Programs & Courses
Beginning in September and January.
There will be an estimated 36 per cent more openings for managers in food service and accommodation than there will be people to fill them by 2015. You can follow this career path around the world - and to the top. Find supervisory and management positions in front office, housekeeping, or food and beverage operations, and human resources, marketing and sales. Many graduates hold senior management positions in hotels and restaurants in Europe, USA, Asia and the Caribbean.
Humber, a leader in hospitality training, works closely with industry leaders to deliver stellar curriculum with hands-on training and relevant courses. Our links with employers provide students with opportunities to develop leadership skills, practical knowledge and career connections. You will develop practical and management skills through a combination of theoretical classes, experiential learning, and practical labs led by professors with extensive industry experience. Students receive industry certification in food safety, service excellence, and responsible alcoholic beverage service. There is also a focus on: financial management, hospitality marketing and sales, human resources management, entrepreneurship and hospitality law. The fourth semester includes such unique courses as a Management Simulation, Wine and Food Pairing, and Purchasing and Controls. Students have the opportunity to study and travel overseas.
Note: This program provides a solid foundation for students to continue on to Humber's Bachelor of Applied Business - Tourism Management degree program 22081; qualified graduates can enter year two of the four-year degree program.
Humber has some of most modern lab facilities in North America - seven state-of-the-art kitchens, a wine tasting lab, fine dining restaurant and mixology lab. Humber is also home to the Ontario Wine Education Centre, a pre-eminent centre for excellence in wine and mixology education.
Students hone their customer-service skills at the Gordon Foodservice Humber Room, an upscale, student-run dining room open to the public, as well as the Humber community. Students practice bartending skills and introductory food production techniques in state-of-the-art culinary labs.
Qualified students will complete a nine-week unpaid internship in the fourth semester (32 hours per week). Internship co-ordinators work with hotel and restaurant operators to match students with the ultimate in industry work experience. Many graduates receive full-time employment offers from their internship.
The School of Hospitality, Recreation & Tourism has more than 500 industry partners. Partners provide funding for capital projects such as labs, offer internships for students, provide more than $30,000 in awards and scholarships, and employ Humber graduates. Industry partners for this program include: Four Seasons, Hyatt, Holiday Inn, Hilton, Marriott, Cara Operations, Compass Group, Oliver & Bonacini Restaurants, Woodbine Entertainment Group, and many others.
Qualified students have the opportunity to take semester four at Schiller University in Strasbourg, France, which includes seven weeks of classes and seven weeks of work internship. Qualified students also have the opportunity to study and travel overseas with our study abroad experiences, which are undertaken with international universities and colleges in Asia, Europe and the Caribbean.
Note: This program follows professional industry standards for decorum, uniform, hygiene and personal presentation. The restaurant, bar, and culinary lab courses have strict uniform and attendance standards and policies, which are mandatory for successful completion of these key courses. Computer skills, specifically proficiency in Microsoft Word, Excel and PowerPoint are extremely important to successfully complete the program.
Refer to the Selection Procedures for more information
Meeting the minimum requirements does not guarantee admission to the program.
The 2010/2011 fee for two semesters is
- domestic $3,637.23
- international $11,730.
(Includes uniforms and lab fees.)
For further information, refer to Fees and Financial Assistance in this publication.
$450 - textbooks (per semester); $100 - safety shoes; $175 - tool set; nominal fees (varying by semester) to cover the costs of industry field trips and required industry certifications.
| COURSE Code | Course | Credits | |
|---|---|---|---|
| COMM 200 | College Writing Skills | 3 | |
| HOTL 108 | Mixology and Beer | 3 | |
| HOTL 120 | Food and Beverage Service – Theory | 3 | |
| HOTL 124 | Food and Beverage Service Practical | 3 | |
| HRT. 102 | Introduction to Software Applications | 3 | |
| HRT. 104 | Introduction to Tourism Industries | 3 | |
| HRT. 115 | iSucceed in Hospitality and Tourism | 0 | |
| HRT. 121 | Food Service, Safety and Sanitation | 1 | |
| HRT. 130 | Service Excellence | 3 | |
| HRT. 132 | Hospitality Accounting | 3 | |
| HUMA 024 | Humanities: An Introduction to Arts and Science | 3 |
| COURSE Code | Course | Credits | |
|---|---|---|---|
| COMM 300 | Business Writing Skills | 3 | |
| CULN 112 | Food Production Management – Theory | 3 | |
| CULN 117 | Food Production Management – Practical | 3 | |
| GNED 000 | General Education Elective | 3 | |
| HOTL 121 | Introduction to Rooms Division | 3 | |
| HRT. 131 | Effective Leadership and Management | 3 | |
| HRT. 133 | Hospitality Budgeting | 3 | |
| HRT. 212 | Hospitality/Tourism Careers | 3 |
| COURSE Code | Course | Credits | |
|---|---|---|---|
| GNED 000 | General Education Elective | 3 | |
| HOTL 123 | Sustainability and Greening of the Industry | 3 | |
| HOTL 222 | Hospitality Technology Systems | 3 | |
| HRT. 221 | Hotel Sales and Marketing | 4 | |
| HRT. 224 | Human Resources Management | 3 | |
Choose two of the following: |
|||
| HOTL 216 | Hospitality Revenue Management | 3 | |
| HOTL 218 | Food Beverage Purchasing and Control | 3 | |
| HOTL 219 | Advanced Room (Facility Management/House) | 3 | |
| HOTL 220 | Casino, Resorts and Spa Management | 3 | |
| HOTL 221 | Catering Management | 3 | |
| Hours/week: | 22 | ||
| COURSE Code | Course | Credits | |
|---|---|---|---|
| HOSP 250 | Industry Internship | 10 | |
| HOTL 217 | Wine Appreciation and Food Pairing | 3 | |
| HRT. 230 | Risk Management and Hospitality Law | 3 | |
| HRT. 231 | Entrepreneurship and Management Simulation | 3 | |
| Hours/week: | 19 |
