COURSE CURRICULUM

The Hospitality – Hotel and Restaurant Operations Management program at Durham College is structured over four semesters to provide a comprehensive blend of hospitality knowledge, practical skills, and business management expertise. In the first semester, students build a strong foundation through courses in business communication, customer service, food safety, culinary techniques, hospitality fundamentals, nutrition, and leadership, along with essential computer skills. The second semester focuses on operational knowledge, including accounting for hospitality, beverage studies, hotel operations, restaurant and beverage management, and career planning, supported by a general education elective. In the third semester, students advance into specialized areas such as catering and banquet services, advanced hotel operations, hospitality finance, marketing and social media, and restaurant service, while also preparing for real-world experience through a field placement workshop. The final semester emphasizes strategic and professional development with courses in entrepreneurship, human resource management, and risk management, alongside a hospitality capstone project. A key component is the field placement, where students gain hands-on industry experience. Overall, the program equips graduates with the operational, managerial, and interpersonal skills required for successful careers in the global hospitality industry.