COURSE CURRICULUM

The program’s full-time Fall intake follows a structured course sequence designed to build comprehensive skills in hospitality management over four semesters, totaling 1120 hours. In Semester 1, students begin with foundational courses including industry certifications, mathematics for hospitality, research concepts, and the dynamics of hospitality and tourism, alongside one elective from either restaurant service or kitchen theory and operations, plus communications and general education courses, totaling 308 hours. Semester 2 advances with customer service, financial analysis, marketing, global destinations, rooms division theory and practice, and the remaining elective course, totaling 294 hours. Semester 3 focuses on specialized areas such as wine, beer, and spirits, foodservice operations, sales and banquet services, advanced rooms division operations, hotel and resort facilities management, and a general education course, totaling 252 hours. Semester 4 rounds out the program with principles of management, sustainable tourism, revenue management, a hospitality management capstone project, an option course selected from business and entrepreneurship topics or tourism challenges, plus a general education course, totaling 266 hours. A 560-hour co-op work term provides real-world industry experience, integrating practical learning with classroom theory. This carefully sequenced curriculum prepares students for diverse roles in the hospitality industry, combining academic knowledge, technical skills, and professional practice essential for success in global hospitality careers.