What you will learn
Upon successful completion of the Retail and Hospitality Careers Certificate students will:
- Apply organizational and time management skills to meet the demands of the service industry.
- Apply FOODSAFE™ and worker safety principles consistently when working in a service industry workplace.
- Interact with customers, co-workers and supervisors in a polite and professional manner using appropriate workplace communication skills.
- Conduct themselves in a professional manner in the workplace, consistent with industry standards.
- Differentiate among a wide variety of workplace opportunities in retail and hospitality industry.
- Apply basic knowledge of the equipment and procedures in a service industry.
- Perform skills specific to industry in an independent and reliable manner.
- Accurately use knowledge of industry terms, products, principles and skills.
- Describe industry groups and customer profiles within industry sectors.
What to expect
The Retail and Hospitality Certificate provides a supportive environment in which students receive skills training and information in preparation for entry level positions in the retail or hospitality industries. Instructional strategies include, but are not limited to, lecture, classroom discussion, demonstrations, experiential learning and practice.
The program begins with an orientation and introduction to basic job readiness skills, industry orientation, Worker Safety, FOODSAFE™, Serving it Right and industry awareness. Students progress from a general retail and hospitality careers introduction to a specific skill set focus in either the retail or hospitality industry. Classroom/lab learning components then alternate with three supervised workplace practicum placements.
The first placement is two (2) weeks in duration, in either the retail or hospitality sector. Location of the practicum is at the discretion of the program faculty. The goal of this placement is to allow the student and instructor(s) to identify skill strengths and sector focus. Practicums 2 and 3 are each five (5) weeks in length and are in either the retail foods or hospitality sectors. The twelve (12) weeks of practicum placements allow students to benefit from a realistic and practical exposure to the workplace. Retail and Hospitality Careers Certificate faculty work closely with students to determine strengths and abilities when choosing practicum sites. Faculty also provide ongoing support to students during work practicum placements.
Instruction is delivered for certification in FOODSAFE Level 1™, First Aid/CPR training, WHMIS and Serving It Right™.
Experiential learning and ongoing practice of skills occur throughout the program, on campus, in the teaching lab/classroom, during industry tours, as well as during the work placement practicums in the retail and hospitality careers.
Students participate in two formal planning meetings and an exit interview with program faculty. The planning meetings assist students in identifying strengths, areas of improvement, areas requiring further improvement, and suggest strategies for success. The exit interview reviews students' success, expectations, and outcomes. Students' attendance at the planning meeting is mandatory, and students may choose to invite family, and/or support persons to participate in their meeting.
Applicants are required to participate in two (2) screening interviews. The first screening interview with the Student Services Assistant for Students with Disabilities determines the student's suitability for the program according to an admission checklist. If the student is successful in the first interview, they will participate in a second interview with the Retail and Hospitality Careers faculty. Interviews are documented and a checklist is used to determine eligibility.
Applicants may be asked to sign a release of information for documentation that may provide the faculty information to support the application.
- Permission of the Department. Admissibility will be based on the following criteria:
- Diagnosis or history that identifies difficulty with learning.
- Comfort and tolerance of an alternative learning environment designed for students with disabilities.
- Previous career exploration that supports training in the retail or hospitality sectors.
- Possess a Grade 5 reading level. If applicant does not have documentation of reading level, an informal reading assessment will be administered to determine functional reading level. Lesser qualified applicants will be considered with Department Head's approval.
- Ability and willingness to travel independently to the college and workplace.
- Emotional and medical stability. A checklist is used to document behaviours, emotional problems, or medical conditions that could significantly impair learning or compromise the safety of the student and/or others.
- Independently manage own medication.
- Demonstrate appropriate personal hygiene, and have the ability to independently attend to personal care needs.
- Willingness to work in the retail and/or hospitality sectors, and perform tasks in an efficient and timely manner.
- Ability to attend classroom and practicum on a fulltime basis, as outlined in the course outline and calendar.
- Demonstrate the skills and willingness to perform program related tasks with strength and endurance.
- Good finger and hand dexterity.
Applicants should be aware that some practicum placements may require completion of a Criminal Record Check (CRC). In accordance with the Criminal Records Review Act, a Criminal Record Check (CRC) must be completed for all individuals who work with vulnerable adults and/or children. Consult with the department at the start of your program to determine whether or not a CRC will be required.
- This program is available to Canadian citizens and permanent residents. See program options for international students at VCC International.
- Applicants must be 16 years of age or older or a graduate of a secondary school. (Some exceptions may apply.)
- Applicants must submit official transcripts and educational documents as required by their course or program.
- sincere motivation to work
- a mature attitude
- stable living situation
- ability to operate independently in the community without supervision
- have a community support network
- ability to work in a demanding and busy work environment under stress or pressure
- ability to work flexible hours (early morning and late evenings) and weekend shifts
|REHC 0601||Student Success||1|
|REHC 0602||Workplace Skills||3|
|REHC 0603||Workplace Communication||3|
|REHC 0604||Health and Safety||2|
|REHC 0605||FOODSAFE Level 1||2|
|REHC 0606||Exploring the Options||5|
|REHC 0607||Retail Specialization||10|
|or REHC 0608||Hospitality Specialization|
|REHC 0609||Practicum 1||2|
|REHC 0610||Practicum 2||5|
|REHC 0611||Practicum 3||5|
This guide is intended as a general guideline only. The college reserves the right to make changes as appropriate.
* This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
Fees and other costs*
|Fee description||Fee Amount||Notes|
0 - 1
0 - 2
0 - 3
0 - 4
|Materials||0||not including textbooks|
|Medical & Dental||0|
|Program specific extra fees||0|
Textbooks or other supplies may be required for this program. For information and prices please contact email@example.com.
* Fees are approximate and subject to change with the approval of VCC's Board of Governors. Students are required to pay any applicable fee increases. Application and assessment fees are non-refundable. Tuition fees include a $300 non-refundable deposit.
Fees listed are for domestic students. For international programs, visit VCC International.
Any refunds are issued according to VCC's refund policy.
VCC Registrar's Office
1155 East Broadway
Vancouver, B.C., V5T 4V5