Hospitality Basic Study Level 1 (Certificate) – 3 Month Program

Detail Information

Program Description

Hospitality Basic Study Level I Program is designed for individuals wishing to start a career in the Hospitality Industry. This training provides an excellent overview from an entry level perspective of all departments of a hotel, restaurants and resorts.

Delivery Methods

Class room lecture plus on-site delivery.

 

Admission Requirements

Grade 12, or mature student.

Note: Students over the age of 19 are considered mature students and are NOT required to send high school transcript.

–          Legally entitled to attend school in Canada.

–          IELTS minimum 4.5 or TOEFL score of 480 or Wales Young English assessment test with minimum passing mark 60%

Program Duration

1 courses = 42 Lecture hours total (Not Include Final and Midterm exam) , 4 hours per day, 1 day per week

5 courses = 210 Hours, 20 hours per weeks, 12 weeks including final and Midterm.

 

Homework Hours

1 semester/5courses =10-50 hours homework

 

Student Progress/Assesment Methods

  • Homework 10%
  • Quiz 20%
  • Midterm 20%
  • Attendance 10%
  • Final 40%

 

Dress Expectations (if applicable)

White shirt and black pants
Black Shirt and Black Pants

 

Other Materials

Students will need to provide by their own

  • Black shirt and black pants
  • White shirt and black pants.
  • Computer.
  • Text Book.

Learning Objectives/Outcomes

As a graduate, you will be prepared to reliably demonstrate the ability to:

  • Summarize current customer service needs and trends.
  • Define the terminology being used in hospitality industry.
  • Explain the social impact of the travel industry.
  • Describe what a Concierge is.
  • Understanding the skills you need to become a successful Concierge.
  • Describe the typical cleaning responsibilities of the Housekeeping department and the tasks associated with them.
  • Describe how an Executive Housekeeper budgets, controls inventories and expenses.
  • Proper use of scheduling skills to manage tasks, resources and contingencies.
  • Describe the history of banquets, from the classical period, to the Renaissance and through today.
  • Schedule sufficient service staff to provide remarkable banquet service (and prepare for the unexpected).
  • Create a floor or site plan for a banquets.
  • Identify the role of the front office in establishing and maintaining effective communications with other departments.
  • Selecting a property management system (PMS).
  • Recognize professional techniques when responding to customer requests, complaints, safety and security and other customer services.

 

Courses

Hotel Management 101

Course ID: HTM 101

Students will learn and have a better understanding of the hospitality industry as a whole. Student will get to learn some general aspects from different departments such as marketing, human resources, finance to mention a few. They will also learn some general responsibilities that come with some positions such as supervisory and management. The inter-departmental responsibilities will be briefly discussed as well. Customer’s needs and expectations as well as the market trends.

 

Concierge

Course ID: HTM 103

The students will learn the daily function of concierge within the hotel and how to perform them along with the variety of services that a concierge may provide to hotel guests.

 

Professional Housekeeping Level 1

Course ID: HOS 101

The students will learn basic roles, duty, and responsibilities of a housekeeper. They will also learn how to do an effective staffing, scheduling, safety, security, staff evaluation, equipment and training.

 

Banquet

Course ID: PLN 102

Students will learn a wide variety of food and beverages skills, such as setting up a buffet, butler service, tray service, and clearing tables to managing staff and coordinating with vendors.

 

Front Office

Course ID: HTM 201

This course will cover a wide aspect of topics in management strategies, as well as providing updated material on select-service hotel front office operation. It addresses the impact of the recession on the hotel industries and discusses the impact of social media and guestroom technology on the hotel industry and how the Internet is the single most important travel planning and distribution channel in hospitality. There is also new and updated information on environmental and sustainability issues, particularly as it relates to housekeeping topics.