Educator Resources


Educator resources from emerit are designed to help your program meet industry needs with high quality content based on National Occupational Standards. Occupational standards are developed through consultation with industry practitioners, educators and experts, and catalogue the entire range of skills and knowledge required to be competent in an occupation. Tourism and hospitality curriculum that is benchmarked against National Occupational Standards produces professionals who are able to meet the needs of employers and enjoy successful, fulfilling careers in the tourism and hospitality trades.

Instructor Guides are tailored for those providing occupation specific, in-class training for Event CoordinatorLine Cook and Food and Beverage Manager.

SPARK: The Tourism Educator Resource Guide outlines how to develop or adapt curriculum to be industry responsive by encouraging industry involvement while emphasizing quality assurance.

All emerit resources are invaluable to public colleges and universities, private colleges, private training centres, or any institution that ensures their programs meet quality criteria. For more information on how you can incorporate emerit into your curriculum, call 1.800.486.9158 today.


Emerit Training – Testimonials

"I've had a lot of experience in the kitchen, but very little in management. I found myself with a team of employees to supervise, orders to make, and menus to develop. The training came just in time. The program was a big help to me and made it a lot easier for me to fit into my new position."

— Éric Martel, Food Services Supervisor, Mess de la Citadelle in Québec

"I think we've proven without a doubt that the investment in training and in particular in emerit training is definitely recognized in a positive way in the bottom line of our business."

— Sheila Kelly-Blackmore, general Manager, St. Jude Hotel

"You're going to wind up with folks who know what they're doing, who understand why they're there and who want to work and who want to do a good job and essentially who have been empowered and given the tools and given the training to go out and do their jobs really, really well."

— Rob Campbell, Division Manager, Athabasca Catering

"Things have changed a lot over the past few years. Competition has gotten fiercer. You need dedicated and innovative employees to succeed in meeting the needs of an increasingly demanding clientele. By training our employees and listening to them, we develop a feeling of belonging that results in a decreased turnover rate and increased productivity."

— Caroline Milot, Director of Operations, Hôtel et Suites Le Dauphin


Educator Resources — Products Available