Start Date: September
Location: Tourism & Culinary Centre
Length: 2 Years
Credential: Diploma, Hotel and Restaurant Operations Management
With a diploma in Hotel and Restaurant Operations Management, you will be ready to manage all the details that make a restaurant, resort, hotel, or nightclub a great experience for customers. Our business courses complement specialized training for food service, catering and hotel operations, and you will participate in practicums in our dining room and at local hotels. An international educational study tour will enhance your knowledge of cultural diversity and global standards of tourism and hospitality. You’ll work frequently at industry-related events, helping you to build a solid network of contacts for future employment. Every aspect of the program has been designed with input from industry, ensuring you will meet international standards of excellence.
The Culinary Institute of Canada is located in the Tourism and Culinary Centre. Take a virtual tour of the Tourism and Culinary Centre here.
This is a U.S. Federal Aid approved program.
As part of the program, you will complete a mandatory term of paid internship in a work environment related to your field of study. The placement is a minimum of 500 hours over the summer between your first and second year. The internship placement officer and program instructors work to ensure you are ready for this employment.
Get your passport ready! In your second year, you will participate in an educational study tour, typically in an international destination.
Holland College has partnerships in Austria and Switzerland that may allow you to complete one semester abroad during your second year of study. You must meet specific conditions in order to participate in this opportunity. Learn more about our KREMS partnership
This program has degree pathways, giving you the opportunity to receive credit for your Holland College diploma when you continue your education. For a complete list of agreements, visit the Degree Pathways page.
|Partner Institution||Credential||Details of Agreement|
|Athabasca University, Athabasca, Alberta||Bachelor of Professional Arts||Graduates receive two years of credit toward a Bachelor of Professional Arts in Communications Studies degree. This is an online program.|
|Griffith University, Queensland, Australia||Bachelor of International Tourism and Hotel Management||Graduates may complete a Bachelor of International Tourism and Hotel Management degree in one and a half years.|
|Mount Saint Vincent University, Halifax, N.S.||Bachelor of Tourism and Hospitality Management||Graduates receive two years credit toward a Bachelor of Tourism and Hospitality Management degree.|
|Toronto Metropolitan University, Toronto, Ontario||Bachelor of Commerce in Hospitality and Tourism||Graduates receive up to two years of credit toward a Bachelor of Commerce in Hospitality and Tourism degree.|
|University of Prince Edward Island, Charlottetown, P.E.I.||Bachelor of Business Administration - Tourism and Hospitality||Graduates with a 70% average receive up to 60 credit hours toward a Bachelor of Business Administration - Tourism and Hospitality degree.|
Tuition, fees, and other costs are listed in Canadian dollars. International student fees are due on the first day of class.
|Tuition & Fees||$6,931||$12,681|
|Tuition & Fees||$8,648||$13,798|
|Tuition Fees||1st Year||2nd Year|
|Health Insurance Fee||$420||$420|
|Fitness Centre Fee||$ 80||$80|
|1st installment due September 6||$4,700||$3,952|
|2nd installment due January 9||$2,231||$4,696|
|Other Costs||1st Year||2nd Year|
|Tuition Fees||1st Year||2nd Year|
|Health Insurance Fee||$1,170||$1,170|
|Fitness Centre Fee||$80||$80|
|1st installment due September 6||$10,450||$9,102|
|2nd installment due January 9||$2,231||$4,696|
|Other Costs||1st Year||2nd Year|
Course Name & Description
An overview of the Occupational Health and Safety Act of Prince Edward Island. Students examine the legislation, how PEI employees are protected while on the job and the responsibilities of employees and employers.
Gain an understanding of the accounting cycle and the use of accounting as an information system. Explore basic financial accounting theory and learn to analyze business transactions and the accounts affected by these transactions. Develop accounting skills by using the rules of debit and credit, journalizing business transactions, posting transactions, and completing financial statements.
Building on the concepts from Financial Accounting I Part I, following a manual system and/or using accounting software, learn about subsidiary ledgers and special journals, as well as internal control and basic financial accounting theory and practical concepts. Learn to account for merchandise inventory. Develop the skills to prepare, maintain and close financial statements and learn the fundamental principles required to control and account for cash, banking, and inventory. Prepare payroll according to government guidelines and regulations and learn to follow procedures to account for sales tax and workers compensation.
Explore Canadian law as it applies to the tourism and hospitality industry. Develop an understanding of the legal concepts and principles that govern personal and commercial relationships, and learn how our lives are intimately influenced by the law.
Successful completion of this course will equip students with a foundation of basic leadership skills. A special focus is placed on skills which relate to communication, teamwork, management functions, styles of leadership, motivation, staffing, training, delegating, and performance assessments.
Entrepreneurship education is the process of providing individuals with the concepts and skills to recognize opportunities that others have overlooked, and to have the insight and self-esteem to act where others have hesitated. This course includes instruction in opportunity recognition, obtaining resources, and initiating a business venture. It also provides instruction in business management processes such as business planning, capital development, marketing, and financial analysis. Students will have the opportunity to summarize much of what they have learned by researching and completing a business plan for a specific enterprise.
Students acquire competency in clear workplace language, writing, and proofreading skills expected in a professional, technologically sophisticated workplace setting. Students draft and evaluate various correspondence, as well as demonstrate oral communication skills through business presentations.
In this course, students are introduced to the fundamentals of various software programs and information processing systems used in today's workplace and educational environments. Students develop the skills necessary to understand and efficiently use common workplace productivity tools. The main areas of focus include: operating systems, e-mail and groupware, word processing, spreadsheets, electronic presentation software, and the integration of these technologies.
While gaining an understanding of viticulture and viniculture, discover types of wine (both domestic and international), and how they are produced. Learn the basics of wine tasting and explore food and wine pairing analysis. Explore the creation of beer, spirits and infusions along with mixology techniques used in hospitality operations.
Examine the role of the Rooms Division Manager and how they monitor their department for efficiency and profitability. Explore the role of the executive housekeeper and how the department's human and physical resources are managed. Learn about the operational organization, physical plant design, renovation process, and crisis management of lodging accommodations.
Develop the professional behaviours and techniques required for a variety of food and beverage service environments. Explore the fundamental principles of hospitality and service including requirements for personnel, equipment and styles of service. Aquire competency with safety/sanitation practices, point of sales systems, and related monetary and control systems. Learn the key principles of restaurant service and introductory bartending skills as they relate to the service industry.
Apply the professional behaviours and techniques required in a variety of food and beverage service environments. Implement the fundamental principles of hospitality and service including requirements for personnel, equipment and styles of service. Further develop competency in safety/sanitation practices, the use of point of sales systems and related monetary and control systems. Apply the key principles of professional food and beverage service in a contemporary dining room environment.
Identify the roles and responsibilities of the front office and its positions and the importance of revenue generation. Discover the relationship with other room division departments and the operational organization. Learn about the fundamental guest service skills required for a front office position. Explore the guest cycle and other departments within the rooms division. Learn front-office accounting and night audit processes.
Discover the evolution of the restaurant and bar industry as well as various factors associated with an operation's concept, location and design. Identify the organizational structure of industry operations and the training required to prepare individuals for employment including:staffing,financial issues and customer service.
Develop an awareness of the economic impact of conventions, meetings and banquets in the hospitality industry from a local, national and international perspective. Identify various market segments, determine their requirements and analyze how the hotel reaches these markets and sells their services. Develop the skills required to take a client's initial request and follow the process through to a confirmed booking.
Learn how to develop training sessions by determining participant needs, establishing objectives, and choosing instructional methods. Develop communication and supervisory skills required to be an effective leader in the hospitality industry.
Develop an understanding of the importance of controlling food, beverage and labor costs in the successful operation of a food and beverage outlet. Utilize cost control procedures as they apply to food, beverage and labor including, pricing, purchasing, storing, issuing, production, sales and scheduling.
Explore hospitality trends and issues within a global context. Gain an understanding of the complexities of diversity management within the hospitality industry from a regional, national and international perspective.
Develop competency with the basics of revenue management in hospitality and related industries including future trends and applications. Learn the evolution of revenue management and the roles, responsibilities, and operational organization of the revenue management department. Utilize principles, identify processes and apply formulas to analyze the potential profitability of front office and food and beverage operations.
Explore food history and the cultures that have influenced and currently shape culinary trends. Learn culinary terminology, basic cooking methods and nutritional considerations for food production. Experience hot and cold food production of various food items. Sanitation, safe working practices and the basic tools and equipment used in a food production area is emphasized.
Learn the fundamentals of marketing and the major environmental factors influencing today's marketing environment. Discover how individual consumers, industrial and organizational buyers reach their purchase decisions. Develop an understanding of target marketing and examine the elements of the marketing mix.
Explore the general field of advertising layout, graphic design and visual communication. Examine the roles of the client and the advertising agency in the creative planning process. Learn the tools used to develop, design, and produce advertising.
A comprehensive two-day course offering standard first aid and cardiopulmonary resuscitation (CPR) skills from a certified trainer. As required by regulation, this course covers CPR and the management of other breathing, airway and circulation emergencies, as well as, the control of bleeding, treating shock, stabilizing fractures and dislocations, head and spine injuries, and more. Also, includes automated external defibrilators (AED). This certification expires in 3 years.
Students complete Workplace Hazardous Materials Information System (WHMIS) training and certification.
Internship is the cooperative educational component of the program in which students are required to complete a work term in the industry. Prior to beginning an internship placement, there are a number of activites and requirements that should be addressed in order to prepare both students and host sites. This course is intended to explore those activities, ensuring a smooth and positive experience for all parties involved in this mutually beneficial activity.
Customer Service certification is highly valued by employers throughout the service and hospitality industries who are seeking employees well-trained in providing exceptional customer service. Students will gain both practical skills and techniques for providing excellent customer service.
Food Safety Certification is highly valued by service and hospitality industry employers seeking staff who are well-trained in the areas of safe food and materials handling procedures.
The nationally recognized Responsible Beverage Service Fundamentals certificate is required by employers throughout the service and hospitality industries for the service of alcoholic beverages. Students must be at least 19 years of age to complete this certificate.
Internship is the cooperative educational component of the International Hospitality Management program where students are required to complete a work term relevant to their field of study. This internship placement provides students with the opportunity to put into practice what they have learned, to acquire new skills, and to gain first hand experience.
Demonstrate professional behaviours and techniques for a variety of food and beverage service environments. Apply the basic principles of hospitality and service including requirements for personnel, equipment and styles of service. Demonstrate competency in safety/sanitation practices, the use of a point of sales system, and related monetary and control systems.
Gain hands on experience while discovering the intricate workings of the front office department and its relationship with the other room division departments.
Create and deliver training sessions by determining participant needs, establishing objectives, and choosing instructional methods. Demonstrate supervisory skills including the ability to delegate, communicate, evaluate and provide feedback to trainees.
The college’s facilities are the best and the staff are always friendly and ready to help. The instructors are probably the biggest asset because they know what the hospitality industry expects from you, they are always willing to help you achieve your best, and they have many years of industry experience so they know what they are talking about! The program exceeded my expectations and I started working in a management position in the industry before graduating.
Ricardo, Class of 2021
Prepare for an exciting career in the Tourism and Events Management industry with this two-year program. Spend your first year studying introductory courses to tourism, hospitality, and events coordination, and in your second year, choose between two areas of specialization, Tourism and Travel Coordinator or Events Coordinator.
Earn a diploma in Culinary Arts in our two-year diploma program. You will learn all you need to know, from basic knife skills to advanced food preparation. Our on-site training restaurants ensure you are prepared for an exciting career in this fast-paced industry, and you earn apprenticeship hours while you are learning.
Learn more about living in residence on our Prince of Wales Campus in Charlottetown.