Hospitality Management - Postgraduate Diploma
*Please note, this program is not accepting applications for the May 2025 (spring) term. Applications are welcome for the September 2025 (fall) term.
Overview
Business specialists such as human resource managers, marketing professionals, accountants and entrepreneurs are among Canada’s top 10 highest paid personnel.
The tourism sector may soon become the number one industry in BC—it already offers the most employment opportunities. There are currently 115,000 direct tourism jobs in BC.
Hands-On Learning
The two-year Postgraduate Diploma in Hospitality Management will provide you with the knowledge and skills necessary to be successful in the ever-changing and competitive business world in Canada, specifically the hospitality industry.
The Postgraduate Diploma in Hospitality Management includes a paid four-month work term from May to September. Students will be given the opportunity to interview for positions in the hospitality industry either locally, in larger cities or in resort areas. The work term is a required component of the postgraduate diploma and offers an opportunity to take your education abroad.
News
Program Outcomes
Upon successful completion of this program, learners will be able to:
- Explain terms, concepts and theories relevant to the Canadian hospitality industry
- Demonstrate developing critical and creative thinking skills
- Apply emerging problem-solving skills
- Communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations
- Outline professional and ethical standards within their field
- Conduct themselves in a professional and ethical manner in academic and work-related environments
- Apply basic accounting principles as required
- Apply the basic principles of organizational behaviour and human resource management
- Describe and explain principles of leadership
- Competently use standard industry technology in operations, communication and record keeping/data collection
- Demonstrate a working knowledge of industry operations and their value to the economy
- Apply industry-specific government health, safety and environmental standards and regulations
Admission Requirements
In addition to meeting the general admission requirements to Selkirk College as outlined in College Policy 8611: Admissions, applicants must meet the following Post Graduate Diploma in Hospitality Management Program requirements to be considered fully qualified:
a) Any English course at the Grade 12 level with a minimum grade of "C+." For international applicants, IELTS 6.5 overall band score (with no band less than 6.0), or equivalent on other internationally recognized English language proficiency tests. If an international student applies with an IELTS of 6.0 overall score (with no band less than 5.5), then they would need to meet the requirements of (b).
b) Applicants who lack the specific English admission requirements may still gain admission to the program with the understanding that they will complete ENGL 66 Essential English with a minimum grade of C+ in the first year of their program. This course must be completed to be able to advance beyond 30 program credits.
c) Completion of a two-year diploma or bachelor’s degree from a recognized post-secondary institution in Canada or English speaking institution from another country.
Student must acknowledge that they are in good health, able to stand for long periods of time and able to lift up to 25 kg.
1. General
a) Entry to the program will be at the commencement of the Fall or Spring semester. Entry may be limited by prerequisites, space limitations, and/or completion of preadmission assessment. International entry may be limited where international student enrolment targets or limits have been met.
b) Accepted applicants will be placed in particular classes and/or sections by the School Chair or designate.
c) No class or section switches will be permitted without the express approval of the School Chair or designate and the instructor.
d) A student admitted to this program will be given preferred access to its courses.
2. Part-time Study
a) Subject to space limitations and prerequisite requirements, a student who wishes to take fewer than the maximum number of courses in any semester may do so with approval from the School Chair.
3. Work Term
a) Participation in the paid work term is mandatory for graduation from the program. See Part IV “Work Term Policy” for more details.
APPLICATION PROCESS
a) Before an applicant's file is completed, the following must be received:
*See Part I, A. 1 and I, A.2
In order to receive your credential in your program, you must maintain a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous term courses to be promoted to subsequent terms.
PROMOTION
1. A student must achieve a minimum GPA of 2.00 and can carry no more than one (1) failing grade in the previous semester courses to be promoted to subsequent semesters. Promotion from the first year to the second year also requires a minimum G.P.A. of 2.0 and no more than one failing grade in first year courses. Any student with more than one (1) failure during the first year of the program must have the School Chair’s approval to progress to the next semester and may be required to withdraw.
2. A student will not be permitted to exceed a full semester course load except with the permission of the School Chair or designate.
3. A student whose progress in a course is not satisfactory may be required to withdraw from the course and take an upgrading course which may be associated with an additional cost.
4. Two (2) failures in a course are normally cause for withdrawal from the program. A third attempt at a course may be made at the discretion of the School Chair or designate.
5. Any student who has left the program because of unsatisfactory performance may be readmitted with the approval of the School Chair or designate after consultation with Faculty members and if there is space within the program.
GRADUATION
1. Credentials:
a) Post Graduate Diploma in Hospitality Management.
2. Requirements: (see Policy 8617: Graduation)
The requirements for graduation for the Post Graduate Diploma in Hospitality Management include the successful completion of the following courses with a cumulative GPA of 2.0 and a minimum passing grade of “P” in all courses.
Courses
PGHM099 - Introduction to Community, Culture and Education in Canada
PGHM 099 Introduction to Community, Culture and Education in Canada will introduce and welcome students to Selkirk College, its surrounding community, culture, and educational expectations. This course will highlight learning, community and other helpful resources to assist international students on their post-secondary journey in Canada.
PGHM155 - Computer Applications
PGHM 155 Computer Applications will provide the student with a general introduction to computers and Microsoft application software. Setting up and using email and Moodle is emphasized, as assignments will be submitted to the instructor via this venue. The student will also explore and utilize the web and/or online libraries, searching for information for class assignments.
The student will assimilate the basics of Microsoft Word with regards to correct formats for posters / announcements, résumés, research papers, envelopes, letters, tables and newsletters including all page and print enhancements. Form letters, mailing labels and directories are also covered using the Mail Merge function. The student will also cover the basics of Microsoft Excel, using a number of commands to enhance a worksheet, chart sheets, templates and graphs. Page and print enhancements will also be utilized. The final section covers the integration of Word and Excel.
PGHM159 - Business Communications
PGHM 159 Business Communications focuses primarily on written and oral communication skills as they relate to the business world. Topics include writing memos, letters, emails, formal reports and other business correspondence, delivering effective verbal presentations, resume preparation and research techniques. Understanding the theory of business communication and being able to employ this theory effectively in written and verbal communication is critical for tourism, recreation, and hospitality managers who wish to succeed. This course places emphasis on the conceptual, practical, and technical aspects of effective workplace communication.
PGHM151 - Marketing
PGHM 151 Marketing examines the roles and functions of marketing in the tourism industry. The principles of customer service excellence and service recovery are discussed in detail. You are lead through planning, research, optimization, analytics and communications processes discovering how product, price, plan and promotion (4 P's) are used in the marketing of tourism products and services. E-marketing, and social media techniques and strategies will be discussed and practiced.
PGHM152 - Supervisory Housekeeping and Maintenance
PGHM153 - Organizational Leadership
PGHM 153 Organizational Leadership is designed to help prospective supervisors understand how individuals and organizations function effectively. It provides students with a working knowledge of the formal relationships between employees and management in the work place through the study of leadership styles, motivation, group dynamics and conflict resolution. Students will gain an understanding of the skills required to lead people and to contribute to a team effort. This course also examines changes in society and how they are influencing organizations relating to employee and management roles in time management, stress management, and problem solving.
PGHM162B - Supervisory Food and Beverage Service
PGHM 162B Supervisory Food and Beverage Service introduces you to the fundamentals of food and beverage service and the impact it has on the success of the restaurant. The course will deal with the elements of service through theoretical discussion and hands on practical service through Scholars Dining Room. The theoretical portion of the course will deal with the components of customer service, restaurant sanitation, types of menus, menu terminology, types of food service, service of wine, suggestive selling, establishing and evaluating service standards, communications and handling the service with a computer system.
Tuition & Fees
All amounts are estimates and are subject to change. Tuition amounts are based on a full-time course load. Please note that many programs have additional costs beyond those listed here. For more information, please visit Tuition & Fees.
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