Overview

If the idea of hosting a memorable event, helping others have a fantastic experience or planning the perfect party fills you with excitement, you should prepare for a career in the ever-changing, fast-paced hospitality industry!

This two-year diploma in Hotel and Restaurant Management will provide you with a solid foundation in marketable skills fit for a fast-paced career in the hospitality industry. Along with management and business training, you will walk away with WHMIS, FoodSafe and Smart Choices certificates.

Take field trips and tours to develop your palate and your knowledge. This hands-on program includes settings such as a teaching kitchen, a culinary theatre, and the 60-seat Great Grey Owl dining room. Learn to manage the only five-star restaurant in Brandon, while working alongside our Culinary Arts students.

Gain the transferable skills you need to quickly move up in the industry with a 12-week paid co-operative work placement between your first and second year. Help arrange premier events including Harvest on the Hill, the Holiday Buffet, the International Wine and Food Festival and the Great Grey Owl Restaurant.

Land a variety of positions in the food and beverage industry. Paths include careers in areas such as administration, management, marketing, event planning, tourism, banquet and catering, and new venture development.

Admissions

  • A complete Manitoba Grade 12 or equivalent

  • English 40G/40S or equivalent

  • Consumer/Essential Math 40S or equivalent.

  • Age restriction: Must be 18 years of age by program start date.

Note: 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.

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 requirement. See assiniboine.net/elp for more information. 

 

Careers & Connections

Careers

Graduates find employment in a wide range of challenging careers in all sectors of the food and beverage industry, including hotels, motels, lodges and resorts. Career choices include food and beverage service, convention services, front office, administration, hospitality marketing, housekeeping, reservations, restaurant, banquet and catering, human resources and new venture development.

Students completing their first year of the program, to fulfil the requirements of their co-op work placement, take a summer position in the food and beverage industry. This employment, which is pre-approved for its relevance, can take students back to their home, into towns and cities all across Canada and into resort areas such as Lake Louise/Banff /Jasper. Students are able to practice the skills they learned in year one and to focus their future career direction.

Connections

Assiniboine has a number of agreements with other colleges, universities and professional organizations, making it possible for students to apply credit taken at Assiniboine to programs at other institutions. For up-to-date information on agreements, visit the Articulation Agreements page.

Tools & Supplies

Textbooks, supplies and uniforms for all of our programs and courses may be purchased at the Assiniboine Bookstore at the Victoria Avenue East Campus. Booklists are available from your school office 30 days prior to the start date of your program. Visit the Bookstore website to learn more.

Supplies:

Booklist:

Note: This booklist contains all of the requirements for the Business Administration program.  Students please select the appropriate course(s) based on your timetable and the text required will be indicated.

Courses & Costs

To graduate with a Hotel and Restaurant Management diploma, students must successfully complete 135 credits comprised of either 123 academic credits and 12 practical credits or 117 academic credits and 18 practical credits. Students may choose to exit after year one with a Hotel and Restaurant Management certificate if they successfully complete 69 credits. 

Please note, all costs are approximate and subject to change.

Estimated Program Costs

Tuition, fees and Students’ Association fees total approximately $6,140 for year one (plus an additional $700 in extracurricular costs) and $3,840 for year two.


Estimated costs for books and supplies are $1,440 for year one and $310 for year two. All fees are estimated and subject to change without notice.

Please note, all costs are approximate and subject to change.

Estimated Program Costs (International, 2019-20)
  Credits Tuition & Related Fees Textbooks, Tools, & Supplies Student Health Insurance Estimated Total*
Hotel & Restaurant Management (Year 1) 81 $20,250 $1,370 $1,000 $22,620
Hotel & Restaurant Management (Year 2) 54 $12,960 $310 $1,000 $14,270

*All fees are estimated and are subject to change without notice. Extracurricular costs for program activities in Year 1 are estimated at $700. These costs are for program activities that are optional to the student such as large trips.

 

Year One Courses
Title Credits/CEUs Elective Distance PLAR
1st Aid - Emergency (HLTH-0030)

Basic First Aid & CPR techniques taught in an interactive environment for individuals and employees who want an overview of First Aid & CPR in the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergences for Adults, CPR and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. This course meets the minimum regulations for Workplace Health & Safety for Basic First Aid. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Textbook included in cost of tuition.

0 credit(s) No No No
Beer 1 (HOSP-0029)

Prerequisite: HOSP-0052 Smart Choices
This course includes the theoretical knowledge of beer production and fundamentals of sensory analysis. Students learn to examine and discuss beer styles of various regions and countries and their relationship to food. They participate in a practical beer tasting event as part of their final project. This course also reviews the rules and practices of responsible alcohol service.

3 credit(s) No No No
Business Mathematics (MATH-0040)

This course reviews the basics of arithmetic, graphing and algebra to develop skills for solving practical problems encountered in business. It provides a base for economics and marketing. Course topics include whole numbers, fractions, decimals, problem solving, percents, discounts, markups and markdowns.

3 credit(s) No Yes Yes
Co-op Work Placement - HOTEL (COOP-0005)

Prerequisite: Cumulative weighted grade point average (CWGPA) of 2.0 or greater
This course requires a minimum of 480 hours of full-time, paid, program relevant work experience. The work placement is subject to prior approval of and monitoring by a designated faculty member. Credit is given subject to the student submitting evidence that the work has been successfully completed. In addition, the student is required to submit written reports on the work experience. Work experience acquired prior to registration in the program is not eligible for this credit.

12 credit(s) No No No
Communications (COMM-0006)

This course develops students' basic communication skills and provides them with strategies needed to communicate effectively: orally and through written media. Course topics include the process of communication, communicating across cultures, characteristics of effective messages, and composing effective written messages.

6 credit(s) No Yes Yes
Computer Systems (COMP-0006)

In this course, students gain skills in using technology to complete a variety of tasks. Students use technology to communicate, research, organize and manage their work while considering various issues associated with the use of technology for such tasks.

3 credit(s) No Yes Yes
Dining Room Service (HOSP-0032)

Prerequisites: HOSP-0001 Dining Room Skills 1, HOSP-0052 Smart Choices, COOK-0014 FoodSafe1
Students focus on the practical application of dining room and operation by operating the on-campus Great Grey Owl Restaurant at the Manitoba Institute of Culinary Arts. Student complete a pre-determined number of shifts/hours in the Great Grey Owl Restaurant where they perform various roles that allow them experience the positions required for a successful dining room operation. Fine dining experience is gained in table-side service, bartending, food and beverage service, and guest services.

6 credit(s) No No No
Dining Room Skills 1 (HOSP-0001)

This course explores the fundamentals of food service, sanitation and safety procedures, responsibility to the public, table setting, side work, meeting, greeting and serving the guest. Students acquire skills for North American and Continental table service. In addition, this course addresses the management of the dining room and develops food and beverage skills through practical applications.

3 credit(s) No No Yes
Fire Safety (WRKP-0021)

This awareness seminar is provided by the City of Brandon Fire Department. Participants learn to identify various fire types and understand their individual characteristics. Fire hazard identification and fire safety procedures are demonstrated in relation to food service operations. Participants learn the functions of a fire extinguisher, coupled with a practical learning exercise demonstrating proper handling and extinguishing techniques.

0 credit(s) No No No
Food and Beverage Control (HOSP-0005)

This course includes the basic skills required to effectively control production costs of a typical food and beverage establishment. Topics include: cost-effective purchasing, storage, production and service; volumes, profits and pricing; performance expectations and budget development.

6 credit(s) No No No
Food Preparation (HOSP-0027)

This course is an introduction to basic cooking. It focuses on sanitation, safe and efficient use of equipment and measurement procedures. The course includes a practical component that involves preparation of stocks, popular soups, sauces, meat dishes, vegetables and salads according to standardized recipes.

3 credit(s) No No No
FoodSafe 1 (COOK-0014)

This seminar, delivered by Manitoba Health, is a must for owners, managers, supervisors, chefs, cooks, and other personnel responsible for purchasing, handling, preparing and serving food. FoodSafe is a nationally-recognized seminar that addresses the relationship between microbiology and food-borne illness, safe food handling, personal hygiene habits, effective cleaning and sanitizing of equipment and utensils, and measures to ensure a clean, safe food service operation. Participants who pass the examination receive a nationally-recognized certificate which is valid for five years.

0 credit(s) No No No
Front Desk Operations (HOSP-0033)

This course provides an overview of hotel service from a front desk perspective. Students focus on the skills and service that meet the needs and expectations of hotel guests. Topics include guest reception, front office accounting, reservations systems, room management/control, checkout, city ledger and night audit function.

3 credit(s) No No No
Hospitality Software (COMP-0401)

This course focuses on using software to manage various hotel and restaurant functions. Through practical exercises, students learn to use software to track and control inventory, manage food costs and analyze their food service operation. Students also gain practice using industry-specific software to complete various operations related to point-of-sale and front desk including reservations, guest check-in and check-out, managing guest folios and order handling and settlement.

6 credit(s) No No No
Human Resource Management (HRMG-0036)

This participative course provides an overview of the field of human resource management from the perspective of both the employer and the employee. Students will learn the skills and strategies needed to compete effectively in the job market as well as gain an understanding of the roles and responsibilities of the human resource function within an organization.

6 credit(s) No Yes No
Organizational Behaviour (PSSY-0004)

This course develops students' knowledge of behaviour science theory and concepts useful in organizations. Topics include: perception, values and attitudes, foundations of group behaviour, teamwork, leadership, organizational culture and organizational change.

6 credit(s) No Yes Yes
Presentation Skills & Graphics (COMM-0110)

This course provides students with the skills needed to produce and present professional presentations.

3 credit(s) No No No
Smart Choices (HOSP-0052)

Smart Choices is a new responsible service training program, focussing on current laws, safety requirements, and responsible strategies when serving and selling liquor. This training helps people who sell and serve liquor and those who offer gambling in their establishments, understand the legal requirements and put in place responsible strategies to reduce risks and harm. This certification is a legal requirement in Manitoba for anyone serving in, supervising, managing or owning a licensed establishment to increase public safety. Certification through Manitoba Tourism and Education (MTEC) will be awarded after successfully completing the exam.

0 credit(s) No No No
Spirits 1 (HOSP-0030)

Prerequisite: HOSP-0052 Smart Choices
This course provides learners with the theoretical knowledge of spirit production along with sensory analysis of various spirits. The course focuses on spirit classifications from world regions including the history of the spirit industry, pairing spirits with various foods and bartending exercises. Learners increase their knowledge through bartending labs where they prepare recipes ranging from classic to trendy. Skills including stirring, shaking, building and layering are emphasized in addition to bartending etiquette, and operation. Students study spirit recipes and are tasked with developing and presenting their own recipes as part of the final exam. This course reviews the rules and practices of responsible alcohol service.

3 credit(s) No No No
Tourism (HOSP-0003)

This introductory course familiarizes students with the various components of the Canadian tourism industry and some of the critical issues facing the industry today. Specifically, the course focuses on the organization of the sectors, travel motivators, components of the industry, measuring and forecasting demand, planning and development, the impact of deregulation of the airline industry, consumerism and the future of the hospitality industry.

3 credit(s) No No No
WHMIS 1 (HLTH-0047)

If you work in the proximity of hazardous materials, this awareness course is for you. As an introduction to Workplace Hazardous Materials Information System (WHMIS), this course covers safe work habits with hazardous materials, Material Safety Data Sheets (MSDS), and labelling of hazardous materials. This course is presented in a straightforward, non-technical manner.

0 credit(s) No No No
Wine 1 (HOSP-0031)

Prerequisite: HOSP-0052 Smart Choices
This course provides learners with theoretical knowledge of Viticulture and Viniculture practices in wine making along with sensory analysis related to wine classifications and pairing with food. The course focuses on wine styles and regions throughout the world, along with the history of wine making, geography regulations and legislation. Learners are able to properly examine and discuss various styles of wine from world-wide regions through structured tastings. Learners apply their knowledge of wine and food in a practical setting at the annual Manitoba Institute of Culinary Arts Wine and Food Festival. Learners are tested in a practical exam with a blind tasting final exam. This course reviews the rules and practices of responsible alcohol service.

3 credit(s) No No No
Word Processing (COMP-0058)

In this course, students learn to create, save, edit and print business documents including memoranda, letters, envelopes, labels, tables, forms and long reports in proper format. It covers word processing features including page set-up, formatting and document checking.

3 credit(s) No Yes Yes
Year Two Courses
Title Credits/CEUs Elective Distance PLAR
Canadian Business (BUSN-0121)

This course provides an introduction to the functional areas of business with an emphasis on the Canadian environment. Current concepts and practices are reviewed. It shows how the functional areas are co-ordinated and integrated to ensure the goals and strategies of a business are realized.

3 credit(s) Yes Yes No
Compensation (HRMG-0005)

Prerequisite: HRMG-0007 Managing the HR Function or HRMG-0036 Human Resource Management
This course familiarizes students with the elements of a compensation program including its theoretical foundations. Activities are introduced to build skills in developing an organization's compensation philosophy and goals, reviewing incentive programs, choosing an appropriate job evaluation system, conducting salary surveys and developing an organization's salary structure. This course examines the basic concepts and principles of effective wage and salary administration systems.

3 credit(s) Yes No No
Conference Services Management (HOSP-0010)

This course provides students with the strategies necessary to stage a successful conference. Topics include conference co-ordination, choosing meeting dates and locations, choosing a facility, banquets, program design, and pre and post-event tours.

3 credit(s) No No No
Database 1 (COMP-0009)

This course introduces the fundamental concepts of database management. Students learn how to operate database application software, how to design and create databases, how to add and modify data and extract information using queries and reports.

3 credit(s) Yes Yes Yes
Dining Room Management (HOSP-0026)

This course allows students to practice and demonstrate their management functions, skills and roles in a simulated work setting, i.e. the Great Grey Owl restaurant. Drawing on previous courses and Great Grey Owl experience, students assist in developing operating procedures, training first year students in these procedures, preparing shift schedules, monitoring performance and demonstrating correct practices, tracking sales and inventory, and monitoring budgets. Students in this course work under the direction of an instructor at all times.

6 credit(s) No No No
Economics 1 (ECON-0006)

This introductory course in economics acquaints students with some of the basic principles of economics, including economic activity, the theory of prices and output under various degrees of competition, and application of these theories. Income distribution and resource allocation are also included.

6 credit(s) No Yes Yes
Facilities Management (HOSP-0022)

This course addresses the importance of facilities management to the overall operation of hotels and restaurants, along with the basic understanding of technical knowledge and skills required to provide effective guest services through plant management in a hospitality services establishment.

3 credit(s) No No No
Financial Accounting 1 (ACCT-0003)

This introductory course in the fundamental principles of accounting provides a basic understanding and application of principles relating to the accounting cycle and current assets.

6 credit(s) No Yes Yes
Financial Accounting 2 (ACCT-0004)

Prerequisite: ACCT-0003 Financial Accounting 1
This introductory course in the fundamental principles of accounting provides a basic understanding and application of principles relating to current and long-term liabilities, as well as accounting principles relating to partnerships and corporations.

6 credit(s) No Yes Yes
Government (LAWG-0003)

Canada has three levels of government - federal, provincial and municipal. This course examines the functions and responsibilities of each level of government and other elected bodies. Examples of topics covered include the structure of government, the electoral process, roles within government, decision-making processes, legislative instruments, budgeting policies and procedures, the relationship between government and business, and current issues facing governments.

3 credit(s) Yes Yes No
Human Resource Legislation (HRMG-0003)

Employees and employers alike benefit from knowing the laws that affect their working relationship. This course covers the laws affecting employer/employee and union/management relationships. Topics include: hiring, firing, vacations, wages, compensation and time for holidays, hours of work, overtime, harassment and the Human Rights Code, Employment Standards Code, Labour Relations Act and other labour/management legislation.

3 credit(s) Yes Yes No
Legal Principles (LAWG-0001)

Knowledge of laws affecting your commercial activity can help you avoid unnecessary legal, and, consequently, financial liabilities. The fundamental principles underlying relevant Canadian law are covered in this course. Topics include the legal system, torts (intentional and unintentional), contract creation, contract validity, contract breach, contract remedies and other relevant topics.

3 credit(s) No Yes No
Management Skill Development (BUSN-0019)

This course is a skills-based management course, designed to improve management competencies in the areas of self-assessment, supportive communication, conflict management, decision-making, stress management, influencing others, goal setting, and teamwork. Emphasis in the class is on the demonstration and practical application of the skill in team settings.

6 credit(s) Yes Yes No
Marketing Principles (MKTG-0044)

This course provides students with an understanding of the basic marketing skills that are required by employers for success in today's competitive marketplace. Students gain a basic understanding of the role of marketing in society and business, types of markets, the marketing environment, the elements of the marketing mix and the development of marketing strategies and plans.

6 credit(s) No Yes Yes
Payroll Administration (HRMG-0021)

This course addresses employment classifications, legislation related to payroll, maintenance of payroll records, payroll deductions, tax implications of benefits, allowances and expenses, government remittances and termination records. The course focuses on solving analytical problems and completing exercises, review questions, marked assignments and payroll registers to build the necessary skills required in processing a payroll.

3 credit(s) Yes Yes No
Social Media Marketing (MKTG-0061)

The goal of social media is to turn customers into a volunteer marketing army. Today's businesses live and die by marketing. Social media is the new affordable, effective, and engaging way to market. This course prepares marketing students to create a social media marketing plan. Topics covered in this course are: using social media, setting goals, social media rules, types of social media, the impact of social media and social media marketing, and social media marketing planning.

3 credit(s) Yes No No
Staffing (HRMG-0040)

Prerequisite: HRMG-0036 Human Resource Management
The ability to anticipate workforce needs and recruit and retain qualified employees can be a key factor in the success of any business.This course gives students the tools necessary to develop skills in the areas of human resource planning, recruitment and selection, and performance management. The development and application of these skills form the basis for ensuring that staffing decisions are made in alignment with an organization's overall strategy and in compliance with relevant legislation.

6 credit(s) Yes No No
Workplace Health and Safety (WRKP-0020)

Rights and responsibilities regarding health and safety at the workplace are expanding. This course examines legislative requirements for workplace health and safety, current policies and practices used within industry, and models for developing health and safety guidelines at work.

3 credit(s) Yes Yes No

Staff

Dr. Ryan Whibbs RSE, BA, MA, PhD

Academic Chair, Manitoba Institute of Culinary Arts and Field-to-Fork Research Cluster
whibbsr@Assiniboine.net

Dr. Ryan Whibbs is the Academic Chairperson of the Manitoba Institute of Culinary Arts and Field-to-Fork Research Cluster. He currently chairs all programs associated with MICA, including Culinary Arts, Hotel & Restaurant Management, Food Processing (Animal Proteins), Sustainable Food Systems, Horticultural Production, Baking Foundations, the Cook Apprenticeship Program at Keeyask Hydro Dam, and the college's Field-to-Fork Research Cluster. Ryan came to Assiniboine College in 2019. Before arriving at the college, Ryan developed and coordinated Canada's first four-year culinary degree program, the B.Comm. (Culinary Management) degree at George Brown College's prestigious Chef School. He also previously taught at Stratford Chefs School, the University of Toronto, York University, and Ryerson University. 

Dr. Whibbs has been active on many boards, and is currently a Member of the Brandon Food Council. He is a past Member of the Board of Directors of the Canadian Association for Food Studies (2014-2017); a subject matter expert advising the Cook's Trade Board at the Ontario College of Trades (OCT); a Member of the Ontario provincial Cook Apprenticeship Curriculum Committee (OCT); a Member of the Board of the Culinary Historians of Canada (2018-2020); and was the Ontario delegate for the federal RSOS (Cook) development initiative in Ottawa in 2019.

Dr. Whibbs completed his Red Seal (Cook) in 2002, spending time working in Canada, France, England, Scotland, and Ireland. He holds undergraduate and graduate degrees in History, completing his doctoral dissertation at York University focusing on the history of European food habits and cooks’ guilds. Ryan has published his research through the Oxford Symposium on Food and Cookery, Oxford University, as well as in various food studies scholarly journals. Ryan has also been invited to present research at various conferences and lectures held at York University, Ryerson University, the University of Toronto, Western Michigan University, Brandon University, Walnut Hill College Restaurant School, the Chemical Heritage Foundation, Culinaria Research Centre, and the Toronto Renaissance & Reformation Colloquium.

When he is not cooking or researching, Ryan enjoys travelling, photography, gardening, and spending time with his two pugs. 

 

Kyle Zalluski

Kyle Zalluski BA (hons)

Instructor, Hotel & Restaurant Management
zalluskk@assiniboine.net

Raised in Neepawa, Manitoba, Kyle has always known his life would revolve around customer service, food and beverage and guest hospitality. He has always enjoyed working with food and beverage, taking care of others and facing diverse challenges. All of these elements are found in the hospitality industry where Kyle has worked since his teenage years. Owning and operating a Caribbean resort was a future goal of Kyle’s mentioned in his high school grad book. While his career didn’t land him on the white beaches of the south Kyle has thoroughly enjoyed over 15 years instructing at Assiniboine. 

As a graduate of the Hospitality Administration program (now Hotel and Restaurant Management) at Assiniboine, along with a Business Administration degree from Brandon University, Kyle calls Brandon home with his family. He takes great pride in instructing students from Canada and all over the world, and assisting learners to achieve their future career goals in the Canadian hospitality industry.

 

Chef Donald Berger

Donald Berger RSE

Instructor, Culinary Arts and Hotel & Restaurant Management
bergerd@assiniboine.net

Chef Berger's culinary expertise has taken him across the world! Before joining Assiniboine as an Instructor, Culinary Arts, Chef Berger worked in numerous high profile hotels and restaurants. Immediately prior to joining Assiniboine, he was the Chef owner of Don's Bistro in Vietnam. Don's Bistro was recognized with many accolades, including 50 Best Restaurants in Asia, and received First Place in Vietnam by Diners Club. Before this, he was the Executive Chef at the Shanghai American Club and Tokyo Capital Club, Opening Executive Chef at the prestigious Ritz Carlton Hong Kong, Executive Sous Chef of the Ritz Carlton Laguna Niguel California, Opening Chef of the Ritz Carlton in San Francisco. He also worked in Monte Carlo with Alain Ducasse, at the 3 Michelin star Louis XV Hotel De Paris, as well as in Milan Italy at the 3 star Gualtiero Marchesi. Before leaving for Europe, Chef Berger was Banquet Chef at The Four Season’s Hotel in Newport Beach California, as well as working in Hawaii at the Mauna Kea Beach Resort, The Los Angeles Century Plaza and Towers, and The Westin Calgary. 

Chef Berger has earned many honours and accolades, including the Award of Merit from Escoffier Society, member Disciples d' Escoffier. He was Co-Chairman of the International Wine Challenge, and was on the Founding Board of the Shanghai Chef’s Association and Shanghai Chaine des Rotisseurs where he was the Conseiller Culinaire, Commanderie De Bordeaux, Hanoi. 

Fast Facts

Frequently Asked Questions

When is the next program information session?

Program information sessions are completely free to attend, and we invite you to bring a guest along as well. It's a good idea to register in advance so we know you're coming. 

To find the complete schedule for our program information sessions and to RSVP, visit the program information session page.