PUBLISHED 2024-2025 Credit Catalog
Courses in the School of Hospitality and Tourism
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School of Hospitality and Tourism
BAKE 219 - Introduction to Basic Bread Making
Description
This course provides the tools, theory and practical experience to prepare yeast and chemically leavened baked goods. Topics include ingredient function, safe handling, dough mixing and development, and production.
3 Credits
BAKE 221 - Artisan Bread Making
Description
This course provides the tools, theory and practical experience to prepare sour doughs and pre-fermented doughs for artisan breads. Topics include ingredient function, safe handling and production.
3 Credits
BAKE 227 - Introduction to Cooking
Description
This course provides the tools, theory and practical experience to prepare basic hot and cold savoury dishes. Topics include mise en place, safe handling, storage, cooking methods and production.
3 Credits
BAKE 228 - Bakery Fundamentals
Description
This course introduces fundamental knowledge in baking and pastry arts, focusing on safety and food sanitation, hands-on skills, and familiarization with lab equipment and safe food handling procedures.
3 Credits
BAKE 251 - Laminated Dough and Viennoiseries
Description
This course provides the tools, theory and practical experience to prepare laminated dough products. Topics include ingredient function, safe handling and production.
3 Credits
BAKE 252 - Introduction to Cakes and Decorating Techniques
Description
This course provides the tools, theory and practical experience to prepare a variety of cakes and icings. Topics include ingredient function, safe handling and production.
3 Credits
BAKE 253 - Capstone Year 1
Description
This capstone provides an opportunity for you to demonstrate practical skills and key theoretical learning from the first year of the program, including content from Culinary Management 1 and 2. You will be individually assessed through a practical capstone project, as well as through written and oral assessments.
3 Credits
Prerequisites
Concurrent Prerequisites
- BAKE 219
- BAKE 221
- BAKE 227
- BAKE 228
- BAKE 251
- BAKE 252
- BAKE 256
- BAKE 266
- KMGT 202
- NUTR 256
Corequisites
BAKE 256 - Introduction to Pastry Making
Description
This course provides the tools, theory and practical experience to prepare a variety of cookies and pastries. Topics include ingredient function, safe handling and production.
3 Credits
BAKE 266 - Contemporary Pastries, Tarts and Pies
Description
An in-depth study into the production and preparation of various pies and tarts with a focus on ingredient function, process and finishing techniques.
3 Credits
BAKE 276 - Art and Design
Description
Apply the principles of colour, theme, and composition to the design and creation of pastry arts products that reflect current trends.
3 Credits
BAKE 300 - Art of Chocolate
Description
This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience to prepare chocolate confections and artisanal bean-to-bar chocolate. Topics include ingredient function, safe handling, production and packaging.
3 Credits
Prerequisites
BAKE 301 - Capstone Year 2
Description
This capstone provides an opportunity for you to demonstrate practical baking and pastry skills and builds on key technical and theoretical learning from the second year of the program, including content from the Culinary Management courses.
3 Credits
Prerequisites
Concurrent Prerequisites:
- BAKE 253
- BAKE 300
- BAKE 310
- BAKE 320
- BAKE 360
- BAKE 365
- BAKE 380
- BAKE 450
- KMGT 320
- PROJ 323
Corequisites
BAKE 310 - Classic Desserts
Description
This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience to prepare classic desserts and adapt those concepts into contemporary designs. Topics include mise en place, storage, safe handling, baking methods and production. You will also explore the history of classic desserts.
3 Credits
Prerequisites
BAKE 320 - Fine Pastries
Description
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to contemporary and creatively refined pastries and cakes. Topics include mise en place, storage, safe handling, baking methods and production.
3 Credits
Prerequisites
BAKE 360 - Restaurant Plating
Description
This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare sweet and savoury plates for a restaurant setting. Topics include ingredient function, safe handling production and service.
3 Credits
Prerequisites
BAKE 365 - Advanced Yeast Products
Description
This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare creative and innovative yeast goods and laminated dough products. Topics include ingredient function, safe handling, production and service.
3 Credits
Prerequisites
BAKE 380 - Sugar Art and Design
Description
This course provides the tools, theory and practical experience to design and prepare sugar art pieces. Topics include ingredient function, safe handling and production.
3 Credits
Prerequisites
BAKE 450 - Wedding Cakes
Description
This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare contemporary and traditional wedding cakes. Topics include ingredient function, safe handling and production.
3 Credits
Prerequisites
BEVM 210 - Beverage Exploration I
Description
This course provides an overview of the beverage industry, covering the production of common alcoholic and non-alcoholic drinks. Topics include career opportunities, regulatory requirements and professionalism in the beverage industry. You will apply basic beverage service techniques and demonstrate knowledge of wine, spirits, cocktails, beer, coffee and tea.
3 Credits
Prerequisites
BEVM 250 - Beverage Sales and Retail
Description
In this course, you’ll explore the theory and principles of beverage sales and retail. Topics include the rules and regulations that govern the beverage industry, as well as sales, marketing and merchandising both in retail businesses and in food and beverage outlets. You’ll also examine agency sales channels and product labelling, as well as networking techniques and possible careers in beverage sales.
3 Credits
BEVM 300 - Beverage Exploration II
Description
This course builds on your knowledge of beverage products and service. Topics include beverage costing, cocktail preparation and recommending alcoholic and non-alcoholic drink pairings to enhance guest experience. You will engage in hands-on learning by working with SAIT industry partners and on-campus venues.
3 Credits
Prerequisites
BEVM 350 - Beverage Exploration III
Description
This course expands and applies your knowledge of beverage products and service. Topics include guest and team communication, using demographics to meet guest needs and expectations, and leadership in the beverage industry. This course culminates in planning and designing a beverage event.
3 Credits
Prerequisites
BEVM 360 - Beverage Program Design and Management Capstone
Description
This course examines the various costs of a beverage program and how to use inventory management and program design to generate revenue. Topics include the impact of pricing on consumer behaviour, inventory management practices in the hospitality industry, menu design and strategies for maximizing revenue.
3 Credits
Prerequisites
- BEVM 300
- BEVM 350
- MKTG 250
CONV 315 - Special Events Management l
Description
In this course, students will examine concepts related to the planning and presentation of special events, and the process of taking an event booking from contract stage through to completion. Topics include: venue setup, equipment requirements, staffing, security and food and beverage arrangements.
3 Credits
CONV 350 - Business of Events
Description
Meetings, incentive travel, conferences and events are assuming an increasingly larger role for the travel professional. Planning, production, marketing, finance, public relations and project management are just a few of the areas that the learner will investigate and research.
1.5 Credits
CONV 355 - Special Events Management II
Description
Working in groups, students will participate in the planning and presentation of a special event. This course provides students with the opportunity, in a live environment, to demonstrate and utilize information and skills gained throughout their coursework.
3 Credits
COOK 202 - Culinary Fundamentals
Description
This course introduces fundamental culinary knowledge, focusing on safety and food sanitation, hands-on culinary skills, familiarization with lab equipment and safe food handling procedures.
3 Credits
COOK 203 - Capstone Year 1
Description
This capstone provides an opportunity for you to demonstrate practical skills and key theoretical learning from the first year of the program, including content from Culinary Management 1 and 2. You will be individually assessed through a practical capstone project, as well as through written and oral assessments.
3 Credits
Prerequisites
Concurrent Prerequisites:
- COOK 204
- COOK 207
- COOK 217
- COOK 223
- COOK 227
- COOK 233
- COOK 253
- COOK 263
- COOK 267
- KMGT 202
Corequisites
COOK 204 - Culinary Fundamentals
Description
This course introduces fundamental culinary knowledge, focusing on safety and food sanitation, hands-on culinary skills, familiarization with lab equipment and safe food handling procedures.
3 Credits
COOK 207 - Breakfast and Brunch
Description
This course provides the tools, theory and practical experience to prepare classic and contemporary breakfast items. Topics include mise en place, safe handling, storage, cooking methods, production and service.
3 Credits
COOK 217 - Vegetables and Starches
Description
This course provides the tools, theory and practical experience to prepare plant-based dishes, legumes, pulses and starches. Topics include mise en place, storage, safe handling, cooking methods, production and service.
3 Credits
COOK 223 - Fundamentals of Cold Foods
Description
This course provides theory and practical experience to prepare hors d’oeuvres, salads, dressings and vinaigrettes, sandwiches and a variety of cold appetizers. Topics include mise en place, storage, safe handling, cooking methods, production and service.
3 Credits
COOK 227 - Soup, Sauces and Stock
Description
This course provides the tools, theory and practical experience to prepare soups, stocks and basic sauces. Topics include mise en place, storage, safe handling, cooking methods, production and service.
3 Credits
COOK 233 - Classic and Contemporary Hot Foods
Description
This course provides the tools, theory and practical experience to prepare classic and contemporary dishes with meat, poultry and seafood. Topics include mise en place, storage, safe handling, cooking methods, production and service.
3 Credits
COOK 235 - Dinner Cookery
Description
Introduces students to the preparation of classical and contemporary dishes using dry and moist cooking processes. Practical Methods of preparing, cooking, portioning, garnishing and presenting a variety of meat, fish and poultry. Batters, dressings, stocks, basic sauces and accompaniments are prepared to complement the menu items. Small quantity, batch cooking, cook/ chill and re-thermalization methods are emphasized. Theory Product knowledge and handling complement the study of basic cooking methods and techniques. Menu terminology is introduced.
3 Credits
COOK 253 - Butchery for Chefs
Description
This course provides the tools, theory and practical experience to prepare meat. Topics include mise en place, storage and safe handling. You will be exposed to primal and sub-primal cuts of meat. You will also learn about the relationship between muscle structure and the cooking process.
3 Credits
COOK 263 - Quick Service Cooking
Description
This course provides the tools, theory and practical experience to prepare dishes in a short timeframe. Topics include mise en place, storage, safe handling, cooking methods, production and service.
3 Credits
COOK 267 - Baking and Yeast Goods
Description
This course provides the tools, theory and practical experience to prepare various yeast goods and desserts. Topics include mise en place, storage, safe handling, cooking methods, production and service.
3 Credits
COOK 302 - Capstone Year 2
Description
This capstone provides an opportunity for you to demonstrate practical culinary skills and builds on key technical and theoretical learning from the second year of the program, including content from Culinary Management 1-5. You will be individually assessed through a practical capstone project, as well as through written and oral assessments.
3 Credits
Prerequisites
Concurrent Prerequisites:- COOK 203
- COOK 303
- COOK 307
- COOK 317
- COOK 333
- COOK 350
- COOK 304
- FDPM 300
- NUTR 313
- KMGT 320
Corequisites
COOK 303 - Contemporary Restaurant Cuisine - Lunch
Description
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to classic and contemporary dishes in à la carte lunch restaurant operation. Topics include mise en place, storage, safe handling, cooking methods, production and service.
3 Credits
Prerequisites
COOK 304 - Exploration of Canadian Cuisine
Description
This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience of Canada’s classic and contemporary cuisine. Topics include mise en place, storage, safe handling, cooking methods, production and service. You will learn about the Canadian landscape of food by preparing regional and national dishes.
3 Credits
Prerequisites
COOK 307 - Patisserie
Description
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to the presentation of desserts. Topics include mise en place, storage, safe handling, cooking methods, production and service.
3 Credits
Prerequisites
COOK 317 - Contemporary Restaurant Cuisine - Dinner
Description
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to classic and contemporary dishes in à la carte dinner restaurant operation. Topics include mise en place, storage, safe handling, cooking methods, production and service. You will explore culinary trends, service styles, and the function and organization of kitchen brigades.
3 Credits
Prerequisites
COOK 333 - Garde Manger
Description
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to cold food dishes including pâté and terrines. Topics include mise en place, storage, safe handling, cooking methods, production and service.
3 Credits
Prerequisites
COOK 350 - Exploration of Global Cuisines
Description
This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience of exotic ingredients & diverse cuisines. Topics include mise en place, volume cooking, storage, safe handling, cooking methods, production and service. You will explore and produce foods from popular culinary cultures.
3 Credits
Prerequisites
COOK 352 - Market Food Production and Costing
Description
This hands-on course provides students the opportunity to apply the culinary skills developed in the first year of the Professional Cooking program to produce food items for The Tastemarket environment. The course introduces students to catering systems and the processes relating to inventory and product specification, profit and loss calculations, purchasing, receiving and the management of food items. Students will develop the customer service skills required to serve customer needs and to provide market menu items. They will learn the use of tally sheets, packaging, plating food, and time management while working with a 15 day menu rotation.
3 Credits
ENTI 250 - Entrepreneurial Mindset and Journey
Description
This course introduces you to ideas and practices that build an entrepreneurial outlook on growing a business. You will take part in a wide variety of activities including attending presentations by guest speakers who will share their experience and expertise on entrepreneurship. Topics include lifestyles and practices of successful entrepreneurs, how to develop a growth mindset, and how to access resources and support available to entrepreneurs.
3 Credits
Prerequisites
ENTI 300 - Design Thinking and Innovation
Description
Design Thinking involves processes and tools used to create, develop and test new ideas. It facilitates innovation and creativity while de-risking the process of creativity. This course introduces you to the design thinking processes and toolkits. The course will cover the identification and definition of business challenges. You will learn how to create human-centric strategies, products and services for your customers. Identification of your customers’ social, emotional, and physical needs will be a critical component. The ideation process will focus on creating, developing, and testing the solutions you make. You will address real-world challenges and present solutions to your stakeholders.
3 Credits
Prerequisites
- ACCT 206
- ENTI 250
- MKTG 250
Equivalents
ENTI 2300
ENTI 310 - New Venture Planning
Description
In this course you will explore venture opportunities in the hospitality industry and address the importance of market research and business analysis in identifying prospects. This course examines leadership in a start-up, provides an overview of ownership structures within hospitality and discusses how stakeholders impact the viability of a new business. Topics also include identifying industry gaps and building value propositions and understanding the key aspects of a business plan (marketing, operations, financial, human resources).
3 Credits
Prerequisites
- ACCT 206
- ENTI 250
- MKTG 250
ENTI 350 - Entrepreneurship and Innovation Capstone
Description
This capstone course allows you to demonstrate the entrepreneurial knowledge and skills you gained in earlier classes. You will deliver a pitch for a new or innovative idea that applies concepts learned in the program: exploring venture opportunities, analyzing an idea’s viability, developing a value proposition, evaluating sales channels and determining a workable revenue model.
3 Credits
Prerequisites
- ENTI 250
- ENTI 300
- ENTI 310
ENTI 2300 - Design Thinking and Innovation
Description
Design Thinking involves processes and tools used to create, develop and test new ideas. It facilitates innovation and creativity while de-risking the process of creativity. This course introduces you to the design thinking processes and toolkits. The course will cover the identification and definition of business challenges. You will learn how to create human-centric strategies, products and services for your customers. Identification of your customers’ social, emotional, and physical needs will be a critical component. The ideation process will focus on creating, developing, and testing the solutions you make. You will address real-world challenges and present solutions to your stakeholders.
3 Credits
Prerequisites
Corequisites
Equivalents
ENTI 300
EVNT 250 - Event Project Management
Description
This course introduces you to the techniques and event coordination principles that you will build on in higher-level event planning courses. You’ll examine the history and current developments in the events industry, and you’ll develop a strong understanding of guest and client needs. You will also and learn how to develop different types of events, selecting venues that are best-suited to unique event requirements. Finally, you’ll be introduced to risk and logistics assessments, event project planning and critical paths, stakeholder roles and partnerships, and the duties and responsibilities of event personnel.
3 Credits
EVNT 260 - Live Events I
Description
This course introduces you to live event planning. Working with SAIT industry partners, you will develop a behind-the-scenes perspective on what is needed to plan successful events. You will also support on-campus and industry events by helping with event execution and observing event planning in action with SAIT industry partners.
3 Credits
EVNT 300 - Event Strategy and Planning
Description
This course introduces you to the fundamentals of event strategy and planning. In addition to exploring a variety of marketing strategies used to meet guest needs, you’ll also learn how execution teams work together to make an event successful, and how event planning is important for businesses. You’ll also learn how to create floor plans and checklists using the event strategy principles explored throughout the course.
3 Credits
Prerequisites
- EVNT 250
- EVNT 260
- MKTG 250
EVNT 310 - Live Events II
Description
This course will continue your learning by focusing on the creation and implementation of strategies to support larger events. This course will give you hands-on experience executing an event for a client in food and beverage operations, as well as provide you with information on what it means to be a meeting planner. This will give you special insight into the importance of food and beverage for enhancing guest experience, allowing you to develop an effective strategy and plan for a live event.
3 Credits
Prerequisites
EVNT 350 - Event Contracts and Financials
Description
This course pulls together financial and strategic knowledge gained in earlier classes to support making events happen while staying on budget and meeting objectives. You will apply concepts learned by building contracts, honing negotiation skills and practicing stakeholder management with vendors, speakers, community players, sponsors and media.
3 Credits
Prerequisites
EVNT 360 - Event Management Capstone
Description
This capstone course is the culmination of your experiences throughout your program. You will apply your knowledge and skills to plan a large-scale event from start to finish with your class. Working with this group, you will determine the role that best suits your skillset, and create all of the documentation needed to effectively run an event. You will participate in client meetings to understand event goals, guest requirements, and event logistics, including expenses, budgets and revenue. The practical application of your skills will provide you with a fuller understanding of what it takes to plan and execute an event.
3 Credits
Prerequisites
FDBC 305 - Food and Beverage Cost Management
Description
This course is primarily concerned with descriptions, illustrations, calculations and explanations of the systems that can be implemented to control the cost of goods in a food and beverage operation.
3 Credits
FDBS 305 - Food and Beverage Service
Description
In the environment of the full service Highwood dining room, students will be involved in learning various service styles, such as American, French, Banquet and Buffet. Practical skills, such as table setting, mise en place, guest relations, and the operation of point-of-sale equipment are emphasized. Mixology and wine steward components are included in this course.
3 Credits
FDBS 323 - Food and Wine Pairing
Description
A sommelier introduction to wine appreciation and the characteristics of varietal and blended wine. Students will be introduced to major wine growing regions, types of wine produced and the characteristics used to determine quality food and wine pairings. Beer and liquors are included. Emphasis on how to successfully taste and match wine with food. In depth study of cheese types, production and service are included.
1.5 Credits
FDBS 327 - Food and Beverage Service
Description
Hands-on training is provided in a contemporary dining room setting implementing American, French, banquet and buffet-style service, plus bar and beverage service.“Micros” point-of-sale and the OpenTable reservation systems are used. Other topics include: positive guest/server interactions; responsibilities of the server and the maitre d’; knowledge of wine, beer, spirits and specialty coffees in relation to the role of the bartender; timing of service, and practicing positive communication skills between the front and back of house.
3 Credits
Equivalents
FDBS 325
FDPM 225 - Food Production, Food Safety and Nutrition
Description
This practical course introduces the student to the daily operation of a production kitchen. Students are not expected to become fully proficient cooks, but rather come to understand problems and how best to solve them. Emphasis is placed on kitchen management by the student under the guidance of a chef instructor. The course also covers the importance of nutrition in relation to health, and the sanitation requirements for the food service industry.
3 Credits
FDPM 300 - Community Events and Guest Service
Description
This course builds and enhances proficiency in guest service and introduces event planning and execution. You will explore the importance of community engagement and social outreach to culinary professionals.
3 Credits
Prerequisites
FDPM 353 - Supervision and Event Planning
Description
Develop experience in the processes, regulations and logistics involved with planning, staffing, coordinating and executing a theme buffet. Menu development is a critical element. Follow up activities will include a reconciliation of food and labour costs.
3 Credits
FNCE 350 - Financial Management in Hospitality
Description
This course explores financial strategies and techniques for analyzing business performance and decision-making in the hospitality industry. Topics include budget flexibility, contribution margins, and the strengths and weaknesses of master-budgeting models. Core skills taught in this course include analyzing budget variance, using cost/volume/profit (CVP) relationships to calculate break-even and contribution margins, conducting “what if” analysis and applying hospitality industry cost items, concepts and classifications. These skills will help you become a proactive decision-maker who understands complex financial matters in the hospitality industry.
3 Credits
Prerequisites
FNCE 4210 - Financial Management in Hospitality and Tourism
Description
Financial Management in Hospitality and Tourism explores financial concepts and how they apply specifically to hospitality and tourism operations. Topics include budgeting, forecasting, asset management, cash flow, financial ratios and management contracts, as well as the financial aspects of planning for hospitality entrepreneurship.
3 Credits
FSAN 207 - Food Handling and Safety
Description
This course covers aspects of food sanitation, hygiene and safety as it applies to meat preparation and cooking. Upon completion of this course, students will be prepared to sit the exam for the Alberta Health Services Food Sanitation and Hygiene Certificate. This course also includes First Aid training.
1.5 Credits
FSAN 212 - Bakery Safety and Sanitation
Description
Learn to identify and safely operate bakery specific equipment and the health and sanitation practices required to maintain a bakery environment in line with government standards.
1.5 Credits
GEOG 225 - Destination Studies I
Description
This course is designed to have students become more cognizant of the physical world we live in and its relationship to the travel and tourism industry through the examination of maps, identification of physical features and the comparison of climate and weather. Investigating current events will be integrated throughout the course. Research skills will be developed through an in-depth study of Canada and the United States.
3 Credits
GEOG 250 - Destination Studies II
Description
The course is a study of Latin American and Caribbean destinations and their major tourist attractions. Investigative skills will be developed through the identification of a country`s location in the world, examination of its historical relevance, and the correlation of tourist activities available. The course also emphasizes how cultural factors are critical to the attractiveness of a tourist destination.
3 Credits
GEOG 325 - Destination Studies III
Description
The course is a study of European tourist destination regions and their major attractions. Investigative skills will be developed through the identification of a country’s location in the world, examination of historical relevance, and the correlation of tourist activities available. The course also emphasizes how cultural factors are critical to the attractiveness of a tourist destination.
3 Credits
GEOG 350 - Destination Studies IV
Description
The course is a study of Africa, Asia and South Pacific tourist destination regions and their major attractions. Investigative skills will be developed through the identification of a country’s location in the world, examination of historical relevance, and the correlation of tourist activities available. The course also emphasizes how cultural factors are critical to the attractiveness of a tourist destination.
3 Credits
HBVR 355 - Entrepreneurial Studies
Description
The goal of this course is to provide students an entrepreneurial road map, an opportunity to draw on the knowledge they have gained from prior courses taken in the Hospitality Management Program, and to develop a business plan. Topics include: entrepreneurship and the qualities of an entrepreneur, types of businesses and related opportunities, marketing and financial analysis and the creation and presentation of a business plan.
3 Credits
HLTH 3110 - Health and Safety in Hospitality and Tourism
Description
Health and Safety in Hospitality and Tourism provides an opportunity to develop a clear understanding and working knowledge of the obligations and responsibilities related to workplace health and safety in hospitality and tourism. Topics include regulatory aspects, compliance, collective agreements, health and safety resources, contracts, tenant and landlord responsibilities, and risk management.
3 Credits
HOSP 200 - Introduction to Hospitality and Tourism
Description
This course explores the various sectors of the hospitality and tourism industry, the links between the sectors, and the benefits and impact of the industry on the economy, the environment and employment. Topics include hospitality and tourism careers, health and wellness in the industry, and the hospitality mindset. With consideration to customer satisfaction and pride of place, you will identify areas fundamental to the successful planning and development of a destination.
3 Credits
HOSP 210 - Safety and Certifications
Description
This course will prepare you for applied learning environments and the workplace with appropriate certifications. Certifications include Food and Safety Sanitation (FSAN), ProServe liquor service training, Workplace Hazardous Materials Information System (WHMIS) training and White Hat Academy training for employees in Calgary’s tourism industry. You will complete these certifications as part the course.
1.5 Credits
HOTL 250 - Hotel Operations and Practicum
Description
This course is an applied lab that will introduce you to various areas of hotel operations in guest relations, operations and food and beverage (F&B). This practicum consists of an orientation, and a rotation practicum working with a SAIT hotel industry partner. With practical experience in each division of the organization, you will learn how each department in hotel management impacts overall operations.
3 Credits
Prerequisites
- HOSP 210
- LDSH 202
- MKTG 200
HOTL 300 - Hotel Operations Capstone
Description
In this capstone course, students from the hotel and accommodation specialization work collaboratively to apply classroom knowledge, previous practical hotel experience, and diverse viewpoints to a challenge faced by a hotel organization. Combining their disciplinary perspectives for broader context, students will investigate and analyze a hotel-related problem before presenting a solution. By adding a practicum component that strengthens industry ties, this course allows students to showcase applied learning and technical skills, specifically in event management.
3 Credits
Prerequisites
HOTL 310 - Hotel Event Management
Description
This course considers the impact of events on hotel revenue and operations. Topics include the relationship between events and hotel revenue, the importance of a banquet event order, the role of hotel staff in event execution, health and safety, risk management and the guest experience.
3 Credits
HOTL 350 - Hotel Revenue and Financial Management
Description
This course examines hotel revenue management practices, with a focus on maximizing revenue and understanding all costs associated with revenue. Topics include the impact of pricing on consumer behavior, inventory management in the hospitality industry, and strategies to maximize revenue and reporting.
3 Credits
Prerequisites
KMGT 202 - Culinary Management 1
Description
Culinary Management 1 introduces the tools, concepts and theory that you need to work proficiently in the culinary and baking industry. You will apply those tools, concepts and theories in your technical courses. During your learning journey, you will be introduced to communication and presentations; financial and inventory management; people, leadership, teams and culture; and social media, brand and marketing.
3 Credits
KMGT 250 - Culinary Management 2
Description
This course continues your learning of the tools, concepts and theory necessary to develop proficiency in managing a culinary business. You will build on your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will also be introduced to culinary diplomacy and anthropology, beverage arts, and guest experience and service.
3 Credits
Prerequisites
KMGT 300 - Culinary Management 3A
Description
This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Culinary diplomacy and anthropology will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality.
3 Credits
Prerequisites
KMGT 310 - Culinary Management 3B
Description
This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Beverage arts will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality.
3 Credits
Prerequisites
KMGT 312 - Culinary Management 3
Description
This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Beverage arts will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality.
3 Credits
Prerequisites
KMGT 320 - Culinary Management 4
Description
This course builds proficiency in managing a culinary business. You will expand your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will enhance your skills in communication, social media, branding and marketing. You will also be introduced to kitchen facility management.
3 Credits
Prerequisites
Concurrent Prerequisite:
KMGT 325 - Culinary Management 5
Description
This course enhances proficiency in managing a culinary business. You will expand your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will also be introduced to menu planning and design, trends and technology in culinary arts, and hospitality entrepreneurship.
3 Credits
Prerequisites
LDSH 202 - Self Awareness and Team Dynamics
Description
This course provides you with tools and tests to explore your own personality styles, biases and communication preferences to build deeper cross-cultural understanding and strong team dynamics. Topics include self-awareness, strategies to maintain health and wellness, cross cultural communication and group norm setting. These foundational concepts will support further communication studies.
3 Credits
LDSH 310 - Leading High-Performance Teams
Description
Examining leadership styles and staff motivators, you will explore strategies for developing high-performance teams with a service culture mindset for a hospitality business. Topics for this course include leadership, team negotiating, workforce planning and the impact of management practices on motivation, health, and wellness.
3 Credits
Prerequisites
LDSH 370 - Leadership and Organizational Culture
Description
This course will introduce you to key topics in organizational behaviour in the hospitality and tourism industry. These topics include the role of leadership in organizational culture, creating health and wellness culture and managing change and innovation, handling conflict and applying theories of organizational behaviour. These topics will help you understand the important roles that managers play in directing organizational change in response to the realities of power and politics in organizational life.
3 Credits
Prerequisites
LODG 255 - Front Office Management
Description
All aspects of the hotel’s Front Desk are presented from the perspective of both individuals and groups, including reservations, check-in, billing, and check-out. Plus, the elements of guest history and travel trade management. Emphasis is placed on practical hands-on exercises using a Property Management System.
3 Credits
Prerequisites
LODG 265 - Revenue Management
Description
Revenue management practices within the hospitality industry will be examined, with a focus on market behaviour, forecasting demand, and maximizing revenue. Assessment of the success of strategies and tactics will also be discussed.
1.5 Credits
MEAT 206 - Meat Science I
Description
This course provides an introduction to fundamental meat science. The student will learn about the composition of muscle meat and how the muscles work, how slaughter affects the eating quality of meat, the nutritional content of meat, how to perform final quality checks on meat and which government regulations impact the production of meat for retail sale.
3 Credits
MEAT 208 - Meat Management I
Description
Meat Management I is a comprehensive course that is designed to give students insight into the various domestic animals that are processed for food in Retail Meat Operations. Students that complete this course will be able to answer questions that customers would ask when making their protein choices at a meat counter.
3 Credits
MEAT 210 - Charcuterie and Cooking Trends
Description
This course provides an introduction to the basic cooking skills that are required to be successful in applied butchery. Students will learn knife skills, stock and production, and cooking methods using equipment and value added applications.
1.5 Credits
MEAT 212 - Practical Shop I
Description
Practical Shop I is an introductory, hands-on meat cutting course designed to give students practical skills in order to work in the meat industry. Students who successfully complete Practical Shop I will have the foundational skills necessary for building on in Practical Shop II.
6 Credits
MEAT 220 - Charcuterie and Value Added Products
Description
This course provides an introduction to the food safe production of charcuterie products. Students will learn to select ingredients based on given quality standards, use basic food preservation techniques, and use safe production methods for a variety of charcuterie products. They will apply proper sanitation methods for food production and equipment maintenance and use. The student will also learn how to package and market these value added products to maximize returns on effort.
3 Credits
MEAT 222 - Practical Shop II
Description
Practical Shop II is a second semester course, and is designed to give students advanced practical skills to apply to work in the meat industry. Students will be introduced to breaking carcasses and processing them into retail cuts. Students will also be introduced to the art of charcuterie and dry curing. Students who successfully complete Practical Shop II will have the skill set to compete for jobs as meat cutters in supermarkets and farmers’ markets, and some students may eventually open their own butcher shop. Students will also be able to work as butchers in kitchens and restaurants.
6 Credits
Prerequisites
MEAT 226 - Meat Management II
Description
Customer service is a cornerstone of most successful retail enterprises. In the pursuit of good customer service, product knowledge is fundamental for any retail business to be sustainable. Students that successfully complete Meat Management II will have the customer service and product knowledge skill set to thrive in a retail meat business.
3 Credits
Prerequisites
MEAT 228 - Meat Science II
Description
This course builds on the fundamentals of Meat Science I by applying those principles to animal husbandry, sustainability, grading, dry aging, salt, temperature and humidity, bacterial growth, irradiation, blooming agents/nitrates, and cleaning agents. At the end of this course, you will be able to assess your work environment for cleanliness and be able to correct any deficiencies. You will also be able to determine the quality of the product being used, devise an application for received product, and produce food safe products as set out by the Canadian Food Inspection Agency.
3 Credits
Prerequisites
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