Advanced diploma in hospitality and tourism management co-op

The Advanced Diploma in Hospitality and Tourism Management Co-op at Toronto School of Management is a comprehensive program designed to prepare students for a successful career in the dynamic and expanding fields of hospitality and tourism. This program offers a blend of theoretical knowledge and practical skills, equipping students with a deep understanding of industry operations, management principles, customer service excellence, and sustainable tourism practices. The curriculum covers essential topics such as hospitality and tourism marketing, event planning, hotel and restaurant management, travel logistics, and digital marketing strategies tailored for tourism and hospitality businesses. Additionally, students gain proficiency in leadership, communication, and problem-solving skills that are critical for managerial roles in the industry.

A distinctive feature of this program is its cooperative education (co-op) component, which provides students with valuable real-world work experience through paid internships and placements within reputable hospitality and tourism companies. This hands-on training allows students to apply classroom concepts in actual business settings, develop professional networks, and enhance their employability upon graduation. The co-op placements are carefully matched to student interests and career goals, ensuring relevant industry exposure and practical learning opportunities.

The program is designed to foster entrepreneurial thinking, innovation, and adaptability, preparing graduates to thrive in a competitive global market. Students will learn about current industry trends, emerging technologies, and best practices in sustainable tourism management. The flexible curriculum allows students to tailor their learning experience by choosing electives aligned with their specific career aspirations. Graduates of this advanced diploma program will be well-positioned to pursue a variety of roles such as hotel managers, event coordinators, tourism consultants, restaurant managers, or start their own hospitality ventures.

Supported by experienced faculty members who are industry professionals, the program emphasizes hands-on training, industry collaboration, and continuous skills development. The Toronto School of Management’s facilities feature state-of-the-art simulation labs, industry-standard kitchens, and dedicated learning spaces that foster an engaging educational environment. Upon successful completion, graduates receive an official Advanced Diploma credential, which opens pathways to further academic opportunities or immediate entry into the workforce.

Overall, the Advanced Diploma in Hospitality and Tourism Management Co-op at Toronto School of Management offers a rich, immersive learning experience designed to develop versatile, industry-ready professionals capable of leading and innovating within the global hospitality and tourism sectors.

You will have at least 960 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 hospitality, including 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. They 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. Facilities and Maintenance Management
Facilities management is firmly established as an important subject in the academic discipline in the higher education sectors. This is because this subject introduces the balance of generic management skills core quality of an organization, the value and the risk in processes and to be focused on the facilities operations. These operational skills for the delivery of the facilities services are covered by the management of space, environment, communications and the full range of services that supports business effectiveness in the hospitality and tourism industry.

10. Meetings, Incentives, Conferences and Events
This module introduces you to this sector of the tourism industry, and will cover both business and leisure events. The specific characteristics of the Meetings, Incentives, Conferences, Events sector will be discussed, including impacts for tourism development, conference marketing, management of meetings and conferences and the growing importance of event tourism.

11. Food and Beverage Management
This module focuses on the analysis of the operations and determines the best course of action in food & beverage operations and management. It examines the ways to maximize service efficiency and productivity to satisfy demands of today's guests. Topics also include organization of food & beverage operations, marketing, nutrition, menu, standard product costs & pricing strategies, productions, service, cost controlling, facility design, layout and equipment.

12. Human Resource Management
This module will provide an in-depth understanding of the strategic and coherent approach to an organization's most valued assets - the people working there who individually and collectively contribute to the achievement of the objectives of the business. This module will also focus on effective business practices in the hospitality industry, like performance and reward management, to ensure the motivation and success of the human resource of the company. You will be introduced to different learning theories and styles, helping you reflect on your learning experience and increasing your effectiveness as independent self-learners. In addition, you will be involved with personal development planning (PDP) to improve your employability and professional skills.

13. Marketing in Hospitality and Tourism
This module will provide a wide understanding of the role of marketing and its application in the hospitality and tourism industries. It also helps you to understand the marketing contexts better in achieving the organizations goals and objectives and also to maximize revenue and profit in a long term.

14. Issues in Hospitality and Tourism Industry
This module covers the understanding how to identify emerging issues on the tourism and hospitality industry and examining their impact towards the hospitality and tourism industry. You will be able to understand how important it is to tackle all the issues emerging in the hospitality and tourism industry because these issues really give a great impact towards the industry.

15. Resort Management
This module introduces the function of management as an integrating activity within the hotel and resort sectors. It will investigate the principles behind the concepts of resort management including: quality management; operational strategies; performance and control systems. You will also consider the use of revenue and pricing; principles of sustainability, effective marketing approaches as well as legal considerations.

16. Niche and Specialty Management
Niche Tourism studies a wide range of forms of tourism that are becoming increasingly important for the tourism industry. The module covers: culinary and beverage tourism; health and medical tourism; and a wide range of specialty/niche types of tourism. This will provide you with the ability to recognize and apply strategies appropriate for particular circumstances and successfully compete for visitors.

17. 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- wes.org
• University of Toronto, School of Continuing Studies, Comparative Education Service – learn.utoronto.ca/ces
• International Credential Assessment Service of Canada- icascanada.ca

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

The Advanced Diploma in Hospitality and Tourism Management Co-op program at the Toronto School of Management offers a variety of financial options to support students throughout their studies. Students can explore multiple pathways to fund their education, including government financial aid, scholarships, bursaries, and private loans. The institution provides detailed guidance on the application processes for federal and provincial student aid programs, such as Canada Student Grants and Loans, which can significantly offset tuition costs for eligible students. Additionally, Toronto School of Management offers merit-based scholarships and bursaries tailored to both domestic and international students, recognizing academic achievement, leadership potential, and financial need. These awards help reduce the overall tuition burden and make education more accessible.

Furthermore, the co-op component of the program provides students with valuable work experience and income opportunities, which can help alleviate financial pressures during their studies. The program's structure allows students to earn competitive wages through internships within the hospitality and tourism industries, offering both practical experience and financial support. For students who require additional funding, private financing options and student lines of credit are available through various financial institutions. The school also encourages students to explore part-time work opportunities and employment agencies to supplement their income.

The program's affordability is enhanced by flexible payment plans and tuition installment options, enabling students to manage their finances more effectively over the duration of their studies. International students should also consult with the school's admissions office for specific financial guidance tailored to their residence status and funding eligibility. Overall, the Toronto School of Management is committed to providing comprehensive financial support resources to help students successfully complete their Advanced Diploma in Hospitality and Tourism Management Co-op program without undue financial stress.

The Advanced Diploma in Hospitality and Tourism Management Co-op program at Toronto School of Management is designed to equip students with comprehensive knowledge and practical skills necessary for succeeding in the dynamic hospitality and tourism industries. The curriculum covers a wide range of subjects including hospitality operations, tourism management, marketing, customer service, business strategies, and event planning, providing students with a well-rounded educational experience. A key feature of this program is the cooperative education (co-op) component, which allows students to gain valuable hands-on work experience through internships or cooperative placements in real-world hospitality and tourism settings. This experiential learning approach enables students to apply theoretical concepts learned in the classroom to practical situations, thereby enhancing their employability and professional development.

The program typically lasts for approximately 1 to 2 years, depending on the specific structure and delivery method selected. It is tailored for individuals seeking to advance their careers in the hospitality and tourism sectors by acquiring both academic credentials and relevant industry experience. The program also emphasizes leadership skills, problem-solving abilities, and effective communication, all of which are essential for managerial roles in the industry. Graduates of this program are prepared for a variety of roles such as hotel managers, event coordinators, tourism officers, and hospitality supervisors.

Toronto School of Management is known for its industry-focused approach and strong connections with local businesses and organizations, which facilitate meaningful internship opportunities and job placements for students. The program may also include modules on tourism policies, sustainability practices, and technological innovations impacting hospitality and tourism sectors. Overall, the Advanced Diploma in Hospitality and Tourism Management Co-op combines academic excellence with practical training, aiming to produce well-rounded professionals ready to meet the challenges of a competitive global industry.