Hospitality And Tourism
CAD 16326
| Year | Name | Fees | Total |
|---|---|---|---|
| 1st Semester | Tution Fee | CAD 8102 | 8102.0 |
| 2nd Semester | Tution Fee | CAD 8224 | 8224.0 |
| Starting Date | Application Deadline | Status |
|---|---|---|
| 2022-09-01 00:00:00.000 | 2022-08-15 00:00:00.000 | Active |
Ontario Secondary School Diploma (OSSD) or equivalent. Applicants with an OSSD showing senior English and/or mathematics courses at the Basic Level, or with Workplace or Open courses, will be tested to determine their
eligibility for admission; OR
* Academic and Career Entrance (ACE) certificate; OR
* General Educational Development (GED) certificate; OR
* Mature Student status (19 years of age or older and without a high school diploma at the start of the program). Eligibility may be determined by academic achievement testing for which a fee of $50 (subject to change).
Program Eligibility
* English, Grade 12 (ENG4C or equivalent).
* Mathematics, (Grade 12 MCT4C) or (Grade 11 MCR3U) or equivalent; or (Grade 12 MAP4C with a grade of 80% or higher) or (Grade 11 MCF3M with a grade of 70% or higher).
1. Application along with supporting documents will be processed on TEN Agent portal.
2. Application fee of $95 will be charged from the student and it will be paid by credit card only
3. Student will receive the admission offer either conditional or unconditional on his TEN Agent portal.After accepting the offer Fee invoice will be generated on student account.
4.After getting the fee invoice student can pay the fee and fee receipt can be found on TEN Portal (Ten Agents).
Programs at Algonquin College are delivered using a variety of instruction modes. Courses may be offered in the classroom or lab, entirely online, or in a hybrid mode which combines classroom sessions with online learning activities. Upon registration, each full-time student is provided an Algonquin email account which is used to communicate important information about program or course events.
| Code | Course name and Description | Hours |
|---|---|---|
| ENL1813H |
Communications I Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-oriented approach, students focus on meeting the requirements of effective communication. Through a combination of lectures, exercises, and independent learning, students practise writing, speaking, reading, listening, locating and documenting information, and using technology to communicate professionally. Students develop and strengthen communication skills that contribute to success in both educational and workplace environments. |
42.0 |
| FOD2106 |
Wine Food and Restaurant Service Restaurant service involves the service of food, wine and other beverages, as well as the preparation of tables for service, taking orders, clearing tables, calculating bills and taking payments. Through real-time restaurant experience, students review and apply food service theory with an emphasis on the working relationship between the dining room and the kitchen and customer relations. |
28.0 |
| HOS2288 |
The Dinner Party Table manners are as unique to a culture as the foods they eat - how people eat varies widely from country to country. Participants in this course explore the culture and customs of international dining practices. Through investigation, discussion and reflection, participants have the opportunity to raise their own and each other's awareness and sensitivity to different cultural behaviours and customs. Over scheduled lunches and dinners, participants consider the influence of culture, society, religion, geography and history on dining practices around the world. |
42.0 |
| HOS5127 |
Grape Varieties Sommeliers need the ability to identify the aromas and flavours of different grape varietals. Students delve beyond the common varietals and discover lesser-known grapes. Emphasis is on identifying the characteristics, history, origin and preferred viticultural conditions of the world's most popular grape varietals. Through tasting, students distinguish classic grapes, develop an appreciation for each variety's characteristics and subtleties and examine how wine makers harness these subtleties to create a wine style identity exclusive to their region. |
36.0 |
| HOS5162 |
Wine Tasting Evaluating wines, making sound purchasing decisions and providing recommendations are key skills of wine professionals. Students build confidence in their tasting abilities and recognize the complexities associated with the colour, aroma and taste of various wines. By applying professional techniques, students gain proficiency in perceiving various aromas and flavours and communicating those perceptions to others in a verbal and written format. Emphasis is on acquiring the vocabulary to communicate what is tasted in wine. |
36.0 |
| HOS5165 |
Beers of the World The history of beer predates the history of wine, yet its importance as a beverage to sommeliers is frequently overlooked. Students learn about the ingredients used to produce this historical beverage, as well as how it is made domestically and internationally. Through written and practical assessments, students explore the classification of beer, how to properly taste and assess beer, how to match beer with food, and how to cook with beer. Special attention is placed on local microbreweries. |
42.0 |
| HOS5168 |
Vinification Today's wine makers research and use a variety of techniques to create their finished products. Students study the science of viticulture and oenology through a detailed examination of the grape growing and winemaking process. Through tasting activities, students explore a variety of wines produced using different vinification techniques. |
36.0 |
Level:02
| Code | Course name and description | Hours |
|---|---|---|
| HOS1101 |
Wset Level 2 Award in Wines The Level 2 Award in Wine qualification is intended for those who have little or no previous knowledge of the broad range of alcoholic beverages available. It is suitable wherever a sound but basic level of product knowledge is required to underpin job skills and competencies, for example in customer service or sales functions of the hospitality, retailing and wholesaling industries. As such it represents a logical progression for students who have completed the WSET Level 1 qualifications. It is also useful for those who have a general interest in the subject. Holders of the WSET Level 2 Award in Wines and Spirits will be able to interpret the labels of the major alcoholic beverages of the world, give basic guidance on appropriate selection and service, as well as knowing the principles of wine tasting and evaluation. |
24.0 |
| HOS1102 |
Wset Level 2 Award in Spirits The WSETLevel 2 Award in Spirits is for those who have little or no previous knowledge of the world of spirits. It is intended to provide a comprehensive level of focused product knowledge required to underpin job skills and competencies- for example, in bar service or cocktail service, and for staff requiring focused product knowledge in retail and wholesaling businesses. Successful candidates will be able to give information on the characteristics of the principal spirits and liqueurs and their methods of production and identify major international brands within each category. They will confidently provide guidance on the use and service of spirits and liqueurs and make informed recommendations to customers when selecting spirits and liqueurs to meet their taste, quality and price requirements. |
24.0 |
| HOS5097 |
Sommelier - Advanced Real-world, hands-on experience with wines and clients is essential to becoming a well-rounded sommelier. Students use the skills gained through previous courses in this capstone course in which they experience the practical duties of a Sommelier. Students practice properly controlling a wine and spirits cellar, developing a sophisticated wine list, and suggesting complementary food and beverage combinations to customers. |
42.0 |
| HOS5158 |
Theories of Wine and Food Pairing Understanding and suggesting appropriate wine and food pairings is a fundamental part of the sommelier's role. Students unravel the mystery and eliminate the misconceptions surrounding the art and science of successfully pairing wine with food. "Hands-on" experiences challenge the senses and perceptions, as students experience fine cuisine and well-chosen wines. |
28.0 |
| HOS5163 |
Old World Wines The standards for grape growing and wine production now practiced around the world were established in a few select geographical locations. Students explore the geographical, historical and cultural factors that have influenced the old-world wine industries of France, Italy, Germany, Spain, Portugal, and Central and Eastern Europe. By tasting premium old-world wines, students appreciate the impact that old world wine making techniques have had on today's wine market. |
56.0 |
| HOS5164 |
New World Wines An understanding of how old-world wine regions have influenced new world regions and have, in turn, been influenced by them, is essential to the sommelier role. Students explore the geographical, historical and cultural factors impacting new world wine production in Canada, the United States, South Africa, Australia, New Zealand and South America. Students taste premium new world wines and examine the production techniques and styles introduced by these young regions to expand their knowledge of new world wines. |
39.0 |
| HOS5166 |
Field Placement for Sommeliers This work placement is designed to further develop and refine students' skills by providing an opportunity to gain practical, real world experience as a Sommelier or beverage alcohol professional. Emphasis is on the application of theoretical knowledge learned throughout the program in a service or production environment that best reflects their future industry plans. Students complete a placement over a four-month period in a variety of roles, including sommelier, winery representative, liquor outlet sales person, freelance wine writer, wine travel consultant or beverage alcohol production operator. Pre-requisites: HOS5162, HOS5027, HOS5148, HOS5163, HOS5165, HOS 5164, HOS5158, HOS5169 |
40.0 |
| HOS5169 |
Whiskies of the World Whisky is known to aficionados as the 'water of life'. Students sample the major varieties including Scotch whisky (Single Malt and Blended), Irish whiskey, American Bourbon, Tennessee whiskey, Canadian Rye whisky, as well as other international brands. Single Malt Scotch is given particular attention. Students study the history, key producers and unique distillation practices for each area. By savouring exclusive aged whiskies, students come to recognize a wide range of flavours and aromas. |
42.0 |
The perfect pairing of theory and industry experience.
The one-year Sommelier Ontario College Certificate program gives you the skills and knowledge to enter or advance a career in the wine profession.
Wine and beverage expertise has become an essential tool in the hospitality industry, creating a high demand for qualified professionals. In our sommelier lab, you acquire the specialized skills and extensive knowledge to meet this demand.
Gain knowledge of the viticulture and viniculture of primary grape-growing areas around the world. Through tastings of a variety of wines, expand your ability to recognize distinctive aromas and flavours associated with various wine regions. Learn food and wine pairing skills, cellaring tips, marketing techniques, grape varieties, wine list development and the proper service of wine, beer and whiskeys.
Take your skills into the real world with a 40-hour field placement at a restaurant, wine shop, winery, wine retail outlet or wine show. This industry experience helps you build valuable connections and become career-ready. These connections have led some of our graduates to launch successful freelance writing or teaching-careers.
Upon graduation, you receive certification from the Wine and Spirit Education Trust for Level 2 Award in Wines, and Level 2 Award in Spirits. Graduates also receive the prestigious Algonquin College Sommelier Pin as a symbol of achievement.
Sommelier graduates may find employment at:
Students must be at least 19 years of age.
This program is well-suited for students who:
For visa process, refer to this link:
https://www.canada.ca/en/immigration-refugees-citizenship/services/study-canada.html
The VISA Application should be submitted online with Documents mentioned below.
Study Permit – Checklist of Documents.
Note: All documents front and back sheet, (1 Photocopy set (clear) and notarized)
(Experience Letter, Appointment Letter, Bank account Salary Statement (last 3 months), Pay Slips (last 3 months), Job Relieving Letter if resigned (From each employer)
Any document in a language other than English must be accompanied by notary attested English translation.
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