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VCC International

Hospitality Management - Diploma

The Hospitality Industry consists of a diverse range of business types and sizes, from multi-national hotel corporations and restaurant chains to family-owned and operated outlets.

The industry's increasing diversity, coupled with its position as British Columbia’s fastest growing industry, has created a critical need for professionally trained and educated hospitality personnel. The two year diploma in Hospitality Management addresses this need. Designed to provide the Hospitality Industry with future management personnel, the Hospitality Management diploma program combines hands-on practical experience with theory.


Ask us about the Tourism Industry Partners Society Entrance Award.
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Program Hours: Monday to Thursday from 8:00 am to 5:00 pm

Program Flyer
Start Length Credentials Campus Part- or Full-time
January, September 2 years Diploma Downtown Full-time

Program Description

Program Description

This program provides a well-rounded curriculum geared to provide initial employment skills and the potential for future management growth. In the first year of this two-year program, studies focus on general business management courses applied to hotel and restaurant settings. The second year consists of hospitality management courses, including food and beverage cost controls, human resources, marketing, law, management principles and a web hotel simulation course.

Successful graduates of the diploma program can choose to continue their studies and earn VCC's Bachelor of Hospitality Management. Degree programs are also offered at the University of Victoria, University of Calgary, Ryerson, Guelph and University of New Brunswick. VCC also has specialized transfer arrangements with LaTrobe University in Australia and Cornell University in the U.S.

Classes are generally held Monday to Friday, 8 a.m. - 5 p.m. (subject to change).

Upon successful completion of the Hospitality Management Diploma, students will be able to:

  1. Communicate effectively as hospitality professionals.
  2. Demonstrate leadership competencies in the hospitality sector.
  3. Evaluate financial information and financial implications related to business decisions to support the goals of a hospitality enterprise.
  4. Act in an ethical manner and practice within the legal framework of the industry.
  5. Provide responsible and professional food and beverage services.
  6. Supervise front-of-the house and back-of-the house hotel and restaurant operations.
  7. Manage basic human relations issues within a hospitality setting.
  8. Prepare the basis for a marketing plan and communication strategy.
  9. Analyze emerging hospitality industry trends and innovations.
  10. Describe the role and scope of the tourism industry, the stakeholders, the five sectors of the industry and their economic impact.
  11. Employ sustainability decision-making and practices in their work as hospitality professionals.
  12. Apply the theoretical principles and practices of guest and customer services in a hospitality setting.
  13. Apply critical thinking and problem solving techniques to make sound management decisions and recommendations.

Instructional Activities, Design and Delivery Mode

The program has been designed to involve students in a variety of learning environments and instructional delivery methods. Throughout the year students participate in lectures, seminars, small group discussions, role plays, culinary labs, hotel and restaurant settings, hotel simulation, and computer labs.


Most of the classroom time exposes students to both the theory and practical application of hospitality management concepts and skills. Course projects such as reports and term paper assignments strengthen the understanding of course topics and give students opportunities to apply effective management practices. To enhance program curriculum, establish industry contacts and provide hands on experience many course projects, activities and labs will involve students in actual work experiences both within the College and in industry. Some projects require students to choose their own topic, allowing them to research information and ideas that are of interest and in keeping with their own career goals


Program Duration

Hospitality Management is a two year, four term, Diploma program. It is offered on a full time basis with approximately 15 hours of class and lab instruction per week. Courses are not normally offered during the summer term in order to provide students with the opportunity to obtain work experience required by the program. Students who enrol in the Diploma Program may continue on to complete the Bachelor of Hospitality Management Degree.



Evaluation of Student Learning

Multiple evaluation methods are used dependant on the learning outcomes of each course. A minimum 2.00 Grade Point Average as well as 500 hours of related industry work are required for graduation.

Admission Requirements

Admission Requirements

General

Please note that you must submit official transcripts and educational documents to support your application; unfortunately, we cannot accept photocopies or fax versions.

Applicants should be 18 years of age or older or a graduate of a secondary school.

Proof of English Proficiency

VCC welcomes international students from around the world to the college's academic or career programs.

Applicants for whom English is a second language should submit proof of English proficiency.


Program Specific

VCC welcomes international students from around the world to the college's academic or career programs.

Applicants for whom English is a second language should submit proof of English proficiency.

Seats are offered to applicants who have met all admission requirements, on a first-qualified, first-served basis.

  • Grade 12 graduation or equivalent
  • English 12 or equivalent
    • or IELTs 6.0
    • or TEOFL 80
  • Foundations of Math 11 with a C+ or higher

  • Or
  • Pre-Calculus 11 with a C or higher

  • Or
  • VCC equivalent courses are MATH 0861 and MATH 0871 or equivalent

  • Or
  • VCC Math Assessment with Basic Math => 80% and Basic Algebra => 60%

High School graduates who have successfully completed the Career Preparation Program in Hospitality and Tourism should indicate this to the department head.

Requests for transfer credits or course exemptions for all courses in the program (all four semesters) must be submitted with application to the program.

Download request for transfer credit (PDF) form.

Post-secondary transcripts must be official. Photocopies or faxed transcripts will not be accepted.

VCC may require foreign documents to be evaluated by the International Credential Evaluation Service. For an evaluation application and current fee information, email ICES or call toll free 1.866.434.9197.

Prior Learning Assessment & Recognition (PLAR)

VCC recognizes Prior Learning Assessment and Recognition (PLAR) as one of multiple pathways for students to complete their individual course of study. PLAR is distinguished from transfer credit and flexible admission. PLAR is available for some courses in this program. See Course Outlines for availability.

The Hospitality Management Diploma (HMD) Department, in collaboration with the VCC Office of the Registrar, may grant credit for learning acquired through experience and / or non-formal education and training. HMD students who request PLAR must,

  1. Pass a standardized test of more than 80% in the PLAR requested subject material;

  2. and /or,
  3. Complete a criterion referenced project;

  4. and/or,
  5. Produce a professional portfolio that validates a working knowledge of the learning outcomes of the PLAR requested course.

Methods 2 & 3 require a presentation before a three-person panel, HMD faculty assessment panel, inclusive at all times of the Department Head and the PLAR requested course instructor. The Department Head, in collaboration with the PLAR requested course instructor, will determine the manner of assessment. PLAR fees for every course apply without exception.

Courses Schedule

Courses Schedule

 

Term 1

Business Communications (HOSP 1610)
course schedule schedule
3.0 credits  course outline
Business Mathematics (HOSP 1810)
course schedule schedule
3.0 credits  course outline
Hospitality Computer Applications (HOSP 1620)
course schedule schedule
3.0 credits  course outline
Introduction to Tourism (HOSP 1310)
course schedule schedule
3.0 credits  course outline
Principles of Service Management (HOSP 1410)
course schedule schedule
3.0 credits  course outline


Term 2

Accommodations / Lodging Industry (HOSP 1370)
course schedule schedule
3.0 credits  course outline
Financial Accounting (HOSP 1860)
course schedule schedule
3.0 credits  course outline
Food and Beverage Operations (HOSP 1360)
course schedule schedule
3.0 credits  course outline
Introduction To Economics (HOSP 1960)
course schedule schedule
3.0 credits  course outline
Technical Writing (HOSP 1660)
course schedule schedule
3.0 credits  course outline


Term 3

Cost Controls (HOSP 2820)
course schedule schedule
3.0 credits  course outline
Food Production Principles (HOSP 2310)
course schedule schedule
3.0 credits  course outline
Human Resources Management (HOSP 2410)
course schedule schedule
3.0 credits  course outline
Introduction to Marketing (HOSP 2620)
course schedule schedule
3.0 credits  course outline
Management Accounting (HOSP 2810)
course schedule schedule
3.0 credits  course outline


Term 4

Hospitality Law (HOSP 2460)
course schedule schedule
3.0 credits  course outline
Hospitality Sales Management (HOSP 2660)
course schedule schedule
3.0 credits  course outline
Industry Work Experience (HOSP 2380)
course schedule schedule
0.0 credits  course outline
Management Principles (HOSP 2370)
course schedule schedule
3.0 credits  course outline
Organizational Behaviour (HOSP 2470)
course schedule schedule
3.0 credits  course outline
Restaurant Operations (HOSP 2360)
course schedule schedule
3.0 credits  course outline


Fees and Other costs

Fees and Other Costs:


International Application Fee $145
Tuition Fee $28,601
Student Union Fee $119.08
College Initiative Fee $151.07
Student Union Health Plan Fee $292.08
Student Union Dental Plan Fee $292.08
U-Pass Fee $656
Other Costs Graduation Fee - $40

Campus Resource Fee - $286

Textbooks and supplies - $2,200

Lab coat - $50

Contact Us/Request Info

Contact Us/Request Info

email: study@vcc.ca

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Program: Hospitality Management - Diploma

Program Highlights

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