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Hospitality & Tourism

​A diverse array of career opportunities can be found within the Hospitality and Tourism sector. Locally, job prospects exist in fields ranging from spa service and tourism, to hospitality service and culinary management. Graduates of the Specialist High Skills Major Program inHospitality and Tourism possess the knowledge and skills to pursue any number of these opportunities.

The Hospitality and Tourism Specialist High Skills Major (SHSM) Program provides students with the opportunity to specialize their academic studies, earn certifications and qualifications, and plan their career pathway while they are still in high school. The SHSM Program involves a number of components that provide students with a better understanding of the Hospitality and Tourism industry, the opportunities that it offers, and the skills needed for success within the sector. 

The Hospitality and Tourism SHSM Program consists of five required components: 

​1. Bundled Credits

Students will complete nine Grade 11 and Grade 12 credits related to their sector of interest, some of which are supplemented with contextualized learning activities (CLA) that frame the subject of study within the context of the Hospitality and Tourism sector. ​

​Credits

​Apprenticeship (Grades 11-12)

​College (Grades 11-12)

​University (Grades 11-12)

​Workplace (Grades 11-12)​

​Major Credits Including at least one Grade 11 and one Grade 12 credit 

One credit may be substituted with an additional co-operative education credit
One credit may be substituted with an additional co-operative education credit
One credit may be substituted with an additional co-operative education credit
One credit may be substituted with an additional co-operative education credit

​English (Including a CLA)

​1

​1

​1

​1

​Mathematics (Including a CLA)

​1

​1

​1

​1

​Business or Science (Including a CLA)

One credit may be substituted with an additional co-operative education credit
One credit may be substituted with an additional co-operative education credit
One credit may be substituted with an additional co-operative education credit
One credit may be substituted with an additional co-operative education credit

​Co-Operative Education​

​2​2​2​2


2. Certification and Training

Students will earn both compulsory and elective sector-recognized certifications through cost-free workshops and training courses/programs.​

​​​​Four Compulsory Certifications

​Cardiopulmonary Resuscitation (CPR) Level C – Includes AED

Customer Service​

​Standard First Aid 

​Workplace Hazardous Materials Information System – Generic ​



​​Three Elective Certifications​​

​Advanced Training in a Technique  

​Cash Handling and Register Training 

​Compass / Map / GPS 

​Cook / Line Cook

​Event Coordination

​Fire Safety Training

​Fishing Guide 

​GIS

​Guest Services

​Heritage Interpreter

​Housekeeping Services  

​Introduction to Hospitality Management

​Leadership Skills

​Life Saving

​Safe Food Handling – Advanced 

Safe Food Handling – Basic 

​Smart Serve

​Spa Etiquette  

​Spa Service  

​Ticket Agent

​Tour Guide 

​Tourism – Basic

​Wilderness First Aid

​Wilderness Survival​


3. Career Exploration

Students will explore opportunities in their chosen sector through experiential learning and career exploration activities (field trips, guest speaking engagements, job shadowing). 

4. Reach Ahead Experiences

Students will participate in experiences aligned with the student’s post-secondary plans. 

5. Essential Skills and Work Habits

Students will develop essential skills and work habits, documented in the Ontario Skills Passport. 

SHSM Program Recognition

Students who successfully complete a SHSM program receive:​

  • An OSSD designated with an embossed red seal;
  • A SHSM record documenting their certification/training achievements;
  • Formal recognition on their Ontario School Transcript.  ​
Career Pathways

The Hospitality and Tourism SHSM Program may be right for you if you are interested in careers similar to the following:​

​Apprenticeship

​College

​Baker
Butcher and Meat Cutter
Chef
Cook
Special Events Coordinator    
​Conference and Event Planner
Food Service Supervisor
Hotel / Resort Manager
Restaurant and Food Service Manager
Spa Manager
Tourism Information Officer      

​University

​Workplace

​Dietitian
Food Bacteriologist
Nutritionist
Public and Environmental Health Officer
Public Relations and Communications 
​Executive Housekeeper
Food and Beverage Server
Flight Attendant
Hotel / Front Desk Clerk
Reservation Agent
Tour and Travel Guide  ​