Program Overview

Hospitality – Hotel and Restaurant Operations Management (Co-op option available)

Overview

The Hospitality – Hotel and Restaurant Operations Management program at Durham College offers comprehensive training in the management of hotel, restaurant, and tourism enterprises. This program is designed to provide students with a solid foundation in the professional skills needed to start a career in hospitality management with confidence.

Program Details

• Credential: Ontario College Diploma
• Location: Whitby
• OCAS Code: HROM
• Next Intake: September 2025
• Faculty: Faculty of Hospitality and Horticultural Science (HHS)
• Length: Four semesters
• Laptop: Learn more about laptop requirements
• Co-op: Learn more about co-op options
• Delivery: In person

Admission Requirements

• Ontario Secondary School Diploma (OSSD) or Mature Student Status
• Grade 12 English (C or U)

Tuition

• Year one domestic: $2,848 (CAD)
• Year one international: $15,434 (CAD)

Semester 1 Courses

• Communications for Business 1 (COMM 2204)
• Computers for Hospitality (COMP 1210)
• Customer Service (CSRV 2200)
• Food Safety and Sanitation (FOOD 1200)
• Food Preparation and Global Cuisine (FOOD 1202)
• Managing Teams and Leadership (HOSM 3200)
• Introduction to Tourism and Hospitality (HROM 1100)
• Culinary Nutrition (NUTR 2200)

Co-operative Education (co-op)

• The co-op option is available for students who start the program in September.
• Students will complete a four-month, paid work term in the summer between the second and third semesters of the program.

Career Options

• Guest service representative
• Restaurant manager
• Concierge
• Front office supervisor
• Hotel manager
• Sales manager
• Banquet captain
• Night auditor
• Housekeeping supervisor
• Food & beverage supervisor
• Catering manager
• Hospitality consultant
• Hotel operations manager
• Revenue manager
• Hospitality marketing manager
• Corporate hospitality manager
• Conference services manager
• Hospitality trainer
• Reservations manager
• Spa manager
• Restaurant operations consultant

Experiential Learning

• Field placement: Students will complete a 120-hour field placement opportunity in the fourth semester.
• On-campus activities: Students will have opportunities to participate in student-focused special events, employment in the restaurant at the W. Galen Weston Centre for Food, and special projects.

Program Transfer, Degree Completion, and Additional Credentials

• Students may be eligible to apply their academic credits towards further study through Durham College partnerships with Canadian and international colleges and universities.

Tech Requirements

• Processor: i3
• RAM: 4GB
• Storage: 256GB SSD
• Operating System: Microsoft Windows 10 Professional or Education x64 SP1
• Internet Browser: Internet Explorer 11 or Google Chrome (newest version) or Firefox (newest version)
• Network Adapter: 802.11ac 2.4/5 GHz wireless adapter
• Camera: Webcam/built-in camera
• Internet connection

Co-op Administrative Fee

• Once transferred to the co-op option of this program, students will have a co-op administrative fee of $475 assessed to their accounts during the academic semester(s) prior to scheduled work term(s).

Program Sequence

• September intake:
  • Year 1: Academic semester 1, Academic semester 2, Co-op work term
  • Year 2: Academic semester 3, Academic semester 4

Courses

• Semester 1:
  • Communications for Business 1 (COMM 2204)
  • Computers for Hospitality (COMP 1210)
  • Customer Service (CSRV 2200)
  • Food Safety and Sanitation (FOOD 1200)
  • Food Preparation and Global Cuisine (FOOD 1202)
  • Managing Teams and Leadership (HOSM 3200)
  • Introduction to Tourism and Hospitality (HROM 1100)
  • Culinary Nutrition (NUTR 2200)
• Semester 2:
  • Accounting for Hospitality (ACCT 1208)
  • Beverage Knowledge (BEV 2200)
  • Career Planning (CAPL 4200)
  • Restaurant and Beverage Operations (FOOD 2102)
  • General Education Elective (GNED 0000)
  • Hotel Operations (HOOP 2200)
• Co-op Work Term:
  • Co-op Work Term 1 (HROC 1000)
• Semester 3:
  • Hotel Catering and Banquet Services (CEP 3200)
  • General Education Elective (GNED 0000)
  • Advanced Hotel Operations (HOOP 3202)
  • Hospitality Finance (HOSF 3200)
  • Marketing and Social Media (MKTG 4213)
  • Restaurant Service (REST 3200)
• Semester 4:
  • Entrepreneurship (ENTR 4203)
  • General Education Elective (GNED 0000)
  • Hospitality Capstone (HCAP 4200)
  • Human Resource Management for Hospitality (HRM 4205)
  • Risk Management (HRSK 4201)

Costs

• Hospitality - Hotel and Restaurant Operations Management Year 1 Costs:
  • Semester 1:
    • Tuition: $1,423.89
    • Program Fee: $769.78
    • Ancillary Fee: $493.77
    • DCSA Ancillary Fee: $430
    • Total: $3,117.44
  • Semester 2:
    • Tuition: $1,423.89
    • Program Fee: $0
    • Ancillary Fee: $493.77
    • DCSA Ancillary Fee: $120
    • Total: $2,037.66
• Hospitality - Hotel and Restaurant Operations Management Year 2 Costs:
  • Semester 3:
    • Tuition: $1,423.89
    • Program Fee: $408.5
    • Ancillary Fee: $474.19
    • DCSA Ancillary Fee: $430
    • Total: $2,736.58
  • Semester 4:
    • Tuition: $1,423.89
    • Program Fee: $0
    • Ancillary Fee: $474.19
    • DCSA Ancillary Fee: $120
    • Total: $2,018.08

Co-op Costs

• Hospitality - Hotel and Restaurant Operations Management (Co-Op) Year 1 Costs:
  • Semester 1:
    • Tuition: $1,423.89
    • Program Fee: $769.78
    • Ancillary Fee: $493.77
    • DCSA Ancillary Fee: $430
    • Total: $3,117.44
  • Semester 2:
    • Tuition: $1,423.89
    • Program Fee: $0
    • Ancillary Fee: $493.77
    • DCSA Ancillary Fee: $120
    • Co-op Fee: $475
    • Total: $2,512.66
• Hospitality - Hotel and Restaurant Operations Management (Co-Op) Year 2 Costs:
  • Semester 3:
    • Tuition: $1,423.89
    • Program Fee: $408.5
    • Ancillary Fee: $474.19
    • DCSA Ancillary Fee: $430
    • Total: $2,736.58
  • Semester 4:
    • Tuition: $1,423.89
    • Program Fee: $0
    • Ancillary Fee: $474.19
    • DCSA Ancillary Fee: $120
    • Total: $2,018.08