The Executive diploma is a 36-weeks (approximately 9 months) program combining industry endorsed academic material with extensive hands-on work experience covering all major hotel departments.
This program is ideal for individuals with a passion for hotels and restaurants, yet with limited prior formal education or experience.
This program is structured to offer an all-rounded academic certification together with diversified work experience in various hotel departments.
The academic courses cover the major topics in hospitality management. Classes usually taking place from 2:30pm to 5:30pm each day. There are 12 certificate courses, each one requiring 3 weeks to complete. Additionally, graduates will receive an Executive Hotel Management Diploma from Imperial Hotel Management College, a Rooms Division Certificate of Specialization and a Hotel Management Diploma from the American Hotel & Lodging Educational Institute.
The other half of the program is the structured practicum training. A series of workshops are carried out to prepare students for the work placement. For example, FoodSafe, SIR (Serving It Right), WHMIS (Workplace Hazardous Materials Information System), Wine Rating Research, Professional Development, and other specialized courses are available.
After successfully completing the workshops, students are usually placed into practicums in the mornings at our hotel partners’ facilities, while attending classes in the afternoon. Students will be working side by side with hotel staff as trainees in the following departments: front office, human resources, receiving, administration, housekeeping, guest services/concierge, food & beverage, sales & marketing, information systems, accounting & finance, convention/catering, maintenance & engineering.
Students who fulfill the required 500 hours with distinction may also receive recommendation and references from hotel managers. While the job training is typically unpaid, the experience is highly valuable and is certainly resume-worthy, providing future hoteliers the opportunity to be associated with prestigious international hotel brands.
The Advanced diploma is a 52-week program structured to complement graduates of the Executive program, to specialize in specific hotel departments, in a co-op environment.
This program was created to allow students with prior hotel education and experience to specialize in a co-op framework working at our hotel and restaurant partners’ properties. The 52-week program has has an equal emphasis on both academic and practical hands-on learning.
The academic component is divided into two areas: the first set includes the 5 elective certificate courses from the American Hotel & Lodging Educational Institute. The second set includes the 7 "Culture Studies" compulsory courses, covering the following topics: travel, cuisine, leisure, entertainment, style, art and film.
In addition to the five certificates received from the American Hotel & Lodging Educational Institute elective courses, students will obtain a Certificate of Area Specialization in International Hotel Management, with the opportunity to take some other courses to receive additional American Hotel & Lodging Educational Institute credentials.
The 7 "Culture Studies" courses were created to provide students/managers-to-be with the necessary knowledge and understanding of the cultural components of services offered by high standard luxury hotels worldwide.
To quote Ritz-Carlton’s motto: "We are Ladies and Gentlemen serving Ladies and Gentlemen". Through the "Culture Studies" courses, we aim to help young hoteliers develop their ability to provide anticipatory service that "enlivens the senses, instills well-being, and fulfills even the unexpressed wishes and needs" of the guests.
The training component is structured to provide students ample opportunity to work in hotel areas in which they would like to focus their careers. Through the practicum training advisors’ arrangements, students will be placed for longer work terms with our hotel partners, and at the same time, being eligible to receive pay for their co-op contribution.
Understanding wine is an important skill set a hotelier must possess. The purpose of this workshop is not to train students to become sommeliers overnight, but to simply help them gain the most important basic knowledge at the fundamental level. Areas covered include wine rating research, introduction to wine critics, wine etiquette, how to serve and appreciate wine, wine procurement and wine auction basics, building a cellar collection, food and wine pairing, hosting wine tasting and dinners, as well as briefing on the major wine areas in the world.
The Culture Studies courses within the Advanced Diploma program are designed to help students understand art and lifestyle, largely from the cultural perspective.
The Luxury Studies workshop focuses more on luxury goods as well as brand awareness. What are some of the common luxury name brands in clothing, transportation, watches and jewelry, cigars, fashion? How can one spot counterfeit goods? What is the difference between Rolls-Royce and a Bentley, prêt-à-porter (ready-to-wear) versus haute couture (made-to-measure), white tie versus black tie? What is the difference between quartz and mechanical watches?
In addition, different segments of high-spending individuals are studied further. How do the wealthy individuals think and spend, and what are their expectations when traveling? What is the Michelin guide and its relevance? What are some of the top restaurants in the world and the various types of cuisines?
Serving It Right (SIR) is a mandatory self-study course required in British Columbia that educates licensees, managers and servers about their legal responsibilities when serving alcohol, and provides effective techniques to prevent problems related to over-service.
SIR is an important certificate as throughout the program, students will be placed to work in food and beverage outlets serving alcohol. Regardless whether the event takes place under a food-primary, liquor-primary, or special occasion licence, servers and managers must hold a valid SIR certificate.
While FOODSAFE certification is incorporated as part of our Executive Diploma program, it is also available independently.
We have simplified the process giving workers the flexibility to obtain the certification at their chosen time and location (home, work, or at our downtown location), at their own pace.
The certification course is intended for food handlers, servers and other food industry personnel. This course has been recognized by the B.C. Food Handlers' Training Courses Equivalency Committee as meeting the training requirements of Section 10 of the B.C. Food Premises Regulation.
Under the BC Health Act: Food Premises Regulation, Part 3, Division 2 - Training, FoodSafe Training 10 states that:
Not only is it an advantage to have the certification when apply for jobs in the industry, many employers actually require their employees to have the certification.
In Canada it's known as WHMIS, in the USA its OSHA's Hazard Communication Standard (HazComm).
The Workplace Hazardous Materials Information System (WHMIS) is Canada's hazard communication standard. The key elements of the system are cautionary labelling of containers of WHMIS "controlled products", the provision of material safety data sheets (MSDSs) and worker education programs.
WHMIS is implemented through coordinated federal, provincial and territorial legislation. Supplier labelling and MSDS requirements are set out under the Hazardous Products Act and associated Controlled Products Regulations. The Hazardous Products Act and its regulations are administered by the Government of Canada Department of Health, commonly referred to as Health Canada.
The Controlled Products Regulations establish a national standard for the classification of hazardous workplace materials. In addition to setting out criteria for biohazards, chemical and acute hazards, the regulations specify criteria for chronic health hazards including mutagenicity, carcinogenicity, embryo and reproductive toxicity, respiratory tract and skin sensitization.
Each of the thirteen provincial, territorial and federal agencies responsible for occupational safety and health have established employer WHMIS requirements within their respective jurisdiction. These requirements place an onus on employers to ensure that controlled products used, stored, handled or disposed of in the workplace are properly labelled, MSDSs are made available to workers, and workers receive education and training to ensure the safe storage, handling and use of controlled products in the workplace.
WHMIS balances workers' right-to-know with industry's right to protect confidential business information and includes a mechanism for ruling on claims for exemption from disclosure of confidential business information as well as appeals to these rulings.