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Hospitality Management - Hotel and Restaurant (Co-op)

Credential:
Ontario College Diploma
College Code:
CONS
School:
Business and Hospitality
Program Code:
0056C
Accelerated Delivery:
No
Campus:
WA
Academic Year:
2017 / 2018

About the Program

This two-year Hospitality Management - Hotel and Restaurant program focuses on the restaurant and hotel sectors and is designed to provide students with balanced training that combines theory and practical experience in the specific skills involved in people management, hands-on preparation, customer service, and financial controls needed in the hospitality industry. Co-op terms can be completed in a restaurant, hotel, catering or other approved food and beverage facility either locally or across Canada. In addition, courses such as communication, computer skills, marketing, and nutrition ensure graduates are well rounded to meet the demands of industry.

Program Information

Length: Two-year Ontario College Diploma program
Delivery Sequence: Waterloo - September/2017 (Open) - Fall | Winter | Spring/Summer | Fall | Winter
Location: Waterloo
Start: September
First-Year Capacity: 32

Admission Requirements

Admission Procedures

Program Requirements

Tuition & Fees

Tuition fee details for the 2016-2017 year are listed below. Fees for the next academic year are unavailable at this time. Books and supplies are additional.

Domestic Fees

Estimated fees based upon the previous academic year (2016 / 2017) for Hospitality Management - Hotel and Restaurant (Co-op) - Program # 0056c

Waterloo - Fall 2016 Level 1 & 2 & 3 & 4 (Program Start: 2016-09-06)
Description Fall 2016 Winter 2017 Spring 2017 Spring 2017
Full-time Program Tuition $1420.00 $1420.00 $0.00 $0.00
Student Priority Fee $49.45 $49.45 $0.00 $0.00
Graduation/Alumni Services Fee $27.80 $27.80 $0.00 $0.00
Administration Fee $25.30 $25.30 $0.00 $0.00
Technology Enhancement Fee $133.35 $133.35 $0.00 $0.00
Program Services Fee $265.10 $265.10 $0.00 $0.00
Program Supply Fee $157.50 $157.50 $0.00 $0.00
CSI Association Fee $82.50 $82.50 $0.00 $0.00
CSI - CSA $4.56 $4.56 $0.00 $0.00
CSI Health Plan Fee $286.00 $0.00 $0.00 $0.00
Session Total $2451.56 $2165.56 $0.00 $0.00
Year Total       $4617.12
Waterloo - Fall 2016 Level 5 & 6 (Program Start: 2015-09-08)
Description Fall 2016 Winter 2017
Full-time Program Tuition $1420.00 $1420.00
Student Priority Fee $49.45 $49.45
Graduation/Alumni Services Fee $27.80 $27.80
Administration Fee $25.30 $25.30
Technology Enhancement Fee $133.35 $133.35
Program Services Fee $265.10 $265.10
Program Supply Fee $157.50 $157.50
CSI Association Fee $82.50 $82.50
CSI - CSA $4.56 $4.56
CSI Health Plan Fee $286.00 $0.00
Session Total $2451.56 $2165.56
Year Total   $4617.12

International Fees

Estimated International fees based upon the previous academic year (2016 / 2017) for
Hospitality Management - Hotel and Restaurant (Co-op) - Program # 0056c


Waterloo - Fall 2016 Level 1 & 2 & 3 & 4 (Program Start: 2016-09-06)
Description Fall 2016 Winter 2017 Spring 2017 Spring 2017
International Program Tuition $5850.00 $5850.00 $0.00 $0.00
Student Priority Fee $49.45 $49.45 $0.00 $0.00
Graduation/Alumni Services Fee $27.80 $27.80 $0.00 $0.00
Administration Fee $25.30 $25.30 $0.00 $0.00
Technology Enhancement Fee $133.35 $133.35 $0.00 $0.00
Program Services Fee $265.10 $265.10 $0.00 $0.00
Program Supply Fee $157.50 $157.50 $0.00 $0.00
CSI Association Fee $82.50 $82.50 $0.00 $0.00
CSI - CSA $4.56 $4.56 $0.00 $0.00
ISR $375.00 $375.00 $0.00 $0.00
International Health Fee $550.00 $0.00 $0.00 $0.00
Session Total $7520.56 $6970.56 $0.00 $0.00
Year Total       $14491.12

Waterloo - Fall 2016 Level 5 & 6 (Program Start: 2015-09-08)
Description Fall 2016 Winter 2017
International Program Tuition $5850.00 $5850.00
Student Priority Fee $49.45 $49.45
Graduation/Alumni Services Fee $27.80 $27.80
Administration Fee $25.30 $25.30
Technology Enhancement Fee $133.35 $133.35
Program Services Fee $265.10 $265.10
Program Supply Fee $157.50 $157.50
CSI Association Fee $82.50 $82.50
CSI - CSA $4.56 $4.56
ISR $375.00 $375.00
International Health Fee $550.00 $0.00
Session Total $7520.56 $6970.56
Year Total   $14491.12

Financial Assistance

The Ontario Student Assistance Program (OSAP) is a needs-based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website. Students can also print the application booklet through the OSAP website.

For more information, please visit Financial Services/Awards.

Co-op Information

Graduate Opportunities

Graduates find employment in various hotel and food and beverage settings - restaurants, catering companies, franchises, hotels, resorts, clubs or private establishments - as service or kitchen supervisors, general staff supervisors or manager trainees. With experience, self-employment becomes an option.

On average, 87% of graduates from the last three years (2013 to 2015) found employment within six months of graduation.

For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca

Pathways & Credit Transfer

Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions. View the transfer agreement opportunities for this program.

Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.

Prior Learning Assessment and Recognition (PLAR)

Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.

Learn more about PLAR.

Program Courses

Course Details for 2017 / 2018
Course Code Course Title and Description
Level 1
COMM1085 College Reading & Writing Skills

Description:
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

COMP1006 Software Applications I

Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1010 Nutrition and Healthy Lifestyle

Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1305 Culinary Theory

Description: After the completion of this course the student will have a strong understanding of the inner workings of the heart of the restaurant, the kitchen and be familiar with good food purchasing and storing habits. Students will understand culinary terminology and kitchen organization.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

CUL1315 Culinary Techniques I

Description: This practical learning lab provides the opportunity for the student to practice and develop the fundamental skills, methods of cookery and presentation of dishes suitable for a variety of food service settings. The student will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. The student will have ample opportunity to practice knife handling and familiarize themselves with basic kitchen equipment.
Hours: 56
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP1040 Sanitation and Safety

Description: In the food service industry, food safety is everyone's job. The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, temperature control, cleaning and sanitizing, and management responsibilities.
Hours: 7
Credits: 1
Pre-Requisites:
CoRequisites:

HOSP1070 Wines and Beverages

Description: This course examines the world of alcoholic beverages including wine, beer and spirits. The production method used for each type of beverage and factors affecting their style will be discussed and explored. Practical experience will be acquired through in-class tastings using structured tasting techniques.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

HOSP1090 Restaurant Operations I

Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food, beverage and customer service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained.
Hours: 42
Credits: 2
Pre-Requisites:
CoRequisites:

HOSP1160 Cost Control I

Description: The control of food and beverage costs will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages and recipe conversion factors. A study of purchasing, receiving and storage procedures is included.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Level 2
CDEV1020 Co-op and Career Preparation

Description: This mandatory course prepares students for job searching for their co-op work terms and for post-graduate careers. Students will reflect on their skills, attitudes, and expectations and evaluate and interpret available opportunities in the workplace. Self-marketing techniques using resumes, cover letters, cold-calls, and interviewing will be learned and students will learn the expectations, rules, and regulations that apply in the workplace with regards to social, organizational, ethical, and safety issues while developing an awareness of self-reflective practice.
Hours: 16
Credits: 1
Pre-Requisites:
CoRequisites:

CUL1110 Culinary Techniques II

Description: In the professional kitchen situation, students will gain practical culinary experience through individual and group instruction while preparing menus for the program's dining room.
Hours: 70
Credits: 4
Pre-Requisites: CUL1310 or CUL1315
CoRequisites:

HOSP1050 Front Office Management

Description: This course provides the student with an overview of the hotel industry, hotel departmental management and operations, with a focus on front office operations. Students will analyze the front office guest experience cycle: they will perform the various activities associated with managing guests' service expectations at the front desk during the pre-arrival, arrival, occupancy and departure stages in conjunction with operating RoomMaster - a hotel Property Management System. Students will develop group reservation and meeting planning skills by performing group business room blocks and creating banquet event order documents. Pertinent hotel related legislation and the Innkeepers Act will be reviewed.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP1100 Restaurant Operations II

Description: The objective of the course will be to improve professional food & beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire teambuilding skills through fulfilling the various roles required to operate a traditional dining room.
Hours: 42
Credits: 2
Pre-Requisites: HOSP1090
CoRequisites:

HOSP1170 Cost Control II

Description: Building on the costing principles learned in the first semester this course focuses on cost control formulas, pre-costing and pricing menus, employee scheduling and methods of controlling other variable and fixed expenses.
Hours: 42
Credits: 3
Pre-Requisites: HOSP1160
CoRequisites:

MKT2120 Marketing for Hospitality

Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours
Level 3
COOP1020 Co-op Work Term I - Hotel and Restaurant

Description: This course will provide students with work experience in the food and beverage industry. The work experience will be approved and evaluated by the college.
This course increases the student's understanding of employer expectations with regards to academic, practical and attitudinal skills. These skill areas will be developed during the work term while the student performs the responsibilities as defined in the job description in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience.
Hours: 360
Credits: 12
Pre-Requisites: CDEV1020, HOSP1040
CoRequisites:

Level 4
COOP1170 Co-op Work Term II - Hotel and Restaurant

Description: This course will provide students with college-approved work experience in the food and beverage industry. This course is important to the student's general education as it increases their understanding of employer expectations with regards to academic, practical and attitudinal skills. These three skill areas will be developed during the work term while the student performs the responsibilities as laid out in the job description. Work Term Two follows immediately after Work Term One and if students choose to work for the same employer, they are encouraged to perform different and/or more progressive tasks than were experienced during the first work semester.
Hours: 360
Credits: 12
Pre-Requisites: CDEV1020
CoRequisites:

Level 5
ACCT2040 Hospitality Accounting I

Description: This course will provide the student with an understanding of fundamental financial terminology, recording of hospitality business transactions, and preparing financial statements.
Hours: 30
Credits: 2
Pre-Requisites:
CoRequisites:

COMP2025 Intermediate Excel - Business Applications for Hospitality

Description: Intermediate Excel – Business Applications for Hospitality is designed to prepare the student for the role of hospitality manager. Building on the course Software Applications I (COMP1006) students will be able to plan, design and implement professional worksheets, templates, charts and databases that are accurate and useful in making business decisions. Emphasis will be placed on using advanced formulas and functions, linking worksheets and applying Goal Seek and Pivot Tables.
Hours: 30
Credits: 2
Pre-Requisites: COMP1006
CoRequisites:

HOSP2030 Catering and Sales Management

Description: Expanding on previous food and beverage courses, students will examine hotel sales and catering department operations. Students will review the roles performed by the sales and catering team with a focus on the activities and responsibilities of the sales director and catering manager. Students will explore the inter-departmental activities evolving from room and catering event sales and how they inter-relate with the daily operations of the other hotel departments: front desk, reservations, housekeeping, bars, restaurants and the banquet department. Selling techniques will be reviewed.
Hours: 40
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP2040 Hotel and Resort Management

Description: Building on student's prior learning in their restaurant and hotel classes, students now have an opportunity to specialize their studies on a specific hotel resort property operation. Students will choose a resort type (beach, golf, gaming, ski, and spa resorts) and focus their research on these unique hotel operations. The principles of successful hotel management will be tailored to managing in these unique hotel operational environments. Specific resort type marketing and resort development activities will be reviewed. Students will have an opportunity to job shadow a department manager off campus at a local hotel.
Hours: 40
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP2240 Restaurant Management & Menu Design

Description: This capstone course is taught through a blend of theory classes and service labs. Students will plan their Restaurant Operations for the following semester. Students will be responsible for developing and costing menu ideas, developing a marketing plan and preparing a labour schedule for their restaurant.
Hours: 40
Credits: 3
Pre-Requisites:
CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours
Level 6
ACCT2120 Hospitality Accounting II

Description: The student will gain additional experience in preparing and analyzing financial statements for hospitality proprietorships and corporations. The course will emphasize the need for managers to prepare budgets and to perform cash management functions. A module of payroll will be included.
Hours: 42
Credits: 3
Pre-Requisites: ACCT2040
CoRequisites:

HOSP2250 Applied Restaurant Management

Description: This is the conclusion of the capstone course. Students will apply their menu and marketing plan from the Restaurant Management and Menu Design course, and they will be fully responsible for managing all aspects of the kitchen and dining room operations.
Hours: 84
Credits: 5
Pre-Requisites: HOSP2240
CoRequisites:

LIBS1680 Introduction to World Culture

Description: In order to enhance an individual's sense of personal understanding and contribution to civic life, there must be a willingness and ability to appreciate others' cultural similarities and differences. In this course, students will, through a variety of mediums, examine a number of world cultures, specifically their economic, environmental, political, and social characteristics while furthering a respect for cultural and religious diversity.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

MGMT2160 Physical Resource Management

Description: The importance of restaurant design criteria, foodservice equipment selection, fundamental principles of interior design, economical use of energy, and preventative maintenance will be explored. The student will apply basic drafting techniques when drawing restaurant layouts.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Electives: Program Option
Student must complete a minimum of 28 Hours
View Program Option Electives

Please note that all courses may not be offered in all semesters. Go to your student portal for full timetabling details under "My Courses".

HOSP2050 Rooms Management and Housekeeping

Description: This course provides the student with basic knowledge and skills required for Rooms Division Management ensuring customer expectations are met. Planning, evaluating, scheduling, costing, statistical analysis, housekeeping and maintenance of hotel rooms will be studied.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

HOSP2260 Wine, Beverages and Food Pairing

Description: This introductory wine course will explore the major international grape varieties and wines of the world. Students will experience how grape growing and wine making methods can influence wine style and quality through in-class wine tasting using a structured format.
A major focus of this course is the impact that wine and food have on each other. The student will explore and experience this impact by examining basic food and wine pairing concepts along with in-class practical food and wine pairing exercises.
How to make sense of wine labels including special terms and quality control identifiers will also be discussed.
Hours: 28
Credits: 2
Pre-Requisites: HOSP1070
CoRequisites:

Electives: Program Option
Student must complete a minimum of 42 Hours
View Program Option Electives

Please note that all courses may not be offered in all semesters. Go to your student portal for full timetabling details under "My Courses".

HOSP2060 Hospitality and Tourism Study Abroad II

Description: This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.
This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HRM2050 Managing People in the Hospitality Industry

Description: The effective management of people is a fundamental skill required for successful service operations in hospitality and tourism entities worldwide. This course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention. Students are also introduced to provincial employment legislation and the essentials of facilitating a safe and healthy hospitality workplace.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Program Outcomes

Program Advisory Committees

The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs.

For a list of the current members, please visit our Program Advisory Committees.

Apply Now

Domestic students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228.

ONTARIOCOLLEGES.CA
60 Corporate Court
Guelph, Ontario
Canada N1G 5J3

Detailed steps on the application process may help you to apply.

International students should apply online using a Conestoga College International Application Form. Please note: not all programs are open to international students. Interested students should check the listing of open programs on our international students web page before applying.

For program information, call the Information Centre at 519-748-5220 ext 3656.

Disclaimer

The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.

Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.

PROGRAM SEARCH

Program Status
Start DateCampusStatus**
SEP, 2017 Waterloo Open
** Status applicable to domestic students

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