This program will prepare graduates for leadership positions in the growing hospitality industry in venues that include hotels, resorts, restaurants, bars, catering and conference centres, and in additional industries such as sporting arenas, recreational facilities, and independent and assisted living facilities. The hospitality student will develop and practice the skills for success in lodging operations, food and beverage operations, and the growth areas of recreational foodservice and wineries. These transferrable skills include guest relations, marketing, financial management, human resources, and event planning.
Students have the opportunity to gain valuable experience and school credits while living, working, and attending classes at Walt Disney World in Orlando, Florida.
Accelerated pathways to degree programs in Canada, Australia, and Ireland.
Paid employment opportunities in Fairmont resort properties in Western Canada.
Students learn and practice food preparation and service in Eatery 101, our student-operated on-campus restaurant serving lunch and dinner.
The campus houses a full convention centre and is adjacent to a major chain hotel.
Students will visit local wineries, distilleries, breweries, hotels, restaurants, recreational venues, and casinos.
Students plan and host the College’s annual food and wine gala.
Work experience is available at our industry partners’ workplaces or through on-site student “work integrated learning” programs.
Ontario’s hospitality industry is expanding and so are job opportunities in the accommodations and food service sectors. Areas such as: front desk, housekeeping, catering, bartending, restaurant/resort/club services, sales and marketing, guest services, convention/conference services, and hotel restaurant management are just some of the opportunities that await our graduates. Our students enjoy an almost 100 percent hire success rate upon graduation. Student work and earn programs are available through recruitment visits by Fairmont Resorts & Hotels, through the Disney College Program, and internally by the St. Clair College Centre for the Arts.
Hospitality Management Alumni of Distinction: Edward Mady
Edward Mady Hotel Management '74
The Beverly Hills Hotel & West Coast Regional Director for the Dorchester Collection
Beverly Hills, California
Edward (Ed) Mady grew up in Windsor, Ontario. He is a graduate of the St. Clair College Hotel Management program, class of 1974. While attending Riverside High School, he worked behind the soda fountain counter at his father's diner and convenience store called Baker's Dairy Bar - it still exists today as Baker's Bar and Grill. Little did he realize then that it would be his introduction to the hospitality industry. Ed's journey continued in Windsor and then took him across Canada and the United States.
He spent two decades with The Ritz-Carlton Hotel Company, serving most prominently as vice president and area general manager overseeing five hotels in San Francisco and Half Moon Bay, California; Phoenix, Arizona; Las Vegas, Nevada; and Bachelor Gulch, Colorado. Other positions included general manager of The Ritz-Carlton, San Francisco from 1997 to 2009; general manager of The Ritz-Carlton, New York from 1989 to 1997; and hotel manager of The Ritz-Carlton, Buckhead in Atlanta from 1988 to 1989.
Ultimately, it led him to a great opportunity in the Dorchester Collection in 2009. The Dorchester Collection hotels are landmarks of individuality, prestige and comfort with peerless reputations that continue to attract royalty, dignitaries, celebrities, and an international set accustomed to the finer things in life.
Widely recognized as a leader in the luxury hospitality industry, Ed has worked with Dorchester Collection since June 2009, serving as general manager of The New York Palace, the 899-room hotel on Madison Avenue that was sold in 2011 to Northwood Investors, a highly-regarded private investment company. During his tenure at The New York Palace, Ed improved service levels in all areas of operation and achieved unprecedented results in the area of employee satisfaction – a critical measurement category in which he has set new standards for the hotel industry.
Named general manager of the famous Beverly Hills Hotel in 2011, Ed is responsible for all operations of the iconic 210-room "Pink Palace" in Beverly Hills. This Dorchester Collection property celebrated its 100th birthday in 2012. Ed is also west coast regional director, USA for Dorchester Collection, overseeing The Beverly Hills Hotel as well as Hotel Bel-Air, which reopened in October 2011.
Ed's professional path has also encompassed high-profile leadership positions with Helmsley Hotels, Four Seasons Hotels and Resorts, and Fairmont Hotels and Resorts. He began in hospitality as Assistant Chief Steward with The Royal Hotel in Toronto in 1974.
Ed has attracted industry and consumer recognition as well as national awards for his hospitality coaching strategies, which have generated top ratings for every hotel he has led. He received the 2011 Hospitality Professional of the Year Award from the Food and Beverage Association. Earlier in 2011, he was a keynote speaker by Cornell University School of Hotel Administration to address culture and leadership in the hotel industry. In 2009, he received the Gold Plate award for worldwide excellence in the hotel sector from the International Foodservice Manufacturers Association. He has been at the forefront of green hospitality as well, with his efforts recently lauded by the American Hospitality and Lodging Association Educational Foundation and the University of Michigan.
Graduates have the opportunity to obtain a Bachelor of Arts in Hotel Management at the Institute of Technology Tralee in Ireland by completing 2 semesters abroad.
This program is delivered at our downtown campus, the St. Clair College Centre for the Arts. If you’re staying in residence, which is located at our main campus, it is a quick 20 minute bus ride to our downtown campuses. The bus stops directly behind the St. Clair College Centre for the Arts. The MediaPlex is one block south of the Centre for the Arts.
The standard tuition and compulsory fees for the current academic year:
For programs with Experiential Learning (Work Placement/Internship): Costs for accommodation, if needed, travel and related expenses is at the student's own expense. It is recommended for most programs, that students have access to a laptop or desktop computer while away from home during experiential learning periods.