Hospitality Services (Pre-Hospitality) Program (H101)

PRE-PROGRAMS

Pre-programs are post-secondary certificate programs that offer students the opportunity to take courses for career exploration or to qualify for further study. With small class sizes, dedicated teachers and built-in advising and supports, the pre-programs help students strengthen their academic skills and prepare for further course work.

Successful completion of the Hospitality Services (Pre-Hospitality) program prepares students academically for entry into the following Centre for Hospitality and Culinary Arts programs:

• H100: Culinary Management
• H134: Culinary Skills
• H113: Baking and Pastry Arts Management
• H119: Culinary Management – Nutrition
• H130: Tourism and Hospitality Management
• H131: Special Event Management
• H133: Hospitality – Hotel Operations Management

This unique program has a foundation of Hospitality, Food & Beverage and Culinary Arts courses that are taught by faculty in the Centre for Hospitality & Culinary Arts. Other important courses include Applied Math and Communications.

The program is closely linked to operators of hotels, restaurants and catering companies in Toronto, and includes an industry externship for qualified students.

Academic advisory services, career preparation, student support and success strategies are interwoven throughout the courses.

Note: Successful completion of this program is not a guarantee of admission to any other program, nor is it a requirement of any other program.

The graduate has reliably demonstrated the ability to:

1. Provide hospitality service in a professional manner in order to increase customer satisfaction.
2. Identify and describe the various sectors of the Canadian tourism industry.
3. Use basic mathematic and monetary calculations to assist with the daily functions of a hospitality operation.
4. Assist in the marketing and sales of small and medium sized hospitality operation.
5. Identify and comply with health and safety regulations, legislation, and procedures related to the hospitality industry.
6. Plan and implement personal and professional development strategies related to the hospitality industry.
7. Use current technologies, systems, and computer applications to support daily functions of a hospitality operation.
8. Perform as an entry-level accommodation operations team member in both front and back of the house positions.
9. Perform as an entry-level food and beverage team member in both front and back of the house positions.

* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2019. Fees are subject to change for programs starting in Fall 2020 and at later dates.

† Additional Costs

Uniforms, tools, manuals, books - $700 (fees are subject to change)

International students: Visit the International Fees and Related Costs page for more information.

This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.