An overview of the Occupational Health and Safety Act of Prince Edward Island. Students examine the legislation, how PEI employees are protected while on the job and the responsibilities of employees and employers.
Course Code: SAFE-1005
Gain an understanding of the accounting cycle and the use of accounting as an information system. Explore basic financial accounting theory and learn to analyze business transactions and the accounts affected by these transactions. Develop accounting skills by using the rules of debit and credit, journalizing business transactions, posting transactions, and completing financial statements.
Course Code: ACCT-1001
Building on the concepts from Financial Accounting I Part I, following a manual system and/or using accounting software, learn about subsidiary ledgers and special journals, as well as internal control and basic financial accounting theory and practical concepts. Develop the skills to prepare, maintain and close financial statements and learn the fundamental principles required to control and account for cash, banking, and inventory.
Course Code: ACCT-1002
Explore Canadian law as it applies to the tourism and hospitality industry. Develop an understanding of the legal concepts and principles that govern personal and commercial relationships, and learn how our lives are intimately influenced by the law.
Course Code: BUSI-1005
Successful completion of this course will equip students with a foundation of basic leadership skills. A special focus is placed on skills which relate to communication, teamwork, management functions, styles of leadership, motivation, staffing, training, delegating, and performance assessments.
Course Code: BUSI-1143
Entrepreneurship education is the process of providing individuals with the concepts and skills to recognize opportunities that others have overlooked, and to have the insight and self-esteem to act where others have hesitated. This course includes instruction in opportunity recognition, obtaining resources, and initiating a business venture. It also provides instruction in business management processes such as business planning, capital development, marketing, and financial analysis. Students will have the opportunity to summarize much of what they have learned by researching and completing a business plan for a specific enterprise.
Course Code: BUSI-2050
Students acquire competency in clear workplace language, writing, and proofreading skills expected in a professional, technologically sophisticated workplace setting. Students draft and evaluate various correspondence, as well as demonstrate oral communication skills through business presentations.
Course Code: COMM-1300
In this course, students are introduced to the fundamentals of various software programs and information processing systems used in today's workplace and educational environments. Students develop the skills necessary to understand and efficiently use common workplace productivity tools. The main areas of focus include: operating systems, e-mail and groupware, word processing, spreadsheets, electronic presentation software, and the integration of these technologies.
Course Code: COMP-1000
While gaining an understanding of viticulture and viniculture, discover types of wine (both domestic and international), and how they are produced. Learn the basics of wine tasting and explore food and wine pairing analysis. Explore the creation of beer, spirits and infusions along with mixology techniques used in hospitality operations.
Course Code: HOSP-1007
Explore the evolution of the tourism industry in Canada and the variety of career opportunities available today. Learn the sectors of the tourism and hospitality industry and discover how they interact and contribute to economic growth.
Course Code: HOSP-1101
Learn the professional behaviours and techniques required for a variety of food and beverage service environments. Explore the basic principles of hospitality and service including requirements for personnel, equipment and styles of service. Develop competency with safety/sanitation practices, point of sales systems, and related monetary and control systems. Learn basic bartending skills as they relate to beer and spirits.
Course Code: HOSP-1201
Develop professional behaviours and techniques for a variety of food and beverage service environments. Utilize the basic principles of hospitality and service including requirements for personnel, equipment and styles of service. Further develop competency in safety/sanitation practices, the use of a point of sales system, and related monetary and control systems. Apply basic bartending skills as they relate to beer and spirits.
Course Code: HOSP-1202
Identify the roles and responsibilities of the front office and its relationship with other room division departments. Explore design considerations including physical plant design, the renovation process, and crisis management.
Course Code: HOSP-1301
Discover the evolution of the restaurant and bar industry as well as various factors associated with an operation's concept, location and design. Identify the organizational structure of industry operations and the training required to prepare individuals for employment including:staffing,financial issues and customer service.
Course Code: HOSP-1400
Develop an awareness of the economic impact of conventions, meetings and banquets in the hospitality industry from a local, national and international perspective. Identify various market segments, determine their requirements and analyze how the hotel reaches these markets and sells their services. Develop the skills required to take a client's initial request and follow the process through to a confirmed booking.
Course Code: HOSP-2000
Learn how to develop training sessions by determining participant needs, establishing objectives, and choosing instructional methods. Develop communication and supervisory skills required to be an effective leader in the hospitality industry.
Course Code: HOSP-2001
Develop an understanding of the importance of controlling food, beverage and labor costs in the successful operation of a food and beverage outlet. Utilize cost control procedures as they apply to food, beverage and labor including, pricing, purchasing, storing, issuing, production, sales and scheduling.
Course Code: HOSP-2167
Explore hospitality trends and issues within a global context. Gain an understanding of the complexities of diversity management within the hospitality industry from a regional, national and international perspective.
Course Code: HOSP-2200
Develop competency with the basics of revenue management in hospitality and related industries including future trends and applications. Learn the evolution of revenue management and the roles, responsibilities, and operational organization of the revenue management department. Utilize principles, identify processes and apply formulas to analyze the potential profitability of front office and food and beverage operations.
Course Code: HOSP-2271
Explore food history and the cultures that have influenced and currently shape culinary trends. Learn culinary terminology, basic cooking methods and nutritional considerations for food production. Experience hot and cold food production of various food items. Sanitation, safe working practices and the basic tools and equipment used in a food production area is emphasized.
Course Code: HOSP-2300
Learn the fundamentals of marketing and the major environmental factors influencing today's marketing environment. Discover how individual consumers, industrial and organizational buyers reach their purchase decisions. Develop an understanding of target marketing and examine the elements of the marketing mix.
Course Code: MKTG-1000
Explore the general field of advertising layout, graphic design and visual communication. Examine the roles of the client and the advertising agency in the creative planning process. Learn the tools used to develop, design, and produce advertising.
Course Code: MKTG-1255
A comprehensive two-day course offering standard first aid and cardiopulmonary resuscitation (CPR) skills from a certified trainer. As required by regulation, this course covers CPR and the management of other breathing, airway and circulation emergencies, as well as, the control of bleeding, treating shock, stabilizing fractures and dislocations, head and spine injuries, and more. Also, includes automated external defibrilators (AED). This certification expires in 3 years.
Course Code: NCPR-1001
Students complete Workplace Hazardous Materials Information System (WHMIS) training and certification.
Course Code: NCPR-1002
Internship is the cooperative educational component of the program in which students are required to complete a work term in the industry. Prior to beginning an internship placement, there are a number of activites and requirements that should be addressed in order to prepare both students and host sites. This course is intended to explore those activities, ensuring a smooth and positive experience for all parties involved in this mutually beneficial activity.
Course Code: NCPR-1015
This recognized PEI BEST Service Excellence Certificate is highly valued by employers throughout the service and hospitality industries seeking staff who are well-trained in providing exceptional customer service. Students will gain both practical skills and techniques for providing excellent customer service.
Course Code: NCPR-1040
TrainCan training is highly valued by service and hospitality industry employers seeking staff who are well-trained in the areas of safe food and materials handling procedures.
Course Code: NCPR-1050
The nationally recognized Responsible Beverage Service Fundamentals certificate is required by employers throughout the service and hospitality industries for the service of alcoholic beverages.
Course Code: NCPR-1055
Internship is the cooperative educational component of the International Hospitality Management program where students are required to complete a work term relevant to their field of study. This internship placement provides students with the opportunity to put into practice what they have learned, to acquire new skills, and to gain first hand experience.
Course Code: NCPR-2055
Demonstrate professional behaviours and techniques for a variety of food and beverage service environments. Apply the basic principles of hospitality and service including requirements for personnel, equipment and styles of service. Demonstrate competency in safety/sanitation practices, the use of a point of sales system, and related monetary and control systems.
Course Code: PRAC-1203
Gain hands on experience while discovering the intricate workings of the front office department and its relationship with the other room division departments.
Course Code: PRAC-1301
Create and deliver training sessions by determining participant needs, establishing objectives, and choosing instructional methods. Demonstrate supervisory skills including the ability to delegate, communicate, evaluate and provide feedback to trainees.
Course Code: PRAC-2001