Tourism - Destinations and Travel Management (Optional Co-op)
- Credential:
- Ontario College Diploma
- College Code:
- CONS
- School:
- Hospitality & Culinary Arts
- Program Code:
- 1023
- Accelerated Delivery:
- No
- Campus:
- WA
- Academic Year:
- 2020 / 2021
About the Program
This program provides students with an overview of the hospitality and tourism industry along with entry-level management skills for this very diverse and integrated industry. Students will receive a broad base of business and entrepreneur skills ensuring a strong understanding of financial, customer service, marketing, and the human resources aspects of the industry. The optional co-op stream includes one co-op work term.Program Information
Length: Two-year Ontario College Diploma programDelivery Sequence: Waterloo - September/2020 - Fall | Winter | Fall | Winter
Location: Waterloo
Start: September
First-Year Capacity: 36
Admission Requirements
- Ontario Secondary School Diploma (OSSD), or equivalent, OR 19 years of age or older.
- Grade 12 compulsory English, C or U, or equivalent, OR Conestoga College Preparatory Communications (COMM1270).
- Grade 11 Mathematics, C, M(U/C), or U, or equivalent, OR Conestoga College Preparatory Mathematics (MATH1420)
- For more information on preparatory programs, visit Academic Upgrading
Note re: Admission Requirements
- English and/or mathematics testing may be required.
- Service industry experience and good communication skills are assets.
Applying to the Co-op Stream
- All applicants apply to the non co-op program. Students will be informed of the application deadline and process to apply for the Co-op Stream. Labour market conditions determine the number of co-op seats in optional co-op programs. Every student who meets academic eligibility requirements may not be admitted to the co-op stream.
- To be considered for admission to the co-op stream, students are required to achieve a minimum of 2.75 SWA (70% session weighted average), with no dropped or failed courses during the term that occurs two terms prior to the co-op work term.
Co-op Information
- Co-op programs add value to your education. Earn while you apply what you learn in a real workplace environment. See the Co-op webpages for more details.
- The College cannot guarantee co-op employment. All co-op students are required to conduct an independent co-op job search in addition to the supports and services provided by the Department of Co-op Education.
- Students are responsible for their own transportation and associated costs in order to complete work term requirements. Work locations may not always be readily accessible by public transportation.
Admission Procedures
- Academic strength is calculated by averaging all submitted senior level secondary school marks or test results (or equivalent) of the required subjects.
- Ten (10) additional marks are added to each Advanced level, OAC, U, U/C course used in the calculation of academic strength.
- A sound mathematical and English background is important for success in this program and is considered during the admission process. Minimum cutoffs apply.
Program Requirements
- Service industry experience and good communication skills are assets.
- Academic eligibility for a co-op work term is based on the term that occurs two terms prior to any work term. Should a student's academic performance decline considerably (including cumulative missed courses) during the term just prior to any work term, the college reserves the right to withdraw the student from the upcoming work term.
- Students may only fail/defer one work term regardless of the reason(s).
- Students who do not successfully complete their deferred work term will be removed from the co-op stream.
- Since only one work term may be failed/deferred regardless of the reason(s), should a subsequent work term be missed/failed/unsecured (not successfully completed for any reason) the student will be immediately removed from the co-op stream.
- Students who are discontinued are not eligible for co-op work terms.
- To be eligible for a co-op work term, the student must have a minimum of 2.5 SWA (65% session weighted average), have successfully completed the Co-op and Career Preparation course as well as have a maximum of two failed or dropped courses during the term that occurs two terms prior to the work term.
- Students must maintain academic eligibility standards in order to participate in a co-op work term. As well, students must successfully complete the required co-op program prerequisites to be eligible for co-op. The prerequisites for individual programs may be found on the Hospitality Group eConestoga website.
Tuition & Fees
Tuition fee details for the 2019-2020 year are listed below. Fees for the next academic year are unavailable at this time. Books and supplies are additional.
Non Co-op Program Fees
Estimated fees based upon the previous academic year (2019 / 2020) for Hospitality and Tourism Management - Program # 1023
| Description | Fall 2019 | Winter 2020 |
|---|---|---|
| Full-time Program Tuition | $1348.00 | $1348.00 |
| Technology Enhancement Fee | $135.00 | $135.00 |
| Program Supply Fee | $25.00 | $25.00 |
| CSI Health Plan Fee | $295.00 | $0.00 |
| ONE Card Fee | $7.00 | $7.00 |
| CSI Legal Protection | $28.00 | $0.00 |
| Capital Development Fee - Waterloo | $48.00 | $48.00 |
| CSI Advocacy Fee | $12.50 | $12.50 |
| CSI Event Fee | $40.00 | $40.00 |
| CSI Student Clubs | $3.50 | $3.50 |
| Locker Fee | $5.00 | $5.00 |
| Alumni Services | $5.00 | $5.00 |
| Student Spaces | $10.00 | $10.00 |
| Graduation fee | $15.00 | $15.00 |
| Academic Support Fee | $18.00 | $18.00 |
| CSI Academic Support Fee | $5.00 | $5.00 |
| Health and Wellness Fee | $20.00 | $20.00 |
| CSI Health and Wellness Fee | $10.00 | $10.00 |
| Career Services Fee | $10.00 | $10.00 |
| CSI Career Services Fee | $10.00 | $10.00 |
| Session Total | $2050.00 | $1727.00 |
| Year Total | $3777.00 |
International Fees
Estimated International fees based upon the previous academic year (2019 / 2020) for
Hospitality and Tourism Management - Program # 1023
| Description | Fall 2019 | Winter 2020 |
|---|---|---|
| International Program Tuition | $6250.00 | $6250.00 |
| Technology Enhancement Fee | $135.00 | $135.00 |
| Program Supply Fee | $25.00 | $25.00 |
| CSI Health Plan Fee | $295.00 | $0.00 |
| ISR | $375.00 | $375.00 |
| ONE Card Fee | $7.00 | $7.00 |
| CSI Legal Protection | $28.00 | $0.00 |
| Capital Development Fee - Waterloo | $48.00 | $48.00 |
| CSI International Health Fee | $500.00 | $0.00 |
| CSI Advocacy Fee | $12.50 | $12.50 |
| CSI Event Fee | $40.00 | $40.00 |
| CSI Student Clubs | $3.50 | $3.50 |
| Locker Fee | $5.00 | $5.00 |
| Alumni Services | $5.00 | $5.00 |
| Student Spaces | $10.00 | $10.00 |
| Graduation fee | $15.00 | $15.00 |
| Academic Support Fee | $18.00 | $18.00 |
| CSI Academic Support Fee | $5.00 | $5.00 |
| Health and Wellness Fee | $20.00 | $20.00 |
| CSI Health and Wellness Fee | $10.00 | $10.00 |
| Career Services Fee | $10.00 | $10.00 |
| CSI Career Services Fee | $10.00 | $10.00 |
| Session Total | $7827.00 | $7004.00 |
| Year Total | $14831.00 |
Co-op Program Fees
Estimated fees based upon the previous academic year (2019 / 2020) for Hospitality and Tourism Management (Optional Co-op) - Program # 1023C
| Description | Fall 2019 | Winter 2020 |
|---|---|---|
| Full-time Program Tuition | $1348.00 | $1348.00 |
| Student Priority Fee | $0.00 | $0.00 |
| Graduation/Alumni Services Fee | $0.00 | $0.00 |
| Administration Fee | $0.00 | $0.00 |
| Technology Enhancement Fee | $135.00 | $135.00 |
| Program Services Fee | $139.25 | $139.25 |
| Program Supply Fee | $25.00 | $25.00 |
| CSI Association Fee | $0.00 | $0.00 |
| CSI - Advocacy Fee | $0.00 | $0.00 |
| CSI Health Plan Fee | $295.00 | $0.00 |
| ONE Card Fee | $7.00 | $7.00 |
| CSI Legal Protection | $28.00 | $0.00 |
| Capital Development Fee - Waterloo | $48.00 | $48.00 |
| CSI Advocacy Fee | $12.50 | $12.50 |
| CSI Event Fee | $40.00 | $40.00 |
| CSI Student Clubs | $3.50 | $3.50 |
| Locker Fee | $5.00 | $5.00 |
| Alumni Services | $5.00 | $5.00 |
| Student Spaces | $10.00 | $10.00 |
| Graduation fee | $15.00 | $15.00 |
| Academic Support Fee | $18.00 | $18.00 |
| CSI Academic Support Fee | $5.00 | $5.00 |
| Health and Wellness Fee | $20.00 | $20.00 |
| CSI Health and Wellness Fee | $10.00 | $10.00 |
| Career Services Fee | $10.00 | $10.00 |
| CSI Career Services Fee | $10.00 | $10.00 |
| Session Total | $2189.25 | $1866.25 |
| Year Total | $4055.50 |
| Description | Winter 2020 | Spring 2020 |
|---|---|---|
| Full-time Program Tuition | $1348.00 | $0.00 |
| Technology Enhancement Fee | $135.00 | $0.00 |
| Program Services Fee | $185.67 | $0.00 |
| Program Supply Fee | $25.00 | $0.00 |
| CSI Health Plan Fee | $197.65 | $0.00 |
| ONE Card Fee | $7.00 | $0.00 |
| CSI Legal Protection | $18.76 | $0.00 |
| Capital Development Fee - Waterloo | $48.00 | $0.00 |
| CSI Advocacy Fee | $12.50 | $0.00 |
| CSI Event Fee | $40.00 | $0.00 |
| CSI Student Clubs | $3.50 | $0.00 |
| Locker Fee | $5.00 | $0.00 |
| Alumni Services | $5.00 | $0.00 |
| Student Spaces | $10.00 | $0.00 |
| Graduation fee | $15.00 | $0.00 |
| Academic Support Fee | $18.00 | $0.00 |
| CSI Academic Support Fee | $5.00 | $0.00 |
| Health and Wellness Fee | $20.00 | $0.00 |
| CSI Health and Wellness Fee | $10.00 | $0.00 |
| Career Services Fee | $10.00 | $0.00 |
| CSI Career Services Fee | $10.00 | $0.00 |
| Session Total | $2129.08 | $0.00 |
| Year Total | $2129.08 |
Optional Co-op International Fees
Estimated International fees based upon the previous academic year (2019 / 2020) for
Hospitality and Tourism Management (Optional Co-op) - Program # 1023C
| Description | Fall 2019 | Winter 2020 |
|---|---|---|
| International Program Tuition | $6250.00 | $6250.00 |
| Student Priority Fee | $0.00 | $0.00 |
| Graduation/Alumni Services Fee | $0.00 | $0.00 |
| Administration Fee | $0.00 | $0.00 |
| Technology Enhancement Fee | $135.00 | $135.00 |
| Program Services Fee | $139.25 | $139.25 |
| Program Supply Fee | $25.00 | $25.00 |
| CSI Association Fee | $0.00 | $0.00 |
| CSI - Advocacy Fee | $0.00 | $0.00 |
| CSI Health Plan Fee | $295.00 | $0.00 |
| ISR | $375.00 | $375.00 |
| ONE Card Fee | $7.00 | $7.00 |
| CSI Legal Protection | $28.00 | $0.00 |
| Capital Development Fee - Waterloo | $48.00 | $48.00 |
| CSI International Health Fee | $500.00 | $0.00 |
| CSI Advocacy Fee | $12.50 | $12.50 |
| CSI Event Fee | $40.00 | $40.00 |
| CSI Student Clubs | $3.50 | $3.50 |
| Locker Fee | $5.00 | $5.00 |
| Alumni Services | $5.00 | $5.00 |
| Student Spaces | $10.00 | $10.00 |
| Graduation fee | $15.00 | $15.00 |
| Academic Support Fee | $18.00 | $18.00 |
| CSI Academic Support Fee | $5.00 | $5.00 |
| Health and Wellness Fee | $20.00 | $20.00 |
| CSI Health and Wellness Fee | $10.00 | $10.00 |
| Career Services Fee | $10.00 | $10.00 |
| CSI Career Services Fee | $10.00 | $10.00 |
| Session Total | $7966.25 | $7143.25 |
| Year Total | $15109.50 |
| Description | Winter 2020 | Spring 2020 |
|---|---|---|
| International Program Tuition | $6250.00 | $0.00 |
| Technology Enhancement Fee | $135.00 | $0.00 |
| Program Services Fee | $185.67 | $0.00 |
| Program Supply Fee | $25.00 | $0.00 |
| CSI Health Plan Fee | $197.65 | $0.00 |
| ISR | $375.00 | $0.00 |
| ONE Card Fee | $7.00 | $0.00 |
| CSI Legal Protection | $18.76 | $0.00 |
| Capital Development Fee - Waterloo | $48.00 | $0.00 |
| CSI International Health Fee | $335.00 | $0.00 |
| CSI Advocacy Fee | $12.50 | $0.00 |
| CSI Event Fee | $40.00 | $0.00 |
| CSI Student Clubs | $3.50 | $0.00 |
| Locker Fee | $5.00 | $0.00 |
| Alumni Services | $5.00 | $0.00 |
| Student Spaces | $10.00 | $0.00 |
| Graduation fee | $15.00 | $0.00 |
| Academic Support Fee | $18.00 | $0.00 |
| CSI Academic Support Fee | $5.00 | $0.00 |
| Health and Wellness Fee | $20.00 | $0.00 |
| CSI Health and Wellness Fee | $10.00 | $0.00 |
| Career Services Fee | $10.00 | $0.00 |
| CSI Career Services Fee | $10.00 | $0.00 |
| Session Total | $7741.08 | $0.00 |
| Year Total | $7741.08 |
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.
Graduate Opportunities
Graduates of this multi-discipline program will have broad career opportunities across all sectors and will be prepared to begin their career in conference operations, sales and marketing, destination sales and marketing, attraction management, restaurant management and festival operations.For more details on related occupations, job market information and career opportunities, see the Government of Canada website: https://www.jobbank.gc.ca/home
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 Code | Course Title and Description |
|---|---|
| Level 1 | |
| COMM1085 | College Reading & Writing Skills
Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation. |
| 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. |
| CON0101 | Conestoga 101
Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities. |
| HOSP1530 | Local Tourism Destinations
Description: This practical and theoretical course provides the student with the opportunity to experience first hand the daily business operation within various sectors of the Hospitality & Tourism Industry. The purpose of this course is to analyze and inspect local tourist sites and attractions and understand how they are managed, marketed and offered as a tourism product. Students will also gain valuable insight of the role of attractions in tourism, job functions as well as any challenges and management issues surrounding them. |
| HOSP2200 | Attraction & Festival Management
Description: Attractions draw visitors to specific destinations for a variety of reasons. The purpose of this course is to give an overview of seven key elements of attraction and festival management: role of events, research, development, organization, marketing, management and assessment. This will be achieved by studying the development and management of visitor attractions, exploration through case studies and participation in creating an attraction event. Through understanding the context, exploring the issues involved in their development, considering the challenges; students will understand the role of attractions in tourism and the management issues surrounding them. |
| OHS1390 | Hospitality Certifications: SmartServe & Food Handlers
Description: Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN). |
| TRAV1110 | World Destinations I
Description: This course will focus on the world's most popular tourist destinations. The course objective is to further develop a global knowledge of tourism product and to provide the students with the destination's key selling features. In addition to the countries geographical locations, students will be learning about the various global tourism trends, the countries highlights and major attractions. The focus will be on the Americas, Mexico & Caribbean destinations |
| TRAV1120 | Travel and Tour Planning I
Description: Travel and Tour Planning I will introduce the student to the customer services skills, geographic knowledge, and legal regulations that are necessary in order to successfully plan a one day tour. Through a variety of assessments, including written assignments and presentations, students will apply knowledge in order to create a successful tour at both a regional/local and national level. Through research, technical application of geographic knowledge and customer focused service, students will learn how to create a variety of different tours and recommend the most suitable fit for a number of different travel profiles. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
| Level 2 | |
| HOSP1420 | Destination Management
Description: This course will provide the student with an understanding of the principles of managing tourism at specific tourist locations. Students will take an active role in researching, formulating and presenting marketing strategies for a variety of tourism destinations. |
| HOSP1430 | Meetings & Conferences
Description: Meetings and Conferences generate significant revenue at all levels of the economy (national, provincial and local). As a student in the Hospitality and Tourism field it is important to understand how the business of meetings and conferences are integrated into this industry. Students will develop a working knowledge and in-depth understanding of terminology, operational models and best practices as they apply to meetings, conferences, festivals, events and expositions. The course will also cover such topics as (but not limited to) the role government plays, the impact on local/regional economy and infrastructure, and career opportunities. |
| HOSP1460 | Beyond Traditional Tourism
Description: Through a detailed analysis of several local, national and international geographic regions, students will explore various tourism trends including culinary, eco and adventure tourism. Building on prior learning the students will examine the emerging environmental elements of tourism. Through the phases of research planning, marketing, implementation and evaluation of current tourism activities students will incorporate the best practices of sustainable tourism. |
| HOSP1505 | Costing for Hospitality and Tourism Operations
Description: Costing for Hospitality and Tourism Operations from both a wholesaler and a retailer prospective 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, breakeven point and revenue management. The procedures for calculating sales commissions, net remittance, business expenses and profit are also discussed and applied through various case studies. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
|
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". | |
| HOSP1125 | Customer Service Excellence
Description: This course introduces students to the knowledge, skills, and abilities required to work in a customer-centric position. The fundamental concepts of delivering and monitoring excellent service, service recovery and essential employee service training techniques will be reviewed. Students will also obtain Smart Serve Industry certification upon completing and passing the Smart Serve Ontario test. |
| HOSP1520 | Hospitality and Tourism Study Abroad I
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. |
| Level 3 | |
| COMP2025 | 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. |
| HOSP1050 | Hotel Services and 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 creating banquet event order documents. Pertinent hotel related legislation and the Innkeepers Act will be reviewed. |
| HOSP2160 | Event Planning and Catering
Description: Special events contribute significantly to the profitability of any hospitality establishment. When it comes to the planning of food and beverage functions for events there are several key ingredients to include. While all aspects of a catered function are important, it is ultimately the quality of food, beverage and service that makes one of the deepest and most lasting impressions on attendees. Students will gain an appreciation of the expertise required to combine logistics with venue atmosphere in order to create a recipe for success when it comes to special events. |
| HOSP2270 | Travel and Tour Planning II
Description: Travel and Tour Planning II builds on knowledge gained via Tour Planning I. |
| HOSP2280 | Tourism Sales and Presentation Skills
Description: The ability to sell your product is vital to the survival of any business including tourism. Sales calls, written communications, telemarketing and oral and visual presentations are just a few of the ways that tourism professionals convince potential customers to come to their destination whether it is a hotel, restaurant, zoo or museum. |
| MKT2125 | 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. |
| TRAV2000 | World Destinations II
Description: This course builds on the knowledge gained from World Destinations I. Students will learn about the unique characteristics of selected world regions from a geographic perspective as well as from a tourism perspective. Emphasis will be placed on the destination's key selling features, tourism trends and major attractions. The focus will be on popular tourism destinations in Europe, Asia & Africa. |
| Level 4 | |
| ACCT2050 | Hospitality Accounting
Description: This course will provide the student with an understanding of fundamental financial terminology, recording of hospitality business transactions, and preparing financial statements. |
| HOSP2180 | Risk & Security Management
Description: This course focuses on Canadian law and its application in the Tourism and Hospitality Business. |
| MKT2160 | E-Commerce & Tourism
Description: E-commerce transactions, internet sales, email promotions, fax and telephone sales have created new customer expectations and profit opportunities for operators. This course covers the techniques used in successful electronic selling; developing customer knowledge bases; evaluating customer satisfaction levels; improving customer satisfaction levels; minimizing customer turnover frequency; and ethics and etiquette in cyber-selling. |
| TRAV1200 | Travel and Tourism Reservation Applications
Description: Students will use a reservation system to meet clients' travel and tourism needs. Students will become proficient in completing a variety of bookings by utilizing different travel distribution channels. This can include air, rail, or land transportation, hotel, car rental, tours and travel insurance. Students will learn the importance of collecting and managing accurate client information to book the necessary travel accommodations. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
|
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. |
| HRM2055 | 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. |
| Course Code | Course Title and Description |
|---|---|
| Level 1 | |
| COMM1085 | College Reading & Writing Skills
Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation. |
| 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. |
| CON0101 | Conestoga 101
Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities. |
| HOSP1530 | Local Tourism Destinations
Description: This practical and theoretical course provides the student with the opportunity to experience first hand the daily business operation within various sectors of the Hospitality & Tourism Industry. The purpose of this course is to analyze and inspect local tourist sites and attractions and understand how they are managed, marketed and offered as a tourism product. Students will also gain valuable insight of the role of attractions in tourism, job functions as well as any challenges and management issues surrounding them. |
| HOSP2200 | Attraction & Festival Management
Description: Attractions draw visitors to specific destinations for a variety of reasons. The purpose of this course is to give an overview of seven key elements of attraction and festival management: role of events, research, development, organization, marketing, management and assessment. This will be achieved by studying the development and management of visitor attractions, exploration through case studies and participation in creating an attraction event. Through understanding the context, exploring the issues involved in their development, considering the challenges; students will understand the role of attractions in tourism and the management issues surrounding them. |
| OHS1390 | Hospitality Certifications: SmartServe & Food Handlers
Description: Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN). |
| TRAV1110 | World Destinations I
Description: This course will focus on the world's most popular tourist destinations. The course objective is to further develop a global knowledge of tourism product and to provide the students with the destination's key selling features. In addition to the countries geographical locations, students will be learning about the various global tourism trends, the countries highlights and major attractions. The focus will be on the Americas, Mexico & Caribbean destinations |
| TRAV1120 | Travel and Tour Planning I
Description: Travel and Tour Planning I will introduce the student to the customer services skills, geographic knowledge, and legal regulations that are necessary in order to successfully plan a one day tour. Through a variety of assessments, including written assignments and presentations, students will apply knowledge in order to create a successful tour at both a regional/local and national level. Through research, technical application of geographic knowledge and customer focused service, students will learn how to create a variety of different tours and recommend the most suitable fit for a number of different travel profiles. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
| Level 2 | |
| CEPR1020 | Co-op and Career Preparation
Description: This series of modules will prepare students for job searching for their co-op work terms and for their future careers. Students will familiarize themselves with the co-operative education policies and procedures and will learn the expectations, rules, and regulations that apply in the workplace regarding social, organizational, ethical, and safety issues while developing an awareness of self-reflective practices. Students will reflect on their skills, attitudes, and expectations and examine available opportunities in the workplace. Successful completion of this course is a requirement for co-op eligibility. |
| HOSP1420 | Destination Management
Description: This course will provide the student with an understanding of the principles of managing tourism at specific tourist locations. Students will take an active role in researching, formulating and presenting marketing strategies for a variety of tourism destinations. |
| HOSP1430 | Meetings & Conferences
Description: Meetings and Conferences generate significant revenue at all levels of the economy (national, provincial and local). As a student in the Hospitality and Tourism field it is important to understand how the business of meetings and conferences are integrated into this industry. Students will develop a working knowledge and in-depth understanding of terminology, operational models and best practices as they apply to meetings, conferences, festivals, events and expositions. The course will also cover such topics as (but not limited to) the role government plays, the impact on local/regional economy and infrastructure, and career opportunities. |
| HOSP1460 | Beyond Traditional Tourism
Description: Through a detailed analysis of several local, national and international geographic regions, students will explore various tourism trends including culinary, eco and adventure tourism. Building on prior learning the students will examine the emerging environmental elements of tourism. Through the phases of research planning, marketing, implementation and evaluation of current tourism activities students will incorporate the best practices of sustainable tourism. |
| HOSP1505 | Costing for Hospitality and Tourism Operations
Description: Costing for Hospitality and Tourism Operations from both a wholesaler and a retailer prospective 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, breakeven point and revenue management. The procedures for calculating sales commissions, net remittance, business expenses and profit are also discussed and applied through various case studies. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
|
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". | |
| HOSP1125 | Customer Service Excellence
Description: This course introduces students to the knowledge, skills, and abilities required to work in a customer-centric position. The fundamental concepts of delivering and monitoring excellent service, service recovery and essential employee service training techniques will be reviewed. Students will also obtain Smart Serve Industry certification upon completing and passing the Smart Serve Ontario test. |
| HOSP1520 | Hospitality and Tourism Study Abroad I
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. |
| Level 3 | |
| COOP1535 | Co-op Work Term I (Hospitality & Tourism)
Description: This co-op work term will provide students with college-approved work experience in an authentic, professionally relevant work environment. Students will be provided the opportunity to connect theory and practice by leveraging their academic training to develop a broad base of vocational skills. The practical applications of this work term will promote students' awareness of key concepts and terminology in their field, cultivate their problem-solving and decision-making capabilities, encourage their development of professional autonomy and collaboration, and enhance their capacity to analyze and reflect on their demonstrated abilities in the workplace. |
| Level 4 | |
| COMP2025 | 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. |
| HOSP1050 | Hotel Services and 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 creating banquet event order documents. Pertinent hotel related legislation and the Innkeepers Act will be reviewed. |
| HOSP2160 | Event Planning and Catering
Description: Special events contribute significantly to the profitability of any hospitality establishment. When it comes to the planning of food and beverage functions for events there are several key ingredients to include. While all aspects of a catered function are important, it is ultimately the quality of food, beverage and service that makes one of the deepest and most lasting impressions on attendees. Students will gain an appreciation of the expertise required to combine logistics with venue atmosphere in order to create a recipe for success when it comes to special events. |
| HOSP2270 | Travel and Tour Planning II
Description: Travel and Tour Planning II builds on knowledge gained via Tour Planning I. |
| HOSP2280 | Tourism Sales and Presentation Skills
Description: The ability to sell your product is vital to the survival of any business including tourism. Sales calls, written communications, telemarketing and oral and visual presentations are just a few of the ways that tourism professionals convince potential customers to come to their destination whether it is a hotel, restaurant, zoo or museum. |
| MKT2125 | 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. |
| TRAV2000 | World Destinations II
Description: This course builds on the knowledge gained from World Destinations I. Students will learn about the unique characteristics of selected world regions from a geographic perspective as well as from a tourism perspective. Emphasis will be placed on the destination's key selling features, tourism trends and major attractions. The focus will be on popular tourism destinations in Europe, Asia & Africa. |
| Level 5 | |
| ACCT2050 | Hospitality Accounting
Description: This course will provide the student with an understanding of fundamental financial terminology, recording of hospitality business transactions, and preparing financial statements. |
| HOSP2180 | Risk & Security Management
Description: This course focuses on Canadian law and its application in the Tourism and Hospitality Business. |
| MKT2160 | E-Commerce & Tourism
Description: E-commerce transactions, internet sales, email promotions, fax and telephone sales have created new customer expectations and profit opportunities for operators. This course covers the techniques used in successful electronic selling; developing customer knowledge bases; evaluating customer satisfaction levels; improving customer satisfaction levels; minimizing customer turnover frequency; and ethics and etiquette in cyber-selling. |
| TRAV1200 | Travel and Tourism Reservation Applications
Description: Students will use a reservation system to meet clients' travel and tourism needs. Students will become proficient in completing a variety of bookings by utilizing different travel distribution channels. This can include air, rail, or land transportation, hotel, car rental, tours and travel insurance. Students will learn the importance of collecting and managing accurate client information to book the necessary travel accommodations. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
|
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. |
| HRM2055 | 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. |
Program Outcomes
- Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
- Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
- Use marketing concepts, market research, social networks, sales strategies, relationship management skills and product knowledge to promote and sell tourism products, services and customer experiences.
- Apply business principles as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering tourism products and services.
- Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy tourism operations.
- Use appropriate technologies to enhance the quality and delivery of tourism products, services and customer experiences, to measure the effectiveness of tourism operations and to participate in tourism development.
- Keep current with tourism trends and issues, and interdependent relationships in the broader tourism industry* sectors to improve work performance and guide career development.
- Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, employment standards and human rights to contribute to a positive work environment.
- Respond to issues and dilemmas arising in the delivery of tourism products, services and customer experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability
- Organize new tourism products for clients based on an analysis of local and international destinations to establish connections with industry leaders.
- Examine economic, political, social, global and intercultural factors that influence the management of travel services, marketing strategies, customer retention and sales programs.
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.Program Handbook
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 the Ontario Colleges.ca International applicant portal. Please note that not all programs are open to international students; check the list of open programs on our International Student Programs web page before applying.
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.
| Start Date | Campus | Status** |
|---|---|---|
| SEP, 2020 | Waterloo | Open |
Program status for international students
Program Affiliations
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