When joining the program, you will be right in the action! You will start your journey by experiencing local hospitality through the eyes of a first-time visitor. You will discover how diverse your career options are through numerous excursions and a blend of theory and hands-on learning.
In your second year of the program, you will explore the foundation, principles, and theories of management styles, skills, and techniques associated with the hospitality industry.
In your third and final year of the program, you have acquired the leadership skills to contribute insight in classroom forums by evaluating and proposing solutions to real-life case studies. You are now ready to execute your very own capstone project, designed to benefit a real hospitality organization.
This course is directed toward improving English language skills by extensive written work based on literary texts. It uses the same textbooks as the Introduction to College English: Literature, but because of the emphasis on writing skills has a reduced list of readings.
Physical activity and health is an introductory course that combines a variety of physical activities in order to promote an active and healthy lifestyle. Stress management, motivational factors, weight management, and nutrition are some of the topics that complement the weekly activities. Students are expected to participate to the best of their ability in a fun-filled environment. The following activities may be offered: Soccer, Ultimate, Volleyball, Hockey, Ringette, Basketball, Lacrosse, Snowshoeing, Hiking, Cross country running, Rollerblading, Weight training, Circuit/Core training, Yoga, Pilates, Badminton, Flexibility, and Relaxation.
This course’s emphasis is on how knowledge is defined, acquired, transmitted and applied. Students examine both messages and media to identify the strengths and limitations of each. Students learn to situate knowledge in a social, historical and personal context, a skill they will need in order to become lifelong learners.
Hospitality is one of the largest and fastest growing global industries. Through blended learning methods that incorporate field trips with research, this course introduces the many facades this industry offers along with its plentiful and diverse career opportunities. In addition to learning about the structural make up of organizations within this sector, students will also learn about the history, evolution, and emerging trends from the industry as a whole.
This course introduces students to various dining room arrangements and styles. Students practice basic table service in a formal dining room and gain knowledge of various menu characteristics. Students will be exposed to guest relations and examine restaurant reservations.
Students will develop the skills and knowledge to assess and manage health and safety practices specific to the hospitality industry. From equipment handling and maintenance, to proper food preparation, and facility sanitation, the diverse portfolio of topics covered in this course prepares students for industry certification that is reflective of current laws and regulations.
This course prepares students in their professional and academic journeys by introducing strategic research and presentation methods. In addition, students will learn the essential business skills to manage professional communication through common workplace software, imperative in today’s technical era.
(Co-Requisite with: 430-C30-HR)
Students gain practical experience through this course’s hands-on approach of incorporating industry-recognized software in the program’s unique simulated hotel classroom. In this setting, students learn the importance of entering, interpreting, and analyzing data generated by property management system software, along with its influence on frontline and management decisions.
Students gain experience in front-of-the-house restaurant operations in our signature Bistro Heritage. This course covers presentation of fine table service with an emphasis on style and customer service, wine and food pairings, reservation accommodations, hygiene and sanitation, general dining room management, sales, and product knowledge. In addition, students learn to foster positive work relationships between service and kitchen staff.
This course teaches students the fundamentals to work in a professional kitchen. Students will learn an array of culinary techniques and concepts through a hands-on approach in a practical lab setting. In addition to developing these technical skills, students will also learn the principles of strategic menu design.
This introductory accounting course examines the daily transactions of a hotel. Students will learn the various revenue streams and expenses commonly found in the hotel industry. In addition, students will learn the importance of gathering, determining, balancing, and interpreting data from statistical operational reports necessary for management budgeting.
This well-rounded course provides students with a professional edge in entering and progressing in today’s competitive job market. Students will learn relevant job searching techniques along with the technical writing skills to build resumes and other professional documents that respond to professional goals and industry demands. In addition, this course has a strong emphasis on the interpersonal skills necessary to optimize industry networking opportunities and interview preparation.
(Co-requisites to: 430-C41-HR; 430-C20-HR)
Conducted in sync with the Front Office Operation Systems course, students gain a broad perspective on the daily functions related to the Front Office department of a hotel. Our signature simulated hotel classroom equipped with industry tools and software helps students acquire the technical and soft skills to effectively manage customer relations pertaining to all aspects of the guest cycle.
The course focuses on how individuals, groups, societies or nations organize ideas, perceptions and values into explanatory patterns. Students explore major ideas and value systems by which diverse individuals, groups, societies or nations seek to explain the world and their place in it.
This course covers strategic sales practices necessary to remain competitive in today’s evolving hospitality market. Students will learn techniques to identify and prospect target markets and develop strategies that respond to client and organizational needs. All aspects of the sales process from inquiring to closing are reinforced through case studies analyses, role-playing, and project based learning methods.
This course examines the legal perspective of the hospitality industry. Students will learn various obligations, rights, and risks associated to industry stakeholders. Some examples of topics covered include contracts, insurance, permits, security, and applicable by-laws. Through case studies, rich class discussions, and relevant research tools, students develop the critical thinking skills to make informed decisions in the workplace by recognizing, analyzing, and evaluating legal issues.
This course provides students with the necessary skills and knowledge to responsibly manage alcoholic beverage operations in an establishment and become acquainted with laws that govern this segment of the industry. Through product sampling and discovery, students will learn historical, current and projected future trends in beverage management.
This course focuses on management techniques to effectively staff a workforce that responds to departmental needs and budgets while also optimizing employee productivity. Students gain knowledge on how to apply labour cost control principles to staffing and scheduling needs based on company objectives and collective agreements.
Tailored specifically for the hospitality industry, this course presents the various accounting concepts and practices used by hotel professionals to effectively manage the day to day operations of the hotel industry. Students will learn how hospitality accounting and finance will affect hotel operations from a managerial perspective including its role with decision-making, budgeting, and control purposes. This course covers account balancing techniques, hospitality forecasting methods, preparing and analyzing financial statements, and budgeting.
The purpose of the second set is to encourage students to use a goal-oriented approach to improve the effectiveness of a physical activity whether it is a sport, corporal expression or an outdoor activity. After an initial assessment, students evaluate the physical activity in terms of their ability and attitudes; they set goals and try an approach aimed at improving their motor skills, their technique or their mastery of complex strategies. Finally, students are called upon to assess their progress.
Badminton involves the introduction of skills including serving, underhand and overhead strokes, rules and etiquette of the game and basic strategies of singles and doubles play.
This course provides a great opportunity to work out with a group in a friendly setting, where everyone works to their own capacity. Workouts will consist of different training approaches based on the five fitness components. The resistance used will be of personal choice of weights and/or body weight. Ultimately all workouts will provide both cardiovascular and muscular strength/endurance benefits, resulting in a very functional form of fitness
Students will experience a blend of disciplines such as Pilates, yoga, meditation and stress management techniques. The course aims to increase flexibility, cardiovascular endurance, and muscular strength through a variety of workouts while developing awareness of mind, body and spirit.
Snow Sports involves learning the skills and strategies to comfortably use the winter environment to travel over snow and ice. Snow sports will include cross country skiing, snowshoeing, and skating in the Gatineau Park and surrounding facilities. Exercising in cold weather conditions requires an understanding of proper nutrition, safety management, cold weather injuries, and dressing techniques; all topics that are covered in the course.
This course is condensed into the first seven weeks of the winter semester.
This is a true Canadian experience.
Outdoor Pursuits will allow students to experience the health advantages and adventure of outdoor based activities. Students will learn skills important to safely adventure in the outdoors including navigational skills, wilderness first aid, risk management and basic survival skills while engaging in a range of outdoor activities that will build their muscular and cardiovascular endurance.This course is condensed into the first seven weeks of the fall semester.
Team Sports focuses on the progression of fundamental skills,. Team Sports is comprised of three different activities each lasting five weeks, to be determined by the individual teacher. Three of the following sports could be offered: Soccer, Hockey, Volleyball, Basketball and Ultimate Frisbee.
Yoga is a practice that has evolved over a period of approximately 5,000 years dealing with all aspects of health. The term yoga literally means union of mind and body. Throughout the semester, students will be introduced to the many different styles of yoga, focusing on a variety of forward bends, back bending and balancing postures.
This course aims to apply different ethical theories, principles, and values to the areas of work and business. The focus is on the requirements for making capitalism more ethically appealing as well as the relation of corporations to other entities such as consumers and the natural environment. Values and virtues like cooperation and fairness are discussed along with the application of an ethical decision-making model to relevant case studies.
Through direct collaboration with the hospitality industry, students gain first-hand professional experience in the workforce by observing and taking part in an internship role with an external organization. Students will spend 60 hours in their work placements in addition to having classroom time to share their experiences with program peers and professor.
This course provides the foundation to understand principles and theories of management styles, skills, and techniques associated with the hotel industry. Students will explore organizational designs and relationships between departments with respect to a hotel’s mission and objectives. This course prepares students to multitask expectations of stakeholders by examining various leadership practices that emphasize productivity, engagement, time management, effective communication, and adaptation to change.
This course teaches students the fundamentals of interior and exterior property maintenance and functional design. Students will learn how to communicate effectively with hotel maintenance personnel in order to sustain the hotel as a commercial property investment. Students will examine property and equipment purchasing and the upkeep techniques to ensure the operation runs safely and efficiently with environmental concerns and guest satisfaction in mind.
This course teaches the elements necessary to lead professional meetings. Students will learn techniques to communicate effectively with a team, deliver engaging presentations, and discover the principles of facilitating meetings. In addition, students will develop strategies to analyze and respond to audience behaviour.
Students progress their knowledge and experience in this second-year course by applying methods to research, design, and execute menu offerings. Students will also learn important food management factors such as purchasing, costing, and inventory control.
The third physical education course is aimed at integrating physical activity into the student’s daily lifestyle through more effective application of related personal factors (i.e. time management, motivation, nutrition needs, designing an exercise program) that contribute to continued participation. During scheduled course hours, the student will be introduced to new skills and concepts related to the specific activity chosen. The student is also expected to maintain regular physical activity outside class hours within a personal activity program under the professor’s supervision by applying the knowledge gained while integrating new course material.
The group activity portion of this course will consist of a three day canoe camping trip on local waterways using large ‘voyageur’ style canoes, providing a quintessential Canadian experience.. Students will be involved with various organizational aspects of the trip such as purchasing food, planning and preparing meals over fires/camp stoves, preparing and maintaining fires and other responsibilities associated with building camp filtering water. The rest of the semester is completed independently, with the guidance of the teacher, focusing on the student’s personal activity program that they have designed for themselves.
No matter where you are, cycling is a great way to travel and at the same time, benefit from some fresh air and exercise. In this course we will start off with a couple preliminary outings that will take us into the Gatineau Park with a focus on bike selection, proper positioning and gear use. In addition, we will select, plan, and divide up some of the responsibilities for an overnight cycle tour in the region. Also, students will have planned and managed a personal activity of their choice in a health enhancing approach over the entire semester.
Exercise and Weight Training will allow students to develop and use personalized resistance training and cardiovascular training programs throughout the course. Classes are in two hour weekly blocks that are broken down in to 75% workout/application and 25% lecture.
This course will allow students to discover the Gatineau Park through many of its hiking trails. 3-4 Day hikes will take them to different areas of the park to explore the diversity that the park has to offer. Topics covered during the hikes will include ‘leave no trace’ principles, local flora and fauna, risk management, appropriate clothing and footwear, local history, and basic hiking techniques. The rest of the semester is completed independently, with the guidance of the teacher, focusing on the student’s personal activity program that they have designed for themselves.
This course will encourage students to assume more responsibility for directing and managing their own sport experience. Students will develop sport-specific techniques and fitness; appreciate and be able to execute sport-specific strategic play; share planning and administration of sport experiences; provide responsible leadership; and develop and apply knowledge about officiating, scorekeeping and training. Classes are in two hour weekly blocks.
This course will emphasize the importance of mind and body awareness through a broad range of activities which include yoga, meditation, relaxation techniques, and massage therapy. In addition,the outings include hiking and orienteering in the fall or snowshoeing and cross-country skiing in the winter. The rest of the semester is completed independently, with the guidance of the teacher, focusing on the student’s personal activity program that they have designed for themselves.
Snowshoeing is an excellent low impact, cardiovascular winter workout. Students will explore different types of terrain and visit different areasin the Gatineau Park over three weekend outings at the beginning of the winter semester. The rest of the semester is completed independently, with the guidance of the teacher, focusing on the student’s personal activity program that they have designed for themselves..
Stand Up Paddling consists of paddling a large surfboard in an upright position with the help of a long paddle. It is an emerging activity with its origins in traditional surfing that offers a full body workout and is a fun and exciting way to play on lakes, rivers and ocean surf. Paddling techniques, clothing, nutrition, etiquette, and environmental awareness are all included in this package.
This course will be offered over three weekend day outings. The rest of the semester is completed independently, with the guidance of the teacher, focusing on the student’s personal activity program that they have designed for themselves.
This course will encourage students to assume more responsibility for directing and managing their own fitness & health. Students will develop programs related to cardiovascular health, flexibility, muscular strength, stress management, nutrition and other lifestyle habits. Students will work in groups to prepare and present a specific component of fitness or health to the class and will participate weekly in group fitness activities or workouts. They will independently create and execute their own fitness and health program addressing all components of fitness. This will be documented in a journal throughout the semester.
Maintaining quality consistency is essential to organizational success. Students will explore the elements that go into various rating and classification systems hospitality organizations strive for. In addition, this course emphasizes the importance of creating and implementing standards that enhance the customer experience along with developing metric tools to evaluate them.
(Prerequisites: 430-F30-HR; 430-F50-HR; 430-F60-HR)
This complete course covers the fundamentals to successfully manage food and beverage outlets from the ground up. Students will learn strategic restaurant design and methods to determine staffing, inventory, and equipment needs in all areas of the operation to optimize results that are satisfactory to guests and owners. This course also addresses other management techniques such as restaurant marketing, sales forecasting, data analysis, employee supervision, and complaint management.
This course covers all elements in executing memorable events, such as preparation of activities, supervision of staff, and negotiation of contracts. Students will also learn the importance of risk assessment, managing client expectations, implementing effective communication, and applying quality control techniques. Students will have the opportunity to plan and deliver a real event, gaining firsthand experience of the roles of professional meetings and events planners.
This course introduces students to hospitality marketing concepts and strategies necessary to remain competitive in today’s fast-changing environment. Students will learn rate strategies, product positioning, hospitality distribution channels, communication tools, and methods for building and maintaining guest loyalty. Practical research and case studies of various hotels and other sectors within the hospitality industry are examined to understand, evaluate, and apply the various marketing techniques and strategies reviewed in this course.
This course prepares students to successfully manage one of the largest hotel departments - housekeeping. Students will learn how to mobilize this department as a team, maximize effective communication, administer conflict resolution techniques, and accommodate staffing needs that respond to hotel occupancies while respecting collective agreements. Students will also learn to maintain hotel cleanliness standards, product-ordering procedures, and perform quality work inspections.
Ce cours met l’accent sur les habiletés langagières nécessaires pour communiquer efficacement dans les domaines du tourisme et de l’hôtellerie. Ce cours permet à l’élève de développer ses connaissances de la langue française écrite et orale, et d’explorer la terminologie reliée à ces domaines. Lorsqu’ils travailleront dans un établissement touristique ou hôtelier, les élèves seront en mesure d’interagir en français avec les clients et avec d’autres professionnels du secteur d’activité.
In common with the other Block “B” English courses, this one provides training in public speaking, practical and professional writing, reading and writing across the curriculum while exposing the students to a variety of literary forms. Although the course devotes considerable attention to practical and professional writing, the focus remains solidly on literature.
(Co-Requisite with: 430-B70-HR)
This capstone course reinforces strategies to optimize performance across all hotel departments. Students will analyze case studies and apply critical thinking skills acquired from management theories to evaluate scenarios and present best practices.
This course will shape students in becoming hospitality leaders that can respond to industry demands and global trends. Students will explore strategic planning and change management methods by utilizing specific management tools and communication models. Students will learn techniques to implement and evaluate managerial decisions that impact the organizational structure of a hotel. Case studies are used to build problem-solving skills that are relevant to the hospitality industry.
This course teaches important human resources techniques to foster a productive and sustainable workforce. Students learn essential employment strategies and concepts such as onboarding techniques, conducting employee appraisals, implementation of wellness programs, and conflict management that comply with legislations and collective agreements.
In this course, students will continue to explore the depth of Rooms Divisions Operations from a Front Office Manager’s perspective. Students will understand the importance of interpreting, communicating and applying hotel information to help optimize strategic results associated with the Front Office Department including how to effectively coordinate and evaluate daily activities while maintaining a safe environment for guests and employees.
(Co-requisite with 430-B40-HR)
In this course students apply their program knowledge, industry experience, and creativity by executing a capstone project designed to benefit a real hospitality organization. Students will spend 90 hours offsite in their final work placements in addition to having classroom time in a collaborative learning environment to share experiences with professor and peers. This course aligns directly with the Program Exit Assessment’s final presentation.
Eligible students can participate in two paid summer co-op placements after the second and fourth semesters of the program. Students are exposed to professional work settings and gain practical work experience complementing their personality and interests. These experiences improve their chances of employability in a competitive job market. During your placements, you'll have the chance to improve and expand your core skillset. Past co-op placements have been completed in Banff, Lake Louise, France, Canary Islands, and Mexico with numerous prestigious brands.
At Cégep Heritage College, we bring the hotel and restaurant experience right to you! Our program learning labs include:
Because our classes are small, we are able to schedule field trips throughout the year that allow you a behind the scenes, first hand view of establishments in action. Locations include:
1. Delta Ottawa City Center
2. Westin Hotel
3. Andaz Byward Market
4. Lift Bistro
5. Brasseurs du Temps
6. Hilton Garden Inn & Homewood Suites
7. Lord Elgin
8. National Arts Center
9. Fairmont Chateau Laurier
10. Paul’s Boat Line
11. Indigenous Walking Tour
12. Quebec Court House
13. Side Door
14. Eighteen Restaurant
15. The Shaw Centre
16. Casino du Lac Leamy.
17. Le Cellier
18. Ramada Plaza
In order to graduate, you must pass a Ministerial Examination of College English exam.
The Program Exit Assessment (PEA) is a final evaluation activity that shows a student’s achievement throughout the program. It requires students to integrate and synthesize the knowledge and skills gained from their Diploma of College Studies (DEC), as indicated in our College’s policy on student evaluation.