The Cloud Nine College Hotel and Restaurant Management programs offer two options of study: a 2-year diploma or a 1-year certificate. These programs are offered in partnership with the American Hotel and Lodging Educational Institute (AHLEI), a global organization active in hundreds of countries, and a preeminent leader in the hospitality industry. Upon successful completion of the Cloud Nine College courses within the program, students will receive AHLEI course completion certificates.
The program integrates academic study led by industry leaders with a practical, hands-on Co-op learning experience. These programs will ensure that students are ready for the field upon graduation.
*Hotel and Restaurant Management Co-op Diploma was reviewed and approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education, Skills & Training.
The paid Co-Op work experience is an essential part of the CNC Hotel and Restaurant Management programs. The successful completion of the co-op work term is required for graduation. Co-Op work experience not only gives students first-hand exposure to industry while they study, but also enables them to become more employable upon graduation. The CNC Co-Op Coordinator will work with students to find a suitable work opportunity to gain valuable, on-the-job experience working in their respective field.
The programs culminate with a capstone course that consolidates academic and applied learning and gives the opportunity for the students to demonstrate their learning gained during the program.
Career occupation for which the program is intended to prepare students:
|NOC Code||Job Title|
|0631||Restaurant and Food Service Manager|
|6313||Restaurant and Food Service Manager|
|0632||Accommodation Service Manager|
|0651||Manager in Customer Service and Personnel services|
|1122||Professional occupations in business management|
|0124||Sales and Marketing Manager|
|0601||Corporate Sales Manager|
|6553||Other customer and information services|
|6513||Food and beverage servers|
|6525||Hotel front desk clerks|
|6511||Maîtres d’hôtel and hosts/hostesses|
|6711||Food counter attendants, kitchen helpers & related support|
Program Duration93 weeks (854 instructional hours + 840 Co-op hours) = 1,694 total instructional hours
93 weeks = 82 weeks instruction and 11 weeks of break
Grade 12 (equivalent) / GED / Mature Student Status*
*Mature students are people who have been out of full-time formal education for at least 4 years and can demonstrate needed academic potential through a range of achievements and life experiences beyond academics.
March 2, 2020 / May 18, 2020 / August 3, 2020 / October 19, 2020 / January 4, 2021
|Course Code||Title of Course and Work Experience Component||Total Hours|
Management and Organizational BehaviorThis course provides students with a broad introduction to business management and organizational behavior. The course will focus on the role of managers in organizational culture, diversity,
Professional Sales and Customer Service Practices
Inter-personal Communication in an Inter-cultural Business ContextThis course provides students with important knowledge and skills necessary for success in a business context. The initial component of the course focuses on building an understanding of the role of self-knowledge and perception in interpersonal communication. Based on this, students will learn and practice listening and verbal and non-verbal communication skills. The latter part of the course will focus on conflict resolution, and relationships. Throughout the course an emphasis will be placed on intercultural and inter-gender communication. Teaching and learning will be highly experiential
Professional Business CommunicationThis course focuses on written communication within workplace environments. Using a plan, write and complete process. students will study the particular contexts of different types of media including email, social media, texting, reports and proposals. The course will cover the impact of ethics, diversity and media on communication. A major component is engaging students in the writing process, where they practice the use of words, sentences, paragraphs and grammar for effective communication.
The Canadian Job Search Skills and Strategies IThis course provides students with an understanding of the Canadian job search process and gives them the opportunity to gain the skills and develop tools. Students will do self-assessment, create a career/job search plan, network in their field and create a resume. In BUS 191 students will build upon this foundation. BUS 190 has half the number of instructional hours as other courses.
Managing Housekeeping OperationsThis course, designed in alignment with the American Hotel and Lodging Education Institute, provides students with a broad exposure to hotel housekeeping including planning, human resources, guestroom and public space cleaning, safety, security and laundry. Special emphasis will be given to sustainable practices in air, water, energy and waste management. The course will include site visits to local hotels. Students will also complete an online component in workplace safety and an online/Face-to-Face first aid component. Students who successfully complete this course will receive an AHLEI certificate of completion.
Accounting and International FinanceInstruction in this course will center on three main areas; accounting, cost and pricing analysis, and financing with emphasis will be on international business and trade. The intent in the initial weeks is to provide students with a basic applied understanding of accounting principles and practices. Building upon this, further instruction will deal with cost analysis and its impact on product and service pricing. This will be followed by more detailed instruction on international trade financial processes including strategies and tools to deal with risk, contract negotiation, and cash flow management.
Canadian and International Marketing StrategiesThis course provides students with a foundation in marketing, with an international emphasis. Course components included, an introduction to marketing principles and processes, market research, planning marketing campaigns, and the use of eCommerce. Students will carry out both a market research project and complete a marketing plan.
The Canadian Job Search Skills and Strategies IIBuilding upon BUS 190, this course engages students in carrying out a job search strategy, customizing a job application, and interviewing for a position. The course will also prepare students for negotiating/accepting a job offer, and beginning a new position
Management of Food and Beverage OperationsThis course provides students with a foundation of knowledge in food and beverage operations. The first few weeks focus on the industry, management of operations, marketing and purchasing. The reminder of the course covers topics related to menu development, production and service. Sustainable practices will be integrated into instruction. In addition to in-class instruction students will complete 3 online courses; Serving it Right, Food Safe I and Food Safe 2. Students who successfully complete this course will receive an AHLEI certificate of completion.
Managing Front Desk OperationsThis course, designed in alignment with the American Hotel and Lodging Education Institute, provides students with a solid foundation in hotel and front desk operations. The course deals with the organization and function of the hotel as a whole and then focuses on the front desk operations of reservations, registration, guest services and checkout. The latter part of the course covers the management operations of planning, evaluation, revenue management and human resources. Students who successfully complete this course will receive an AHLEI certificate of completion
Human Resource Skills for Effective Team LeadershipThis course provides students with the opportunity to gain knowledge and skills in human resource management used by team and departmental managers rather than as human resource professionals. Building upon an introduction to organizational structure and function this course cover human resource management processes, leadership, motivation, and team supervision. Anchored in theory, the course emphasizes applied practice
Business Analytics Using ExcelThis course will introduce students to Excel focusing on its use in supporting business analytics and decision-making. Each week students will study and apply components of Excel to business analytics, moving from simple tasks of spreadsheet creation and calculations through use of functions, formulas, arrays, filters, ranges, solver and sorting to more advance use of Excel in creating models that forecast and optimize business dynamics.
Technology Enhanced SalesThis course will introduce students to the use of Microsoft Office, online collaborative tools, and sales-specific computer systems used in sales activities. The course will also provide students with some depth in social media marketing strategy and use.
Co-op PlacementA requirement of the Professional Sales Certificate program, this course is intended to give students the opportunity to gain valuable work experience and apply their learning from the program of study. Working with the Co-op Coordinator and BUS 191Instructor students will seek and obtain a Co-op work placement in their field of study. After completing and signing a Co-op Agreement Students will begin their Co-op work placement. Apart from completing the required number of Co-op work hours and the duties outlined by the employer, students must complete a monthly report that asks them to report and reflect on their work experience. These required reports will be used as a starting point in their BUS 198 Capstone course.
Capstone CourseThis course marks the end point of the student’s program of study. It provides an opportunity for students to reflect upon both on their Co-op work placement and their entire program of study. Guided by questions and building upon written reflections produced during their Co-op course, students will write and present a final Capstone Report.