Graduate Certificate - Global Hospitality Management (1333G) (Optional Co-op)

Program overview

The Global Hospitality Management Graduate Certificate at Conestoga is a one-year, three-term program designed for international students. This program is tailored for individuals with a background or interest in the hospitality industry, aiming to meet the growing demands of the tourism sector. It complements previously earned diplomas or degrees in business, hospitality, tourism, or related fields. Students will gain essential management and operational skills through a blend of theoretical knowledge and practical experience, preparing them for supervisory or entry-level management roles in hospitality organizations.

Program structure

The Global Hospitality Management program is structured to provide a comprehensive education over a period of one year, divided into three terms. The program is delivered in a full-time format and includes:

• Core curriculum that covers essential management and operational knowledge.
• Opportunity to earn industry-recognized certifications, including the BASICS.fst Food Safe Handler Certificate, Smart Serve Ontario Certificate, and WHMIS Certificate.
• Optional co-op stream for eligible students, allowing them to complete a co-op work term instead of the Guided Career Management course.

Completion of this program can also serve as a pathway for students to apply for a work visa in Canada, enhancing their career prospects in the hospitality sector.

Featured Experiences

• Hands-on learning through practical experiences in hospitality management.
• Optional co-op work term for students who meet specific eligibility criteria, providing real-world experience.
• Industry-recognized certifications included in the curriculum, enhancing employability.
• Focus on both theory and practice, ensuring a well-rounded education in hospitality management.

Career Options

• Hospitality Manager: Oversee daily operations in hotels, restaurants, or resorts, ensuring high standards of service and guest satisfaction.
• Event Coordinator: Plan and execute events, managing logistics, budgets, and client relationships to create memorable experiences.
• Food and Beverage Manager: Manage dining operations, including menu planning, staff supervision, and inventory control to maximize profitability.
• Front Office Supervisor: Lead front desk operations, ensuring efficient check-in/check-out processes and addressing guest inquiries.
• Sales and Marketing Coordinator: Develop marketing strategies to promote hospitality services, working to attract and retain customers.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.