Co-op Education

Hospitality and Culinary Arts Co-op Education


Co-operative education plays an integral role in Red River College Polytechnic’s mission of providing high-quality educational training opportunities.

A co-operative education program integrates a student’s academic studies with work experience in a related field.

Hospitality, Tourism, Culinary Arts and Professional Baking students have alternating periods of academic experience and paid work experience to enhance their educations and contribute to industry partners.

Benefits of Co-operative Education Partnerships

  • Hiring trained, motivated and enthusiastic talent that is passionate about industry
  • Cost-effective, low-risk recruitment strategy
  • College aids in vetting process
  • Fill in short-term needs — seasonal, special projects, research, etc.
  • Eligible for Manitoba provincial tax credit of up to $5,000
  • Possible eligibility for wage subsidies through federal Student Work Placement Programs

Participating in Co-operative Education

  • Employer/College/student partnership
  • Terms integrate academic learning with related, paid work experience
  • 16-week work terms and minimum of 400 hours (note that this is the ideal situation, however due to the effects of pandemic on your business, co-op work terms can be more flexible to suit your business needs and student schedules)
  • Employers commit to professional and personal growth of future industry leaders
  • Employer provides supervision, mentorship and feedback to student
  • Employer provides job description outlining expectations of student
  • Hours are scheduled to suit employer needs
  • Employers participate in a mid-term site visit with the student and College
  • Employer provides evaluations of student performance for final assessment
  • Co-op coordinator available to support student and employer throughout the process

Co-op Terms

Throughout the programs, students complete 1 – 2 Co-operative Education Terms that last 16-weeks. Students are required to achieve a minimum of 400-hours over the 16-weeks.

ProgramFall Term
(Aug. – Dec.)
Winter Term
(Jan. – Apr.)
Spring Term
(May – Aug.)
Culinary ArtsFirst year studentsFirst year studentsFirst and second year students
Hospitality and Tourism Management  First year students
Hotel and Restaurant Management  Second year students
Professional Baking and Pastry  First year certificate students
Tourism Management  Second year students

Note: There can be flexibility with the student’s start and end date to suit business needs, this can be discussed with the WIL Coordinator for the corresponding program. There may be students that need to complete their co-op outside the above terms. These are outliers and will be handled on an individual basis.

About the Programs

Culinary Arts

  • Two-year diploma (continuous)
  • January and September entry dates
  • Credit transfer opportunity
  • First year develops fundamental skills and knowledge
  • Second year builds on the first year through advanced and specialty theory and practice

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Hospitality and Tourism Management

  • Two-year diploma (continuous)
  • Students choose a second-year major: Hotel and Restaurant Management or Tourism Management
  • First year develops fundamental business and customer service background
  • Second year develops skills and knowledge specific to food, beverage, accommodations and the tourism sectors

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Professional Baking and Pastry

  • One-year certificate
  • January entry
  • Credit transfer opportunity
  • Students develop practical skills needed for baking and pastry positions in various establishments

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Get in Touch

Register today to become a recognized Red River College Polytechnic co-op partner.

Hospitality and Tourism Management and Hotel and Restaurant Management students may be eligible for industry projects or volunteering opportunities. Please let us know about any opportunities your organization may have.

Note: We follow CEWIL recruiting guidelines for co-op employment.


Contact Information

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RRC Polytech campuses are located on the lands of Anishinaabe, Ininiwak, Anishininew, Dakota, and Dené, and the National Homeland of the Red River Métis.

We recognize and honour Treaty 3 Territory Shoal Lake 40 First Nation, the source of Winnipeg’s clean drinking water. In addition, we acknowledge Treaty Territories which provide us with access to electricity we use in both our personal and professional lives.

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