604.699.1728 Unit 303, 333 Terminal Avenue, Vancouver BC V6A 4C1 CANADA

Hospitality Basic Study Level 1


Program Description: The Hospitality Basic Study Level 1 program is designed for students to start their hospitality career in an entry level position. Students will be taught by experienced instructors from the hospitality industry. This program covers a wide range of content, from hotel operation to hotel management, giving students a set of skills needed to be successful in a hospitality entry level position. 
Program Duration: 

Students will complete the program in 3 months.

Full-time students will complete 5 courses in one semester ( each semester has 12 lecture weeks). 

Delivery Method: On-site Delivery 
Career Opportunities

  1. Restaurant Host/Hostess/ Cook
  2. Hotel Banquet
  3. Hotel Housekeeping person
  4. Hotel Front Desk person
  5. Hotel Back office person
  6. Hotel Concierge
  7. Travel adviser

Average salary in Vancouver area
Graduate Requirements & Attendance Expectations

The graduation requirements for Hospitality Basic Study Level 1 are: 

  1. Complete all of the required courses.
  2. Attain at least 60% of program average
  3. Meet the minimum passing grade of 50% (D) for each course.
  4. Maintain Attendance Expectations 70%
Tuition Fee

Total International Student Tuition Fee: $5,500.00

Total Domestic Student Tuition Fee: $4,350.00

Information Details

Program Description
Admission Requirements:
  1. 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.)
  2. Legally entitled to attend school in Canada.
  3. IELTS minimum 4.5 or TOEFL score of 480 or Wales Young English assessment test with a minimum passing mark of 60%
Learning Objectives/Outcomes:

Upon completion of this program, student will be able to:

1.      Summarize current customer service needs and trends.

2.      Define the terminology in the hospitality industry.

3.      Explain the social impact of the travel industry.

4.      Describe and explain concierge.

5.      Understanding the skills you need to become a successful Concierge.

6.      Describe the typical cleaning responsibilities of the Housekeeping department and the tasks associated with them.

7.      Describe how an Executive Housekeeper budgets, controls inventories and expenses.

8.      Demonstrate effective scheduling to manage tasks, resources, and contingencies.

9.      Describe the history of banquets, from the classical period, to the Renaissance and through today.

10.  Schedule service team to provide remarkable banquet service.

11.  Create a floor or site plan for a banquet.

12.  Identify the role of the front office in establishing and maintaining effective communications with other departments.

13.  Executing a Property Management System (PMS).

14.  Recognize professional techniques when responding to customer requests, complaints, safety and security and other customer services.



Hotel Management 101

Course ID: HTM 101
42 Hours
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.


Course ID: HTM 103
42 Hours
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
42 Hours
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.


Course ID: PLN 102
42 Hours
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
42 Hours
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.

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