Golf and Club Management (Co-op)-2025/2026
| Level 1 | ||||
| Gen Ed - Take a 3 credit General Education elective course. | ||||
| Take all of the following Mandatory Courses: | ||||
| MATH-1210 | Math for Hospitality | 2 | ||
| This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services. | ||||
| BUSI-1063 | Business for Club Managers-Intro | 3 | ||
| The purpose of this course is to explore the various functional areas of business in Canada, and to demonstrate the interrelationship amongst these areas, with attention to the Golf and Club Industries. Students are introduced to many concepts, including but not limited to: major business trends, the role of government in business, economic issues, ethics and social responsibility, forms of business ownership and the importance of entrepreneurship, production and operations, employee-management issues, and financial resources management. Students will be required to research and write a business plan and present their proposal to the class. The modules in the course provide a 'snapshot' of future courses within the program. | ||||
| RECN-1040 | Golf & Recreation in Canada | 2 | ||
| A historical perspective on golf and recreational sports in Canada. It will provide an overview of the facilities, equipment, tournament organization and the social components that surround the game. Particular attention will be placed on the history of recreational sports with a focus on club types, memberships and business operations. | ||||
| RECN-1028 | Playing the Game | 4 | ||
| Learn the game. Play the Game! Students will participate and become familiar with the rules and techniques of playing the following recreational activities: golf, tennis and curling. They will also become familiar with game formats, etiquette, vocabulary, tournaments and events surrounding these activities. At the completion of this course students will have a comprehensive understanding of each sport and how they benefit the business operation of the club industry. | ||||
| HORT-1042 | Turf Management 1 | 2 | ||
| For a golf club, turf is your most valuable asset. This course will introduce the student to the basics of turf management, from perspective of a turf manager but with the goal of understanding turf as it pertains to club managers. The student will learn cultural practices and basic plant physiology, various uses for turf as well as the advantages and disadvantages of the various types of grasses. Turf insects, diseases and weeds will be discovered as well as methods of eradication of all types of turf pests. Along with these basics students will also learn about things such as, industry trends and how to asses a turf management budget. | ||||
| WRIT-1042 | Reason & Writing 1-Tourism/Hospitality | 3 | ||
| This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking. | ||||
| BEVR-1001 | Mixology | 1.5 | ||
| This course is designed to introduce Golf and Club Management students to the study of mixology. They will gain an appreciation for the base spirits and their standard cocktails, wines and brewed beverages typically served at clubs. Students will also develop the skills needed to mix and serve these beverages in a licensed establishment under the guidelines set out by the AGCO (Alcohol & Gaming Commission of Ontario) adhering to the 'Liquor License Act'. Students will also have the opportunity to complete their "Smart Serve" certification. | ||||
| COOP-1020 | Co-operative Education Employment Prep | 1 | ||
| This workshop will provide an overview of the Co-operative Education consultants and students' roles and responsibilities as well as the Co-operative Education Policy. It will provide students with employment preparatory skills specifically related to co-operative education work assignments and will prepare students for their work term. | ||||
| Level 2 | ||||
| Take all of the following Mandatory Courses: | ||||
| COMP-1553 | Golf Software Systems | 2 | ||
| This course will aid in skill development for the use of golf & club management specific software. Emphasis will be placed on Tee Sheet management, Proshop, Online Store, Food and Beverage operations, Loyalty and Marketing Management. Through the course, students will gain hands-on experience with industry-standard software, learn to optimize operations, and understand the relation between different golf & club management programs to enhance customer satisfaction and business efficiency. | ||||
| MGMT-1257 | Leadership & Organizational Skills | 3 | ||
| This course introduces the student to a variety of factors that affect personal leadership styles . It provides opportunities for students to develop an awareness of their professional rights and responsibilities as Managers, and to further develop the skills, attitudes and ethical principles outlined by their professional practice. Students will learn the fundamental principles of Organizational Behaviour and the importance of professional development in achieving business and personal success. | ||||
| ANTH-1012 | Cultural Anthropology | 3 | ||
| Students will learn about fundamental concepts in Cultural Anthropology and how these concepts relate to their own lives and to Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical anthropological perspectives to various topics and perform academic research and reporting. This course promotes understanding social and cultural behaviours and ideas within larger cultural contexts while encouraging global citizenship and problem-solving thinking regarding diversity, relationship building, and incorporating authentic cultural components in their chosen programs of study. | ||||
| FDMG-1124 | Cooking for Club Managers | 3 | ||
| Today's Club Managers cannot afford to assume every day will run smoothly; there will be a time when every manager will need to roll up their sleeves and help wherever they are needed. Over the course of the term students will gain a broader knowledge of the commercial kitchen, one of the pivotal positions in a successful restaurant. Through a series of demonstrations and practical cooking classes, students will learn about cooking methods, basic kitchen skills and culinary styles/themes with an emphasis on skill development. | ||||
| FDMG-1125 | Food & Beverage Service for Clubs | 4 | ||
| Food and Beverage Operations are an integral part of the Golf and Club Industry. In many cases, food and beverage revenue can be equal to revenue generated from the golf operations. This course will introduce students to the operations of a food establishment within the club. Students will gain both theoretical and practical knowledge related to restaurant function and efficiency. Subjects will include, but not limited to; steps of service, floor plans, daily processes, product knowledge, point of sales systems, and health and safety regulations. Students will also have the unique opportunity to participate in larger events assisting our community partners. | ||||
| MKTG-1099 | Marketing Strategies & Analysis | 3 | ||
| The purpose of this course is to provide club management students with an understanding of the concepts and processes of marketing as it relates to current trends and market strategies within the club environment. The curriculum will reflect heavily on marketing fundamentals, digital marketing and social media potential for clubs as a tool for product/service growth. Students will learn about consumer behaviour, market segmentation, public/media relations, online advertising, search engine optimization and various methods to improve customer satisfaction. Students will also have the opportunity to develop a marketing plan specific to the golf and club sector. | ||||
| MGMT-1260 | Customer Service for Clubs | 2 | ||
| In this course, we will endeavour to develop an awareness and orientation towards how customer centric organizations within the club industry manage guest/member encounters by developing and maintaining a positive service culture. Pro-active service leadership will be emphasized through market research, use of technology and effective communications to problem solve effectively; and promote customer service/guest relations internally and externally to maximize customer and member relationships. | ||||
| RECN-3020 | Golf Swing Analysis | 2 | ||
| Through this course students will analyze the fundamentals of the golf swing and demonstrate teaching methodologies consistent with training techniques used by the PGA of Canada. Using ForeSight "state of the art" swing analysis technology, students will be introduced to proper simulator operation, interpretation of analytical data and revenue opportunities within the club environment such as club fitting and retail sales. This course will aid in preparation for students registering for the PGA of Canada Playing ability test (PAT). | ||||
| Level 3 | ||||
| Take all of the following Mandatory Courses: | ||||
| ACCT-1105 | Accounting for Clubs | 3 | ||
| This accounting course will introduce students to the topics of Financial and Managerial Accounting. Students will be introduced to accounting software and will demonstrate the essentials of data entry as it pertains to business. They will also perform and analyze various financial statements including Balance Sheet, Income Statements and Cash Flow Statements as well as perform ratio analysis. Internal controls, Budgeting, Leasing, Payroll, Taxes, Insurance and Risk Management will also be discussed. | ||||
| COMM-3080 | Comm for Tourism & Hospitality | 3 | ||
| This course, designed for students who plan to work in the field of tourism and hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing - organization, grammar, style, clarity, and tone - are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and/or the communities they will serve. | ||||
| MGMT-3088 | HR Management & Employee Engagement | 3 | ||
| The emphasis of this course is to explore the intricacies of the Human Resources role within the club industry, in particular labour legislation governing workplaces in the province of Ontario. Through problem based learning and practical case studies, students will learn methods of pro-active supervision and management. We will focus on the importance of employee engagement in this course and how positive, progressive management techniques can ensure success at every level of the organization. | ||||
| MRCH-1012 | Golf Shop Operations & Retail | 3 | ||
| The purpose of the course is to explore the importance and various functions of the Golf Shop Operation. From tee time and tournament bookings to merchandising and retail, students will gain a better understanding and appreciation for the golf shop operation. Students will explore all components of the golf shop operation and the impact on course revenues. Students will also gain practical experience using various golf related technologies, teaching techniques, club fitting and club repair. | ||||
| HORT-5007 | Turf Management & Course Design-Adv | 3 | ||
| For a golf club, turf is your most valuable asset. This course will continue the students understanding and study of the basics of turf management, both from a golf course perspective as well as other turf uses such as commercial, residential, and industrial settings. The student will learn basic soil composition, construction and renovation of turf areas as well as plant nutrition and pesticides. Water and irrigation will be discussed as it pertains to today's society and our ever-changing environment. Students will also benefit from a semester long advanced golf course design project. | ||||
| PLAN-3012 | Event Planning for Clubs 1 | 3 | ||
| This course will provide the student with concrete skills in project/event planning as it applies to the Golf and Club Industry. Students will explore all the components of a successful event from conception, budgeting, coordinating, executing and evaluating an event. Students will work in teams and be accountable for individual tasks. This course is a pre-requisite for Event Management 2. | ||||
| BEVR-1022 | Wine & Beer | 2 | ||
| In this course students will learn the fundamentals of wine and beer theory as it relates to beverage services offered in the golf and club industry. The history and production process of beer and wine will be explored with a focus on how to objectively evaluate these products and market them in a club setting. Students will learn proper techniques to pour and taste various beers and wines. Successful students will gain industry certification in Prud'homme Beer (Level 1). | ||||
| Level 4 | ||||
| Take all of the following Mandatory Courses: | ||||
| LAWS-3060 | Law & Risk Management | 2 | ||
| This course is designed to provide students knowledge of the Laws governing the hospitality industry in Ontario. Risk management will be a key focus for the insurance requirements of the hospitality industry (with a primary focus on all aspects of the golf industry). Emphasis will be placed on proper insurance coverage to meet the needs of the hospitality industry. Through case law, students will learn the main exposures to risk and develop a plan needed to operate an effective organization. | ||||
| MGMT-5088 | Golf & Club Facilities Management | 4 | ||
| Facilities management will take the Golf and Club Management student into the daily operation of facilities that make up the industry. Through tours of golf clubs, swimming facilities, ski clubs, racquet clubs, health and fitness clubs, local manufacturers and sports stadiums the students will be provided with practical experience in the management of the facilities and resources located at these properties. Emphasis on maintenance and repair will be applied to equipment and the overall health and function of a recreational facility. | ||||
| MGMT-5090 | Club Governance Policies & Procedures | 2 | ||
| Students will explore the importance of Boards and Committees at Private and Semi-Private Golf Facilities. The formulation and role of a Board of Directors will be discussed and simulated with a focus on the creation and enforcement of policies and procedures. There will also be emphasis placed on governmental influences and its effect on golf operations. | ||||
| TOUR-3004 | Golf Tourism | 1 | ||
| This course will allow students to explore the subject of Golf tourism and the opportunity to enhance member experience . Topics will include trip creation, targeted promotions and group facilitation. Students will research potential destinations and create an itinerary that will include, but not limited to; Accommodations, Air & Ground Transportation, Attractions/Golf Outings, Costing. Students will also develop game formats for on-course play. | ||||
| ECON-3008 | Global Economics | 3 | ||
| A study of the principles of micro and macro-economics, as related to the distribution of goods and services in the tourism/hospitality industry. Major topics include the theory of supply and demand, output and price determination, market structures, government intervention, labour markets, global trends and economic performance. The course also focuses on fundamentals of personal finance, including budgeting, banking trends, credit options, asset management, investment strategies and retirement planning. | ||||
| MGMT-5089 | Guest Membership Sales Management | 2 | ||
| This course will explore the different revenue and sales potentials within the club setting. It will profile the various types of memberships that are created to suit a clubs needs, and how to execute sales and marketing strategies to create an economically viable club. There will also be focus on the importance of service standard and guest/member relations. | ||||
| PLAN-3013 | Event Planning for Clubs 2 | 3 | ||
| In the final semester of this program students will be provided an opportunity to synthesize their learning with the culmination and collective planning in a recreational event (golf gala), utilizing event management skills, marketing techniques; including but not limited to branding, budgeting (both forecasted & actual), fundraising and using sound business evaluation practices to make effective decisions. In addition, the evaluation will also focus on the students understanding of exceeding customer expectation through hospitality functions and processes, the ability to manage human resources and work collaboratively as a team. | ||||
| Gen Ed - Electives | ||||
| Take 3 General Education Credits - Normally taken in Level 1 | ||||
| Program Residency | ||||
| Students Must Complete a Minimum of 21 credits in this program at Fanshawe College to meet the Program Residency requirement and graduate from this program | ||||