vcc.ca
HOSP 2240: Hospitality & Food Services Systems Work Experience Co-Op
Effective date
May 2025
Department
Hospitality Management
School
Hospitality, Food Studies and Applied Business
Description
Students practice the necessary skills to be competitive in today’s hospitality and food services systems employment market. In the first part of the course, students learn and apply strategies to prepare them for their co-ops and the diverse workplace cultures found within these industries. Topics covered include goal setting development strategies for short and long-term career goals, personal strengths assessments, personal branding, networking, job search strategies, portfolio building, industry etiquette, and interviewing styles and techniques. In the second half of the course, students participate in an 8-week, industry-related work experience co-op applying classroom theories, skills, resources, tools, and strategies to the workplace.
Credits
6.0
Year of study
2nd Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Practicum Preparation and Career Development Learning Outcomes: 1. Identify current trends and career pathways within the Hospitality, Food Services Systems, and Tourism industries 2. Assess personal strengths and opportunities 3. Develop personal branding through networking and social media 4. Examine and apply job search strategies to meet their career plan 5. Interpret employment laws, employer vs employee rights, and workplace expectations 6. Create an action plan for career placement
- Work Experience Co-Op Learning Outcomes: 1. Demonstrate a level of interpersonal and inter-cultural awareness through effective communication as a hospitality and food services systems management professional in an inclusive and diverse workplace. 2. Use leadership, conflict and relationship management skills and tools to make sound management decisions and recommendations. 3. Evaluate financial information and revenue management strategies to support the goals of a hospitality and food services systems enterprise. 4. Act in a professional, ethical and lawful manner by applying employment, labour relations, health and safety and privacy legislation standards. 5. Provide responsible and professional food and beverage services. 6. Explain various industry roles and responsibilities at the front line, supervisory, management, and executive levels. 7. Develop marketing, promotional and sales strategies. 8. Analyze emerging industry trends, technological innovations and environmentally sustainable practices. 9. Examine the sectors of the tourism, hospitality and food services systems industries and their economic, social, geopolitical, and environmental impacts. 10. Demonstrate critical thinking and problem-solving skills in their work as industry professionals.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 21
Practicum, Self-Paced, Individual Learning: 280
Total Hours: 301
Practicum, Self-Paced, Individual Learning: 280
Total Hours: 301
Instructional Strategies
Practical workplace experience in an authentic hospitality or food services systems industry setting supervised by industry professionals and VCC faculty.
Instructional strategies may include interactive lectures, active learning instructional strategies, conferencing, discussions, group work, online activities, and self directed learning.
Instructional strategies may include interactive lectures, active learning instructional strategies, conferencing, discussions, group work, online activities, and self directed learning.
Grading System
Satisfactory/Unsatisfactory
Passing grade
Must achieve satisfactory in all evaluative components
Evaluation Plan
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Type |
Percentage |
Assessment activity |
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Portfolio |
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Practicum Preparation and Career Development Assessment Activities: |
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Practicum |
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Practicum Assessment Activities: |
Course topics
- 1. Career Pathways in the Hospitality, Food Services Systems and Tourism Industries 2. Industry Forecasting and Workplace Trends 3. Job Market Research & Analysis 4. Career Plan and Goal Setting 5. Job Search and Networking 6. Understanding Yourself: Formal and Informal Strengths Assessments 7. Personal Information Gathering: Online Profile, Resumes & Cover Letters, ePortfolios, References 8. The Interview Process – Preparation, Attending and Post Interview 9. Understanding the Workplace: Laws, Rights & Expectations 10. Adjustment to the Workplace Culture 11. Business Etiquette
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.