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Hospitality Management Certificate (HOC)
This 12-month program is designed for students looking for internationally recognized training, but do not have the time to do a Co-op.  The program offers a variety of AH&LA certificates as well as 250 hours of work practicum.

HOC Details
  • 12 months (3 semesters)
  • Student who complete the Hospitality Management Certificate will receive:
    • Canadian College Hospitality Management Certificate
    • AH&LA Hospitality Management Certificate
    • AH&LA Food & Beverage Certificate
    • BC ‘Foodsafe’, ‘serving-it-right’ and a basic first aid certificate
    • 8 weeks Practicum
Required Courses
CC 323 - Destination management & marketing
AH&LA course: This course will give students a basic understanding of the roles destination management organizations (DMOs) and convention and visitors bureaus (CVBs) play in the tourism industry. All aspects of organization operations are covered, including service, research, product development, human resources, and financial management.

CC 140 - Business Communication
This course provides students with knowledge and understanding of current communication theory and principles, understanding of how communication functions in the workplace and an awareness of how communication is influenced by emerging technology.

CC 141 - Marketing Principles
This course provides the student with an overview of the marketing concept and how it can be applied to any type of organization or service. Students also learn how key marketing concepts, principles, and theories can help marketers make effective decisions. Specifically the knowledge and understanding which are needed to assess product, price, promotion and distribution options, and to make marketing mix recommendations for specific target markets.

CC 468 - Managing Technology in the Hospitality Industry
AH&LA course: This Managing Technology in the hospitality industry course is designed to introduce students to the proper understanding of the rapid advancement in technology in regards to the hospitality industry. Students will cover reservation systems and how they are intertwined with all the departments in a specific property.

CC 349 - Service Management
AH&LA course: This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.

CC 245 - Food Safety
 This course presents a systems approach to food safety that answers public health concerns, reduces sanitation risks, and ensures satisfaction for food establishment guests, staff members, and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a food service operation.

CC 464 - Planning & Control: Food & Beverage operations
AH&LA course: Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.

CC 445 - Purchasing: Food & beverage Operations
 AH&LA course: This course will give students a basic understanding of the purchasing function in the food service sectors. Students will learn about the ways in which value can be added by members of the food service distribution channel, the necessary elements of purchase specifications, and how to select and evaluate distributor partners. The course also covers ethics, group purchasing, electronic purchasing methods, and food safety and defense issues.

Practicum Placement I

CC 250 - Supervision in the Hospitality Industry
This Supervision in the Hospitality Industry course is designed to introduce students to the proper understanding of effective communication, supervisory responsibilities, orientation and training, managing productivity and controlling labor costs, evaluating and coaching, discipline, special supervisory concern, team-building , motivation through leadership, managing conflict, time management and managing change

CC 333 - Managing Front Office Operations
AH&LA course: This course reflects the increased role of technology in front office operations, including e-commerce The course also outlines strategies and action steps for what to do when technology fails and you have to fall back on manual operations.

CC 241 - Management of Food & Beverage operations
 This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

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.

Practicum Placement II