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
Admission requirements
Program-specific
- 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.
General
- 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.
Recommended Characteristics
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.
Courses
*Program general hours
Classes may be scheduled during the daytime, as well as evenings. Students will receive their schedules before classes begin.
| Term One | Credits | |
|---|---|---|
| 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 |
| Credits | 15 | |
| Term Two | ||
| 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 |
| Credits | 15 | |
| Term Three | ||
| 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 |
| Credits | 15 | |
| Term Four | ||
| 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 |
| Credits | 15 | |
| Total Credits | 60 | |
* 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: $9,500
Tuition deposits are payable usually within two weeks after a Letter of Offer is issued.
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 145 | |
| Tuition Tuition | 32742 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
|
| Student union | 213 | |
| College initiative | 164 | |
| Materials | 0 | not including textbooks |
| Campus resource | 328 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical & Dental | 550 | |
| U-PASS | 651 | |
| Graduation | 40 | |
| Program-specific extra fees | 0 | |
| Total |
* 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.
Apply now
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