Hospitality Management


Learn professional business management practices for careers in hotels, cruise ships, convention centres, and dining establishments.

Tuition: 9632*
Credential: Diploma
Length: 2 0 years
Hours: Full-time
Delivery: Class-based
Program Flyer: Download
Campus: Downtown Downtown
Start Dates: Jan, Sep
Job openings predicted
Job openings predicted

Entrance award

September intake of this full-time program is eligible for financial award.



September intake of this full-time program is eligible for financial award.

Learn more

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


  • Grade 12 graduation or equivalent
  • Knowledge of English demonstrated by one of the following:

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


  • This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
  • Applicants who self-identify as Indigenous are strongly encouraged to connect with VCC’s Indigenous Education and Community Engagement team to learn more about VCC’s Indigenous Enrolment policy, application preparation/completion, program advising, and a range of other individualized services.
  • Applicants must be 16 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
  • Applicants must submit official transcripts and other documents as required by their course or program. Seats are offered to eligible applicants with completed applications, in order of application completion date (except for programs with competitive admissions). A complete application includes an application form, evidence of educational pre-requisites (e.g. transcripts), any required supporting documents (e.g. language proficiency, audition video), and the required deposit or fee payment. If you do not meet the requirements for the term applied, your application may be cancelled.

Missing prerequisites? Learn more about VCC's tuition-free academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.

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 *

Classes are generally held Monday to Thursday, 8 a.m. - 5 p.m.

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 Prior Learning Assessment and Recognition policy 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.

Fees and other costs *

Tuition Deposit

0 (0 non-refundable)

Tution deposits are payable usually within two (2) weeks after a Letter of Offer is issued.

Fee descriptionFee AmountNotes
Application fee36
Tuition Tuition 9632
Student union256
College initiative171
Materials0 not including textbooks
Campus resource193
Tools (deposit)0
Coverall (deposit)0
Uniform (deposit)0
Medical and Dental 550
Temporary Medical Insurance 0
U-PASS 663
Program-specific extra fees0
Textbooks or other supplies may be required for this program. For information and prices, visit the VCC Bookstore.

Need help with tuition?

Explore your options for scholarships, grants, bursaries, and loans.

Apply now

Jan 2025
(Winter term)
February 01, 2024
May 2025
(Spring/Summer term)
June 01, 2024
Sep 2024
(Fall term)
October 01, 2023
You will be directed to EducationPlannerBC
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Fill out a PDF form and mail to:
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5

Entrance award

September intake of this full-time program is eligible for financial award.



September intake of this full-time program is eligible for financial award.

Learn more

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