ACCT 191 Accounting
You will be introduced to fundamental accounting concepts used in business. You will learn to appreciate the value of information presented in an organization's financial statements and will acquire and practice basic bookkeeping and financial statement preparation skills.
3.0
Credit Units
44.0
Lecture hours
Learning Method(s):
Lecture/Theory, Online/Blackboard
Equivalent Course(s):
ACCT 122
BUS 182
ASRT 180 Assertiveness Training
You will focus on the cognitive and behavioural aspects of assertiveness. You will examine how you approach conflict. You will also discuss and practice specific techniques for successful conflict management.
1.0
Credit Units
16.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
CKEY 180 Keyboarding
You will use a software package to develop (or reinforce) your keyboarding skills. Learning the keyboard by touch and striving for a high degree of accuracy will be emphasized.
1.0
Credit Units
16.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning
Equivalent Course(s):
CKEY 185
COM_ 101 Written and Oral Communications
You will receive instruction and practice in some of the written and oral communication skills required by professionals. You will review basic grammar and the mechanics of writing, produce examples of technical writing and business reports and present technical/business information orally using appropriate visual aids.
2.0
Credit Units
30.0
Other hours
Learning Method(s):
Lecture/Lab
Equivalent Course(s):
COMM 292
COMM 291 Interpersonal Communications
You will develop employability skills by studying interpersonal communication theory and applications in the workplace. The course content includes the importance of self-awareness and self-esteem, perception problems, verbal and non-verbal messages, listening skills, creating positive communication climates and resolving interpersonal conflict.
2.0
Credit Units
30.0
Lecture hours
Learning Method(s):
Lecture/Theory, Televised/SCN, Work Based Delivery, Prior Learning, Correspondence-Structured Time, Correspondence, Online/Blackboard
Equivalent Course(s):
COMM 135
COMM 155
COMM 160
HUMR 182
JOBS 190
NEPS 114
NURS 114
COMP 171 Introduction to Microsoft Word
Your studies will introduce you to basic word processing skills such as creating, editing and formatting documents, building tables, using templates and applying styles.
1.0
Credit Units
15.0
Other hours
Learning Method(s):
Lecture/Lab, Work Based Delivery, Prior Learning, Correspondence, Online/Blackboard
Equivalent Course(s):
CKEY 187
COAP 196
COAP 343
COMP 120
COMP 154
COMP 174 Introduction to Microsoft Excel 1
You will study the basic features of Excel. You will learn to format spreadsheet elements, create simple charts and use simple formulas and functions.
1.0
Credit Units
15.0
Other hours
Learning Method(s):
Lecture/Lab, Work Based Delivery, Prior Learning, Correspondence, Online/Blackboard
Course Attributes:
Equivalent Course(s):
COAP 138
COAP 197
COAP 344
COMP 120
COMP 179 Introduction to PowerPoint
You will receive instruction and practice in creating, modifying and delivering a presentation using Microsoft PowerPoint. You will enhance the presentation by adding charts, tables, visual elements, multimedia, transition effects and animations. You will study how to present, distribute and customize presentations.
1.0
Credit Units
15.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning, Online/Blackboard
Equivalent Course(s):
COAP 138
COMP 173
COOK 197 Short Order Cooking
You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sauteing and pan frying. You will practice the process of cooking meals to order in the Le Bistro coffee shop (65 seats) at Kelsey Campus.
4.0
Credit Units
4.0
Lecture hours
56.0
Lab hours
Learning Method(s):
Lab/Practical
Equivalent Course(s):
FOOD 102
Prerequisites:
FOOD 189 Minimum Grade of 60
and SANT 181 Minimum Grade of 60
FIN_ 281 Financial Management
The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business. You will study financial statements and managerial accounting topics associated with product costing and budgeting. Upon successfully completing this course, you will be able to communicate with owners and/or managers, and others, about the financial aspects of business. You will also be able to make intelligent decisions based on accounting information.
2.0
Credit Units
30.0
Lecture hours
Learning Method(s):
Lecture/Theory
Prerequisites:
ACCT 191 Minimum Grade of 60
FOOD 182 Cold Foods
You will learn how to prepare salads and sandwiches following established standards of quality and quantity. Food presentation, cost control and proper food handling techniques will be emphasized.
4.0
Credit Units
55.0
Other hours
Learning Method(s):
Lecture/Lab
Equivalent Course(s):
CKNG 102
FOOD 100
Prerequisites:
SANT 181 Minimum Grade of 60
and FOOD 189 Minimum Grade of 60
and SFTY 192 Minimum Grade of 60
FOOD 189 Basic Food Preparation
In a lab setting, you will learn how to prepare a variety of foods using the tools, equipment and techniques common to professional kitchens. You will acquire an understanding of the basic culinary terms and cooking principles used on a daily basis in commercial kitchens. You will also develop recognition of and an appreciation for the quality standards used to evaluate raw food products and finished menu items.
3.0
Credit Units
10.0
Lecture hours
40.0
Lab hours
Learning Method(s):
Lecture/Lab
Equivalent Course(s):
CKNG 110
Prerequisites:
SANT 181 Minimum Grade of 60 (concurrent)
FOOD 190 Fundamentals of Restaurant Service
You will receive a thorough background in the service of food and beverage. Developing your customer relations and technical skills will be emphasized.
3.0
Credit Units
40.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
FOOD 192 Applied Restaurant Service
Building on the concepts learned in FOOD 190 (Fundamentals of Restaurant Service), you will develop your practical food service skills. You will be actively involved in operating a coffee shop utilizing a computerized point-of-sale system.
4.0
Credit Units
55.0
Lab hours
Learning Method(s):
Lab/Practical, Prior Learning
Prerequisites:
FOOD 190 Minimum Grade of 60
and SANT 181 Minimum Grade of 60
and SFTY 192 Minimum Grade of 60
FOOD 194 Purchasing
The course content describes the responsibilities necessary for quantity food purchasing. You will discuss the application of the four-step control process (food purchases, receiving, storage and inventory management).
1.0
Credit Units
15.0
Other hours
Learning Method(s):
Lecture/Lab
Equivalent Course(s):
MKTG 181
FOOD 282 Catering
You will plan and prepare a catering event. Production scheduling, costing, food presentation and promotion will be emphasized.
3.0
Credit Units
10.0
Lecture hours
30.0
Lab hours
Learning Method(s):
Lab/Practical, Prior Learning
Prerequisites:
FOOD 189 Minimum Grade of 60
HADM 183 Front Office Operations and Management
You will study the application of management concepts in a front office operation including: an overview of the front desk, the guest cycle, guest services, security issues and procedures, as well as yield management techniques and trends. Students will utilize virtual hotel software to experience actual operations.
3.0
Credit Units
45.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning
Equivalent Course(s):
HADM 182
HADM 186 Housekeeping Management
You will learn how a hotel's housekeeping department is organized and how it functions. You will examine the roles and duties of housekeeping management in planning, organizing, scheduling and controlling workloads. You will identify cleaning procedures, equipment and supplies requirements, safety and security concerns and housekeeping environmental concerns.
2.0
Credit Units
30.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning
Equivalent Course(s):
HADM 181
HADM 187 Hospitality Career Development
You will discuss the scope, nature and trends of the hospitality industry. You will develop a personal career action plan and the skills necessary to be successful in today’s job market.
2.0
Credit Units
30.0
Lecture hours
Learning Method(s):
Lecture/Theory
MATH 281 Applied Mathematics
You will review basic mathematical concepts that are important to people in the hospitality industry. Problems dealing with recipe preparation, food costing and profitability will be emphasized.
1.0
Credit Units
16.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
Equivalent Course(s):
MATH 121
MGMT 184 Introduction to Management
Your studies will focus on the fundamental principles and concepts related to the field of management. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today.
3.0
Credit Units
48.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
NUTR 193 Nutrition
Your studies will focus on an introduction to the basic principles of nutrition. The course content includes the contemporary issues of nutrition.
1.0
Credit Units
20.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
Equivalent Course(s):
NUTR 182
PERS 181 Customer Service Skills
The course will help you develop your skills in providing customer service. The importance of customer service to an organization will be stressed.
2.0
Credit Units
24.0
Lecture hours
Learning Method(s):
Lecture/Theory, Televised/SCN, Prior Learning, Correspondence-Structured Time, Correspondence
PRAC 172 Front Office & Housekeeping Practicum
You will participate in a two-week practicum where you will learn about the hotel rooms division. You will spend time at the front desk and in housekeeping. Your placement choice is flexible and can include hotels, motels or resorts.
4.0
Credit Units
60.0
Other hours
Learning Method(s):
Clinical/Practicum, Prior Learning, Clinical/Practicum-Individual
Equivalent Course(s):
WORK 183
SANT 181 Food Safe Level 1
You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will receive a Food Safe certificate from the Department of Health provided you receive a grade of 70% or higher.
1.0
Credit Units
9.0
Lecture hours
Learning Method(s):
Lecture/Theory, Televised/SCN, Work Based Delivery, Prior Learning, Correspondence-Structured Time, Correspondence
Equivalent Course(s):
SFTY 111
SANT 185 Food Safe Level 2
Building on the knowledge you gained in SANT 181 (Food Safe Level 1), you will acquire the management skills needed to ensure food safety.
1.0
Credit Units
11.0
Lecture hours
Learning Method(s):
Lecture/Theory, Televised/SCN, Correspondence-Structured Time, Correspondence
Prerequisites:
SANT 181 Minimum Grade of 60
SFTY 192 Kitchen Safety
You will learn kitchen safety procedures that reduce the risk of injuries occurring on the job.
1.0
Credit Units
13.0
Other hours
Learning Method(s):
Lecture/Lab
Equivalent Course(s):
EQPT 108
SFTY 111
SFTY 180
BAR_ 181 Introduction to Wine
Your studies will focus on the origins of wine and principles of production. You will also receive information about names, characteristics and suggestions for creating a wine list.
2.0
Credit Units
24.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
BAR_ 280 Bar Management and Mixology
You will acquire the knowledge and develop the skills needed to produce and serve quality beverages in a responsible manner. You will also learn how to control product costs in a commercial establishment.
2.0
Credit Units
30.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
Equivalent Course(s):
BAR 183
BLAW 280 Hospitality Law
The course builds on the material you learned in BLAW 281 (Business Law) and relates business law concepts to the hospitality industry. You will study human rights in Canada, contracts and negligence law applicable to the innkeeper-guest relationship (focusing on accommodation, food, alcohol, conventions and catering), the protection of guests and their goods, innkeeper rights and obligations, labour law and regulatory requirements in the industry.
2.0
Credit Units
36.0
Lecture hours
Learning Method(s):
Lecture/Theory
Prerequisites:
BLAW 281 Minimum Grade of 60
BLAW 281 Business Law
The course provides an introduction to business law. The course content includes systems of courts, torts, contracts, form of business organization, employer/employee relationships, intellectual property, agency, negotiable instruments and consumer protection.
2.0
Credit Units
36.0
Lecture hours
Learning Method(s):
Lecture/Theory
COMP 176 Introduction to Microsoft Access 1
You will study the basic features of Access. You will create simple tables, queries, forms and reports. You will also modify database elements such as fields and records.
1.0
Credit Units
15.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning, Correspondence, Online/Blackboard Individual, Online/Blackboard
Equivalent Course(s):
CDBM 190
COAP 197
COAP 345
COMP 120
COMP 284
ECON 280 Economics
You will be introduced to the market forces of supply and demand, the role of government in a market economy, economic indicators, and money supply and the Canadian banking system.
2.0
Credit Units
30.0
Lecture hours
Learning Method(s):
Lecture/Theory
FOOD 281 Food and Beverage Cost Control
Your studies will focus on the necessity of establishing and enforcing control systems used by various food and beverage operations. You will learn how to perform control procedures and compile information on a day-to-day basis.
2.0
Credit Units
32.0
Lecture hours
Learning Method(s):
Lecture/Theory
FOOD 286 Advanced Restaurant Service
You will apply your theoretical knowledge to staff and control a full service formal dining room. You will act in various staff positions and perform full bar, tableside and flambe services.
4.0
Credit Units
54.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning
Prerequisites:
FOOD 192 Minimum Grade of 60
FOOD 291 Dining Room Production
You will receive practical hands-on instruction in all areas of the kitchen related to preparing and serving an a la carte menu.
4.0
Credit Units
64.0
Lab hours
Learning Method(s):
Lab/Practical
Prerequisites:
COOK 197 Minimum Grade of 60
HADM 184 Hospitality Operations Management
You will learn to apply operational techniques in the hospitality industry. You will develop skills in room forecasting, rooms division budgeting, pro-forma and labor cost controls, night audit procedures, statistical reports and financial analysis.
3.0
Credit Units
45.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning
HR__ 280 Human Resource Management
Your studies will focus on the staffing and directing function of management. The course content includes human resource planning, recruitment, selection, orientation, training, development, performance appraisals, compensation, discipline, labour relations and legislation.
4.0
Credit Units
60.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
Equivalent Course(s):
HR 120
HR 281
Prerequisites:
MGMT 286 Minimum Grade of 60
MGMT 286 Organizational Behaviour for the Hospitality Industry
You will study supervision from the manager’s perspective. You will develop knowledge based on foundations established in Introduction to Management. These will include developing your personal skills in leadership, power, politics, ethics, delegation, time management, and dealing with change and motivating employees.
3.0
Credit Units
45.0
Lecture hours
Learning Method(s):
Lecture/Theory
Equivalent Course(s):
MGMT 283
MKTG 282 Sales & Convention Management
The course covers the criteria for selling to the convention market. You will learn how to write convention proposals, bid letters and letters of agreement.
3.0
Credit Units
38.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
Course Attributes:
MKTG 284 Hospitality Marketing
You will explore the fundamental principles of marketing as they relate to the tourism and hospitality industry. You will learn how sound marketing management can improve profitability and improve operational effectiveness and efficiency.
4.0
Credit Units
60.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
PLAN 183 Commercial Menu Planning
You will study the principles of menu planning in conjunction with menu formats and terminology and develop an understanding of the role the menu plays within a food service establishment. You will design a variety of menus typically found within the commercial food service industry.
2.0
Credit Units
30.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning
PLAN 281 Visual Media
You will develop a sense of design in various types of visual media (including logos, brochures, flyers and presentations).
2.0
Credit Units
24.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning
PLAN 282 Planning and Layout
You will learn the conceptual approach to planning a facility with customer appeal as the primary goal, including planning guidelines, municipal codes and interior design for hotels and food service operations. You will design a kitchen floor plan for a restaurant (including researching equipment specifications).
2.0
Credit Units
30.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
Equivalent Course(s):
ADMN 285
PLAN 286 Dining Room Planning
Building on the knowledge you gained in the theoretical courses, you will plan and organize a fine dining project, including menu development, recipe standardization, food and beverage cost controls and scheduling.
3.0
Credit Units
45.0
Other hours
Learning Method(s):
Lecture/Lab
Prerequisites:
FOOD 190 Minimum Grade of 60
and FOOD 192 Minimum Grade of 60
and FOOD 194 Minimum Grade of 60
and FOOD 281 Minimum Grade of 60
PRAC 276 Specialization Field Placement
You will be assigned to apply related classroom learning to real world experience in the field of your specialization. Your work experience will complement your academic training.
8.0
Credit Units
120.0
Other hours
Learning Method(s):
Clinical/Practicum
Prerequisites:
ASRT 180 Minimum Grade of 60
and BAR 181 Minimum Grade of 60
and CKEY 180 Minimum Grade of 60
and COM 101 Minimum Grade of 60
and COMM 291 Minimum Grade of 60
and COMP 171 Minimum Grade of 60
and COMP 173 Minimum Grade of 60
and COMP 174 Minimum Grade of 60
and COOK 197 Minimum Grade of 60
and FIN 281 Minimum Grade of 60
and FOOD 182 Minimum Grade of 60
and FOOD 192 Minimum Grade of 60
and FOOD 194 Minimum Grade of 60
and FOOD 282 Minimum Grade of 60
and HADM 183 Minimum Grade of 60
and HADM 185 Minimum Grade of 60
and HADM 186 Minimum Grade of 60
and MATH 281 Minimum Grade of 60
and NUTR 193 Minimum Grade of 60
and PERS 181 Minimum Grade of 60
and PRAC 172 Minimum Grade of P
and SANT 185 Minimum Grade of 60
and MGMT 286 Minimum Grade of 60
PROJ 284 Business Development
You will work in a group to develop a new business. You will develop your entrepreneurial, team building, communication, problem solving, delegation and human relation skills.
3.0
Credit Units
45.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
Course Attributes:
PROJ 285 Dining Room Management
You will have the opportunity to practice managing a restaurant. You will supervise, control, lead and plan the day-to-day operation. You will also prepare and analyze financial reports.
2.0
Credit Units
30.0
Other hours
Learning Method(s):
Lecture/Lab, Prior Learning
Prerequisites:
PLAN 286 Minimum Grade of 60
SPSY 280 Introductory Psychology
The course provides an introduction to the field of psychology. You will develop an increased awareness of human behaviour. The course content includes a general introduction to psychology, learning, cognition, personality, motivation and personality disorders.
2.0
Credit Units
30.0
Lecture hours
Learning Method(s):
Lecture/Theory
TOUR 280 Hospitality and Tourism
The course provides an overview of the operation and management of the tourism sectors. You will have the opportunity to tour various businesses and hear presentations from industry experts.
2.0
Credit Units
24.0
Lecture hours
Learning Method(s):
Lecture/Theory, Prior Learning
