Hospitality and Tourism Management with CO-OP

Hospitality and Tourism Management with CO-OP

This program emphasizes the development of professional competencies such as effective communication skills, good customer service skills, leadership, teamwork, and other relevant professionalism topics related to the industry.

Program Courses Include:

Hospitality Career Readiness

This module aims to introduce students the professional hospitality culture and mindset in Canada. This module also helps students develop and enhance their written, verbal, interpersonal communication skills and presentation techniques to ensure success in any business environment. Students also explore the fundamentals of MS Office, workplace health and safety procedures and acquire the required skills and knowledge which consequently will increase their employability.

Introduction to Hospitality and Tourism Management

The aim of this course is to provide students with an understanding of the nature of hospitality and hospitality products in the Canadian marketplace and international perspectives. It will ensure students acquire a holistic understanding of the hospitality, including the travel and hospitality industry, including the impacts of hospitality onto destination economies, communities, and fragile environments. Students will be expected to take a critical perspective on the effects of hospitality on their own country, and how hospitality can have a strategic developmental function.

Front Office Operations

The course is aimed to covers the knowledge, skills, and attitudes in Front Office services in accordance with high standards in service industry. It covers basic, common, and specialized (core) competencies such as receive and process reservations, operate computerized reservation system, provide accommodation reception services, conduct night audit, provide club reception services, and provide porter services. Students will evaluate the suitability of different procedures for a range of hotel outlets.

Food and Beverage Operations

This course is designed to provide students a better understanding of food and beverage operations and procedures involved in an effective control system. It provides an in-depth understanding of food and wine and its service in a variety of styles of restaurant and establishments and students will have enough knowledge to produce a detailed plan for specified food and beverage operations

Food Sanitation, Safety and Health

This course aims to understand the essential principles of food hygiene applicable throughout the food chain including primary production through to the final consumer and achieve the goal of ensuring the food is safe and suitable for consumption. Students will gain an understanding of good personal hygiene and demonstrate knowledge of personal workplace hygiene practices, workplace health and safety.

Hospitality Accounting

The aim of this module is to provide students with an understanding and knowledge of the underlying principles and concepts relating to financial accounting and technical proficiency in the use of double-entry accounting techniques including the preparation of basic financial statements and how to prepare and process basic cost and quantitative information to support management in planning and decision-making in a variety of business contexts. It help students to acquire skills such as operating effectively in any hotel department and learn about the essential ethical responsibilities in management accounting principles.

Customer Service

This module gives students a better understanding of what customer service is and how it can provide quality product or service that satisfies the needs/wants of a customer. It also emphasizes the effective communication skills in customer relations and services. Students will learn how to deal with various customers, which is an integral part of tourism and hospitality studies. 

Organizational Behavior in the Hospitality Industry

This is an introduction to the basic concepts and topics in organizational behavior (OB). This module will identify management and leadership behaviors and focuses on the current marketplace and industry. Major theorists, pioneers, and leaders are explored in this program to identify their management styles and relate them to measures of success. Emotional Intelligence is a theme carried throughout this module for its relevance towards academic and professional enhancement. This module will also explore the nature of corporate culture to understand its influences on successful operation and development of organizational change.

Facilities and Maintenance Management

This module introduces balance of generic management skills core quality of an organization, the value, and the risk in processes and to be focused on the facilities operations. It will ensure that students have the required operational skills for the delivery of the facilities services that are covered by the management of space, environment, communications and the full range of services that supports business effectiveness in the hospitality and tourism industry.

Human Resource Management 

The aim of this module is to provide the students with an in-depth understanding of the strategic and coherent approach to an organization's most valued assets - the people working there who individually and collectively contribute to the achievement of the objectives of the business. The module will also focus on effective business practices in the hospitality industry, like performance and reward management. Students will be introduced to different learning theories and styles, which will help them reflect on their learning experience and increasing their effectiveness as independent self-learners. Also, they will be involved with personal development planning (PDP) to improve their employability and professional skills.

Meetings, Incentives, Conferences and Events

The aim of this module is to introduce students to the aspects of both business and leisure events. It will ensure that students acquire knowledge of the specific characteristics of the Meetings, Incentives, Conferences, Events sector (MICE) including impacts of tourism development, conference marketing, management of meetings and conferences along with the growing importance of event tourism.

Trends and Issues in the Hospitality and Tourism Industry

The aim of this course is to provide students with an understanding on how to identify emerging issues on the tourism and hospitality industry and examining their impact towards the hospitality and tourism industry. It will ensure that students are able to understand how important it is to tackle all these emerging issues prevailing in the hospitality and tourism industry and evaluate its impact efficiently.

Check the requirements below to prepare your application to CCTB.

Students must be in possession of one of the English Language Equivalencies in the list below

Language proficiency requirements are admission requirements and may not be waived by either the institution or the student

Admission Requirements:

• Have a Secondary School Diploma or equivalent or be at least 19 years of age 
• Good command of English language. IELTS 5.0 or equivalent
• High school diploma or equivalent from an approved government institution of applicant’s home country, or applicant is minimum 19 years of age.
  

The following are accepted:

• English Grade 12 (from a high school program in Canadian, US, UK, or other English-speaking country)
• Communications Grade 12 (from a high school program in Canadian, US, UK, or other English-speaking country)
• Successful completion of CCTB EAP (English for Academic Purposes) Level 4
• IB (International Baccalaureate) English A1/A2 (HL or SL)
• IELTS: (International English Language Testing System) Band 5.0 or higher
• TOEFL iBT: (Test of English as a Foreign Language) 45 or higher
• TOEFL Paper: (Test of English as a Foreign Language) 450 or higher
• CAEL: (Canadian Academic English Language Assessment) Score of 35 or higher
• PTE A: (Pearson Test of English) Score of 29 or higher
• CEFR: B1 or higher
• CLB: (Canadian Language Benchmarks) Level 5 or higher
• Cambridge: PET (B1 Preliminary - grade B) or higher
• CELPIP: 6 or higher
• Aptis: B1 or higher
• EIKEN: 2 or higher
• MET: B1 or higher
• GTEC: 960 or higher
• TOEIC: (Test of English for International Communication) Score 240 (B1) or higher
• Duolingo: score of 85 or higher
• LanguageCert (LC IESOL): B1 Achiever (39-50) or higher
• GCAS Interview: Level 3 or higher
• Successful completion of a Designated ESL school program with level equivalent to tests outlined in section 1 above OR from an established pathway partner of CCTB
• Applicants may choose to complete the TLGC Online Pre-Arrival Test and receive customized language study plan based on the applicant’s test results if a passing grade is not achieved
• Applicants that are not in possession of one of the credentials above, are advised to enroll in The Language Gallery Canada (TLGC) UPP (University Pathway Program). Successful completion of TLGC UPP level 4.5 is recognized by CCTB in lieu of the aforementioned assessments

Studying the Hospitality and Tourism Management will provide you with skills that you can take into many different roles. Some roles you could consider pursuing after you finish the program include:

NOCs: 6525, 6521, 0631

This program prepares students for the following career occupations:

• Restaurant Assistant Manager
• Hotel front desk clerk
• Guest services agent – hotel, Food Service Officer, Banquet manager
• Bar manager
• Cafeteria manager
• Catering service manager
• Dining room manager
• Food services manager
• Hotel food and beverage service manager
• Travel Councilor
• Night clerk,
• Reservation’s clerk - hotel
• Room clerk
• Reservation agent - travel agency
• Travel agent
• Travel consultant
• Food service agent/consultant
• Event and Meeting organizer

Intake Dates:

09 January, 2023

15 May, 2023

18 September, 2023

20 November, 2023

Work + Study

International Tuition: $15,900 CAD

Scholarship: $5,700 CAD

Final International Tuition after Discounts: $10,200 CAD

Domestic Tuition: $12,720 CAD

Scholarship: $5,000 CAD

Final Domestic Tuition after Discounts: $7,020 CAD

*Additional fees may apply. Textbook costs are not included.

When applying to CCTB, please note that all applications must be submitted online using the Online Application in the link below:

REGISTER NOW

When applying to CCTB, please note that all applications must be submitted online using the Oline Application in the link below:

REGISTER NOW

Work Experience Policy

1. The work experience is a required part of Hospitality and Tourism Management with Co-op (HTMC) program in which the student obtains practical skills relevant to the learning objectives of the program.

The Canadian College of Technology and Business work experience programs allow students the opportunity to combine their strong technical and business knowledge, obtain through the academic journey, with practical skills developed through work experience. The work experience component is a scheduled academic activity in which a student is placed with an organization where their level of skills and experience will be valuable to both the placement host and the student. 

2. The requirements for participation in the work experience are as follows:

• Be in Good Academic Standing, as per the CCTB Academic Standing, Promotion, and Graduation Policy, and have no outstanding tuition fees;
• Be eligible to work in Canada with the appropriate Canadian residence permit;
• Submit an up-to-date resume

3. The process by which the student will be placed in a work experience is as follows:

• Eight (8) weeks before Work Experience: An initial orientation session will be conducted by the Career Services Manager to students;
• The Career Services Coordinator (or designate) will set up an initial meeting with the student to conduct career counselling and to collect the student’s updated resume;
• The Career Services Manager will send a list of potential employers to students;
• The Career Services Manager will assist in setting up a maximum of three (3) interviews between the student and employers;
• Students who are unsuccessful at obtaining Work Placement after three (3) interviews facilitated by the Career Services Manager must source their own Work Placement;
• Successful candidates will be offered a Co-operative Work Experience position;
• A Work-Term Agreement will be signed by both the student and the supervisor and collected by the Career Services Coordinator (or designate).

4. The Canadian College of Technology and Business, the student, and the host organization will enter into a written agreement (the Work-Term Agreement) detailing each party’s responsibilities and the activities the student will undertake during the work experience. A copy of the Work-Term Agreement will be provided to the student before the start date of the work experience.

5. The process by which the student will be evaluated in relation to the work experience component is as follows:

• The Canadian College of Technology and Business will monitor students’ performance during the work experience by reviewing attendance as well as the quality of work assignments delivered through the Bi-Weekly Attendance Report.
• The Work Experience supervisor/employer will fill out a comprehensive Work Experience Evaluation form upon completion of the work experience hours.
• The CCTB Academic Standing, Promotion, and Graduation Policy and CCTB Student Attendance Policy apply in evaluating the student’s Work Experience performance.

6. The student will be provided with at least one written evaluation in relation to the work experience component.

7. The Canadian College of Technology and Business will monitor the student during the work experience by reviewing:

• each bi-weekly reporting period whether the student is attending the work experience;
• each bi-weekly reporting period whether the student is meeting the learning objectives of Hospitality and Tourism Management with Co-op; and
• the overall performance of the student through a pass/fail designation in the Work Experience Evaluation Report.