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This one-year course will give you the skills to begin and succeed in a career in hospitality and tourism. It focuses on the most up-to-date developments in the hospitality industry, helping you to:

  • Develop professional hotel competencies such as effective communication skills, good customer service skills, leadership, and team work, ensuring that you are providing a high quality product or service to your customers
  • Gain supervised practical work experience directly related to your academic and career goals
  • Become immediately effective within the hospitality and tourism industry through understanding the principles and procedures of a range of hospitality functions, including front desk operations, housekeeping, and food and beverage production

This program qualifies for Second Career, a financial support program from the Ontario Government.


You will have at least 480 guided learning hours, followed by 480 practicum hours in an established business.

The work placement will help you apply the theories you learn to practical business situations. We will help you secure your work placement by sending you for interviews.

The modules are:

1. Introduction to Hospitality and Tourism
The aim of this module is to provide an understanding of the nature of hospitality and hospitality products from both local and international perspectives. It will ensure you acquire a holistic understanding of the travel and hospitality industry, including the impacts of hospitality on destination economies, communities and fragile environments. You will be expected to take a critical perspective on the effects of hospitality on their own country, and how hospitality can have a strategic developmental function.

2. Front Office Operations
This module introduces the systems and procedures required for Front Desk Office Operations. It emphasizes the importance of high standards in personal qualities and the provision of customer service. You will develop knowledge and skills in reception procedures as well as understanding the key legislation that relates to reception procedures. You will also evaluate the suitability of different procedures for a range of hotel outlets.

3. Housekeeping
The aim of Housekeeping module is to provide an overview of the range of functions within the facilities department of hotels.

4. Food and Beverage Operations
The aim of Food and Beverage Operations module is to provide an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. You will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and have sufficient knowledge to produce a detailed plan for specified food and beverage operations.

5. Food Sanitation, Safety and Health
This module aims to make an important contribution to the supervisory aspects of food hygiene and safety. Supervisors with food safety and health and safety responsibilities need to ensure that all staff operates in a safe, hygienic and efficient manner. The overall aims of this module are to ensure you are familiar with key aspects of current legislation, good practice and health, safety and food safety issues.

6. Hospitality Accounting
The aim of this module is to provide the knowledge, skills and techniques that will help with the management decision making process. It will look at the process and practices which take place within a hotel business environment and at the analytical skills required to understand accounting and financial information.

7. Customer Service
The aim of this module is to provide a better understanding of what is customer service and how it can provide quality product or service that satisfies the needs/wants of a customer. It also emphasizes the effective communication skills in customer relations and services, and learn how to deal with various customer-related situations, which is also an integral part of tourism and hospitality studies.

8. Organizational Behavior in Hospitality Industry
This is an introduction to the basic concepts and topics in organizational behavior (OB). It focus on OB at three levels: individual, interpersonal, and collective. You will learn the individual level, covering decision-making, motivation, and personality and then turn to the interpersonal level, covering power, influence, and negotiations. Finally, the course will move up to the collective level, covering groups and managing change.

9. Work Placement
At the conclusion of the program, you are required to complete 480 hours of work placement in a suitable business environment. Appropriate business sectors for placement would include Hotels, Restaurants, Clubs and Resorts. Activities performed will vary depending on the Work Placement site, however, key responsibilities include being supervised by a Placement host at all times, observing all workplace and school safety and security procedures, dressing appropriately for the Placement experience, interacting with the Placement staff respectfully, courteously and enthusiastically, learning about the work environment, and participating in the daily routine as required.

Work Placement is part of the educational development. This enables theoretical learning in the classroom to be applied to practical learning situations and encourages application of theory and knowledge in appropriate context. You will be sent for interviews to secure your Work Placement. You must complete your practicum and submit your placement report to be successfully considered a graduate.


  • Ontario Secondary School Diploma or Equivalent * or Mature student **
  • Age 18 or older
  • IELTS of 5.5 or equivalent for Non-native English speakers

*A transcript, diploma or certificate from another country are considered equivalent to an Ontario high school diploma if assessed at an Ontario OSSD level by a recognized assessment service.

See the pre-approved recognized assessment services below:

  • World Education Services-
  • University of Toronto, School of Continuing Studies, Comparative Education Service –
  • International Credential Assessment Service of Canada-

** Mature students must be at least 18 years of age and pass a Wonderlic Scholastic Level Exam.


You must successfully complete all nine modules to be awarded the TSoM Diploma in Hospitality and Tourism Management Co-op.

The assessment of each module consists of:

  • Individual Assignment or Class Test: 50%
  • Final Examination: 50%
  • Placement Report for Work Placement: 100%
Work Placement: Complete/IncompleteC/I

If you do not pass, you can re-enroll in the course and re-take at the next available sitting.

Upon completion of this program, you will be awarded a Diploma in Hospitality and Tourism Management Co-op.


You can expect to work in a range of industry roles, including:

  • Desk Clerk
  • Guest Service Agent
  • Restaurant Assistant Manager
  • Food Service Officer
  • Visitor Information Counsellor
  • Conference Planner Assistant
  • Booking and Reservations Officer
  • Sales Assistant
  • Travel Guide
  • Resort Worker
  • Room Service Clerk

Academic: 24 weeks in-class with 24 weeks co-op
Total length: 66 weeks including scheduled breaks

START DATESMarch 2018, May 2018, July 2018, September 2018, November 2018.

FEES$12,495 CAD
Final Price (Special Promotion)
$8,000 CAD international students
$3,540 CAD domestic students

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