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Main Programs and Courses Business Programs Hospitality Management with Co-op

Hospitality Management with Co-op

Please check with the campus of your choice for program availability.

Get the job-ready training and hands-on experience you need to enter the fast-paced and rewarding tourism and hospitality industry. In the Hospitality Management with Co-op diploma program, you’ll gain the skill and knowledge to work in hotels or food services.

 

Taught by industry-experienced instructors, the program covers computer systems, front office and housekeeping management, food and beverage operations, sales and marketing, and more. In addition, a paid 580-hour co-op placement will give you the opportunity to solidify your new skills in an immersive, real-world industry setting.

 

 

Once you graduate from the program, you’ll also be certified in BC Food Safe, Serving It Right, and receive an American Hotel and Lodging Association (AHLA) Diploma.

Admission Requirements

  • High school graduation or equivalent* OR mature student status**.

*From an English language teaching institution.
**19 years of age upon starting classes, and pass college's English admissions test.

 

 

This program has been approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education, Skills and Training.

 


This program is 72 weeks in length.
  • Hotel/lodging Operations
  • Food & Beverage Services
  • Front Office
  • Room Services
  • Sales and Marketing
  • Guest Services

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Vancouver Career College provides hands-on training that will get you job-ready.

Program Courses
SSS4 / Student Success Strategies

The purpose of this course is to provide students with the knowledge, skills, and study techniques to help foster effective learning and a positive educational experience. This course explores many different theories on learning and studying and how these theories can be applied to each student’s individual studying methods in order to develop a method that is both effective and efficient. Effective study habits and productive note-taking are key topics in this course, as well as the importance of values and goals. Through active participation in learner-centred activities, students will explore and practice strategies for setting personal goals, prioritizing tasks, managing time, and managing the stress that arises in school or work situations. This course will also equip students with a sound understanding of matters related to finance, credit, and debt and the critical implications they have on our lives. Students taking this course will complete the Enriched Academy program, which provides comprehensive coverage of financial and money management skills that will allow them to better save, budget, and manage their money and financial situations.

B2000A / Hospitality Today
The student will gain the knowledge how the hospitality industry started and the able to evaluate the significance of the hospitality today .Training will include the importance of customer service, along with many soft skills aspects of the hospitality industry.
B2010A / Housekeeping Management
Students will gain a comprehensive overview of all aspects of housekeeping management including quality maintenance, staffing, planning, and technical considerations.
B2020A / Front Office Management
Students will understand, organize, perform and evaluate front office functions that are critical to the success of a hotel. Students will be trained on the importance of guest service, along with the many technical aspects of front office management.
B2030A / Hospitality Computer Systems
Students will become familiar with the specialized computer applications used in the hospitality industry, with emphasis on reservations systems, property management systems, and food and beverage sector systems.
B2050A / Hospitality Supervision
Students will examine the role of the supervisor in lodging and food service operations, and will learn staff supervision skills techniques. Specific techniques for effective communication, increasing productivity and controlling labour costs are covered.
B2060A / Basic Accounting for the Hospitality Industry
Students will be introduced to basic fundamental accounting issues and procedures required in hotels, restaurants and clubs. Students will learn the responsibility of a hospitality property’s accounting department, advantages and drawbacks of various types of income statements, and the role of inventory in calculating profit.
B2070A / Food and Beverage Operations
Students will be introduced to all aspects of food and beverage operations and will examine the efficiency of planning, management and delivery of services by dining halls, coffee shops, caterers, clubs and room service operations.
B2080A / Hospitality Sales and Marketing
Students will be introduced to proven marketing strategies and examine how these strategies are successfully implemented in marketing the hospitality services of hotels, motels and resorts.
B2040A / Hotel/Motel Security Management
Students will be prepared to meet the vital issues facing today’s hospitality industry pertaining especially to security issues. Students will learn about proven strategies that protect both employees and guests.
B2105A / Leadership and Management

This course is designed to provide students with a basic understanding of reliable leadership and management methods for surviving and thriving in the midst of chaotic change. This course will assist future industry leaders in making valuable contributions to their organizations and, at the same time, enhance the personal satisfaction gained from their work lives.

B2110A / Human Resource Management
Students will learn the skills required by hospitality professionals in managing and retaining qualified employees. Some topics covered include: attracting and retaining productive employees, scheduling, training and job satisfaction, incorporating needs of people of different age groups and backgrounds, and handling labour relations and union issues.
B2120A / Hospitality Facilities Management
Students will learn how to work effectively with facilities engineering and maintenance departments, including designing for food and beverage provisioning, telecommunications systems, and coordinating operations with renovation projects.
HSP199 / Practicum
This module is for course credits but has no grade. Students will be placed in actual work places related to their field of study and will be expected to act as a regular employee in order to gain the valuable real-world experience that so many employers seek. Students are encouraged to find their own work experience placement; however, once placed, continuation in that placement is mandatory.
CES4 / Career and Employment Strategies

This course builds on the skills learned in the Student Success Strategies course or its equivalent. It provides information on how to use the communication skills learned in order to make a successful presentation to a prospective employer. Students also learn how to uncover the hidden job market and identifyemployment opportunities. Self-assessment during this course allows students to identify their personal skills that are transferable to the work place and to describe these skills to a prospective employer. Students may be videotaped during a mock interview and will participate in the analysis of their performance in the “interview”.

HMTCP / Hospitality Management Co-op

A co-operative (co-op) placement is designed to provide students with the opportunity to apply the knowledge and skills acquired during the academic component of the program into relevant work experience. During the co-op, students will be considered employees who are actively engaged in productive work for the duration of the co-op session. The co-op experience will provide students with coaching and mentoring, work-site monitoring and employer evaluations. This workplace exposure will benefit the students by providing a deeper real-time insight to the current trends in the industry, allowing them to explore their different career opportunities, and observe professionals in practical work situations. Students will continue to strengthen their experience by acquiring situation-specific skills and identifying areas that may need to be developed further. The institution will monitor both the student and the employer throughout the co-op session to ensure that the experience is beneficial to all stakeholders. At the conclusion of the co-op, a written evaluation of the student’s performance will be completed.

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