Table 2.

Module grades: descriptive statistics, internal consistencies, and correlations.

Module	N	M (SD)	Reliability1	Correlations
				1.	2.	3.	4.	5.
1. Food & Beverage workshops I	298	4.85 (0.38)	0.675
2. Food & Beverage workshops II	308	4.87 (0.46)	0.616	0.716***
3. Wine & spirits	320	5.00 (0.57)	0.651	0.623***	0.637***
4. Rooms division	323	5.18 (0.42)	0.548	0.612***	0.663***	0.618***
5. Introduction to business tools	316	4.62 (0.98)	–	0.420***	0.335***	0.385***	0.400***
6. Introduction to hospitality management	326	4.78 (0.47)	0.481	0.466***	0.471***	0.513***	0.520***	0.491***

N = 330. Grades range from 1 (low) to 6 (high). Ns vary because modules were only graded if a student completed all mandatory courses within each module.

¹Course grades (cf. Table 1) were used to compute Spearman-Brown Coefficients for each module. In Introduction to hospitality management, the grade on French was excluded because otherwise no valid cases were identified (no student completed all six available courses); if taken, it contributed to the module grade as per the hospitality school’s regulations. No coefficient was calculated for Introduction to business tools because the module comprised only one course in the first semester.

***p < 0.001.