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View our Virtual tourCourses - January 2026
Level 1
Course details
College Reading & Writing Skills
COMM1085
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Software Applications I
COMP1006
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Conestoga 101
CON0101
- Hours: 1
- Credits: 0
- Pre-Requisites:
- CoRequisites:
Nutrition and Healthy Lifestyle
CUL1010
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Hotel Services and Front Office Management
HOSP1050
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Restaurant Simulation
HOSP1130
- Hours: 56
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Cost Control I
HOSP1160
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Hospitality Certifications: SmartServe & Food Handlers
OHS1390
- Hours: 7
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Level 2
Course details
Hospitality Culinary Techniques
CUL1585
- Hours: 98
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Wine, Beer and Spirit Fundamentals
HOSP1070
This course examines the world of alcoholic beverages including wine, beer and spirits. The production method used for each type of beverage and factors affecting their style will be discussed and explored. Practical experience will be acquired through in-class tastings using structured tasting techniques.
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Restaurant Operations
HOSP1105
The objective of the course will be to improve professional food & beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire teambuilding skills through fulfilling the various roles required to operate a traditional dining room.
- Hours: 56
- Credits: 3
- Pre-Requisites: HOSP1090 OR HOSP1130
- CoRequisites:
Cost Control II
HOSP1170
Building on the costing principles learned in the first semester this course focuses on cost control formulas, pre-costing and pricing menus, employee scheduling and methods of controlling other variable and fixed expenses.
- Hours: 42
- Credits: 3
- Pre-Requisites: HOSP1160
- CoRequisites:
Marketing for Hospitality
MKT2120
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Student must pass 1 Course(s), selected in the Student Portal from available course options
View Program Option Electives
Hospitality and Tourism Study Abroad I
HOSP1520
This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The fundamental concept of delivering and monitoring excellent service, service recovery and employee service training techniques will be reviewed. Students will also gain valuable insight into the sourcing, securing, planning and managing programs such as (but not limited to) special events, multi-day educational conferences, ancillary programs and incentives.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Introduction to Mixology
HOSP1550
This practical and theoretical course provides students with the opportunity to learn the art and science of mixology. Using premium spirits, professional tools and hosted in a state-of-the-art mixology lab, this course will teach students about cocktail preparation, the importance of quality ingredients, and professional cocktail service. Students will also gain valuable insight into the role of bartenders in the hospitality industry.
- Hours: 35
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Rooms Management and Housekeeping
HOSP2050
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Level 3
Course details
Hospitality Accounting I
ACCT2045
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Business Applications for Hospitality
COMP2025
Intermediate Excel – Business Applications for Hospitality is designed to prepare the student for the role of hospitality manager. Building on the course Software Applications I (COMP1006) students will be able to plan, design and implement professional worksheets, templates, charts and databases that are accurate and useful in making business decisions. Emphasis will be placed on using advanced formulas and functions, linking worksheets and applying Goal Seek and Pivot Tables.
- Hours: 28
- Credits: 2
- Pre-Requisites: COMP1006
- CoRequisites:
Hotel Catering and Sales Management
HOSP2030
Expanding on previous food and beverage courses, students will examine hotel sales and catering department operations. Students will review the roles performed by the sales and catering team with a focus on the activities and responsibilities of the sales director and catering manager. Students will explore the inter-departmental activities evolving from room and catering event sales and how they inter-relate with the daily operations of the other hotel departments: front desk, reservations, housekeeping, bars, restaurants and the banquet department. Selling techniques will be reviewed.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Restaurant and Food Service Innovation
HOSP2255
- Hours: 56
- Credits: 4
- Pre-Requisites:
- CoRequisites:
Bar and Restaurant Menu Development
HOSP2310
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Student must pass 1 Course(s), selected in the Student Portal from available course options
View Program Option Electives
Small Business Management and Marketing
ENTR2025
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Resort Management
HOSP2045
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Level 4
Course details
Hospitality Accounting II
ACCT2120
The student will gain additional experience in preparing and analyzing financial statements for hospitality proprietorships and corporations. The course will emphasize the need for managers to prepare budgets and to perform cash management functions. A module of payroll will be included.
- Hours: 42
- Credits: 3
- Pre-Requisites: ACCT2040 OR ACCT2045 OR ACCT2050
- CoRequisites:
Wine, Beverages and Food Pairing
HOSP2260
- Hours: 28
- Credits: 2
- Pre-Requisites: HOSP1070
- CoRequisites:
Applied Hospitality Event Capstone
HOSP2300
- Hours: 56
- Credits: 4
- Pre-Requisites: HOSP2250 OR HOSP2255
- CoRequisites:
Designing Bars and Restaurants
MGMT2160
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Student must pass 1 Course(s), selected in the Student Portal from available course options
View Program Option Electives
Hospitality and Tourism Study Abroad II
HOSP2060
This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.
This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention.- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Managing People in the Hospitality Industry
HRM2055
The effective management of people is a fundamental skill required for successful service operations in hospitality and tourism entities worldwide. This course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention. Students are also introduced to provincial employment legislation and the essentials of facilitating a safe and healthy hospitality workplace.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Level 1
Course details
College Reading & Writing Skills
COMM1085
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Software Applications I
COMP1006
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Conestoga 101
CON0101
- Hours: 1
- Credits: 0
- Pre-Requisites:
- CoRequisites:
Nutrition and Healthy Lifestyle
CUL1010
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Hotel Services and Front Office Management
HOSP1050
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Restaurant Simulation
HOSP1130
- Hours: 56
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Cost Control I
HOSP1160
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Hospitality Certifications: SmartServe & Food Handlers
OHS1390
- Hours: 7
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Level 2
Course details
Co-op and Career Preparation
CEPR1020
- Hours: 14
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Hospitality Culinary Techniques
CUL1585
- Hours: 98
- Credits: 5
- Pre-Requisites:
- CoRequisites:
Wine, Beer and Spirit Fundamentals
HOSP1070
This course examines the world of alcoholic beverages including wine, beer and spirits. The production method used for each type of beverage and factors affecting their style will be discussed and explored. Practical experience will be acquired through in-class tastings using structured tasting techniques.
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Restaurant Operations
HOSP1105
The objective of the course will be to improve professional food & beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire teambuilding skills through fulfilling the various roles required to operate a traditional dining room.
- Hours: 56
- Credits: 3
- Pre-Requisites: HOSP1090 OR HOSP1130
- CoRequisites:
Cost Control II
HOSP1170
Building on the costing principles learned in the first semester this course focuses on cost control formulas, pre-costing and pricing menus, employee scheduling and methods of controlling other variable and fixed expenses.
- Hours: 42
- Credits: 3
- Pre-Requisites: HOSP1160
- CoRequisites:
Marketing for Hospitality
MKT2120
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Student must pass 1 Course(s), selected in the Student Portal from available course options
View Program Option Electives
Hospitality and Tourism Study Abroad I
HOSP1520
This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The fundamental concept of delivering and monitoring excellent service, service recovery and employee service training techniques will be reviewed. Students will also gain valuable insight into the sourcing, securing, planning and managing programs such as (but not limited to) special events, multi-day educational conferences, ancillary programs and incentives.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Introduction to Mixology
HOSP1550
This practical and theoretical course provides students with the opportunity to learn the art and science of mixology. Using premium spirits, professional tools and hosted in a state-of-the-art mixology lab, this course will teach students about cocktail preparation, the importance of quality ingredients, and professional cocktail service. Students will also gain valuable insight into the role of bartenders in the hospitality industry.
- Hours: 35
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Rooms Management and Housekeeping
HOSP2050
- Hours: 28
- Credits: 2
- Pre-Requisites:
- CoRequisites:
Level 3
Course details
Co-op Work Term I - Hotel and Restaurant
COOP1025
- Hours: 420
- Credits: 14
- Pre-Requisites: CDEV1020 OR CEPR1020 AND HOSP1040 OR OHS1390
- CoRequisites:
Level 4
Course details
Hospitality Accounting I
ACCT2045
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Business Applications for Hospitality
COMP2025
Intermediate Excel – Business Applications for Hospitality is designed to prepare the student for the role of hospitality manager. Building on the course Software Applications I (COMP1006) students will be able to plan, design and implement professional worksheets, templates, charts and databases that are accurate and useful in making business decisions. Emphasis will be placed on using advanced formulas and functions, linking worksheets and applying Goal Seek and Pivot Tables.
- Hours: 28
- Credits: 2
- Pre-Requisites: COMP1006
- CoRequisites:
Hotel Catering and Sales Management
HOSP2030
Expanding on previous food and beverage courses, students will examine hotel sales and catering department operations. Students will review the roles performed by the sales and catering team with a focus on the activities and responsibilities of the sales director and catering manager. Students will explore the inter-departmental activities evolving from room and catering event sales and how they inter-relate with the daily operations of the other hotel departments: front desk, reservations, housekeeping, bars, restaurants and the banquet department. Selling techniques will be reviewed.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Restaurant and Food Service Innovation
HOSP2255
- Hours: 56
- Credits: 4
- Pre-Requisites:
- CoRequisites:
Bar and Restaurant Menu Development
HOSP2310
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Student must pass 1 Course(s), selected in the Student Portal from available course options
View Program Option Electives
Small Business Management and Marketing
ENTR2025
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Resort Management
HOSP2045
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Level 5
Course details
Hospitality Accounting II
ACCT2120
The student will gain additional experience in preparing and analyzing financial statements for hospitality proprietorships and corporations. The course will emphasize the need for managers to prepare budgets and to perform cash management functions. A module of payroll will be included.
- Hours: 42
- Credits: 3
- Pre-Requisites: ACCT2040 OR ACCT2045 OR ACCT2050
- CoRequisites:
Wine, Beverages and Food Pairing
HOSP2260
- Hours: 28
- Credits: 2
- Pre-Requisites: HOSP1070
- CoRequisites:
Applied Hospitality Event Capstone
HOSP2300
- Hours: 56
- Credits: 4
- Pre-Requisites: HOSP2250 OR HOSP2255
- CoRequisites:
Designing Bars and Restaurants
MGMT2160
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Student must pass 1 Course(s), selected in the Student Portal from available course options
View Program Option Electives
Hospitality and Tourism Study Abroad II
HOSP2060
This course is optional for all Hospitality and Tourism students. Students who choose this course will be responsible for all travel expenses incurred for the trip. Students must have valid passport and hold all necessary travel documents required to enter the country/countries you will visit during the trip.
This practical and theoretical course provides the student with the opportunity to experience first hand the daily operation within various sectors of the Hospitality & Tourism Industry. The course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention.- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Managing People in the Hospitality Industry
HRM2055
The effective management of people is a fundamental skill required for successful service operations in hospitality and tourism entities worldwide. This course examines the critical strategic role of managing people in the daily operation of hospitality organizations. Emphasis is placed on crucial management practices that are required for the success of industry supervisors and managers. Such practices include: workplace job analysis, planning, recruitment, selection, orientation, training, positive employee relations, motivation and retention. Students are also introduced to provincial employment legislation and the essentials of facilitating a safe and healthy hospitality workplace.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Program outcomes
- Plan, prepare and present quality food and beverage for a variety of hospitality environments.
- Deliver accomplished service of food and beverage for a hospitality enterprise.
- Support an industry and workplace service culture by adopting a positive attitude and professional decorum, accommodating diverse and special needs, and contributing as a team member.
- Deliver customer service and solutions that anticipate, meet and/or exceed individual expectations, as well as organizational expectations, standards and objectives.
- Use marketing concepts, market research, social networks, sales and revenue management strategies, relationship management skills and product knowledge to promote and sell hospitality services, products and guest experiences.
- Apply business and revenue models as well as basic accounting, budgeting, financial and administration skills to support the effective management and operation of a variety of organizations delivering hospitality services and products.
- Comply with relevant organization and workplace systems, processes, policies, standards, legal obligations and regulations, and apply risk management principles, to support and maintain efficient, safe, secure, accessible and healthy hospitality operations.
- Use appropriate technologies to enhance the quality and delivery of hospitality services, products and guest experiences and to measure the effectiveness of hospitality operations.
- Keep current with hospitality trends and issues, and interdependent relationships in the broader tourism industry* sectors to improve work performance and guide career development.
- Use leadership, teamwork, conflict and relationship management skills and tools, as well as knowledge of organizational behaviour, labour relations, employment standards and human rights to contribute to a positive work environment.
- Respond to issues and dilemmas arising in the delivery of hospitality services, products and guest experiences by using and promoting ethical behaviour and best practices of corporate social responsibility and environmental sustainability.