This program is no longer accepting applications. Please visit our new Hospitality Business Management program.

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 eight-month certificate 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 premier, public events while working alongside our Culinary Arts students.

Gain the transferable skills you need to quickly move up in the industry. Help arrange annual public events, including the popular 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.


  • A complete Manitoba Grade 12 or equivalent
  • English 40G/40S or equivalent 
  • Consumer/Essential Mathematics 40S or equivalent 
  • Age restriction: Must be 18 years of age by program start date

IELTS academic test with an overall score of 6.5 with no subscore less than 6.0 or equivalent score on other acceptable English Language Proficiency assessment.

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.

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.

International Applicants

If you are an international applicant, please read our Helpful Information for International Applicants prior to applying to this program. 

Careers & Connections

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 convention services, front office, administration, hospitality marketing, restaurant, banquet and catering, and new venture development.


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 assiniboine.net/articulation or the program page.

Tools & Supplies

2023-24 Lists:

Program Checklists:


Supply List:

Technology Requirements

Programs at Assiniboine have certain technology requirements. Students require access to computer devices at home and may be required to bring these on campus when instructed. Refer to assiniboine.net/tech for detailed information.

Courses & Costs


To graduate with a Hospitality certificate, students must successfully complete 69 credits. The minimum passing grade for each course is indicated on the course outline.

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
College Foundations (PEDV-0356)

This course improves students’ ability to navigate the college experience and environment, including student's rights, roles, and responsibilities. In this course, students reflect on their skills, attitudes, and expectations and develop learning strategies to help them to become successful, resilient, and self-directed learners. The course covers topics such as success in online learning, time management strategies, learning strategies, assessment taking strategies, academic integrity, information and digital literacy, and wellness, among others. It integrates elements of student orientation.

0 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
Dining Room Service (HOSP-0032)

Prerequisites: HOSP-0001 Dining Room Skills 1, HOSP-0052 Smart Choices
Students focus on the practical application of dining room operation by operating the on-campus Great Grey Owl Restaurant and
participation in Culinary Arts work integrated events. Student complete a pre-determined number of shifts/hours in the Great Grey Owl Restaurant where they perform various roles that allow them to 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 with a focus on the skills and service that meet the needs and expectations of hotel guests including the use of property management software.

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
Organizations and Management (BUSN-0168)

This course develops students' knowledge of behaviour science theory and concepts useful in organizations related to personal behaviour, group behaviour, teamwork, leadership, organizational culture and organizational change. The four managerial functions of planning, organizing, leading and controlling will also be examined. Practical exercises will illustrate concepts.

6 credit(s) No Yes No
Personal Management (PEDV-0322)

This course is a skills-based course, designed to improve personal and professional competencies in the areas of self-assessment, supportive communication, conflict management, decision-making, stress management, influencing others, goal setting and teamwork.

6 credit(s) No Yes 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
Software Applications (COMP-0597)

In this introductory course, students develop the fundamental computer skills necessary in business. Students learn how to manage their files on a network and utilize techniques to improve data security. Students use text processing software to create, format and share a variety of documents including memos, letters, one-page publications, reference lists and long documents. Students also prepare spreadsheets that incorporate various formulas and functions, formatting techniques, 'what-if' options to enhance data analysis and data integrity features. Lastly, students prepare effective electronic presentations using presentation software.

6 credit(s) No Yes 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 course familiarizes students with the various components of the Canadian tourism industry. With a focus on tourism sectors, travel motivators, measuring and forecasting demand, planning and development, 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

Fast Facts

8 months
Program Start
No longer offered
Course Load
Program Details
On Campus
Open to International Students
Manitoba Institute of Culinary Arts
800.862.6307 ex.6213 (toll free)