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*From an English-language teaching institution.
**19 years of age upon starting classes and pass the college's admissions test.
Get the job-ready training you need in business fundamentals and the hospitality industry with the CDI College's Business and Hospitality Essentials certificate program.
This program – which includes a 13-week co-op placement – is divided into two separate modules to ensure you get the training in vital business concepts and pick up the skills needed to succeed as a hospitality professional.
In the business training module, you'll improve your skills in business writing, bookkeeping, financial accounting, and more!
As you move on to the hospitality management module, your training includes additional accounting training for the hospitality industry, housekeeping management, front office management, hotel and motel security management, and use of hospitality computer systems.
Start your hands-on training in the Business and Hospitality Essentials with Co-Op program at CDI College and you'll be making a positive impact in the hospitality industry in less than a year.
This program has been approved by the registrar of the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education and Skills Training.
This program is approved to be offered at the following campuses. Please contact the campus of your choosing for program availability.
The program is approved to be delivered in the following methods.
My instructors have made a difference in my education by involving themselves by being more than just instructors but also friends.
The workplace of the twenty-first century demands excellent communications skills. The focus of this course is on learning writing techniques that ensure effective business communication. Achieve an effective style by using precise verbs, concrete nouns, and vivid adjectives; write memorandums and e-mail messages that deliver information and make requests; write letters and memorandums that request information concisely and promote goodwill; apply skillful writing techniques in refusing requests; compose carefully planned sales letters; write letters of appreciation, congratulation, sympathy, recommendation, and introduction; write effective formal and informal reports; write a formal report including data, using tables, charts, and graphs.
Business Essentials provides an overview of business management today, including forms of ownership and the ways managers carry out their basic management functions in a skillful and inventive way.
This course is an introduction to the fundamental principles and practices of accounting as a device for reporting business activity. It provides the student with an understanding of the underlying theory and principles of accounting. The construction of financial statements as they evolve from business transactions and records is emphasized using the rules of double-entry bookkeeping. In addition, adjusting journal entries and everyday transactions for both service and retail businesses are recorded coupled with the preparation of basic financial statements. Introduction to Accounting Financial Statements and Accounting Transactions Analyzing and Recording Transactions Adjusting Accounts for Financial Statements Completing the Accounting Cycle and Classifying Accounts.
This course is a comprehensive overview of all aspects of hospitality management.
This course is a comprehensive overview of all aspects of housekeeping management including quality maintenance, staffing, planning, and technical considerations.
Students will gain the knowledge required to organize, perform and evaluate front office functions that are critical to the success of the hotel. Training will include the importance of guest service, along with many technical aspects of front office management.
In this course students will become familiar with the specialized computer applications used in the hospitality industry, with emphasis on reservation systems, property management systems, and food and beverage sector systems.
Students will be prepared to meet the vital issues facing today’s hospitality industry pertaining especially to security issues. Students will learn about proven strategies that protect both employees and guests.
Students will learn the role of the supervisor in lodging and food service operations, and will learn supervisory skills and techniques. Included are specific techniques for staff communication, increasing productivity and controlling labour costs.
In this course students will be introduced to basic fundamental accounting issues and procedures required in hotels, restaurants and clubs. Students will learn the responsibility of a hospitality property’s accounting department, advantages and drawbacks of various types of income statements, and the role of inventory in calculating profit.
In this course students will be introduced to all aspects of food and beverage operations and will examine the efficiency of planning, management and delivery of services by dining halls, coffee shops, caterers, clubs, and room service operations.
Students will be introduced to proven marketing strategies and examine how these strategies are successfully implemented in marketing the hospitality services of hotels, motels and resorts.
Students will learn the skills required by hospitality professionals on managing and retaining qualified employees. Some topics covered include: attracting and retaining productive employees, scheduling, training and job satisfaction, incorporating needs of people of different age groups and backgrounds, and handling labour relations and union issues.
Students will learn how to work effectively with facilities engineering and maintenance departments including designing for food and beverage provisioning, telecommunications systems, and coordinating operations with renovation projects.
This course is designed to teach students how to be excellent trainers who understand the role training plays in the organization, how to design it, and how to deliver it. Students will learn how to measure training as an investment in the organization.
This course looks at the planning, preparation, execution, and follow-up stages of an interview: how people find jobs; employer expectations; presenting an enthusiastic attitude; focusing on the right job; transferable skills; the job interview; effective resume preparation; cover and thank you letters; effective telemarketing; tapping the hidden job market; handling objections; job search management; self-confidence and self-esteem building; mock interviews (video-taped); and individual counselling and coaching.
A co-operative (co-op) placement is designed to provide students with the opportunity to apply the knowledge and skills acquired during the academic component of the program into relevant work experience. During the co-op, students will be considered employees who are actively engaged in productive work for the duration of the co-op session. The co-op experience will provide students with coaching and mentoring, work-site monitoring and employer evaluations. This workplace exposure will benefit the students by providing a deeper real-time insight to the current trends in the industry, allowing them to explore their different career opportunities, and observe professionals in practical work situations. Students will continue to strengthen their experience by acquiring situation-specific skills and identifying areas that may need to be developed further. The institution will monitor both the student and the employer throughout the co-op session to ensure that the experience is beneficial to all stakeholders. At the conclusion of the co-op, a written evaluation of the student’s performance will be completed. Upon successful completion of the Business and Hospitality Essentials with Co-op program, graduates will have learned and should be able to: Apply proper oral and written business communications skills, demonstrate knowledge of the various types of business structures and how they operate, demonstrate understanding of the fundamental principles and practices of accounting as a device for reporting business activity, apply the principles and practices of guest and customer services required in the hospitality industry, and gain practical experiences in the service or hospitality industry.
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