Overview

The Food Services Management program is designed for professionals overseeing food operations in large-scale institutional settings such as hospitals, long-term care homes, correctional facilities and schools.

This program equips you with the leadership, budgeting, procurement and operational skills needed to manage complex food service systems. With a focus on safety, nutrition and efficiency, you’ll be prepared to lead teams and deliver high-quality food service in environments where consistency and care matter most.

Program Learning Outcomes

The graduate has reliably demonstrated the ability to:

  • Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.
  • Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.
  • Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals.
  • Support others to work professionally and ethically in accordance with industry, organization and legal standards.
  • Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and guide management decisions.
  • Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
  • Manage hiring, coaching, training, scheduling, work performance and evaluation of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices.
  • Manage inventory, suppliers and procurement of goods and services according to industry best practices, financial constraints, and principles of social responsibility and environmental sustainability.
  • Analyze food and nutrition services and operations, and manage the implementation and evaluation of changes, to support continuous improvement.
  • Plan and manage budgets consistent with organization objectives and legal requirements for food and nutrition service departments.
  • Select, use and support the use of information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
  • Promote food and nutrition services and healthy living to support the general well-being of stakeholders.

 

Admissions

Admission Requirements

  • A complete Manitoba Grade 12 or equivalent
  • English 40G/40S or equivalent
  • Consumer/Essential Mathematics 40S or equivalent

If you received your education outside of Manitoba, please review the equivalent admission requirements: Interprovincial or International.

English is the language of instruction at Assiniboine. All applicants educated outside of Canada or in a country not on the test exempt list are expected to meet the English language proficiency requirements. The minimum score required for this program is an IELTS 6.0 or equivalent, with no sub-score below 5.5 or equivalent.
 

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Start your online application today and join Assiniboine College! 

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DON'T MEET ADMISSION REQUIREMENTS?

If you don’t meet admission requirements, visit our Centre for Adult Learning to upgrade courses.

COURSE UPGRADING

Program Considerations

Program requirements include participating in live restaurant and event operations outside of the typical day schedule and include early mornings, evenings and weekend hours. Alcohol and a variety of culinary traditions are part of the program.

Careers & Connections

Careers

Food operations in large-scale institutional settings such as:

  • hospitals,
  • long-term care homes,
  • correctional facilities,
  • schools.

Connections

Assiniboine has a number of agreements with other colleges, universities and professional organizations, making it possible to apply credit taken at Assiniboine to programs at other institutions. For information on agreements, see Articulation Agreements.

Tools & Supplies

Assiniboine Bookstore

Textbooks, supplies and uniforms may be purchased at the Assiniboine Bookstore at the Victoria Avenue East Campus. Booklists, tool lists and supply lists are available from your school office 30 days prior to the start date of your program.

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Technology Requirements

All of our programs require the use of a computer with internet access. Some resources may be available on campus. This program has certain additional technology requirements. To view all of them, see Technology Requirements.

Courses & Costs

Costs

Estimated Program Costs (Domestic students)
 Year 1Year 2
Credits6157
Tuition and course fees$5,891$5,451
Students' Association fees (including Health Premium)

coming soon

Estimated textbooks, tools, and supplies

coming soon

All fees are estimated and subject to change without notice.

Estimated Program Costs (International students)
 Year 1Year 2
Credits6157
Tuition and Course Fees$18,610$17,390
Students' Association fees (including Health Premium)

included

Required Health Insurance$1,000$1,000
Estimated textbooks, tools, and supplies

coming soon

All fees are estimated and are subject to change without notice. All international students must purchase health insurance. The college adds this fee to your student account and then sends your name and fee to the insurance provider on your behalf.

Courses

To graduate with a Food Services Management diploma, students must successfully complete 118 credits. The minimum passing grade for each course is indicated on the course outline. Course offerings are subject to change and may vary by intake.
 

Year 1 Courses

College Foundations (PEDV-0356)

Communications (COMM-0446) | 6 Credits

Computer Applications (COMM-0682) | 6 Credits

Food Preparation 1 (COOK-0317) | 6 Credits

Food Preparation 2 (COOK-0318) | 6 Credits

Food Service Cost Control (COOK-0315) | 6 Credits

Food Service Operations (COOK-0316) | 6 Credits

Global Citizenship (BUSN-0281) | 6 Credits

Menu Planning (COOK-0319) | 6 Credits

Nutrition 1 (HLTH-0324) | 6 Credits

Nutrition 2 (HLTH-0325) | 6 Credits

Practicum (PRAC-0464) or Capstone (BUSN-0280) | 1 Credit

Year 2 Courses

Career Readiness (PEDV-1009) | 3 Credits

Financial Management (BUSN-0279) | 6 Credits

Food Preparation 3 (COOK-0320) | 6 Credits

Food Service Leadership (COOK-0321) | 6 Credits

Food Service Technology (COOK-0322) | 6 Credits

Human Resources Processes (HRMG-0124) | 6 Credits

Issues in Food Service (COOK-0323) | 6 Credits

Nutrition 3 (COOK-0326) | 6 Credits

Nutrition Trends (HLTH-0327) | 6 Credits

Quality and Customer Care (COOK-0324) | 6 Credits

Fast Facts

Length
2 years
Program Start
September 8, 2026
Credential
Diploma
Credits
118
Course Load
Full-time
Program Details
Work Integrated Learning
Manitoba Institute of Culinary Arts
204.725.8741
800.862.6307 ex.6213 (toll free)