Traits, skills and aptitudes
Those in event planning tend to be directive, social and innovative.
You need:
- excellent communication and presentation skills
- excellent organizational and time management skills
- problem-solving skills
- the stamina and energy required to work long hours
- the ability to negotiate and mediate
- the ability to work well with lots of different people
- attention to detail
- the ability to work well under pressure and make decisions quickly.
You should enjoy working with a variety of different people and organizing and coordinating activities.
Academic path
Graduates of this program may continue their education in the SAIT Bachelor of Hospitality and Tourism Management program and earn their degree with a further two years of study.
Practicum, co-op and work integrated learning opportunities
Between your first and second year, you’ll complete an internship where you’ll complete 400 hours of industry work.
The choice of worksite is flexible and can include hotels, restaurants, tour operators, car rental agencies, resorts, and other approved hospitality and tourism operations.
You’ll also apply your knowledge and skills to plan a large-scale event from start to finish with your classmates as part of a capstone project. Working with this group, you’ll determine the role that best suits your skillset and create all the documentation needed to effectively run the event.
Accreditations, designations or certifications
You’ll acquire key industry certifications in Workplace Hazardous Materials Information System (WHMIS), food safety, ProServe, and hospitality and tourism awareness.
All these certifications must be completed in your first semester.
Credential
After successfully completing this program, you’ll receive a SAIT Hospitality and Tourism Management diploma with a specialization in Event Management.
Accepts international applicants - PGWP-eligible
This program accepts international applicants and meets the eligibility criteria for the Post-Graduation Work Permit program, as long as the student is registered in on-campus classes or completes more than 50% of the courses on campus (for blended options).
International students attending all classes online will NOT be eligible for a Post-Graduate Work Permit. International students are responsible for maintaining their eligibility throughout their studies.
Related careers
Our graduates may work in the following occupations. Some careers require additional experience and education.
Potential careers (NOC):
- Conference and event planners (12103)
- Restaurant and food service managers (60030)
- Accommodation service managers (60031)
- Food service supervisors (62020)
- Accommodation, travel, tourism and related services supervisors (62022)
- Hotel front desk clerks (64314)
- Support occupations in accommodation, travel and facilities set-up services (65210)
Admission requirements - Applicants educated in Canada
Applicants must demonstrate English language proficiency and completion of the following courses or equivalents:
- at least 50% in Math 30-1, Math 30-2 or Pure Math 30 or 60% in Applied Math 30, and
- at least 50% in English Language Arts 30-1 or 60% in English Language Arts 30-2.
SAIT accepts high school course equivalents for admission for applicants educated outside Alberta.
Application process
When applying in the application portal, select Hospitality and Tourism Management. You will be able to select Event Management as your major during the application process.
Program outline
The Hospitality and Tourism Management - Event Management diploma requires 63 credits (22 courses) to complete.
The program spans two years, with two semesters in year one and two semesters in year two.
Required courses
You must take all of the following courses to complete this program.
Required courses - Hospitality core
Required courses - Event Management core
Suggested schedule of study
Progression
You must attain a PGPA and/or a CGPA of 2.0 or better each semester and pass the prerequisite courses to progress through the program.
To qualify for graduation, you must pass all courses, attain a CGPA of 2.0 or better and complete course requirements within the prescribed timelines.
Review our grading and progression procedure >
Books and supplies
Books and supplies are approximately $1,000 - $1,500 per full-time year.
This is a bring-your-own-device program with a standard computer hardware and software requirement. See the specific requirements on our computers and laptops page.
Find your booklist on the SAIT Bookstore’s website. The booklist will be available closer to the program start date.
Can’t find your program or course? The bookstore didn’t receive a textbook list. Contact your program directly to determine if they’re still refining course details or if you’re in luck; no textbook purchase is required this term.
Hospitality and Tourism program advising
For any questions or to set up an advising appointment, please contact our School of Hospitality and Tourism.
Phone: 403.210.4343
Email: hospitality.info@sait.ca
Program outcomes
Core program outcomes
- Financial applications - apply financial and accounting principles to develop solutions to business problems relative to the hospitality and tourism industry, emphasizing day-to-day operational and financial acumen.
- Guest experience - exemplify a hospitality mindset focusing on guest satisfaction and the ability to problem solve with the customer’s needs in mind.
- Sales and marketing - apply sales and marketing theory and techniques in the hospitality and tourism industry.
- Professional capacity/autonomy - demonstrate self-awareness, social intelligence and emotional intelligence in establishing relationships. Observe and interpret social environments, adapting professional behaviour to the scenario and respectfully communicating with people of diverse backgrounds and points of view.
- Leadership and culture - display ethical and responsible leadership skills to motivate, train and build effective teams, assuming a variety of roles to achieve common goals and foster a corporate culture that is socially, environmentally and financially sustainable.
- Professional communication - communicate professionally and effectively in all business relationships, practicing ethical behaviours to develop relationships with partners, customers and peers.
- Business analysis - apply economic principles, resource planning and data analysis to the hospitality and tourism industry, using appropriate, current and emerging technologies to improve productivity.
- Strategy - demonstrate strategic thinking when formulating business solutions.
- Operations - apply the interrelated principles of policy, planning and implementation to ensure operational success.
- Health and well-being - adopt effective strategies to balance demanding industry needs with personal values and priorities to support a healthy lifestyle.
- Trends and technology - demonstrate knowledge of the current and emerging trends and technology.
Beverage Management specialization program outcomes
- Beverage program operations - design beverage program from concept to execution.
- Inventory and costing - demonstrate the ability to track and manage beverage inventory and costing.
Entrepreneurship and Innovation specialization program outcomes
- Design thinking and innovation - design and implement a viable client experience.
- Analysis and evaluation - analyze plans for a client experience and evaluate success for implementation.
Event Management specialization program outcomes
- Event operations - produce events that meet client deliverables and performance measures.
- Project planning and costing - prepare and define a project plan outlining scope, budget, communication and risk management.
Hotels and Accommodation specialization program outcomes
- Hotel operations - demonstrate the ability to manage the interconnection and function of all departments.
- Financial application - manage budget for business operations in a Hotel setting.
- Space management and physical design - apply best practices in managing hotel spaces and facilities design.
Multi-Disciplinary specialization program outcomes
- Financial application - manage operational budgets for day-to-day operations.
- Operational - apply best practices in guest experience delivery through the operational application.
Restaurant and Service Operations specialization program outcomes
- Restaurant operations - demonstrate the ability to manage both front-of-house and back-of-house operations.
- Space management and physical design - apply best practices in managing restaurant spaces and facilities design.
- Inventory and costing - demonstrate tracking and managing inventory and menu costing.
Travel and Tourism specialization program outcomes
- Travel and tourism operations - demonstrate the ability to navigate the interconnected travel and tourism ecosystem to create and deliver travel and tourism experiences.
- Inventory and costing - demonstrate a working knowledge of industry-specific systems to manage and cost inventory.
Graduate outcomes
A. Safety - awareness of safety standards relevant to the workplace.
B. Responsible leadership - personal, ethical and respectful behaviour within the workplace and global community.
- Teamwork and multi-disciplinary collaboration
- Self-initiative
- Ethical reasoning and action
- Global awareness
- Sustainability
C. Communication - the exchange of information professionally and effectively.
- Language skills
- Interpersonal skills
D. Information literacy - the strategies used to become informed, from recognizing an information need to accessing and evaluating information and using it effectively and ethically.
- Problem-solving and critical thinking
- Quantitative literacy
- Technological literacy
E. Technical knowledge, skills and abilities - technical competence specific to the discipline or industry.
- Specialized technical skill set
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