Food Services Management
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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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.
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 1 | Year 2 | |
Credits | 61 | 57 |
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 1 | Year 2 | |
Credits | 61 | 57 |
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