What were you doing before attending Sprott Shaw College?

After graduating from university in Japan, I began my career as a server in the wedding business. It was during this time that I realized if I wanted to continue in this field, I should become a wine sommelier. This would enable me to provide significantly better service to all customers with specific skills.

Upon achieving my goal of becoming a wine sommelier, I transitioned into the restaurant industry. Subsequently, I moved to Australia to become an international professional in this field. While there, I focused on acquiring fundamental English language skills. After gaining this knowledge, I returned to Japan and undertook the role of a top manager to start up a new Southern California-style restaurant.

Based on my experiences, I decided to come here to pursue my biggest goal, which I had set for myself.

Why did you choose Sprott Shaw College?

Sprott Shaw College was suggested by my agent because of their fame and reliability.

How was the admissions process?

It went smoothly, and there were no complications or difficulties.

What program did you choose and why?

Tourism / Hospitality management & Business administration principles accelerated with Co-op. This is because it is deeply related to the career I had already built, and the fact that the course had the longest duration played a role in bringing me here.

What was the environment like during your time at Sprott Shaw College?

It was mostly the ideal environment that allowed me to meet numerous new people from different countries and backgrounds, fostering interaction and learning during each class. The teachers here were also highly professional, experienced, and thoughtful, which makes this course highly recommended.

Where was your practicum or co-op and how was it?

I have been working as a Service Supervisor and Wine Sommelier at Five Sails restaurant, located in Canada Place at the Pan Pacific Hotel, since arriving in Canada two years ago.

Five Sails is undoubtedly one of the finest dining establishments, recognized by various institutions and organizations. I am immensely grateful for the opportunity to advance to a management position through the COOP program, and I remain passionately committed to my role at the restaurant.

How long did it take you to find a job after graduation?

Since I was promoted and received an official job offer from them in the middle of my COOP program, I have continued working there. It has been my great pleasure to extend my stay in Canada, contributing to the advancement of my career and pursuit of my goal, which is to become one of the best wine sommeliers in the world within the next 10 years.

Where do you work? Can you explain your duties?

Five Sails restaurant, and below are my duties:

  • Supervise, coordinate, and schedule activities of staff who serve/deliver food to guests.
  • Communicate with kitchen regarding modifications to guest’s food orders.
  • Assist with scheduling staff and conducting inventories.
  • Ensure all equipment is in good repair.
  • Train staff in duties, sanitation, safety procedures, and company policies and procedures.
  • May assist in planning labor budgets with the GM.
  • Manage and update the wine list and serve customers.

If you could give advice to someone coming to Sprott Shaw, what would you say?

Try to be as active as possible during the class; don’t remain passive all the time, and enjoy the moment with your lovely classmates.

Is there anything else you would like to share?

I love this Japanese proverb here. “A journey of a thousand miles begins with a single step”.

Kai Koarai
Tourism / Hospitality Management & Business Administration Principles Accelerated with Co-op
Downtown Vancouver Campus

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