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.
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.
The curriculum below is for incoming students:
|Restaurant Management II||
|Rooms Division - Revenue Management||
|Choose 1 Elective Course||
|Introduction To Cost Control||
|Wine In Hospitality||
Program Physical Demands Analysis
Program Vocational Learning Outcomes
Hotel and Restaurant Management (Ontario College Diploma) (MTCU Code 53200)
The graduate has reliably demonstrated the ability to:
- Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
- Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
- Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
- Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
- Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
- Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
- Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry* sectors to improve work performance and guide career development.
- Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
- Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.