Hospitality - Hotel & Restaurant Diploma is a diploma in Hospitality Management programme taught at St. Clair College in Windsor, Canada. The programme runs for 2 years.
At a glance
Degree:Diploma
Field:Hospitality Management
Duration: 2 years
We have no tuition fees or an application deadline on record for this programme yet — see the official programme page.
— it helps other students.
This diploma prepares students for supervisory and leadership roles in the hospitality sector, including hotels, resorts, restaurants, bars, catering operations and conference centres. Coursework covers lodging operations, food and beverage management, and recreational food service, alongside transferable skills in guest relations, marketing, financial management, human resources and event planning. Students gain hands-on experience operating Eatery 101, a student-run campus restaurant, and the programme offers pathways to work and study opportunities such as a credit and work-experience placement at Walt Disney World in Orlando, Florida, paid employment opportunities with Fairmont resort properties, and accelerated pathways into degree programmes in Canada and Ireland. The programme runs two years (four semesters) at the Downtown Windsor Campus - St. Clair College Centre for the Arts, with a September start.
Requirements
Admission Requirements: Admission requires an Ontario Secondary School Diploma (OSSD) with the majority of courses at the College (C), University (U), University/College (M) or Open (O) level. Mature applicants without an OSSD are directed to St. Clair College's general admission-procedures page. The programme admits in September at the Downtown Windsor Campus - St. Clair College Centre for the Arts. No English-proficiency scores are published on the programme's own page; St. Clair's institution-wide standard for diploma and certificate programmes applies to international applicants: IELTS Academic 6.0 overall, TOEFL iBT 60, PTE Academic 52, CAEL 60, CELPIP General 7.0 in each module, or Duolingo English Test 110.
