Food Services Management

Hundreds of meals a day, each one matched to a patient’s diet, a resident’s texture needs or a school’s budget: that is institutional food service. Assiniboine College’s Food Services Management diploma prepares you to lead it over two years at the Manitoba Institute of Culinary Arts on the North Hill campus in Brandon, with the next start in September 2027.

Year one mixes kitchen and office skills: Food Preparation 1 and Food Preparation 2, Menu Planning, Nutrition 1 and Nutrition 2, Food Service Operations and Food Service Cost Control, supported by Communications, Computer Applications and Global Citizenship. Year two builds management depth through Food Service Leadership, Financial Management, Human Resources Processes, Food Service Technology, Quality and Customer Care and Issues in Food Service, while Food Preparation 3, Nutrition 3 and Nutrition Trends keep cooking and diet knowledge current. Career Readiness prepares you for the job search.

Assiniboine says the programme equips students with the leadership, budgeting, procurement and operational skills needed to run institutional food services with an emphasis on safety, nutrition and efficiency. The programme is delivered through the Manitoba Institute of Culinary Arts at North Hill, Assiniboine’s culinary school. At the end of year one students choose either a Practicum with a food service operation or a Capstone project, a one-credit course that rounds off the first year of Food Services Management.

Assiniboine points graduates towards hospitals, long-term care homes, correctional facilities and schools, in roles such as food service supervisor, food services manager, dietary services supervisor, cafeteria manager and purchasing coordinator. The diploma suits students who enjoy cooking but are drawn to planning, budgeting and leading teams rather than working a restaurant line.