Hospitality Management Diploma Co-op

Dieses 2jaehrige Programm ist fuer Studenten, die im Hotel- und Gastgewerbe in Kanada arbeiten moechten. Die AH&LA Kurse (American Hotel & Lodging Association) sind international anerkannt und das 12monatige verguetete Studienpraktikum bringt dem Absolventen Punkte fuer die kanadische Immigration.

Details

• 2 Jahre (8 Semester)
• Studenten, die das Hospitality Management Diploma Co-op abschliessen, erhalten:
  • Canadian College Hospitality Management Diploma Co-op
  • AH&LA; Hospitality Management Certificate
  • BC 'Foodsafe', 'serving-it-right' und ein Basis Erste Hilfe Zertifikat
  • AH&LA International Hotel Management Certificate
  • AH&LA: Hospitality Sales & Marketing Certificate
  • Fachpraktikumsvermittlung

Vorbereitung für das Fachpraktikum

Das Canadian College Co-op Programm kombiniert das Studium auf dem Campus mit dem Sammeln von Berufserfahrungen, so dass das theoretisch angeeignete Wissen direkt am Arbeitsplatz angewendet werden kann. Dieset Art von Erfahrungen erhöhen die Chancen auf einen Job immens. Wir arbeiten eng mit jedem Studenten zusammen, um ihm einen seinen Interessen und Zielen entsprechenden Job vermitteln zu können. Detalliertere Informationen darüber finden Sie in unseren Co-op Richtlinien.
Teilnahmebedingungen für das Canadian College Fachpraktikum

Kursbeschreibungen

CC 139 - 21st Century Communication

Advances in technology are reshaping interpersonal communications, as well as how we mass communicate, advertise, organize and strategize in business. The knowledge that students are increasingly expected to demonstrate is transforming. 21st century skills include: information and communication technology (ICT) literacy, the ability to think and problem-solve, interpersonal and self-directional skills, global awareness, and financial, economic, business, and civic literacy. This course will be delivered on-line through a unique partnership with Apple's iTunes University. On demand video lessons will be available each week for students to view along with weekly small assignments and four major assignments through the course.

CC 140 - Communications

Dieser Kurs vermittelt Studenten die Grundsätze von allgemeinen Kommunikationstheorien, inbesondere das Verständnis der Wirkung von Kommunikation am Arbeitsplatz. Gleichzeitig wird versucht das Bewusstsein dafür zu schaffen, inwiefern Kommunikationsprozesse durch neue Technologien beeinflusst werden.

CC 141 – Marketing 1

In diesem Kurs wird den Studenten ein Überblick über das Marketingkonzept und dessen Anwendung auf jegliche Organisationsformen gegeben. Des Weiteren lernen die Studenten inwieweit Schlüsselmarketingkonzepte, -grundsätze und -theorien dazu beitragen können effektive Entscheidungen zu treffen. Im Fokus steht das Wissen und das Verstehen des 4 P-Konzeptes (product, price, place, promotion) und die Anwendung des Marketing-Mixes auf unterschiedliche Zielgruppen.

CC 142 – Marketing 2

Dieser Kurs gibt den Studenten einen Einblick in Informationstechnologien, Computer und Netzwerke im Allgemeinen sowie deren Nutzung am Arbeitsplatz. Nicht zuletzt werden die praktischen Kenntnisse im Bereich Informationstechnologien gefördert und aufgezeigt wie diese im betrieblichen Umfeld genutzt werden, um die Arbeitsproduktivität zu steigern.

CC 150 - Business Computers 1

This course is the first part of an introduction to the computer skills required in business today. It provides the student with an introduction to computer file management and Microsoft Word and PowerPoint.

CC 151 – Business Computers 2

This course will introduce and further develop Microsoft Excel skills that the student will need use in subsequent semesters and in the business world. Upon completion of the course, students will be able to prepare tables and graphs, use input fields, understand and be able to use Microsoft Excel insert functions and specialized functions. These functions include goal seeking, solver and data analysis.

CC 245 - Basic Hotel Accounting

Provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle that results in the production of financial statements.

CC 250 - Supervision in the Hospitality Industry

Dieser Kurs wurde entwickelt, um Interessierte in den Ablauf effektiver Kommunikation, Verantwortung in der Mitarbeiterführung, Mitarbeitereinweisung und -training, Mitarbeiterproduktivität und Personalkostenkontrolle, Mitarbeiterbewertung und –coaching, Personaldisziplinierung, Teamarbeit, Motivation durch Mitarbeiterführung, Konfliktbewältigung, Zeitmanagement und Change Management einzuführen.

CC 280a - Career Preparation

This course is designed to prepare students for future career placement. Students will integrate the diverse skills and accomplishments from the program to develop job targeted CV’s.

CC 280b - PLA Portfolio

This final term course is designed to prepare students for future career placement. Students will integrate the diverse skills and accomplishments from the program to develop job targeted CV’s. They will also work with program directors to develop a Prior Learning Assessment portfolio aimed at transferring course credits for further academic studies.

CC 281 - Facility Management

Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the engineering and maintenance department. Students will learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.

CC 285a - Co-op

This first 24-week Co-op will provide students the opportunity to apply their initial business skills in real world situations. Students will be assessed and interviewed so that they will be placed in a suitable company according to their interests and future goals. Students will report to the college once a month to update their PLA report as well as problem solve any issues with college staff. The Co-op supervisor will also make routine visits to the place of employment to stay on top of the student`s performance.

CC 285b - Co-op

This second 24-week Co-op will provide students the opportunity to apply their expanded learned skills in real world situations. Students will have identified potential positions as a result of their CC285-a reports and feedback. Students will continue to report to the college once a month to update their PLA Report as well as problem solve any issues with college staff. The Co-op supervisor will also make routine visits to the place of employment to stay on top of students performance.

CC 323 - Destination Management & Marketing

AH&LA Kurs: Dieser Kurs vermittelt Studenten ein Grundverstäandnis über die Rolle von Destinationsmarketingorganisationen (DMOs) und Tagungs- und Touristenbüros (CVBs) in der Touristikbranche. Alle Aspekte jeglicher Tätigkeiten in dieser Branche werden abgedeckt, einschließlich Service, Forschung, Produktentwicklung, Personal- und Finanzwesen.

CC 333 - Managing Front Office Operations

AH&LA Kurs: In diesem Kurs wird die immer wichtiger werdende Rolle der Technologie in Front Office Tätigkeiten, einschließlich E-Commerce, reflektiert. Dabei werden Strategien und Verhaltensvorschläge herausgestellt, die ihre Anwendung finden, wenn die Technologie versagt und auf manuelle Verfahren zurückgegriffen werden muss.

CC 338 - Housekeeping Management

AH&LA; course: This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.

CC 346 - Managing Beverage Service

AH&LA; course: This course lays the groundwork for a basic understanding of beverage service by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.

CC 357 - Managing Hospitality HR

AH&LA; course: This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed.

CC 374 - Revenue Management

AH&LA; Course: This course will give students a basic understanding of the revenue management process. It addresses the proper use and importance of revenue management in hospitality operations and describes the wide range of elements that must be considered in order to use revenue management effectively.

CC 381 - Managing Security and Loss

AH&LA; course: Explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection, explores risk management and loss prevention issues, and outlines OSHA regulations that apply to lodging properties.

CC 428 - International Hotel Management

This course provides the background every hospitality student will need in today’s rapidly changing global marketplace. It introduces students to issues involved in planning, developing, marketing, and managing hotels in the international arena. It also gives students a solid foundation for understanding and managing cultural diversity in the workplace, and underscores the importance of protocol in international interactions.

CC 472 - Hospitality Sales & Marketing

AH&LA Course: In today's highly competitive hospitality market, it is essential to have an understanding of marketing and sales This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook’s main focus is on practical sales techniques for selling to targeted markets.

CC 478 - Convention Management

Defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service.