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
Program Duration and Maximum Time for Completion
The program is delivered over four academic terms. Maximum time to complete the program is five (5) years.
Upon successful completion of the first year of study (30 credits), students may choose to exit the program and receive a Certificate in Hospitality Management. Maximum time to complete the certificate is two (2) years.
- 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
- Knowledge of English demonstrated by one of the following:
- English 12 with a minimum 'C-' grade, or equivalent
or - English Language Proficiency at a minimum English 12 'C-' level
- English 12 with a minimum 'C-' grade, or equivalent
- Knowledge of mathematics demonstrated by one of the following (for Winter 2024 and Spring/Summer 2024 intakes only)
- Math 11 Foundations with a minimum grade of 'C+', or
- VCC MATH 0861 Math 11 Part 1 and MATH 0871 Math 11 Part 2 with minimum grades of 'C+', or
- Pre-calculus 11 with a minimum grade of 'C', or
- VCC Math Assessment with the following scores: Basic Math with a minimum 80% and Basic Algebra with a minimum 60%
Upon acceptance to the program, the following two certificates must be completed in the first term:
- Valid Foodsafe Level 1 Certificate
- Valid Serving It Right Certificate
Program-specific
- Grade 12 graduation or equivalent
- Knowledge of English demonstrated by one of the following:
- English 12 with a minimum 'C-' grade, or equivalent
or - English Language Proficiency at a minimum English 12 'C-' level
- English 12 with a minimum 'C-' grade, or equivalent
Upon acceptance to the program, the following two certificates must be completed in the first term:
- Valid Foodsafe Level 1 Certificate
- Valid Serving It Right Certificate
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 [PDF].
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 leadership/team approach to course work. Students work with fellow students, industry representatives, members of the college community, hospitality employers and their workers, and the public. Students must have a hospitality mindset of going above and beyond, the desire to work effectively in a team, and the ability to work well with others in an environment that embraces diversity and inclusion.
Courses
*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
Students may request formal recognition of prior learning attained through informal education, work, or other life experience, including Indigenous ways of knowing. Credits may be granted to students who are able to sufficiently demonstrate the learning outcomes of specific courses.
PLAR is available for all courses in the program, except:
- HOSP 1360 Food and Beverage Operations
- HOSP 2310 Food Production Principles
- HOSP 2360 Restaurant Operations
- HOSP 2240 Hospitality Work Experience Co-Op
Methods of PLAR vary by course, and may include exams, professional portfolios, interviews, performance assessments, and other evaluations. Please contact the Department for details.
See the D.3.5 Prior Learning Assessment Policy and Procedures for more information.
*International Students requesting PLAR, please contact VCC International Education Advising to learn how PLAR can impact immigration status, prior to proceeding with the PLAR request.
This program can be completed over four (4) terms by successfully completing the following: 15 credits (term 1), 15 credits (term 2), 13.5 credits (term 3), 16.5 credits (term 4).
| First Year | Credits | |
|---|---|---|
| HOSP 1310 | Introduction to Tourism | 3 |
| HOSP 1410 | Hospitality Guest Service Management | 3 |
| HOSP 1620 | Hospitality Computer Applications | 3 |
| HOSP 1311 | Introduction to Business Communications | 3 |
| HOSP 2410 | Human Resources Management | 3 |
| HOSP 1360 | Food and Beverage Operations | 3 |
| HOSP 1370 | Accommodation and Lodging Management | 3 |
| HOSP 1860 | Introduction to Hospitality Accounting | 3 |
| HOSP 1312 | Essentials of Business Communication | 3 |
| HOSP 2310 | Food Production Principles | 3 |
| Credits | 30 | |
| Second Year | ||
| HOSP 2360 | Restaurant Operations | 3 |
| HOSP 2102 | Catering, Meetings and Event Management | 3 |
| HOSP 2620 | Introduction to Marketing | 3 |
| HOSP 2311 | Communicating Effectively as a Hospitality Professional | 1.5 |
| HOSP 2660 | Hospitality Sales Management | 3 |
| HOSP 2113 | Global Business Decisions | 3 |
| HOSP 2114 | Management Accounting and Cost Control | 3 |
| HOSP 2470 | Organizational Behaviour | 3 |
| HOSP 2230 | Trends in Global Hotel Management | 1.5 |
| HOSP 2240 | Hospitality Work Experience Co-Op | 6 |
| Credits | 30 | |
| 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: 10100 (5000 non-refundable).
Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.
| Tuition Deposit |
10100 (5000 non-refundable) Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued. |
|---|
| Fee description | Fee Amount | Notes |
|---|---|---|
| Application fee | 145 | |
| Tuition Tuition | 35414 |
Tuition Breakdown
0 - 1
0 - 2
0 - 3
0 - 4
0 - 5
|
| Student union | 256 | |
| College initiative | 177 | |
| Materials | 0 | not including textbooks |
| Campus resource | 355 | |
| Laundry | 0 | |
| Tools (deposit) | 0 | |
| Coverall (deposit) | 0 | |
| Uniform (deposit) | 0 | |
| Medical and Dental | 550 | |
| Temporary Medical Insurance | 149 | |
| U-PASS | 663 | |
| 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
MONTH/TERM APPLICATION
OPEN DATE APPLICATION STATUS*
STATUS INFORMATION
- 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