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  • Certificate program
  • Practicum: 150 hours
  • Available by classroom delivery; some courses available by distance delivery

Take this program to develop the skills to oversee an organization’s food service operations. This program will prepare you for the responsibilities of a food service manager, which include the following:

  • Operations
  • Production
  • Staffing
  • Budget management
  • Menu planning
  • Client service

You will learn about industry regulations and best practices, food trends, and food service supervisory issues.

Admission Requirements

Regular Admission Requirements

  1. Successful completion of Grade 12.

Special Admission Requirements
If you are 19 years of age or older on or before September 30 in your year of registration, have been out of high school for a minimum of one year, and you do not meet the regular admission requirements, you may apply under the special admission requirements

Who Should Enrol?

This program will assist you if you work in a food service setting, such as an institution (hospital, personal care home) or commercial operation (restaurant, catering firm, cafeteria). 

This program will appeal to you if you are interested in gaining business, nutrition, production, and human relations skills to effectively manage food service operations.

Program Outline

You must successfully complete 12 courses to earn a certificate.

First course of study:

Food Services Management - Introduction  - D

Core Courses (all required):

Basic Business Communications - C
Human Resource Management - C/D 
Food Services Finance - D 
Food Services Nutrition - D 
Inventory Control - D
Food Services Menu Planning - D  
Food Services Production - C 
Management Principles 1 - C/D
Computers - Introduction  - C/D
Customer Service Relations - C
Food Services Management Practicum  C

Optional elective courses may be introduced at a later date specific to health care food services and to restaurant and hospitality food services. 


  • C/D - Classroom or Distance Delivery 
  • C - Classroom Delivery
  • D - Distance Delivery

CO-OP/Practicum Information

The practicum integrates theory and practice in the work environment. In the practicum for this program you will have a supervised placement within a food services operation for a total of 150 hours. 

You will be evaluated on the major learning outcomes of the program during your practicum term.  Some placements, particularly in hospitals and personal care homes, may require that you provide documentation for immunizations, criminal record checks, food safety and handling, and first aid before you begin the practicum.

Computer/Laptop Requirements

Online learning is a critical component of course delivery in all Red River College programs. To ensure each student has the tools they need to achieve their academic goals, all Red River College students require, at minimum:

1.  Off-campus access to a current computer with a webcam

2.  A high speed internet connection

• Recommended minimum speed: 10 mbps for download, 3 mbps for upload
• Slower internet connection speeds may result in audio and video issues. Please keep in mind that if others in your home are using the same internet connection at the same time as you are, you may also experience audio and video issues.
• Please refer to for further information on Computer Requirements for Students.

Please note that any anticipated costs are not included in Books and Supplies estimates.

Objectives/Learning Outcomes

After successful completion of the program, you should be able to:

  • Manage the human resources within a food services organization or department
  • Communicate appropriately with clients, staff and management
  • Apply food services technology and operate industry equipment
  • Develop nutritional menus for food service production
  • Manage food service production
  • Demonstrate professional behaviours expected within the food service industry
  • Manage food services budgets
  • Adhere to regulations, standards and best practices of food service industry
  • Provide customer service to clients within the food service industry

Recognition of Prior Learning

Recognition of Prior Learning (RPL) is a process which documents and compares an individual's prior learning gained from prior education, work and life experiences and personal study to the learning outcomes in College courses/programs. For more information, please visit

Other Information

A Food Services Manager is committed to professional development and keeping abreast of current food service industry trends, standards, and regulations. 

  • Related industry associations include:
  • Canadian Society of Nutrition Management
  • Canadian Association of Foodservice Professionals
  • Canadian Restaurant and Foodservice Association
  • Healthcare Caterers International

Regional health authorities in Manitoba also are involved in food service operations in hospitals, personal care homes, and independent living residences.

Graduation Requirements

You must complete your part-time program within eight years from the start of the first course in the program, unless otherwise stated in the program outline.

You will not be granted more than 75% of your credit requirements for graduation through transfer of credit.

When you have successfully completed all the required courses in this program, be sure to apply for your certificate. For complete details and forms, see

Questions about graduation? Please call 204-694-1789 or 1-866-242-7073 for assistance.

Graduation with Honours
If you obtain a grade point average (GPA) of 3.8 or better for the program, you will graduate with honours. If you fail any course in the program, you will not be eligible for this honours designation.


Employment Potential

Graduates should have the education to be employed as a food service manager in health care settings, personal care homes, catering companies, restaurants, and educational food service facilities.
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Red River College Polytechnic endeavours to provide the most current version of all program and course information on this website. Please be advised that classes may be scheduled between 8:00 a.m. and 10:00 p.m. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.