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The program is divided into two modules, each lasting 4 weeks. The first module focuses on business communication skills, such as making presentations, taking part in meetings, negotiating, telephoning, and using English in social situations. Students will familiarize themselves with communication tools that are mainly used in North America.
In the second module, students will learn essential workforce entry skills and business documentation skills. Students will also gain knowledge in the three areas of effective presentation: content, design and oral presentation. Through a variety of projects students will apply skills and knowledge in both print and digital presentation.
Additionally, students will have an option to choose two business courses building upon the basic business skills.
A Co-op has been added so that students can apply all theory and skills learned to a practical situation.
ONE OF THE FOLLOWING 2 WEEK COURSES BASED UPON AVAILABILITY:
HS241 – Food and Beverage Management
HS250 – Supervision in the Hospitality Industry
HS260 – Understanding Accounting
HS281 – Hospitality Facilities Management & Design
HS304 – Leadership/Management in the Hospitality Industry
HS323 – Fundamentals of Destination Management & Marketing
HS338 – Housekeeping Management
HS357 – Managing Hospitality Human Resources
HS387 – Security & Loss Prevention Management
HS424 – Resort Management
HS428 – International Hotel Management
HS468 – Hospitality Industry Computer Systems
HS472 – Hospitality Sales & Marketing
HS478 – Convention Management and Service
TM200 – Introduction to Tourism
TM201 – Cross Cultural Tourism
TM202 – Environmental Stewardship
TM203 – Risk Management & Legal Liability in Tourism
TM206 – Ground Transportation
TM208 – Cruises
TM214 – Tours
• Mandatory schedule of alternating class sessions and work terms.
• Adherence to the program scheduling format is mandatory and is designed to provide the prospective candidate with valuable exposure to language usage in a work setting.
• The alternating classroom sessions allow the studen
• Computer basics/file management
• Goal setting, note taking, problem solving, team work
• Overview of policies & procedures
• Demonstrate ability to use MS Word and MS PowerPoint
• Basic rules of dining including etiquette and technical manners during service
• Symmetric table setup
• Rules of social engagement when serving food and beverage