Hospitality Management, Cooperative Education Designation (Diploma)

Total Credits:	76.5
Credential:	Diploma in Hospitality Management - Cooperative Education Designation
Program Code:	HMGT.COOP.DIP
CIP:	52.0901

Overview

The Hospitality Management Diploma Program will equip students with the knowledge, management and practical skills needed to pursue supervisory and management careers in the rapidly expanding hospitality industry both locally and internationally.

Because of the high demand for applied skills, this is a mandatory two term workplace education program. Workplace education provides learners with opportunities to integrate their studies with a period of relevant work experience. In order to gain a global perspective of the hospitality industry, students are encouraged to consider an international placement.

Career/Academic Advancement Opportunities

Graduate career opportunities exist in key management roles in hotels, restaurants, resorts as well as other prominent positions in the business sector.

You can also continue your education, transferring to bachelor degree programs at Camosun College, Royal Roads University, Vancouver Island University, University of Victoria, Latrobe University (Australia) or Ryerson University. Transfer credit to other post-secondary institutions on a course by course basis is available.

Admissions

One of:

C+ in English 12
C in English 12 Camosun Alternative

Learning Outcomes

Upon successful completion of this program, the learner will be able to

Apply concepts, theories and principles from business to the management role in the hospitality industry
Ensure a high degree of customer/guest satisfaction by providing hospitality services in a professional manner
Identify and adapt to various and changing technologies, systems and computer applications in the hospitality industry
Discuss sustainable business practices that maximize business benefits and minimize impacts to ecosystems, communities and stakeholders
Demonstrate an ability to adapt in various roles and situations when planning for and implementing customer and guest experiences
Demonstrate personal leadership in a hospitality setting
Implement personal and professional development strategies to enhance interpersonal communication and management skills
Function in a responsible and accountable manner respecting the legal, ethical and social parameters of the hospitality industry

Curriculum

Year One

All of:

BUS 130 - Business Communications Credits: 3
BUS 140 - Business Info Technology Credits: 3
BUS 150 - Introduction to Management Credits: 3
HMGT 100 - Hospitality Career Skills Credits: 1.5
HMGT 101 - Co-operative Work Experience Credits: 6
HMGT 184 - Beverage Operations Credits: 3
HMGT 186 - Hotel Operations Credits: 3
HMGT 187 - Food & Beverage Cost Control Credits: 3
HMGT 190 - Introduction to Restaurant Operations Credits: 3
HMGT 285 - Integrated Restaurant Management Credits: 6
TMGT 240 - The Global Tourism System Credits: 3

One of:

ACCT 110 - Financial Accounting 1 Credits: 3

Year Two

All of:

ACCT 207 - Managerial Accounting Credits: 3
BUS 210 - HR Management Foundations Credits: 3
BUS 214 - Leadership Skills Credits: 3
BUS 290 - Applied Organization Strategy Credits: 3
ECON 103 - Principles of Microeconomics Credits: 3
HMGT 185 - Beverage Management Essentials Credits: 3
HMGT 286 - Integrated Events Management Credits: 3
MARK 110 - Introduction to Marketing Credits: 3
HMGT 102 - Internship Work Experience Credits: 6
TMGT 221 - Law & Risk Management in Tourism Credits: 3

One of:

ENGL 151 - Academic Writing Strategies Credits: 3
ENGL 161 - Literary Genres Credits: 3
ENGL 163 - Intro to Literary Traditions Credits: 3
ENGL 164 - Indigenous Literature Credits: 3

Recommended Sequence of Courses

For students interested to complete the program on a full-time basis.
(Note part-time completion is available)

Academic Term One

All of:

BUS 150 - Introduction to Management Credits: 3
HMGT 100 - Hospitality Career Skills Credits: 1.5
HMGT 184 - Beverage Operations Credits: 3
HMGT 187 - Food & Beverage Cost Control Credits: 3
HMGT 190 - Introduction to Restaurant Operations Credits: 3

One of:

ACCT 110 - Financial Accounting 1 Credits: 3

Academic Term Two

All of:

BUS 130 - Business Communications Credits: 3
BUS 140 - Business Info Technology Credits: 3
HMGT 186 - Hotel Operations Credits: 3
HMGT 285 - Integrated Restaurant Management Credits: 6
TMGT 240 - The Global Tourism System Credits: 3

Work Term One

All of:

HMGT 101 - Co-operative Work Experience Credits: 6

Academic Term Three

All of:

ACCT 207 - Managerial Accounting Credits: 3
BUS 214 - Leadership Skills Credits: 3
HMGT 286 - Integrated Events Management Credits: 3
MARK 110 - Introduction to Marketing Credits: 3
TMGT 221 - Law & Risk Management in Tourism Credits: 3

Academic Term Four

All of:

BUS 210 - HR Management Foundations Credits: 3
BUS 290 - Applied Organization Strategy Credits: 3
ECON 103 - Principles of Microeconomics Credits: 3
HMGT 185 - Beverage Management Essentials Credits: 3

One of:

ENGL 151 - Academic Writing Strategies Credits: 3
ENGL 161 - Literary Genres Credits: 3
ENGL 163 - Intro to Literary Traditions Credits: 3
ENGL 164 - Indigenous Literature Credits: 3

Work Term Two

All of:

HMGT 102 - Internship Work Experience Credits: 6

Program Participation Requirements

Accepted students will be invited to attend an orientation in late August.
Many first year Business courses require Math as a prerequisite (e.g. “C” in Pre-calculus 11, Foundations of Math 11, MATH 073 , MATH 077 or “C+” in MATH 072 or MATH 075 ). Students may enter this program without Math but please note, students must complete one of the Math courses as listed above or successfully complete Camosun’s Math assessment in or before their first semester of study.