Brief Program Description:

Avalon Career College’s Hospitality Management Program is based on the American Hotel And Lodging Educational Institute’s Hospitality Management course materials. This program provides an excellent overview from a management perspective of all areas of the hospitality industry.

The program consists of 1200 hours of on-campus training plus an additional three months (480 hours) of practical work experience, allowing students to gain valued experience in the industry.

Successful completion of this program will provide students with a Hospitality Management (with Co-Op) Diploma from Avalon Career College.

In addition, the American Hotel and Lodging Educational Institute will provide students with a Rooms Division Specialization Certificate upon completion of:

  • Course 250 - Supervision in the Hospitality Industry
  • Course 333 – Managing Front Office Operations
  • Course 338 – Managing Housekeeping Operations
  • Course 387 – Security and Loss Prevention
  • Course 468 – Managing Technology in the Hospitality Industry.

and, a Hospitality Operations Certificate upon completion of:


  • Course 250 – Supervision in the Hospitality Industry
  • Course 333 – Managing Front Office Operations
  • Course 338 – Managing Housekeeping Operations
  • Course 472 – Hospitality Sales and Marketing
  • Course 103 – Hospitality Today: An Introduction
  • Course 241 – Management of Food and Beverage Operations
  • Course 260 – Hospitality Industry Financial Accounting
  • Course 468 – Managing Technology in the Hospitality Industry

Career Occupations

Graduate students will be able to enter the Hospitality and Tourism Industry in a variety of entry level positions, such as:

  • Food and Beverage Server for Restaurants & Convention Centres
  • Reservation Agent
  • Restaurant Supervisor
  • Tourism Administration
  • Hotel Front Front Office Supervisor
  • Housekeeping Supervisor
  • Hospitality Sales & Marketing
  • Hospitality Finance & Accounting
  • Hospitality Security and Loss Prevention Administration

Admission Requirements

  1. Prospective students must provide evidence they have graduated from grade 12 or are 19 years of age or over.
  2. Prospective students must provide evidence they have completed:
    • Food Safe Level 1
    • Serving it Right
  1. Prospective Students whose first language is not English must provide proof of completion of a secondary school education English program at a grade 12 level or a post-secondary education program in English, in Canada or abroad.

    OR

    Submit the results of one of the following English Language Proficiency tests:Canadian English Language Proficiency Index Program (CELPIP-G 2014) (a Canadian English language test for immigration to Canada, Canadian citizenship, and for admission to Canadian universities and colleges) Acceptable level: 6;

    • Equivalent Canadian Language Benchmarks (CLB): Score of 6;
    • Canadian Academic English Language Assessment (CAEL): Overall score of 60;
    • Test of English as a Foreign Language (TOEFL); 75 Internet-based, 210 computer-based, or 520 paper based;
    • International English Language Testing System (IELTS): overall score of 6, with a minimum of 5.5 in each section.

Learning Objectives

Upon completion of this program the successful student will have reliably demonstrated the ability to:

  • Understand front office procedures considering the key functions of the front office department, guest stay characteristics, the reservations process, front office accounting procedures, management issues affecting the front office area, and key positions in the front office area.
  • Understand the accommodation and beverage sectors of the tourism industry considering the industry as a whole, the lodging industry, the rooms division, the food service industry, and the functional areas of major hotels.
  • Communicate effectively both orally and written considering business presentations, correspondence, preparing for and chairing meetings and writing formal reports.
  • Understand American and Canadian laws that apply to the hospitality industry considering potential legal problems, and rights and liabilities within the hospitality industry.
  • Understand accounting considering basic terminology, concepts and principles, preparing, analyzing and interpreting financial statements.