Hospitality – Hotel & Restaurant
Hospitality Header
Disney - Academic Exchange Program
  • Program Length:
  • Two Year - Ontario College Diploma
  • Starts:
  • September

Program Vocational Learning Outcomes

ADMISSION REQUIREMENTS
OSSD with the majority of courses at the College (C), University (U), University/College (M) or Open (O) level qualify for admission to this program.

Mature students - See Admission Procedures for details.

PROGRAM OVERVIEW
This program will prepare graduates for direct entry into hospitality venues such as resorts & hotels, catering & conference centres and restaurants & bars. The hospitality student will be provided with solid information on how both the accommodation operations (hotels) and the food & beverage operations (restaurants) function through learning about:
  • All back-of-the-house and front-of-the-house departments
  • How entry level jobs lead to hospitality management positions
  • Theoretical course lessons taught by hospitality professionals
  • Practical skills learned in labs and in working hospitality settings
  • Sensory experiences by tasting and gaining knowledge in the production, preparation and serving of beverages and meals
  • The hospitality experience from the customer perspective and the impact of the hospitality employee and manager in that experience
Graduates of this program will enter the hospitality and tourism sectors with the knowledge and skills in:
  • Front desk & guest services operations
  • Hotel housekeeping & reservations
  • Bartending
  • Meal preparation
  • Food & beverage service
  • Special event planning and delivery
  • Professionalism and customer service
PROGRAM HIGHLIGHTS
  • 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.
EMPLOYMENT OPPORTUNITIES
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.

ADDITIONAL INFORMATION
  • Program Physical Demands Analysis: B940
  • International Disney College Program
  • Photos of Hospitality Students in action
  • Visit the student run Eatery 101: A Taste of Class website
  • Hospitality Management Alumni of Distinction: Edward Mady
  • 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.


YOUR INVESTMENT
The standard tuition and compulsory fees for the current academic year:

2016-2017 Tuition Fees

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.

Textbooks and other materials are in addition to Tuition Fees. Textbook prices may be found through the Bookstore website.

Please be aware that tuition and compulsory fees are subject to adjustment each year. The College reserves the right to change, amend or alter fees as necessary without notice or prejudice.

DIPLOMA REQUIREMENTS


Code
Credit
Course Name
Semester 1
HOS114
3
Intro To Accommodations I
HOS131
3

Bar Operations & Beverage Product Knowledge
MIC125
0
Windows Computer Operations
TOR109
3
Intro To Tourism & Hospitality
HOS321
3
Hospitality Sales & Marketing
HOS140
3
Communications And Customer Skills
HOS104
2

Hospitality Career Development & Placement Prepartation


Semester 2
HOS200
2
Hospitality Finance
HOS112
3
Bartending
FSA129
1
Intro To Safe Food Handling
HOS142
3
Into To Food & Beverage I
HOS214
3
Accommodations Operations II
HOS108G
3
Cuisine & Culture
COM200
3
Communications
Code
Credit
Course Name
Semester 3
HOS317
2
Rooms Division Management
HOS306
2
Food & Beverage Management I
ELEC1030
3
General Education Elective
HOS409
3
Human Resources For Hospitality
HOS301
2
Event Planning
Choice of:
HOS323
6
Dining Room Service
Or
HOS324
6
Food Preparation & Product Knowledge

Semester 4
HOS406
2
Restaurant Management Ii
HOS411
2
Rooms Division-Revenue Management
HOS416
1
Hospitality Internship
ELEC1030
3
General Education Elective
FSA205
2
Intro To Cost Control
HOS300
3
Wine In Hospitality
Choice of:
HOS323
6
Diningroom Service
Or
HOS324
6
Food Preparation & Product Knowledge