Description
The first year of this program is designed to prepare students to work in hospitality and tourism businesses by providing courses aimed at developing a fundamental business and customer service background. Students will study through classroom based course work and lab based lunchtime fine dining service in Jane’s restaurant. Students will also obtain certifications in First Aid and Smart Choices. While a one year exit-certificate is available, it is recommended that students complete a diploma to be most competitive in the marketplace after graduation.
In the second year of the program, students will select a major course of study in one of two areas:
The Hotel and Restaurant Management major focuses primarily on developing skills to work in the food and beverage and accommodation areas of the tourism industry. The courses are delivered from a management perspective and include classroom and lab based course work. Hospitality Simulation offered in the final term is the capstone course in which you work in teams to resolve a variety of case studies, drawing on your academic and work experience from previous terms.
The Tourism Management major concentrates on building skills in a variety of business models in a variety of Tourism sub-sectors including attractions, events and tourism services. In a capstone course in the final term, students will work on teams during Tourism Entrepreneurship, to develop a visitor attraction using skills learned and developed from previous academic/work terms.
DOCUMENT SUBMISSION
Upload Through Your Future Student Account
If you do not have a Future Student Account or require assistance, please contact our Student Service Centre at 204-632-2327.
Internationally Educated Applicants - visit www.rrc.ca/credentials for credential assessment information.
However, if you apply within 6 weeks of the program start date, admission requirements are due within 5 days of applying.
If you have a food allergy, review our accommodation of food allergies information before applying.
Regular Admission Requirements
| English Language Assessment | Minimum Required Levels | |||
|---|---|---|---|---|
| L - Listening, S - Speaking, R - Reading, W - Writing | L | S | R | W |
| AEPUCE
(Academic English Program of University and College Entrance )
Requirement: Submission of a parchment (certificate) indicating successful completion of the AEPUCE program, including language levels achieved if available. | 8 | 8 | 8 | 7 |
| CAEL and CAEL Online (Canadian Academic English Language) | 60 | 60 | 60 | 60 |
| CLB (LINC)
(Canadian Language Benchmark - Language Instruction for Newcomers to Canada)
Canadian Citizens: LINC programs are not available. | 8 | 8 | 8 | 7 |
| Duolingo
(Duolingo English Test)
* MINIMUM OVERAL SCORE OF 115 REQUIRED. There are no minimum required levels for L,S,R,W. Only Duolingo English Test scores that have been verified through the Duolingo English Test Portal will be accepted. | 0* | 0* | 0* | 0* |
| IELTS - Academic
(International English Language Testing System)
Please Note: 3 year expiry date for Nursing Program Applicants | 6.5 | 6.5 | 6.5 | 6.0 |
| LSI (Language Studies International) | 6.5 | 6.5 | 6.5 | 6.5 |
| PTE - Academic Online Assessment (Pearson Test of English) | 58 | 58 | 58 | 50 |
| Password Skills
(An in person English Language Assessment hosted by RRC Polytech)
This in-person, computer-based test is composed of four test modules: reading, writing, listening and speaking. The test takes 3 hours and 5 minutes to complete and is conducted in two parts. The first part assesses reading, listening, and writing, and the second part assesses speaking in a separate room.
Password Skills is hosted by the RRC Polytech Testing and Assessment Centre: E440, Manitou a bi Bii Daziigae building, on the fourth floor.
If you wish to do Password Skills remotely (not in-person), Password Skills Plus can be taken online. RRC Polytech does not offer Password Skills Plus, but we do accept the results for entry into program.
| 6.5 | 6.5 | 6.5 | 6.0 |
| Password Skills Plus (Password Skills Plus is an online assessment that can be taken instead of Password Skills. ) | 6.5 | 6.5 | 6.5 | 6.0 |
| TOEFL-iBT
(Test of English as a Foreign Language - internet Based Test)
To meet the needs of students who are unable to take the TOEFL iBT® test at a test center due to public health concerns, ETS is temporarily offering the TOEFL iBT Special Home Edition test in selected areas. | 20 | 20 | 19 | 21 |
This program is designed to provide a solid foundation for those aiming to attain a high performance career in the hospitality and tourism industry. While most courses are presented from a Canadian perspective, core skills are relevant to those seeking hospitality employment globally.
The program is designed to introduce students to the industry and build core skills in year one, and to build industry-specific management skills in year two.
Customer service is an essential aspect of work in the hospitality industry. This program may be suitable if you enjoy working with people, problem-solving and thrive in a fast-paced environment. Previous hospitality experience is an asset.
For information on the Accommodation of Food Allergies for Culinary, Baking and Hospitality students, please click here.
| Location | Start Date | Apply Link |
|---|---|---|
| Paterson GlobalFoods Ins. | Aug 25, 2025 | Apply Now |
Students may apply for financial assistance through the Manitoba Student Aid program. For general information on applying please call 204-945-6321 or 1-800-204-1685, or visit their website at www.manitobastudentaid.ca, which also includes an online application. For detailed information, please visit one of the RRC Polytech Student Service Centres or call 204-632-2327. Applicants requiring financial assistance should complete their student loan applications well in advance of the class start date.
This first course in accounting introduces the basic concepts and principles of financial accounting. By the end of this course, students will be able to complete an accounting cycle for a service-based business, including the preparation of an income statement and a balance sheet in proper format. Students will then add to the cycle by learning concepts related to inventory. Instructional methods will include lectures and solving questions manually and online.
Financial Accounting B builds on the concepts
learned in Financial Accounting A. There is an additional emphasis on the tools and techniques that are
specific to the hospitality industry. Topics include cash control, payroll,
sales taxes, capital assets, the uniform system of accounts, departmental
income statements, and using appropriate accounting software. Instructional
methods include lectures and solving questions manually and online. Students will use
small business accounting software.
The ability to communicate effectively with people in your own organization, clients and the public, while using a variety of technologies, is highly valued in today’s workforce. You will represent your organization, and your organization's success will depend on you. By the end of this course, students will apply the techniques and processes involved in writing and speaking effectively for business. They will use MLA citations, proper sentence structure, grammar and language mechanics. Students will be able to format letters, e-mails, and informational reports. Participation in group projects like meetings and oral/visual presentations will enable students to develop teamwork and collaboration skills.
Hospitality and tourism are services products serving both internal and external customers. These customers have exceptionally high expectations of service; an essential aspect of excellent customer service is the use and delivery of appropriate and professional communications with particular attention given to the composition of language. By the end of this course, students will be able to apply the techniques and processes involved in writing and speaking effectively for business in services industries. Students will build on communication skills developed in Business Communications 1 through reinforcement of the MLA style, and advanced development of the direct and indirect writing patterns. Students will apply the direct pattern to writing claim letters, responding to positive messaging, and composing analytical reports. Students will apply the indirect pattern to negative messaging. They will practice oral/visual presentation skills and will learn to prepare effectively for employment opportunities by learning resume tailoring techniques and interview preparation.
Customer service is a vital part of developing and growing hospitality and tourism businesses. By the end of this course, students should be able to apply the fundamental principles of quality customer service. Students will practice efficient and personalized customer service to solve problems and exceed expectations through case studies and role play exercises. While completing a service audit for an existing business, students will demonstrate knowledge of quality service principles. Instructional methods for this course will include lectures, class activities, group discussions, and individual and group assignments.
Accommodations are an essential component of any tourism destination and provide a variety of job opportunities. Hotels are very diverse in their accommodations, operations, and service offerings. This course is designed to introduce students to the scope of the hotel industry with a focus on front office operations. Through theoretical study and industry research, students will learn the classifications of accommodations and guests, hotel procedures, room rate strategies, selling skills, and hotel industry terminology. Students will apply theoretical study in the practical application of using a property management system to demonstrate their skills in guest reservations, guest reception processes, guest accounting, and cash control.
Being able to function within an organization as both a leader and an effective team
member is directly related to career advancement in the hospitality and tourism industry. At the end of this course, students should be able
to self-assess individual behaviour within an organization, while working with a team
and developing leadership skills. Empowered by this information, students can reflect
on finding that right-fit organization. Instructional methods for this course
will include lectures, class activities, group discussions, knowledge testing
and individual assignments.
As a global industry, tourism significantly contributes to the Gross Domestic Product of most nations while providing a broad scope of career opportunities across several sectors. Students will study the interrelation of the eight sectors that make up the tourism industry; identify Canadian target markets, and assess customer motivations in selecting tourism products. In addition, learners will apply industry terminology and concepts to current events and trends in local and global tourism. Evaluation will include written reflections of industry interactions, case study, a group project, oral presentation, and testing.
The Co-op prep class prepares students for success in the Co-op work placements in years one and two. By the end of this course students will prepare for, and participate in, a job search and interviews. Students will research and gather information on potential job positions, and will understand how to set and measure learning goals for their Co-op placement. Students will be able to identify the steps they need to achieve in order to successfully complete Cooperative Work Placement 1 and 2. Students will be able to describe how to create a portfolio.
Students will apply Restaurant Service skills while serving
customers lunch in an upscale restaurant using American Service techniques. Students
will build on the necessary skills learned for effective communication with
guests and team members, will follow safety and sanitation procedures, and will use a
Point of Sale system. The application of additional practical skills will
include the preparation and provision of quality food and beverage service by maintaining tables, processing checks, and closing a section. Students will be
evaluated on their customer service skills, professional conduct, food and beverage
menu knowledge, technical service skills, and daily practical performance.
Food service establishments require knowledgeable and well trained staff to ensure guest satisfaction and sustainability. By the end of this course, students will have learned about the responsibilities and functions of staff in a dining room. Theoretical studies will include food and beverage safety, sanitation procedures, and the preparation and provision of quality food and beverage service. Students will demonstrate their knowledge of food, beverage, and restaurant menu terminology through written and verbal evaluations. This course is a prerequisite to Restaurant Service Practical.
The use of modern technology is essential to operating in the hospitality industry. At the end of this course, students will be able to use Microsoft productivity software efficiently and effectively. Using a teacher-led, practical approach, students will work through a variety of tutorials and exercises that will enable them to develop, demonstrate, and apply introductory and intermediate competencies using Microsoft Word and PowerPoint.
The meetings and conventions sector is the fastest
growing industry in Canada. Catering and convention management involves complex
planning, organization, and attention to detail. By the end of this course, students
will be able to describe the process that an event coordinator needs to follow
in order to plan and execute a convention from beginning to end. Emphasis will
be on the formulation of banquet event orders, room set-ups, event billings and
staffing. Instructional methods for the course will include lectures, group
activities, facility tours, and projects designed to apply hospitality catering
and event planning strategies.
Professionalism is a key skill in career advancement. This course will help students recognize how professional development is exhibited. Students will discuss how emotional intelligence can aid them in the workplace. Students will have the opportunity to develop hospitality or tourism skills and experience volunteering within the industry, and will identify and articulate the skills they have used or developed from their participation in a community engagement activity.
Professionalism is a key skill in career advancement. This course will help students recognize how professional development is exhibited. Students will discuss how emotional intelligence can aid them in the workplace. Students will have the opportunity to develop hospitality or tourism skills and experience volunteering within the industry, and will identify and articulate the skills they have used or developed from their participation in a community engagement activity.
Smart Choices focuses on current laws, safety requirements and responsible strategies when serving or selling liquor. Smart Choices also includes problem gambling awareness information. Responsible service training has been a requirement for restaurants, lounges and other liquor services licensees for over two decades, it is a new requirement for retailers, including beer vendors, liquor vendors, specialty wine stores, Liquor Marts and duty-free stores.
Smart Choices focuses on current laws, safety requirements and responsible strategies when serving or selling liquor. Smart Choices also includes problem gambling awareness information. Responsible service training has been a requirement for restaurants, lounges and other liquor services licensees for over two decades, it is a new requirement for retailers, including beer vendors, liquor vendors, specialty wine stores, Liquor Marts and duty-free stores.
The ability to use modern technology is essential to successful operation within the hospitality industry. By the end of this course, students will be able to use Microsoft productivity software efficiently and effectively. Using a teacher-led, practical approach, students will work through a variety of tutorials and exercises that will enable them to develop, demonstrate, and apply introductory and intermediate competencies using Microsoft Excel.
This course covers initial assessments, airway management, breathing, shock, poisons, how to call for emergency and medical assistance, secondary assessments, wounds, HeartSaver, CPR, and medical emergencies. Upon completion, students will receive an Emergency First Aid certificate from St. John Ambulance.
This Coop placement provides experiential, workplace-based learning opportunities to build employable competencies, and allows students the opportunity to practice the principles and skills learned during classroom study. It links students to industry managers and employers, and establishes the foundations of their employment history. By the end of this course, students will develop and acquire skills for progression within at least one area of the hospitality or tourism industry. During Coop Work Placement 1, students will effectively communicate with customers, their employer and the Coop Coordinator to achieve or modify their personal learning goals. Students will self-assess their own skill development and professional behavior and will create a portfolio. The Coop Coordinator and employer will assess the students' overall skill development or skill acquisition, their professionalism at both a site visit and via employer evaluation, and also through their portfolio and self reflection.
Co-operative education integrates classroom theory with related on-the-job-training by alternating terms of academic study and employment. This program includes paid co-op work experience.
Both co-operative education terms are scheduled during the summer. The first co-operative education term will allow you to obtain employment in any sector of the hospitality/tourism industry. It is expected that choice of co-op placement will be related to the selected second year major.
Choice of employment for the second co-op term will again be made from any hospitality/tourism sector. It is expected that the choice will be influenced both by the second year major and opportunities for full-time employment upon graduation.
You will be required to purchase a laptop computer and related software for use throughout the program.
The use of laptop computers is an integral part of this program. It will enhance your learning and competitiveness in the job market. This universal-access approach to learning is a shared one between students and the College. Laptop and software specifications will be provided to you by the College after you are accepted into the program to ensure the laptop complies with the program requirements.
Do not purchase a laptop until you have been accepted and registered in the program.
The College will also provide a detailed list of required software, network access, and help desk support if you require assistance. You will have on-campus access to e-mail, College networks, and the Internet.
Off-campus access to the Internet is the responsibility of the student.
Please refer to https://www.rrc.ca/future-students/computer-requirements/ for further information on Computer Requirements for Students.
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 www.rrc.ca/rpl.
Graduates of this program will have the educational credentials to support a fast-tracked career in hospitality management. Our graduates are often promoted quickly once working in the industry.
Graduates of this program have found positions locally, nationally and internationally at major hotels, restaurants and resorts in positions such as:
• General Manager
• Sales & Marketing Manager
• Front Office Operations Manager
• Front Desk Manager/Supervisor
• Food & Beverage Manager
• Banquet Manager/Captain
• Executive Housekeeper
View some of our graduate success stories in the following link: https://www.rrc.ca/hospitality/hospitality/