Diploma of Nutrition and Food Service Management
London, Canada
DURATION
60 Weeks
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Sep 2025
TUITION FEES
CAD 34,374 *
STUDY FORMAT
On-Campus
* for international costs | Canadian costs: CAD 9,411.49
Introduction
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
Admissions
Curriculum
Level 1
- Food Preparation 1
- Basic Culinary Knowledge
- Bake Practical 1
- Bake Theory
- Career Preparation
- Reason and Writing 1-Tourism/Hospitality
- Math for Hospitality
- Nutrition-Intro
Level 2
- Food Preparation 2
- Garde Manger
- Purchasing and Menu Planning
- Comm for Tourism and Hospitality
- Cultural Anthropology
- Food Service Production
Level 3 - Externship
- Field Placement
Level 4
- The Anthropology of Modern Gastronomy
- The Science of Food and Nutrition
- Physiology and Normal Nutrition
- Accounting Fundamentals
- Clinical Documentation
- Therapeutic Nutrition
- Employee Relations
- Nutrition Therapy Practical
Level 5
- Nutrition Practicum
- Marketing Nutrition
- Auditing and Compliance
- Finance for Food and Nutrition Management
- Nutrition Screening
- Facilities Management
Student Testimonials
Program Outcome
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.
Career Opportunities
Graduates of Fanshawe’s Nutrition and Food Service Management program can find employment in a variety of settings, including healthcare facilities, long-term care, retirement residences, hospitals, correctional facilities, daycare centers, airline food services, community and government agencies, catering services, schools/colleges/universities, food service sales, and hospitality industries. They can pursue a wide range of careers, including:
- Nutritionist
- Nutrition manager
- Food service supervisor
- Dietary supervisor
- Dietetic technician/assistant
- Cook or food service worker
- Dietary manager/department manager
- Food and nutrition manager
- Director of food services or support services
- Assistant director of food services
- Manager of support services
- Head of food services
- Foodservice advisor
Here are some examples of career opportunities for graduates of Fanshawe’s Nutrition and Food Service Management program:
Assistant Director of Food Services
Ensures that diet and nutritional requirements for each resident are met and regular assessments are completed.
Dietary Aide
Responsible for the preparation, service, and clean-up of meal/nourishment services.
Head of Food Service
Develop and execute a food service program featuring appealing and nutritious meals that meet the dietary needs of individual clients.