Learn professional business management practices for careers in hotels, cruise ships, convention centres, and dining establishments.
What you will learn
- Effective communication and leadership skills for the hospitality sector
- Financial decision-making in the context of a hospitality enterprise
- Ethical practices and legal frameworks within the hospitality industry
- Hands-on food and beverage service
- Front-of-house and back-of-house hotel and restaurant operations
- Human relations management in a hospitality setting
- Marketing and communications strategies
- Hospitality industry trends and sustainability practices
- Customer service principles
What to expect
- Lectures, seminars, and group discussions
- Role plays in culinary, hotel, and restaurant settings
- Simulations and computer labs
- Course projects
- Reports and term papers
- Independent research
- 500 hours industry work experience
- Grade 12 graduation or equivalent
- English 12 or Communications 12 with a C-, or Academic IELTS 6.0 (no band lower than 5.5) or TOEFL iBT 80, or equivalent
- Math 11 Foundations with C+ or higher, or VCC MATH 0861 Math 11 Part 1 and MATH 0871 Math 11 Part 2 with C+ or higher, or a VCC Math Assessment with Basic Math => 80% and Basic Algebra => 60% or Pre-calculus 11 with C or higher
High School graduates who have successfully completed the Career Preparation Program in Hospitality and Tourism should indicate this to the Department Head.
- Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.
- International applicants must be 17 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
- Applicants must submit official transcripts and educational documents as required by their course or program.
- All VCC applicants are required to function successfully in an English-speaking classroom. English requirements vary by program. For details, visit VCC International - English Requirements.
The hospitality industry is primarily a people business. The Hospitality Management Diploma Program has been designed to strengthen and encourage interpersonal skills and a team approach to course work. Students work with fellow students, industry representatives, members of the college community and the public. Students must have the desire to work effectively as a team player and to deal with the public.
Besides a strong "people focus", familiarity with computers, basic keyboarding skills and fluency in a second language are further assets that will strengthen a students' ability to succeed in this program.
Program general hours
Classes may be scheduled during the daytime, as well as evenings. Students will receive their schedules before classes begin.
Prior learning assessment and recognition
VCC recognizes Prior Learning Assessment and Recognition (PLAR) as one of multiple pathways for students to complete their individual course of study. PLAR is distinguished from transfer credit and flexible admission. PLAR is available for some courses in this program. See Course Outlines for availability.
The Hospitality Management Diploma (HMD) Department, in collaboration with the VCC Office of the Registrar, may grant credit for learning acquired through experience and / or non-formal education and training. HMD students who request PLAR must,
- Pass a standardized test of more than 80% in the PLAR requested subject material; and /or,
- Complete a project which will be evaluated based on a pre-determined rubric and/or,
- Produce a professional portfolio that validates a working knowledge of the learning outcomes of the PLAR requested course.
Methods 2 & 3 require a presentation before a three-person panel, HMD faculty assessment panel, inclusive at all times of the Department Head and the PLAR requested course instructor. The Department Head, in collaboration with the PLAR requested course instructor, will determine the manner of assessment. PLAR fees for every course apply without exception.
|HOSP 1310||Introduction to Tourism||3|
|HOSP 1410||Principles of Service Manageme||3|
|HOSP 1610||Business Communications||3|
|HOSP 1620||Hospitality Computer Applicati||3|
|HOSP 1810||Business Mathematics||3|
|HOSP 1360||Food and Beverage Operations||3|
|HOSP 1370||Accommodation/Lodging Industry||3|
|HOSP 1660||Technical Writing||3|
|HOSP 1860||Financial Accounting||3|
|HOSP 1960||Introduction to Economics||3|
|HOSP 2310||Food Production Principles||3|
|HOSP 2410||Human Resources Management||3|
|HOSP 2620||Introduction to Marketing||3|
|HOSP 2810||Management Accounting||3|
|HOSP 2820||Cost Controls||3|
|HOSP 2360||Restaurant Operations||3|
|HOSP 2370||Management Principles||3|
|HOSP 2380||Industry Work Experience||0|
|HOSP 2460||Hospitality Law||3|
|HOSP 2470||Organizational Behaviour||3|
|HOSP 2660||Hospitality Sales Management||3|
* This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
Fees and other costs*
Tuition Deposit: $9,700 ($5,000 non-refundable)
Tuition deposits are payable usually within two weeks after a Letter of Offer is issued.
|Fee description||Fee Amount||Notes|
0 - 1
0 - 2
0 - 3
0 - 4
|Materials||0||not including textbooks|
|Medical & Dental||550|
|Program-specific extra fees||0|
* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable.
Fees listed are for international students. For domestic programs, visit vcc.ca.
Any refunds are issued according to VCC's international refund policy.
OPEN DATE APPLICATION STATUS*
- Apply Now: Qualified applicants may receive offers of admission if seats are available, or placed on waitlists if seats are full.
- Closed: Applications are not accepted.
- For details about application availability based on study permit status and recommendations if the application status is closed, visit the Availability Status page.
For more information and tips, see Apply page