spacer
spacer
 spacer
spacer
spacer
Hospitality Operations Diploma Co-op (HOD Co-op)
This two-year program has been designed for students looking for a Hospitality career in Canada.  The AH&LA courses are internationally recognized and the 12-month paid Co-op work counts as points towards Canadian Immigration.

HOD Co-op Details
  • 2 years (6 semesters)
  • Student who complete the Hospitality Operations Diploma Co-op will receive:
    • Canadian College Hospitality Operations Diploma Co-op
    • AH&LA Hospitality Operations Certificate
    • AH&LA Food & Beverage Certificate
    • BC ‘Foodsafe’, ‘serving-it-right’ and a basic first aid certificate
    • Co-op Work Placement
Co-op Training
The Canadian College co-op program is formally integrated on-campus academic studies with "hands-on" involvement in the working environment where the student can apply the knowledge gained in the classroom to real-life situations.  Such experience increases students’ employment opportunities and their value to their employers upon graduation. We work closely with each student to place with a job that fits his or her goals, interests and personality. For further details, please refer to our co-op policy.
Canadian College Co-op Terms & Conditions

  • Upon the completion of the 2 years co-op diploma program at Canadian College, students may be eligible to obtain 25 points when they apply for immigration Canada as a skilled worker.
  • The average work hour for internship is 30 hours per week, and remuneration and pay rate (the minimum wage of $8.00/hour is guarantee by law in BC) will usually be determined by individual’s English communication ability, previous work experience and job position.
Required Courses
CC 323 - Destination management & marketing
AH&LA course: This course will give students a basic understanding of the roles destination management organizations (DMOs) and convention and visitors bureaus (CVBs) play in the tourism industry. All aspects of organization operations are covered, including service, research, product development, human resources, and financial management.

CC 140 - Business Communication
This course provides students with knowledge and understanding of current communication theory and principles, understanding of how communication functions in the workplace and an awareness of how communication is influenced by emerging technology.

CC 141 - Marketing Principles
This course provides the student with an overview of the marketing concept and how it can be applied to any type of organization or service. Students also learn how key marketing concepts, principles, and theories can help marketers make effective decisions. Specifically the knowledge and understanding which are needed to assess product, price, promotion and distribution options, and to make marketing mix recommendations for specific target markets.

CC 468 - Managing Technology in the Hospitality Industry
AH&LA course: This Managing Technology in the hospitality industry course is designed to introduce students to the proper understanding of the rapid advancement in technology in regards to the hospitality industry. Students will cover reservation systems and how they are intertwined with all the departments in a specific property.

CC 349 - Service Management
AH&LA course: This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.

CC 245 - Food Safety
 This course presents a systems approach to food safety that answers public health concerns, reduces sanitation risks, and ensures satisfaction for food establishment guests, staff members, and owners. Explains how to define and implement sanitation quality, cost control, and risk reduction standards in a food service operation.

CC 464 - Planning & Control: Food & Beverage operations
AH&LA course: Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost control, and computer applications.

CC 445 - Purchasing: Food & beverage Operations
 AH&LA course: This course will give students a basic understanding of the purchasing function in the food service sectors. Students will learn about the ways in which value can be added by members of the food service distribution channel, the necessary elements of purchase specifications, and how to select and evaluate distributor partners. The course also covers ethics, group purchasing, electronic purchasing methods, and food safety and defense issues.

CC 250 - Supervision in the Hospitality Industry
This Supervision in the Hospitality Industry course is designed to introduce students to the proper understanding of effective communication, supervisory responsibilities, orientation and training, managing productivity and controlling labor costs, evaluating and coaching, discipline, special supervisory concern, team-building , motivation through leadership, managing conflict, time management and managing change

CC 333 - Managing Front Office Operations
AH&LA course: This course reflects the increased role of technology in front office operations, including e-commerce The course also outlines strategies and action steps for what to do when technology fails and you have to fall back on manual operations.

CC 241 - Management of Food & Beverage operations
 This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

CC 472 - Hospitality Sales & Marketing
AH&LA course: In today's highly competitive hospitality market, it is essential to have an understanding of marketing and sales. This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook’s main focus is on practical sales techniques for selling to targeted markets.
Co-op Work Placement
This 52-week Co-op will provide students the opportunity to apply their diverse hospitality skills (especially Food & beverage) in real world situations. Students will be assessed and interviewed so that they will be placed in a suitable company according to their interests and future goals. Students will report to the college once a month to work on their PLAR as well as problem solve any issues with college staff. The Co-op supervisor will also make routine visits to the place of employment to stay of top of the student’s performance. Upon completion of the Co-op term, the student shall return to campus for their final evaluation by the employer, their Co-op supervisor as well as to complete their PLAR and present a term project tailor made for each student.