FULL-TIME | WINNIPEG LOCATIONS HOSTF-DP Hospitality and Tourism Management

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Overview

  • Two-year (24-month consecutive) diploma
  • Students can choose a second year major to focus on Hotel & Restaurant Management or Tourism ManagementPlease note that Tourism Management is currently under review. Please contact the program area for more information. 
  • Entry date: August
  • Paterson GlobalFoods Institute, Exchange District Campus, Winnipeg 
  • Paid co-op work experience
  • Laptop delivery (bring your own laptop)
  • Optional one-year certificate exit
  • International applicants please visit Academic Program, Dates and Fees for a listing of programs for international students, current availability and online application instructions

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.

Admission Requirements

Your Academic History
If your academic history includes any of the following, please visit My Education for important information: post-secondary studies at an institution other than Red River College Polytechnic; Modified (M), English as an Additional Language (E), or GED high school courses; or home schooling; international secondary (high school) studies.
The college requires transcripts verifying your complete academic history including any public or private high school, college, university, or technical institute you have attended.

DOCUMENT SUBMISSION

Upload Through Your Future Student Account

  • Scan your document(s) and save the file. Ensure you keep your original documents as the College may request to see them at any time.
  • Go to apply.rrc.ca and log in.
  • Click on your application, then Supplemental Items & Documents.

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.

Submission of required documentation indicating proof of completion of admission requirements is due within 15 days of applying unless otherwise noted in the program's admission requirements.

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

  1. Grade 12
    • Submit proof of graduation from or enrolment in Grade 12, including one credit in each of the following:
      • Grade 12 English (40S)
      • Grade 12 Math (40S)
    • Many students have found successful completion of Grade 11 Accounting and Grade 12 Accounting to be very helpful in this program
    • If you provide proof of enrolment at time of application, your official final grades indicating successful completion must be submitted by July 15 for fall enrolment or by the deadline specified in your admission letter
    • If you are required to complete an English language assessment, do not submit your transcripts until requested to do so.  See English Language Requirements (ELRs) for more information.
      and
    • English Language Requirements (ELRs)
      • Answer this question to determine if you meet this program’s ELRs:
        Have I successfully completed 3 years of full-time high school (secondary) education in Canada, the United States, or an ELR exempt country where English was the language of instruction?
        • If YES, you meet English language requirements.  Apply and then submit your transcripts* for review
          or
        • If NO, submit proof of meeting an ELRs option.  If you choose the English language assessment option, review this program's approved assessments and required levels.
          or 
        • If you completed all of your education in Canada, the United States, or an ELR exempt country in English but you did not graduate high school, submit your transcripts* for review. 
      • * If your transcripts are from the USA or an ELR exempt country, we will assess an International Credentials Assessment Fee to be paid before your transcripts will be reviewed.
    Mature Student Admission Requirements
    If you are 19 years of age or older and have been out of high school for a minimum of one year at time of application, and you do not meet the regular admission requirements, you may apply under the Mature Student admission requirements.

    1. Academic Requirement
      • High school graduation is not required, but you must have successfully completed or be enrolled in one credit in each of the following:
        • Grade 12 English (40S)
        • Grade 12 Math (40S)
          or
        • RRC's Introduction to Business program (this program is no longer offered by the College)
      • If you provide proof of enrolment at time of application, your official final grades indicating successful completion must be submitted by July 15 for fall enrolment or by the deadline specified in your admission letter
      • If you are required to complete an English language assessment, do not submit your transcripts until requested to do so.  See English Language Requirements (ELRs) for more information.
        and
    2. Meet Regular Admission Requirement 2

    English Language Assessments

    English Language AssessmentMinimum Required Levels
    L - Listening, S - Speaking, R - Reading, W - WritingLSRW
    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.
    8887
    CAEL and CAEL Online (Canadian Academic English Language)
    60606060
    CLB (LINC) (Canadian Language Benchmark - Language Instruction for Newcomers to Canada)
    Canadian Citizens: LINC programs are not available.
    8887
    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
    6.56.56.56.0
    LSI (Language Studies International)
    6.56.56.56.5
    PTE - Academic Online Assessment (Pearson Test of English)
    58585850
    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.
    6.56.56.56.0
    Password Skills Plus (Password Skills Plus is an online assessment that can be taken instead of Password Skills. )
    6.56.56.56.0
    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.
    20201921

    Who Should Enrol?

    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.

    Locations, Dates and Fees

    Next Estimated Term 1 Start Date (subject to change)

    Location Start Date Apply Link
    Paterson GlobalFoods Ins. Aug 25, 2025 Apply Now

    Costs (estimates only; subject to change)

    Program/Student Fees
    Year 1
    $7,320.001
    Books and Supplies
    Year 1
    $1,875.002
    Other Fees
    Year 1
    $70.003
    Program/Student Fees (International)
    Year 1
    $17,978.00
    1After completing Year 1, students register into Hotel and Restaurant Management or Tourism Management for Year 2. Program fees include a coop term at $1023.
    2Includes an estimated cost of $800 for the purchase of a laptop.
    3Fees for Emergency First Aid Course.

    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.

    Courses and Descriptions

    (Click the course name to view the description of the course)
    Recognition of Prior Learning (RPL)
    In addition to Transfer of Credit from a recognized post secondary institution, other RPL processes are available for RPL courses. Click here for more information. For courses with no RPL, please check www.rrc.ca/rpl for additional contact information.
    ACCT-1051Financial Accounting A
    More Information

    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.

    ACCT-2007Financial Accounting B
    More Information

    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.

    Prerequisites:
    ACCT-1051 requires a minimum grade of D.
    COMM-1015Business Communication 1 - Hospitality Management
    More Information

    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.

    COMM-2016Business Communication 2 - Hospitality Management
    More Information

    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. 

    Prerequisites:
    COMM-1015 requires a minimum grade of D.
    HOSP-1008Customer Service
    More Information

    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.

    HOSP-1011Front Office
    More Information

    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.

    HOSP-1012Human Behaviour-Hospitality
    More Information

    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.

    HOSP-1013Introduction to Tourism
    More Information

    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.

    HOSP-1017Cooperative Education Preparation
    More Information

    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. 

    HOSP-1019Restaurant Service Practical
    More Information

    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.

    Prerequisites:
    HOSP-1024 HOSP-1034 and SAFE-1028 are corequisites.
    HOSP-1024Restaurant Theory
    More Information

    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.

    HOSP-1026Hospitality Computer Applications 1
    More Information

    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.

    HOSP-1027Meetings and Conventions
    More Information

    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.

    HOSP-1030Professional Development 1
    More Information

    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.

    HOSP-1030Professional Development 1
    More Information

    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.

    HOSP-1034Smart Choices
    More Information

    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.

    HOSP-1034Smart Choices
    More Information

    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.

    HOSP-2005Hospitality Computer Applications 2
    More Information

    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.

     

    Prerequisites:
    HOSP-1026 requires a minimum grade of D.
    SAFE-1028WHMIS
    More Information

    The Workplace Hazardous Materials System (WHMIS) is a system for ensuring that important information about hazardous products is communicated where products are used, stored and handled. This course provides Information necessary to understand and interpret information about hazardous products, including pictograms (symbols), labels and Safety Data Sheets.

    SEMR-9080Emergency First Aid
    More Information

    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.

    WRKE-1020Co-operative Education Work Placement 1
    More Information

    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. 

    Prerequisites:

    CO-OP/Practicum Information

    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.

    Computer/Laptop Requirements

    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.  

    Laptop Requirements

    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

    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.

    Employment Potential

    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/

    Academic Advising Service
    Our academic advising service can provide information about our full-time programs, explain program admission requirements, and help you select the right program to meet your career and academic goals. We can also connect you with helpful people, resources, and supports.
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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.