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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.


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Program Hours: Monday to Thursday from 8:00 am to 5:00 pm

Program Status:
Accepting applications

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

Apply Now

Apply Now

The first step, apply early. Students who have applied and met all admission requirements are sent a letter of acceptance approximately four to five months in advance of the next available start date. A first payment is required to reserve a space in the program.

Applicants who are currently in Grade 12 and wish to start the program in September can submit the following prior to graduation:

  1. Interim report card from their school.
  2. Letter from their school counselor/principal stating the applicant is expected to meet high school graduation requirements including English 12.

When the applicant has completed high school, a final copy of the high school transcript must be submitted to VCC, prior to the start of the program.

Online Mail In Person
If you're ready and know the program you want, apply now. Download and complete the (PDF) application/registration form and mail it to VCC Registrar's Office Visit us at one of our campus locations.

After you apply, you can check application status to see if all of the requirements have been met or to update contact information. Please use the temporary login ID and Personal Identification Number (PIN) that you used to complete your original online application.

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

VCC welcomes applications from Canadian citizens and permanent residents.

As Vancouver Community College is a post-secondary institution committed to educating adult learners, applicants should be 16 years of age or older or a graduate of a secondary school.

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


Program Specific

Missing prerequisites? VCC offers courses in Adult Upgrading and English as an Additional Language to help you meet your goals.

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.


Recommended Characteristics:

The hospitality industry is primarily a people business. The Hospitality Management Diploma Program has been designed to strengthen and encourage interpersonal skills and a team approach to course work. Students work with fellow students, industry representatives, members of the college community and the public. Students must have the desire to work effectively as a team player and to deal with the public.

Course Schedule

Fees and Other costs


Application Fee $35
Tuition Fee $8,723
Student Union Fee $223
College Initiative Fee $154
Student Union Health Plan Fee $292.08
Student Union Dental Plan Fee $292.08
U-Pass Fee $656
Other Costs
$40 - Graduation Fees
$174 - Campus Resource Fee
$1100 - Approximate Textbooks & Supplies for 1st year
$1100 - Approximate Textbooks & Supplies for 2nd year
At the time of acceptance, a $300 non-refundable deposit will be required to hold your seat if accepted more than two months before the start date of the program. Full payment of the first installment will be required within two months before the start date.


For book lists and prices, check Bookstore.


Fees are approximate and subject to change without notice. Students are responsible for any increase in fees if advanced payments are made. The application fee is non-refundable. Fees are refunded according to the refund policy. For further clarification, see withdrawals and refunds information page.

Info Sessions

Info Sessions

The future is in hospitality management.

The hospitality industry has a growing number of management positions in a wide variety of sectors including accommodation, food and beverage services, transportation, recreation and entertainment, and travel services.

Meet faculty members and learn about entrance requirements to our two-year hospitality management diploma program and Bachelor of Hospitality Management program.





View all Info Sessions/Tours >>

Contact Us/Request Info

Contact Us/Request Info

Questions?

Before you send us an email, please ensure you have reviewed

As well, if you meet any of the following criteria, please follow the links for more information:

Contact us:

Department Head
Tel: 604.871.7000 ext. 8378
Fax: 604.443.8753
email: hospitalityinfo@vcc.ca

Program Assistant
Tel: 604.443.8533

Program Highlights

Program Highlights

/programscourses/program-areas/program-highlights/hospitality-management/

Course Schedule

Courses Schedule

 

Term 1

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


Term 2

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


Term 3

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


Term 4

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