Courses may include
These are some of the courses offered in this program. It is not a complete list and courses are subject to change in advance of the academic year.
Recognizing prior learning / transfer credits
If you have previous learning (course, employment, etc...) that's relevant to your program, you may be able to apply to earn credit. Not all programs are eligible. Learn about our recognizing prior learning (RPL) process.
ACTG 1015 - Basic Accounting for Managers
This course introduces learners to the role that accounting plays in the managerial decision making process. Learners will have an opportunity to create financial statements and learn how business decisions are influenced from a financial perspective.
ACTG 2300 - Operations Cost Control
In this course students will gain an understanding of financial statements relevant to operational cost control. Students will select and apply methods of cost control for a hospitality operation.
BSHM 2000 - Event Planning and Operations
In this course, students will create, design, and execute a hospitality event. Using a critical path and key performance indicators, students will evaluate the success of the event.
BSHM 2500 - Rooms Division and Facilities Management
In this course, students will explore the world of accommodations; from appropriate brand standards to methods of operation. Students will investigate various distribution channels and their impacts on the business – financial, operational, and key performance indicators.
BSHM 2800 - Applied Food and Beverage Management
In this course, as a management team, students will plan and execute the daily operations of an actual food and beverage operation. This is an applied course consisting of live interactions between the operation and customer. Business results will be analyzed from the perspective of key performance indicators to improve subsequent operations.
BSHM 4000 - Applied Hospitality Development
This project-based capstone course allows learners to apply their accumulated skills and knowledge to develop a business plan. Students will focus on applying skills in all functional management areas.
COMM 1205 - Communications - Workplace Foundations
Effective communication is fundamental to career success. This course will apply the communication cycle to improve the impact of written messages, presentations, and interpersonal interactions.
COMM 2220 - Applied Managerial Communications
This course focuses on the communication strategies necessary to manage internal and external communication systems within a tourism organization. Topics will include communication models, management communication styles and organizational approaches to successfully manage communication.
COMP 1050 - Business Computer Applications I
This course introduces the basics in current business computer applications – including email, collaboration tools, word processing, presentation software, and spreadsheets. By the end of this course, you will be able to manage files and business activities, schedule and facilitate meetings, create business documents and presentations, and create spreadsheets to industry standard.
COMP 2000 - Applied Social Media
Students will explore current trends in the use of social media platforms in the workplace. They will develop the skills to assess and identify the suitability of social media platforms. This course will engage students in hands-on application of these platforms to communicate. Course content will emphasize the importance of ethical and respectful communication in building professional relationships and delivery of outstanding customer service.
FANM 9000 - Food Safety Training
Working with food requires knowledge of relevant legislation, codes, and safe food practices to keep staff and customers safe. This course provides information on cleaning and sanitation, food storage and receiving and food borne illnesses.
FINC 2700 - Operations Finance and Revenue Management
This course builds the students ability to comprehend and interpret financial data. Students will explore various analytical techniques to understand the financial position of a hospitality operation.
LEGL 1250 - Tourism Law
This course outlines Canadian law applicable to the tourism and hospitality industry. It identifies areas where there may be potential legal problems and discusses rights and liabilities relative to relationships within the tourism industry.
MGMT 2300 - Human Resources Issues in Hospitality
In this course, students will explore current human resource challenges, issues and needs across sectors of the hospitality industry. Students will have an opportunity to research a select an issue or challenge and formulate a potential solution.
MKTG 2100 - Hospitality Marketing
In this course, advertising and promotion in the hospitality industry is explored. Topics include advertising, sales promotion, publicity, public relations and merchandising.
SAFE 1000 - Introduction to WHMIS (Workplace Hazardous Materials Information Systems)
This course offers learners basic overview of WHMIS principles and establishes a solid foundation to support workplace-specific training on the safe storage and handling of controlled/hazardous products. Upon successful completion of the course, students receive basic WHMIS certification.
SAFE 1001 - Introduction to NS OH&S Act
This course offers students an introduction to the Occupational Health & Safety (OH&S) Act of Nova Scotia, which is required by any person employed in a Nova Scotia workplace. This is a generic, introductory course that provides basic knowledge of the Act for students and is considered to be the basis from which more specific training can be given.
TOUR 2996COOP - Cooperative Education A
Cooperative education is one of the most valuable and memorable experiences for students. Students will have opportunity to work for major companies provincially and regionally, as well as across Canada and internationally. This is a course of 425 hours spread over 15 weeks between year one and year two beginning in May.
TOUR 2997COOP - Cooperative Education B
Cooperative education is one of the most valuable and memorable experiences for students. Students will have opportunity to work for major companies provincially and regionally, as well as across Canada and internationally. This is a course of 175 hours spread over 5 weeks between year one and year two beginning in Sept.
TRHS 1000 - Introduction to Tourism
The learner will explore regional as well as global issues and trends in tourism. This exploration will begin with an examination of the Nova Scotia tourism sector, how it operates and what roles the learner may wish to pursue for further study and employment. This course will also focus on the economic, socio-cultural and environmental impact of tourism and tourism development from a national and global perspective.
TRHS 1020 - Guest Service Essentials
Tourism is a service based industry. This course is aimed at identifying and applying service techniques that consistently meet industry standards and customer needs. Service excellence is an integral part of attracting and retaining customers. Industry standards and personal management skills will be examined and applied.
TRHS 1030 - Food and Beverage Service Foundations
In this course, learners will gain a basic understanding of the principles of food and beverage operations. Using an applied approach, learners will explore service styles, bartending skills and a variety of foodservice operations.
TRHS 1040 - Introduction to Tourism Marketing
In this course, learners will explore consumer behaviour, marketing research, branding and consumer travel trends, as well as unique aspects of the tourism industry. Learners will also be introduced to marketing strategies and opportunities in the context of social media.
TRHS 1200 - Accommodations
This course is designed to provide the learner with an understanding of roles, contributions and responsibilities of the various departments in the successful operation of a hotel, resort, or inn. Learners will practice systems, procedures and communication techniques that ensure professional guest service throughout the guest cycle.
TRHS 1240 - Wine, Spirits and Beer Fundamentals
This course is an introduction to a variety of beverages and their production. Topics will include new trends in the beverage industry, wine producing regions of Nova Scotia and beyond, and food and beverage pairing.
TRHS 1250 - Leadership Essentials and Group Dynamics
In this course, you will explore the role of leadership within tourism and hospitality industries with an emphasis on strategic management. You will develop an awareness of the characteristics needed to be a successful leader. Topics will include leadership styles, group dynamics and conflict resolution.
TRHS 1260 - Nova Scotia Tourism
This course introduces the learner to Nova Scotia's environments, natural and cultural history, and their influences on provincial tourism. Using an applied learning approach, learners will also explore the principles of guiding and interpretation.
Business - Hospitality Elective Course Requirement . Students must take one (1) unit from a prescribed list of courses.