Hospitality Management - Diploma

This program provides a well-rounded curriculum geared to provide initial employment skills and the potential for future management growth. In the first year of this two-year program, studies focus on general business management courses applied to hotel and restaurant settings. The second year consists of hospitality management courses, including food and beverage cost controls, human resources, marketing, law, management principles and a web hotel simulation course.

Successful graduates of the diploma program can choose to continue their studies and earn VCC's Bachelor of Hospitality Management. Degree programs are also offered at the University of Victoria, University of Calgary, Ryerson, Guelph and University of New Brunswick. VCC also has specialized transfer arrangements with LaTrobe University in Australia and Cornell University in the U.S.

Classes are generally held Monday to Friday, 8 a.m. - 5 p.m. (subject to change).

Upon successful completion of the Hospitality Management Diploma, students will be able to:

1. Communicate effectively as hospitality professionals.
2. Demonstrate leadership competencies in the hospitality sector.
3. Evaluate financial information and financial implications related to business decisions to support the goals of a hospitality enterprise.
4. Act in an ethical manner and practice within the legal framework of the industry.
5. Provide responsible and professional food and beverage services.
6. Supervise front-of-the house and back-of-the house hotel and restaurant operations.
7. Manage basic human relations issues within a hospitality setting.
8. Prepare the basis for a marketing plan and communication strategy.
9. Analyze emerging hospitality industry trends and innovations.
10. Describe the role and scope of the tourism industry, the stakeholders, the five sectors of the industry and their economic impact.
11. Employ sustainability decision-making and practices in their work as hospitality professionals.
12. Apply the theoretical principles and practices of guest and customer services in a hospitality setting.
13. Apply critical thinking and problem solving techniques to make sound management decisions and recommendations.

Instructional Activities, Design and Delivery Mode

The program has been designed to involve students in a variety of learning environments and instructional delivery methods. Throughout the year students participate in lectures, seminars, small group discussions, role plays, culinary labs, hotel and restaurant settings, hotel simulation, and computer labs.

Most of the classroom time exposes students to both the theory and practical application of hospitality management concepts and skills. Course projects such as reports and term paper assignments strengthen the understanding of course topics and give students opportunities to apply effective management practices. To enhance program curriculum, establish industry contacts and provide hands on experience many course projects, activities and labs will involve students in actual work experiences both within the College and in industry. Some projects require students to choose their own topic, allowing them to research information and ideas that are of interest and in keeping with their own career goals

Program Duration

Hospitality Management is a two year, four term, Diploma program. It is offered on a full time basis with approximately 15 hours of class and lab instruction per week. Courses are not normally offered during the summer term in order to provide students with the opportunity to obtain work experience required by the program. Students who enrol in the Diploma Program may continue on to complete the Bachelor of Hospitality Management Degree.

Evaluation of Student Learning

Multiple evaluation methods are used dependant on the learning outcomes of each course. A minimum 2.00 Grade Point Average as well as 500 hours of related industry work are required for graduation.