Hospitality – Hotel and Restaurant Operations Management (Co-op option available)

Program Overview

Be part of one of the fastest-growing industry segments in the world. Hotels, resorts, restaurants, cruise ships, casinos, entertainment venues and conference centres are all benefiting from an increasing number of travelers from around the globe. Learn the essential operational skills and management techniques that employers value in this vibrant business. Explore the diverse career paths that are available to you, as you unleash your passion for customer service excellence and profitable hospitality business operations. The world of accommodation, food and beverage, travel and tourism is yours to discover.

Food Service

Hospitality

Co-operative Education

Admission Requirements

Ontario Secondary School Diploma (OSSD) or Mature Student Status
Grade 12 English (C or U)

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Intakes and Availability

Date	Domestic Availability	International Availability
May 2020	Open	Open
September 2020	Open	Open
January 2021	Open
May 2021	Open	Open

Tuition

Year one domestic: $2,848 (CDN)
Year one international: $13,448 (CDN)

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Co-operative Education (co-op)

The best way to succeed in your field is to immerse yourself in it! Co-op is an excellent way to build your professional network, explore career paths and apply in-class teachings to real work situations. Co-op is a model of education that integrates academic learning with workplace learning in fields relevant to our students’ academic and personal goals. Similar to an academic course, work terms are a mandatory component to this form of experiential learning.

Semester 1 Courses

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Career Options

What you could be:

Guest service representative
Restaurant manager
Concierge
Front office supervisor
Hotel manager
Sales manager
Banquet maitre’d
Night auditor
Housekeeping supervisor
Food and beverage supervisor

View all Career Options

Program Details

The program focuses on the management of hotel, restaurant and tourism enterprises and is designed to provide you with a thorough foundation of the professional skills required to begin a career in these sectors. Given the hands-on nature of the hospitality industry, all courses are designed to provide you with active learning opportunities including labs for food and beverage preparation and service and front desk operations, along with numerous case studies and simulation exercises. Built on three key themes – profitable business management, exemplary customer service and an appreciation of sustainable hospitality management practices – each course will take you on an exploration of the various business aspects of the hospitality service industry, including:

Catering
Customer service
Event planning
Financial and human resource management
Food service
Hotel operations
Marketing
Restaurant operations
Entrepreneurship

Teamwork, effective decision-making, critical thinking and leadership skills are explored in Year 1 and also emphasized throughout the second year of the program. You will also participate in a capstone course in Semester 4 designed to provide you with an opportunity to apply the skills you have acquired throughout the program as you operate a full-service hotel through a robust simulation program.

To develop a better affiliation with industry and further your skills, you will be invited to apply to the co-op option during your first semester. Qualified students will complete a four-month, paid work term in the summer between the second and third semesters of the program. Students can also choose to complete an 80-hour field placement to gain work experience during their fourth semester.

The Hospitality - Hotel and Restaurant Operations Management program is offered at the Whitby campus, home of the college’s new W. Galen Weston Centre for Food. This incredible new learning environment provides access to state-of-the-art labs, classrooms and meeting spaces all designed to offer you the best possible learning experience.

Students in this program will benefit from working and learning in Bistro ’67, a full-service, green-certified teaching and learning restaurant operated by staff and students.

Admission Requirements

Ontario Secondary School Diploma (OSSD) or Mature Student Status
Grade 12 English (C or U)

MAY START

This program is offered in a consecutive format (16 months) from May until the following August. If you begin classes in May, you will complete semester 2 in September, semester 3 in January and semester 4 in May.

Courses

Semester 4

Courses and course descriptions are subject to change.

Costs

YEAR ONE FEES	Domestic	International
Tuition	$2,848	$13,448
Compulsory Ancillary	$1,337	$1,812
Program Incidental	$880	$880
Total Fees:	$5,065	$16,140

Please note: fees are based on the 2019-2020 academic year and do not include textbooks. For more information please see Other fees to consider.

Career Options

What you could be:

Guest service representative
Restaurant manager
Concierge
Front office supervisor
Hotel manager
Sales manager
Banquet maitre’d
Night auditor
Housekeeping supervisor
Food and beverage supervisor

Where you could work:

Hotel or Resort
Restaurant
Conference centre
Golf course, event or sporting venue
Cruise ship
Recreational services
Gaming organization or casino
Long term care facilities

Experiential Learning

Field placement

Students completing a field placement will participate in an 80-hour, unpaid work experience in the fourth semester. This will provide the opportunity to integrate theory with practice under the supervision of an industry professional. Students work at hotels, restaurants, catering companies, food service operations, golf courses, tourism operations or other locations, applying their skills from the classroom on the job.

On-campus activities

From student-focused special events, to employment in the W. Galen Weston Centre for Food’s restaurant and catering operations to special projects, there are countless opportunities for students to further their learning beyond the labs.

Program Transfer, Degree Completion and Additional Credentials

Graduates may be eligible to apply their academic credits towards further study through Durham College and partner Canadian and international colleges and universities. These include:

For more information, please visit our pathways page.

Co-operative education (co-op)

Students starting in the Hospitality – Hotel and Restaurant Operations Management Diploma program in September will be invited to apply to the co-op option during their first academic semester. Entrance to the co-op option is limited and the processes for securing a work term are competitive. Students who qualify for co-op will be eligible to complete a four-month, paid work term between the second and third semesters of their program.

Supports are available through the Co-op office to assist students with securing their work terms. In addition, the Co-op office is in contact with co-op students and their employers during the work terms to help with any questions. Upon completing the work term, co-op students return to campus to complete their final two academic semesters of the program before graduating.

Program Sequence
September intake:

	Fall (September to December)	Winter (January to April)	Summer (May to August)
Year 1	Academic semester 1	Academic semester 2	Co-op work term
Year 2	Academic semester 3	Academic semester 4

Courses

CO-OP Option
SEMESTER 1

SEMESTER 2

CO-OP WORK TERM

Co-op Work Term 1 (HROC 1000)

The co-op work term will provide students with work experience in the accommodation, food, and beverage, and travel and tourism industries. The co-op work term expands students’ learning environment to real work settings where they will be challenged to apply their academic knowledge and then return to campus with a deepened understanding of industry demands and required skills.

SEMESTER 3

SEMESTER 4

Courses and course descriptions are subject to change.

Co-op administrative fee

Once transferred to the co-op option of a program, students will have a co-op administrative fee of $475 assessed to their accounts. The administrative fee goes to support the broad array of support services provided to co-op students. These services are dedicated to supporting student success.

Learn more

Find more information about the benefits of becoming a co-op student.

Find more information about the benefits of becoming a co-op employer.

Hospitality – Hotel and Restaurant Operations Management (Co-op option available)

Program Overview

Admission Requirements

Intakes and Availability

Tuition

Co-operative Education (co-op)

Semester 1 Courses

Career Options

What you could be:

Program Details

Admission Requirements

MAY START

Courses

Semester 1

Semester 2

Semester 3

Semester 4

Costs

Career Options

What you could be:

Where you could work:

Experiential Learning

Field placement

On-campus activities

Program Transfer, Degree Completion and Additional Credentials

Co-operative education (co-op)

Program Sequence September intake:

Courses

CO-OP Option SEMESTER 1

SEMESTER 2

CO-OP WORK TERM

SEMESTER 3

SEMESTER 4

Co-op administrative fee

Learn more

Hospitality - Hotel and Restaurant Operations Management (Co-op option available) in the news

Helpful Resources

College guide September 2020 [PDF]

College guide September 2020 [Interactive]

Graduate Employment Report [PDF]

What's Trending at DC

Program Sequence
September intake:

CO-OP Option
SEMESTER 1