Fleming College

Communications I is an introductory course that provides a foundation in college-level communications by teaching students to read critically, write appropriately for a variety of audiences, conduct and cite research, and revise for clarity and correctness. In seminars and labs, students will engage in both independent and collaborative activities, including the development of a digital portfolio designed to help them become more effective communicators in academic and professional environments.

The students learn through analysis and simulated exercises, operational and control procedures employed to effectively operate the front office. This includes yield and revenue management, forecasting and accounting. Providing outstanding service to the guest at the highest potential revenues and profit for the hotel is the management mandate for this customer centre of the hotel.

This course explains the principles of supervision while meeting the demands of owners, guests, and employees. Students apply management principles in a day-to-day work setting by participating in activities, simulations and role plays to practice their skills. Course work includes developing performance standards, training and evaluation programs, as well as professional development plans.

This course explores the nature of business and the skills required of a business professional in an academic and industry context. Through lectures, seminars, assignments and guest speakers, the course will prepare students for a career in the business world by developing their understanding of the major functional areas of business. There will also be a focus on a number of important business trends and topics including Globalization and Corporate & Social Responsibility. Learners will have the opportunity to develop the fundamental skills required for success in their academic and professional careers including effective time management, reading, study and presentation skills.

This course offers a general overview of computer systems, focusing in particular to application software, including word processing (Word), spreadsheets (Excel), and presentation graphics (Powerpoint). This course provides the required computer literacy core competencies that all students need to attain by graduation.

This course is a one semester study of the mathematics applicable to the business and financial community. Emphasis is placed on the significance of mathematics as a problem solving and decision making tool. It is designed to complement and reinforce learning within their program and enable students to acquire foundational skills required for competence in their field.

Students will learn the continuum of conventional to sustainable organizational behaviour. Past and proven theories for individual, team, and organizational success meet at the crossroads of creativity and innovation; the critical elements of high-performance organizations. Students discover their own inner workings and how they can complement others and overcome challenges when working in teams. While exploring concepts of organizational behaviour that include conflict, power, politics, negotiation, culture, management, leadership and risk taking, students are armed with the tools of the OB trade. Students apply the approaches they learn to develop their skills in creativity and innovation which will support their ability to drive organizational change for any future career.

Students will prepare for field placement through resume building, cover letters, networking skills, and goal setting as these tools will assist the students in securing field placement. Field placement is a non-paid work experience that provides an opportunity for students enrolled in the Hospitality - Hotel and Restaurant Operations Program to integrate theory and practice in a hospitality business environment. The field placement experience enables students to explore their chosen field and apply the knowledge and skills developed in school in a professional environment. This particular field placement course consist of 15 hours of preparation during the term and 100 hours to be completed prior to third semester.

This course is designed to provide an overview of key human resources activities and the related legislation affecting today's workplaces. Topics of study include the strategic role of HRM, legal compliance and valuing diversity, designing and analyzing jobs, human resources planning, recruitment, selection, onboarding and training, performance management, pay plans, employee benefits & services, labour relations, and occupational health & safety. Participants will also have an opportunity to discuss legal compliance in the areas of human rights, employment equity, employment standards, labour relations, and health & safety. Applied learning opportunities include case study analyses, identification of Human Rights Code violations in the recruitment process, completion of an environmental scan for the purpose of HR planning, development of a job description/specification, evaluation of employer branding techniques through a review of online job boards, critique of a performance appraisal scenario, web-based research pertaining to functional areas of HR, recommending best practices for employee onboarding and development of a wellness program proposal for an industry specific employer. Note: This course has been approved by the Human Resources Professionals Association (HRPA) as a coursework credit for the Certified Human Resources Professional (CHRP) designation. To qualify to write the Knowledge Exam, it is necessary to attain an overall average of 70 percent in the nine subject areas covered, with no grade of less than 65 percent. Prior to enrollment in this course, it is recommended that learners have attained the learning outcomes of Communications I (COMM201).

Through text modules, team activities, guest speakers, research projects, and lectures, this introductory course lays the foundation for other hospitality and tourism program specialization courses. As well, it introduces the learner to a variety of future career possibilities. The course examines the eight tourism industry sectors and their inter-relationships, and also addresses the roles of related government bodies and hospitality and tourism industry associations.

This is an introductory course in Marketing designed to provide an awareness and understanding of the role and function of marketing within an individual firm and throughout the total economy. The student is introduced to the principles and techniques of marketing and its various functional areas. The various marketing strategies utilized in product or service planning and development, pricing, distribution and promotion in response to the needs and wants identified in various markets are explored.

All graduates of diploma programs require general education credits. These courses allow you to explore issues of societal concern by looking at the history, theory and contemporary applications of those issues.

Your program has designated some required general education courses. In addition, you have the opportunity to choose from a list of electives each semester.

Many of these courses and some other general education courses are also available through evening classes, by distance education, or on-line. See our Part-Time Studies Calendar for these opportunities.

You may already possess general education equivalencies from other colleges or universities. Please see the General Education Co-ordinators at the Peterborough and Lindsay locations for possible exemptions.

The course examines the responsibilities of the catering staff, from sales through service. Theory from this course applies to restaurant and banquet operations. Students receive instruction in banquet sales management, meal service styles, pricing policy, meeting room setups, bar and wine service. As part of this course, students will participate in three modules involving food preparation, food service, and setting up a dining room.

This course identifies and examines the various industry market segments to which hotels and tour operators sell. The focus is on how to analyze an operation's differential advantages. Students develop sales information kits relevant to successfully presenting their operation to potential clients. As well, students develop their selling techniques while creating FAB statements and developing and selling their package plans.

The course covers the characteristics of supplies and equipment used as well as key aspects of the guestroom product (carpet, tiles, linen, etc.). The procedures of guestroom cleaning as well as scheduling methods are also covered. Highlighting the housekeeping department students learn the elements of managing - planning, organizing, staffing, budgeting and control of the largest and most expensive department in a hotel.

This purpose of this course is to introduce students to the preparation and use of accounting information. Generally Accepted Accounting Procedures (GAAP) will be used to record and report the financial transactions and operating results of a business.

All graduates of diploma programs require general education credits. These courses allow you to explore issues of societal concern by looking at the history, theory and contemporary applications of those issues.

Your program has designated some required general education courses. In addition, you have the opportunity to choose from a list of electives each semester.

Many of these courses and some other general education courses are also available through evening classes, by distance education, or on-line. See our Part-Time Studies Calendar for these opportunities.

You may already possess general education equivalencies from other colleges or universities. Please see the General Education Co-ordinators at the Peterborough and Lindsay locations for possible exemptions.

We live in the age of globalization. Due to many recent events, corporate business is under fire to manage their activities in a culturally sensitive and ethical manner. Moreover, many corporations are learning that it is good business to do good. In this case-based course we will examine various specific ethical dilemmas in the conduct of domestic and international business. We will discuss the structure of the corporation and the various contemporary ethical issues it presents. Finally we shall discuss the best practices of many leading companies to conduct their business in a socially responsible way.

Students will be introduced to event management and learn the fundamental concepts required to successfully execute an event. Event planning from inception to completion with an overview of various event types will be emphasized.

This course is designed for students to put their theoretical learning into practice at the various venues in Fleming's internal food service operations. Learners will have the opportunity to observe, learn and apply skills demonstrated by experienced culinary and/or hospitality staff and mentors in real-life work settings.

This course provides basic principles of cooking, along with knowledge of safe and sanitary working conditions. The student will learn about different cultures that have shaped contemporary kitchen practices, and gain exposure to a variety of national cuisines through demonstration, research and group work.

The customer's choice of vendor often is decided by the distinctive level of service provided. Students learn to create and manage service. They learn how to proactively deliver service excellence, deal with difficult situations, and how to develop a heightened sense of awareness to guests' needs. The course includes a field trip to hotels in Toronto in which they analyze and compare products and services offered.

Communications I is an introductory course that provides a foundation in college-level communications by teaching students to read critically, write appropriately for a variety of audiences, conduct and cite research, and revise for clarity and correctness. In seminars and labs, students will engage in both independent and collaborative activities, including the development of a digital portfolio designed to help them become more effective communicators in academic and professional environments.

This course explores the nature of business and the skills required of a business professional in an academic and industry context. Through lectures, seminars, assignments and guest speakers, the course will prepare students for a career in the business world by developing their understanding of the major functional areas of business. There will also be a focus on a number of important business trends and topics including Globalization and Corporate & Social Responsibility. Learners will have the opportunity to develop the fundamental skills required for success in their academic and professional careers including effective time management, reading, study and presentation skills.

Through text modules, team activities, guest speakers, research projects, and lectures, this introductory course lays the foundation for other hospitality and tourism program specialization courses. As well, it introduces the learner to a variety of future career possibilities. The course examines the eight tourism industry sectors and their inter-relationships, and also addresses the roles of related government bodies and hospitality and tourism industry associations.

This course offers a general overview of computer systems, focusing in particular to application software, including word processing (Word), spreadsheets (Excel), and presentation graphics (Powerpoint). This course provides the required computer literacy core competencies that all students need to attain by graduation.

This course is a one semester study of the mathematics applicable to the business and financial community. Emphasis is placed on the significance of mathematics as a problem solving and decision making tool. It is designed to complement and reinforce learning within their program and enable students to acquire foundational skills required for competence in their field.

Students will learn the continuum of conventional to sustainable organizational behaviour. Past and proven theories for individual, team, and organizational success meet at the crossroads of creativity and innovation; the critical elements of high-performance organizations. Students discover their own inner workings and how they can complement others and overcome challenges when working in teams. While exploring concepts of organizational behaviour that include conflict, power, politics, negotiation, culture, management, leadership and risk taking, students are armed with the tools of the OB trade. Students apply the approaches they learn to develop their skills in creativity and innovation which will support their ability to drive organizational change for any future career.

Students will prepare for field placement through resume building, cover letters, networking skills, and goal setting as these tools will assist the students in securing field placement. Field placement is a non-paid work experience that provides an opportunity for students enrolled in the Hospitality - Hotel and Restaurant Operations Program to integrate theory and practice in a hospitality business environment. The field placement experience enables students to explore their chosen field and apply the knowledge and skills developed in school in a professional environment. This particular field placement course consist of 15 hours of preparation during the term and 100 hours to be completed prior to third semester.

The students learn through analysis and simulated exercises, operational and control procedures employed to effectively operate the front office. This includes yield and revenue management, forecasting and accounting. Providing outstanding service to the guest at the highest potential revenues and profit for the hotel is the management mandate for this customer centre of the hotel.

This course explains the principles of supervision while meeting the demands of owners, guests, and employees. Students apply management principles in a day-to-day work setting by participating in activities, simulations and role plays to practice their skills. Course work includes developing performance standards, training and evaluation programs, as well as professional development plans.

This course provides basic principles of cooking, along with knowledge of safe and sanitary working conditions. The student will learn about different cultures that have shaped contemporary kitchen practices, and gain exposure to a variety of national cuisines through demonstration, research and group work.

This is an introductory course in Marketing designed to provide an awareness and understanding of the role and function of marketing within an individual firm and throughout the total economy. The student is introduced to the principles and techniques of marketing and its various functional areas. The various marketing strategies utilized in product or service planning and development, pricing, distribution and promotion in response to the needs and wants identified in various markets are explored.

All graduates of diploma programs require general education credits. These courses allow you to explore issues of societal concern by looking at the history, theory and contemporary applications of those issues.

Your program has designated some required general education courses. In addition, you have the opportunity to choose from a list of electives each semester.

Many of these courses and some other general education courses are also available through evening classes, by distance education, or on-line. See our Part-Time Studies Calendar for these opportunities.

You may already possess general education equivalencies from other colleges or universities. Please see the General Education Co-ordinators at the Peterborough and Lindsay locations for possible exemptions.

The course examines the responsibilities of the catering staff, from sales through service. Theory from this course applies to restaurant and banquet operations. Students receive instruction in banquet sales management, meal service styles, pricing policy, meeting room setups, bar and wine service. As part of this course, students will participate in three modules involving food preparation, food service, and setting up a dining room.

This course identifies and examines the various industry market segments to which hotels and tour operators sell. The focus is on how to analyze an operation's differential advantages. Students develop sales information kits relevant to successfully presenting their operation to potential clients. As well, students develop their selling techniques while creating FAB statements and developing and selling their package plans.

The course covers the characteristics of supplies and equipment used as well as key aspects of the guestroom product (carpet, tiles, linen, etc.). The procedures of guestroom cleaning as well as scheduling methods are also covered. Highlighting the housekeeping department students learn the elements of managing - planning, organizing, staffing, budgeting and control of the largest and most expensive department in a hotel.

This purpose of this course is to introduce students to the preparation and use of accounting information. Generally Accepted Accounting Procedures (GAAP) will be used to record and report the financial transactions and operating results of a business.

All graduates of diploma programs require general education credits. These courses allow you to explore issues of societal concern by looking at the history, theory and contemporary applications of those issues.

Your program has designated some required general education courses. In addition, you have the opportunity to choose from a list of electives each semester.

Many of these courses and some other general education courses are also available through evening classes, by distance education, or on-line. See our Part-Time Studies Calendar for these opportunities.

You may already possess general education equivalencies from other colleges or universities. Please see the General Education Co-ordinators at the Peterborough and Lindsay locations for possible exemptions.

We live in the age of globalization. Due to many recent events, corporate business is under fire to manage their activities in a culturally sensitive and ethical manner. Moreover, many corporations are learning that it is good business to do good. In this case-based course we will examine various specific ethical dilemmas in the conduct of domestic and international business. We will discuss the structure of the corporation and the various contemporary ethical issues it presents. Finally we shall discuss the best practices of many leading companies to conduct their business in a socially responsible way.

Students will be introduced to event management and learn the fundamental concepts required to successfully execute an event. Event planning from inception to completion with an overview of various event types will be emphasized.

This course is designed for students to put their theoretical learning into practice at the various venues in Fleming's internal food service operations. Learners will have the opportunity to observe, learn and apply skills demonstrated by experienced culinary and/or hospitality staff and mentors in real-life work settings.

This course is designed to provide an overview of key human resources activities and the related legislation affecting today's workplaces. Topics of study include the strategic role of HRM, legal compliance and valuing diversity, designing and analyzing jobs, human resources planning, recruitment, selection, onboarding and training, performance management, pay plans, employee benefits & services, labour relations, and occupational health & safety. Participants will also have an opportunity to discuss legal compliance in the areas of human rights, employment equity, employment standards, labour relations, and health & safety. Applied learning opportunities include case study analyses, identification of Human Rights Code violations in the recruitment process, completion of an environmental scan for the purpose of HR planning, development of a job description/specification, evaluation of employer branding techniques through a review of online job boards, critique of a performance appraisal scenario, web-based research pertaining to functional areas of HR, recommending best practices for employee onboarding and development of a wellness program proposal for an industry specific employer. Note: This course has been approved by the Human Resources Professionals Association (HRPA) as a coursework credit for the Certified Human Resources Professional (CHRP) designation. To qualify to write the Knowledge Exam, it is necessary to attain an overall average of 70 percent in the nine subject areas covered, with no grade of less than 65 percent. Prior to enrollment in this course, it is recommended that learners have attained the learning outcomes of Communications I (COMM201).

The customer's choice of vendor often is decided by the distinctive level of service provided. Students learn to create and manage service. They learn how to proactively deliver service excellence, deal with difficult situations, and how to develop a heightened sense of awareness to guests' needs. The course includes a field trip to hotels in Toronto in which they analyze and compare products and services offered.

Communications I is an introductory course that provides a foundation in college-level communications by teaching students to read critically, write appropriately for a variety of audiences, conduct and cite research, and revise for clarity and correctness. In seminars and labs, students will engage in both independent and collaborative activities, including the development of a digital portfolio designed to help them become more effective communicators in academic and professional environments.

The students learn through analysis and simulated exercises, operational and control procedures employed to effectively operate the front office. This includes yield and revenue management, forecasting and accounting. Providing outstanding service to the guest at the highest potential revenues and profit for the hotel is the management mandate for this customer centre of the hotel.

This course explains the principles of supervision while meeting the demands of owners, guests, and employees. Students apply management principles in a day-to-day work setting by participating in activities, simulations and role plays to practice their skills. Course work includes developing performance standards, training and evaluation programs, as well as professional development plans.

This course explores the nature of business and the skills required of a business professional in an academic and industry context. Through lectures, seminars, assignments and guest speakers, the course will prepare students for a career in the business world by developing their understanding of the major functional areas of business. There will also be a focus on a number of important business trends and topics including Globalization and Corporate & Social Responsibility. Learners will have the opportunity to develop the fundamental skills required for success in their academic and professional careers including effective time management, reading, study and presentation skills.

This course offers a general overview of computer systems, focusing in particular to application software, including word processing (Word), spreadsheets (Excel), and presentation graphics (Powerpoint). This course provides the required computer literacy core competencies that all students need to attain by graduation.

This course is a one semester study of the mathematics applicable to the business and financial community. Emphasis is placed on the significance of mathematics as a problem solving and decision making tool. It is designed to complement and reinforce learning within their program and enable students to acquire foundational skills required for competence in their field.

Students will learn the continuum of conventional to sustainable organizational behaviour. Past and proven theories for individual, team, and organizational success meet at the crossroads of creativity and innovation; the critical elements of high-performance organizations. Students discover their own inner workings and how they can complement others and overcome challenges when working in teams. While exploring concepts of organizational behaviour that include conflict, power, politics, negotiation, culture, management, leadership and risk taking, students are armed with the tools of the OB trade. Students apply the approaches they learn to develop their skills in creativity and innovation which will support their ability to drive organizational change for any future career.

Students will prepare for field placement through resume building, cover letters, networking skills, and goal setting as these tools will assist the students in securing field placement. Field placement is a non-paid work experience that provides an opportunity for students enrolled in the Hospitality - Hotel and Restaurant Operations Program to integrate theory and practice in a hospitality business environment. The field placement experience enables students to explore their chosen field and apply the knowledge and skills developed in school in a professional environment. This particular field placement course consist of 15 hours of preparation during the term and 100 hours to be completed prior to third semester.

This course is designed to provide an overview of key human resources activities and the related legislation affecting today's workplaces. Topics of study include the strategic role of HRM, legal compliance and valuing diversity, designing and analyzing jobs, human resources planning, recruitment, selection, onboarding and training, performance management, pay plans, employee benefits & services, labour relations, and occupational health & safety. Participants will also have an opportunity to discuss legal compliance in the areas of human rights, employment equity, employment standards, labour relations, and health & safety. Applied learning opportunities include case study analyses, identification of Human Rights Code violations in the recruitment process, completion of an environmental scan for the purpose of HR planning, development of a job description/specification, evaluation of employer branding techniques through a review of online job boards, critique of a performance appraisal scenario, web-based research pertaining to functional areas of HR, recommending best practices for employee onboarding and development of a wellness program proposal for an industry specific employer. Note: This course has been approved by the Human Resources Professionals Association (HRPA) as a coursework credit for the Certified Human Resources Professional (CHRP) designation. To qualify to write the Knowledge Exam, it is necessary to attain an overall average of 70 percent in the nine subject areas covered, with no grade of less than 65 percent. Prior to enrollment in this course, it is recommended that learners have attained the learning outcomes of Communications I (COMM201).

Through text modules, team activities, guest speakers, research projects, and lectures, this introductory course lays the foundation for other hospitality and tourism program specialization courses. As well, it introduces the learner to a variety of future career possibilities. The course examines the eight tourism industry sectors and their inter-relationships, and also addresses the roles of related government bodies and hospitality and tourism industry associations.

This is an introductory course in Marketing designed to provide an awareness and understanding of the role and function of marketing within an individual firm and throughout the total economy. The student is introduced to the principles and techniques of marketing and its various functional areas. The various marketing strategies utilized in product or service planning and development, pricing, distribution and promotion in response to the needs and wants identified in various markets are explored.

All graduates of diploma programs require general education credits. These courses allow you to explore issues of societal concern by looking at the history, theory and contemporary applications of those issues.

Your program has designated some required general education courses. In addition, you have the opportunity to choose from a list of electives each semester.

Many of these courses and some other general education courses are also available through evening classes, by distance education, or on-line. See our Part-Time Studies Calendar for these opportunities.

You may already possess general education equivalencies from other colleges or universities. Please see the General Education Co-ordinators at the Peterborough and Lindsay locations for possible exemptions.

The course examines the responsibilities of the catering staff, from sales through service. Theory from this course applies to restaurant and banquet operations. Students receive instruction in banquet sales management, meal service styles, pricing policy, meeting room setups, bar and wine service. As part of this course, students will participate in three modules involving food preparation, food service, and setting up a dining room.

This course identifies and examines the various industry market segments to which hotels and tour operators sell. The focus is on how to analyze an operation's differential advantages. Students develop sales information kits relevant to successfully presenting their operation to potential clients. As well, students develop their selling techniques while creating FAB statements and developing and selling their package plans.

The course covers the characteristics of supplies and equipment used as well as key aspects of the guestroom product (carpet, tiles, linen, etc.). The procedures of guestroom cleaning as well as scheduling methods are also covered. Highlighting the housekeeping department students learn the elements of managing - planning, organizing, staffing, budgeting and control of the largest and most expensive department in a hotel.

This purpose of this course is to introduce students to the preparation and use of accounting information. Generally Accepted Accounting Procedures (GAAP) will be used to record and report the financial transactions and operating results of a business.

All graduates of diploma programs require general education credits. These courses allow you to explore issues of societal concern by looking at the history, theory and contemporary applications of those issues.

Your program has designated some required general education courses. In addition, you have the opportunity to choose from a list of electives each semester.

Many of these courses and some other general education courses are also available through evening classes, by distance education, or on-line. See our Part-Time Studies Calendar for these opportunities.

You may already possess general education equivalencies from other colleges or universities. Please see the General Education Co-ordinators at the Peterborough and Lindsay locations for possible exemptions.

We live in the age of globalization. Due to many recent events, corporate business is under fire to manage their activities in a culturally sensitive and ethical manner. Moreover, many corporations are learning that it is good business to do good. In this case-based course we will examine various specific ethical dilemmas in the conduct of domestic and international business. We will discuss the structure of the corporation and the various contemporary ethical issues it presents. Finally we shall discuss the best practices of many leading companies to conduct their business in a socially responsible way.

Students will be introduced to event management and learn the fundamental concepts required to successfully execute an event. Event planning from inception to completion with an overview of various event types will be emphasized.

This course is designed for students to put their theoretical learning into practice at the various venues in Fleming's internal food service operations. Learners will have the opportunity to observe, learn and apply skills demonstrated by experienced culinary and/or hospitality staff and mentors in real-life work settings.

This course provides basic principles of cooking, along with knowledge of safe and sanitary working conditions. The student will learn about different cultures that have shaped contemporary kitchen practices, and gain exposure to a variety of national cuisines through demonstration, research and group work.

The customer's choice of vendor often is decided by the distinctive level of service provided. Students learn to create and manage service. They learn how to proactively deliver service excellence, deal with difficult situations, and how to develop a heightened sense of awareness to guests' needs. The course includes a field trip to hotels in Toronto in which they analyze and compare products and services offered.