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HTM205 - Dining Room Service Management

The hospitality sector has a high demand for trained, educated and operationally experienced food service managers, assistants, and supervisors. Furthermore, graduates working in any role in the tourism industry will beneft from knowledge of Food and Beverage Service and the related protocols often expected in formal business situations. Students, through study in this subject, other components of their course, and hands-on experience, will develop the skills, knowledge and behaviours associated with these needs.

HTM215 - Housekeeping Management

This course presents a systematic perspective to Managing Housekeeping Operations in the Hospitality Industry. Students will attain a complete perspective of the Hotel's Housekeeping Operation, describe the various processes and procedures that the department performs to provide efficient service hotel guests, and recognize the interrelationships among the Housekeeping department and other departments in a hotel. It deals with techniques for skills training and scheduling, inventory management, laundry, linen selection, cleaning procedures, cost control, environmental issues and Human Resource Management. Employee motivation and the need for procedures to ensure employees safety and security will be addressed.

HTM220 - Food and Beverage Operations Management

This course covers principles involved in an effective food and beverage control system, including menu pricing, staffing and computer applications. Using a computerized simulation, students will explore concepts of restaurant management and cost controls. All students are required to successfully obtain their certifications in the following food safety training, Smart Serve, First Aid, WHMIS and AODA training as part of this course. 

HTM225 - Food, Theory and Practice

This course provides students with an introduction to the techniques, basic fundamental culinary skills, and preparation that are required in a professional kitchen. Students will develop culinary terminology, hands-on skills, and develop knowledge of product standards through a series of menu creations, food pairings, and understand not only how to use ingredients and processes, but why they are used. Essential knowledge for understanding professional culinary preparation, including hot food preparation, cold food preparation (garde manger) and baking. Sanitation, proper storage and handling of food and creative presentation of food are also discussed.

HTM240 - Hospitality Accounting

This course will introduce students to the essentials and the use of accounting in the hospitality industry. Topics will include financial transaction analysis, adjustments, inventory and cash control, budgeting, sales taxes, payroll, journal entries, and financial statements.

HTM330 - Human Resource Management

Through this course students will understand how to be effective leaders and team-players in a business setting as well as how to foster a positive employee outlook. In order to do this they will be exposed to the employee acquisition, retention and development processes and related human resources functions to equip them to contribute to change and growth within their businesses and industry. The course will also focus on the legislative environment of HRM to ensure students know what is required to comply with legal boundaries and anticipate implications of employment standards, human rights, health, safety, accessibility, privacy, and risk management principles. Students discover and explore the central role of the employer-employee relationship in delivering Customer Service within today's services-dominant Hospitality and Tourism industries.

GEN001 - General Education Option

According to the Ministry of Training, Colleges, and Universities, ?the purpose of General Education in the Ontario college system is to contribute to the development of citizens who are conscious of the diversity, complexity, and richness of the human experience; who are able to establish meaning through this consciousness; and, who, as a result, are able to contribute thoughtfully, creatively, and positively to the society in which they live and work. General Education strengthens students' generic skills, such as critical analysis, problem solving, and communication, in the context of an exploration of topics with broad-based personal and / or societal importance?. Please contact the School of English and Liberal Studies at your campus to find out more about the variety of General Education courses from which you can choose.

CPP100 - Co-op Professional Theory

Co-operative (co-op) education is meant to provide students with the opportunity to integrate academic learning with relevant work experience. It also provides the opportunity for students to learn more about themselves and their chosen field of study.

The purpose of co-op education is to enable students to make a smooth transition from the academic setting to a work environment.