environments. Apply the basic principles of hospitality and service including requirements for personnel, equipment and styles of service. Demonstrate competency in safety/sanitation practices, the use of a point of sales system, and related monetary and control systems.
Credit Value:2
Course Code:PRAC-1301
Gain hands on experience while discovering the intricate workings of the front office department and its relationship with the other room division departments.
Credit Value:3
Course Code:PRAC-2001
Create and deliver training sessions by determining participant needs, establishing objectives, and choosing instructional methods. Demonstrate supervisory skills including the ability to delegate, communicate, evaluate and provide feedback to trainees.
Credit Value:2
