Program Overview
DELIVERY
- In-Person (88 West Pender Campus)
DURATION (NO-COOP)
DURATION (COOP)
- Tuition amounts shown are from the 2023-2024 academic year and are subject to change.
LEARNING JOURNEY (NO COOP)
LEARNING JOURNEY (COOP)
Hospitality and Hotel Management Program
The Hospitality and Hotel Management Program offers an ideal opportunity for students aspiring to gain hands-on managerial experience and attain globally recognized accreditation within the dynamic Hospitality, Hotel, Restaurant, and Tourism sector.
Upon successful completion of the program, students are awarded six prestigious certificates from the American Hotel and Lodging Educational Institute (AHLEI) and an additional six certificates from IH Career College. Furthermore, they receive a final completion certificate from IH Career College, showcasing their comprehensive proficiency in the field.
Co-op Program
After 24 weeks (6 months), students can opt for a 6-month co-op and work in Canada.
This co-op program encompasses 1,300 hours in total, which includes:
- 600 course hours
- 650 co-op work experience hours
- 50 project hours
This structure offers students flexibility, a well-rounded education, and practical experience tailored to their career goals in the hospitality industry in North America.
Number of Modules | 6 |
Total Program Hours | 650 |
Study Hours | 650 |
Work Experience\Co-op Hours | N/A |
Total Credits | Â |
Credentials | Certificate Program |
Program Type | Full-Time |
Duration | 6 Months |
Fees\Tuition | C$12,500 |
Number of Modules | 6 |
Total Program Hours | 1300 |
Study Hours | 650 |
Work Experience\Co-op Hours | 650 |
Total Credits | Â |
Credentials | Certificate Program |
Program Type | Full-Time |
Duration | Â 6 Months Study + 6 Months Work |
Fees\Tuition | C$12,900Â |
What you get
- Comprehensive Industry Expertise: Gain a deep understanding of the hospitality industry's ins and outs.
- Ethical Decision-Making: Navigate ethical challenges with professionalism and integrity.
- Effective Supervision: Master supervisory skills for efficient team management.
- Food and Beverage Management: Learn to oversee food service operations and deliver top-notch guest experiences.
- Service Excellence: Elevate your service management skills to exceed guest expectations consistently.
- Front Office Efficiency: Handle front office procedures systematically and manage human resources effectively.
- Housekeeping Operations: Command daily housekeeping operations, ensuring cleanliness and hygiene.
- AHLEI Resources: Utilize AHLEI resources for ongoing skill enhancement.
- Continuous Development: Engage in professional development, workshops, and projects.
- Adaptability: Thrive in diverse hospitality settings and evolving industry landscapes.
- North American Expertise: Tailored for management roles in the North American hospitality sector.
- Co-op Experience: Gain real-world experience through a 6-month co-op program.
Admission Requirements
- Must complete high school or be a mature student 17 years and above.
- Must reach an IELTS 5.5 or equivalent or complete IH Level 5 Mid Intermediate (B2)
- Successful completion of interview with qualified instructor via MS Teams or in person.
Our Hospitality and Hotel Management Program is tailored for:
Aspiring Managers: Individuals with a passion for the hospitality industry who aspire to take on managerial roles in hotels, restaurants, and related sectors.
Career Changers: Professionals seeking a rewarding career change into the dynamic world of hospitality management.
Hospitality Enthusiasts: Those who want to turn their love for hospitality into a thriving career, equipped with the essential skills and knowledge.
North American Industry Aspirants: Individuals aiming to excel in the North American hospitality market, benefiting from specialized training.
Co-op Experience Seekers: Students interested in gaining practical, real-world experience through our co-op program.
Industry Professionals: Current hospitality professionals looking to enhance their expertise and advance their careers.
Ethical Decision-Makers: Individuals committed to ethical practices in hospitality management.
If you fall into any of these categories, our program is designed to meet your career goals and provide you with the necessary skills to excel in the hospitality and hotel management field.
This program is tailored to equip students with the essential skills needed for managerial roles within the North American hospitality industry. The program spans 6 months, equivalent to 24 weeks, and includes an optional co-op work experience phase, followed by a 2-week final project, managed by IH Career College at its International Village location. Here’s a breakdown of the program:
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Course Content:
The program combines AHLEI courses, Professional Development, workshops, and projects.
Students must complete 6 modules, each lasting 4 weeks.
These modules consist of AHLEI required courses, totaling 25 hours of instruction per week (equivalent to 5 hours per day).
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Flexible Start Dates:
The modular curriculum allows for flexible start dates, with new modules beginning every four weeks.
Students can enter the program at the start of any module.
Modules do not need to be taken in a specific sequential order.
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Co-op Program:
After finishing the initial 24 weeks, students can opt for a 6-month co-op work experience.
This co-op program encompasses 1,300 hours in total, which includes:
600 hours course
650 co-op work experience hours
50 project hours
This structure offers students flexibility, a well-rounded education, and practical experience tailored to their career goals in the hospitality industry in North America.
IH Vancouver sets stringent criteria for its instructors, demanding a minimum of 10 years of demonstrated excellence in hotel and restaurant management, accompanied by extensive teaching experience. We take pride in the fact that our instructors not only meet but far surpass these standards. Our students have the privilege of learning from distinguished and highly respected figures within the hotel and restaurant industry.
Upon program completion, students will be prepared for entry-level positions in:
Hospitality:
- Front Desk Agent
- Restaurant Server
- Event Coordinator Assistant
- Housekeeping Associate
- Guest Services Representative
Tourism:
- Tour Guide
- Travel Agent Assistant
- Visitor Center Coordinator
- Cruise Ship Staff
- Adventure Tourism Assistant
These positions offer promising career paths in the dynamic fields of Hospitality and Tourism.
Plan to allocate approximately $1,500 for expenses related to:
- Books
- Supplies
- Miscellaneous costs
- High School graduation or equivalent.
- English language proficiency equal to TOIEC 700 or, International House level 5, (Mid Intermediate), or Canadian Language benchmark 7.
- Successful completion of interview with qualified instructor via Skype or in person.
Candidates who do not have the necessary level of English may enter a general English program at IH Vancouver until they have reached the proficiency required.
- Â Medical History:
- If you have a complex medical history, it is strongly recommended that you discuss your concerns with the program coordinator.
- Consulting with your doctor is advisable to ensure your readiness for the program.
- Immunizations:
- Before the start of classes, all students must update their Tetanus and immunizations to ensure they are current.
Certifications and Documentation:
- Students are required to pay certification fees for the following:
- Standard First Aid
- CPR (C Level)
- WHMIS (G.H.S.)
- Ladder training
- Additionally, a current Criminal Reference Check Vulnerable Sector Screening is mandatory.
- Students are required to pay certification fees for the following:
Submission of Documentation:
- Proof of all required documentation should be provided at the start of classes in the fall.
- Please do not send your documentation ahead of time.
AODA Training:
- For those accepted into the program, links to mandatory free AODA (Accessibility for Ontarians with Disabilities Act) training will be provided.
For further information about Cambridge English and CELTA, please visit Here.
Program Information
Start Dates 2024
-
January 8
- February 5
- March 4
- April 1
- April 29
- May 27
- July 8
- August 6
- September 3
- October 1
- October 28
- November 25
Regular Course Fee:
- Without Co-op - C$12,500
- With Co-op - C$12,900
Course Length
- Without Co-op - 6 months
- With Co-op - 6+6 months
Intakes
- Every 4 Weeks
Delivery
- On-campus Lessons
How to Apply
For More Information
Program Structure
Certification
Upon successful completion, students receive 6 certificates from the American Hotel & Lodging Educational Institute (AHLEI).
Additionally, they earn an AHLEI “Hospitality and Hotel Management” completion certificate.
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- The program consists of 6 months (24 weeks) of comprehensive training.
- It offers a co-op option for work experience.
- It culminates in a 2-week final project.
Curriculum
DESCRIPTION: This course provides students with a comprehensive introduction to the many entities that make up the hospitality industry, as well as an overview of today’s hot issues, including ethical challenges and management concerns.
MATERIALS REQUIRED: Textbook: “Hospitality Today: An Introduction, Seventh Edition,” by Rocco M. Angelo, CHA, Florida International University, and Andrew N. Vladimir, CHE.
DESCRIPTION: This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.
MATERIALS REQUIRED: Textbook: “Supervision in the Hospitality Industry, Fifth Edition,” by Jack D. Ninemeier, Ph.D., CHA, and Raphael R. Kavanaugh, Ed.D., CHA.
DESCRIPTION: This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasising the importance of meeting and, whenever possible, exceeding the expectations of guests.
MATERIALS REQUIRED: Textbook: “Management of Food and Beverage Operations, Sixth Edition,” by Jack D. Ninemeier, Ph.D., CHA, CFBE, CHE, Michigan State University.
DESCRIPTION: This course provides students with practical skills and knowledge for effective management of food and beverage operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.
MATERIALS REQUIRED: Textbook: “Managing Service in Food and Beverage Operations, Fifth Edition,” by Ronald F. Cichy, Ph.D., CHA, and Philip J. Hickey, Jr., Michigan State University.
DESCRIPTION: This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management.
MATERIALS REQUIRED: Textbook: “Managing Front Office Operations, Ninth Edition,” by Michael L. Kasavana, Ph.D.
DESCRIPTION: This course shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area.
MATERIALS REQUIRED: Textbook: “Managing Housekeeping Operations, Third Edition,” by Aleta Nitschke, CHA, and William D. Frye, Ph.D., CHE, Niagara University.