Hospitality and Hotel Certificate Program

Workplace Essentials: This course is designed to teach transferable skills that will make students more employable. In addition to reading assignments, students will use self- reflection, solve problems through case studies and practice skills. They will learn all of the essential skills needed to work in the hospitality industry.

Canadian Workplace Essentials: Canadian Workplace Essentials refers directly to the workplace experience and the values, attitudes and cultures that are common throughout places of work in Canada.

This course is designed to identify specific soft skills that a new employee needs in order to successfully adapt to Canadian workplace cultures. The ten skills presented in this course relate to the attitudes, skills and knowledge essential for success in the tourism sector.

Front Desk Clerk: A Front Desk Clerk works directly with the public, often in the hospitality industry or in a related field. These professionals are often the first impression that anyone has of a business.

Front Desk Clerks provide many guest services, working in the lobby or reception areas of hotels, motels, resorts and other accommodation facilities. The position is challenging, varied and offers the opportunity to work flexible hours.

Food & Beverage Server: A Food and Beverage Server is a sales and service attendant who provides food and beverage service using interpersonal skills, product knowledge, and sales techniques to meet and exceed guests’ expectations.

The areas covered in the training are food and beverage product knowledge, beverage preparation and serving techniques, processing payments and safety and sanitation.

Housekeeping Room Attendant: After completing the Housekeeping Room Attendant Program, students will be able to demonstrate the following skills and duties and develop the knowledge and attitude to be considered competent in an occupation.

Focus will be on following policies and procedures, industry terminology, guest relations, safety, emergency procedures and performing core tasks such a cleaning guest rooms, property facilities and laundry activities.

Line Cook: A Line Cook is a cook who supervises a specific area of the kitchen, rather than the kitchen as a whole. He or she reports to the head cook, who is in charge of overall quality control within the kitchen.

The duties of this cook vary, depending on the type of restaurant he or she is employed at. The areas covered in the training are: Professionalism, safety and sanitization, kitchen operation, preparation and cooking.

Retail Sales Associate: A Retail Sales Associate works in a retail store, assisting customers in the selection of products. This position can be found at any retail outlet from chain stores to boutique stores and across a large variety of products.

The areas covered in the training are customer service, product knowledge, sales, merchandising and loss prevention.