Fanshawe College
Diploma of Nutrition and Food Service Management

London, Canada

DEGREE TYPE

Diploma

DURATION

60 weeks

LANGUAGES

English

PACE

Full time

APPLICATION DEADLINE

EARLIEST START DATE

Sep 2026

STUDY FORMAT

On-Campus

Key Summary

About : The Diploma of Nutrition and Food Service Management equips students with the essential knowledge and skills needed to excel in nutrition and food service roles. This program covers topics like food safety, nutrition principles, and management practices in food service settings. Students engage in practical experiences, preparing them for real-world applications in the industry.

Career Outcomes : Graduates can pursue various career paths in the nutrition and food service sector, including roles as nutritionists, food service managers, and dietary aids. Opportunities exist in hospitals, schools, and catering services, where they can apply their expertise to improve food service systems and enhance nutritional standards.

If you have a passion for food and nutrition management, dietetics, and coaching others, you can become a leader in food services with Fanshawe’s Nutrition and Food Service Management program. This two-year Ontario College Diploma program is for foodies who want to learn more about nutrition or for those looking to pursue a career in health care and other related food services.

Your Learning Experience

This dynamic program teaches quantity food production and diet therapies, as well as leadership skills, financial management, and human resources. Our nutrition courses allow an opportunity for students to build skills in providing nutritious food to patients, residents, and customers in long-term care facilities, retirement homes, hospitals, daycare centres, school cafeterias, and commercial catering services.

Become a leader in food service management while being mentored by faculty with field experience and knowledge of nutrition, menu planning, food production, and team leadership. Gain hands-on experience via two five-week field placements working as part of a nutrition and food services management team with our community partners.

Graduate with two credentials through this unique program. Upon successful completion of the program, graduates will start their career with two Ontario College credentials - a Culinary Skills certificate (achieved after year one) and a Nutrition and Food Services Management diploma (achieved at the end of year two). Graduates will also be prepared to complete additional certifications related to the food service industry.

The Nutrition and Food Services Management program offers courses in food production, food safety, menu planning, therapeutic nutrition, finance, facilities, and employee relations. Students work alongside industry professionals to build their skills during two five-week placements.

Eligible graduates may choose to pursue a degree with our pathway to a Specialization in Nutrition and Dietetics at Brescia University College, Western University, a requirement to apply for a registered dietician internship.

This well-respected program is accredited by the Canadian Society of Nutrition Management (CSNM). Upon successful completion of the program, graduates are eligible for CSNM professional membership, a requirement for jobs in Ontario’s healthcare sector. Students are also eligible to apply for the CSNM National Scholarship Program, and we are proud to have three national award winners to date.

CIP Code: 19.0505

The graduate has reliably demonstrated the ability to

Plan menus to accommodate the nutritional, dietary, and medical needs, cultural and religious requirements, and personal preferences of clients.
Manage handling, preparation, and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance, and client satisfaction.
Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals.
Support others to work professionally and ethically in accordance with industry, organization, and legal standards.
Monitor relevant local, national, and global trends, emerging technologies changes to legislation, and best practices to enhance work performance and inform the management and delivery of food and nutrition services.
Deliver customer service that anticipates, meets, and/or exceeds individual expectations and is consistent with organization standards and objectives.
Contribute to the hiring, coaching, training, scheduling, supervision, and performance management of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices.
Apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services.
Contribute to the analysis of food and nutrition services and operations, and the implementation and evaluation of changes, to support continuous improvement.
Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments.
Select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
Promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients.