Nutrition and Food Service Management
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Program Overview
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.
Program Details
Program Code
FNM2
Credential:
Ontario College Diploma
Duration
60 weeks
Start Dates
Locations
Availability
Full Time Offerings
2025 September
London - Downtown
Open
2024 September
London - Downtown
Closed
Start Dates
Locations
Availability
Full Time Offerings
2025 September
London - Downtown
Open
2024 September
London - Downtown
Closed
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 centers, school cafeterias and commercial catering services.
Become a leader in foodservice 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 foodservice 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 dieticians 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.
Career Information
Graduates of Fanshawe’s Nutrition and Food Service Management program can find employment in a variety of settings, including health care facilities, long term care, retirement residences, hospitals, correctional facilities, daycare centres, 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
- Food service advisor
Did you know Fanshawe consistently ranks high in graduation employment rates among large colleges in Ontario?
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.
Program Progression
| Year | Fall | Winter | Summer |
|---|---|---|---|
| Year 1 | Level 1 | Level 2 | Level 3: field placement |
| Year 2 | Level 4 | Level 5 | N/a |
As a 2020 graduate of this program I can safely say it prepares you perfectly for the workplace. Between two placements, valuable insight into cooking the proper and safe way and the theory classes, I haven’t been stressed about finding employment with a management team so soon out of college. This program even prepared me for the COVID-19 pandemic as I walked into at my first full-time position. I wouldn’t be where I am today without the encouragement and education I received from the program coordinator and professors that have on-the-job and field experience.
Payton Laing, CNM
Food Service Supervisor, Berkshire Care Centre
Learning Outcomes
The graduate has reliably demonstrated the ability to
1. plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.
2. 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.
3. 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.
4. support others to work professionally and ethically in accordance with industry, organization and legal standards.
5. 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.
6. deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
7. 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.
8. apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services.
9. contribute to the analysis of food and nutrition services and operations, and the implementation and evaluation of changes, to support continuous improvement.
10. contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments.
11. select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
12. promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients.
Related Programs
Academic School
Program Coordinator:
Tracy Rieger
Admission Requirements
Ontario Secondary School Diploma (OSSD), or equivalent,
or a
mature applicant with the following courses:
- Grade 12 English (C or U)
- Grade 11 Math (C, M or U)
Students who do not meet these requirements are recommended
for academic
upgrading. A conditional offer may be possible with proof of
enrolment.
Note:
Graduates of the Culinary
Skills program may choose to transfer into the second semester
of this program.
International Admission Equivalencies
Admission equivalencies for Fanshawe depends on your country of study. Please enter your location to see the requirements for your country below.
English Language Requirements
English Language Requirements
| Test | Score |
|---|---|
| TOEFL iBT | 79 |
| IELTS Academic | Overall score of 6.0 with no score less than 5.5 in any of the four bands |
| CAEL | Overall score of 60 with no score less than 50 in any of the four bands. score of 80 in listening |
| PTE Academic | 53 |
| Cambridge English | Overall score of 169 with no language skill less than 162 |
| ESL4/GAP5 | Minimum grade of 80% in Level 8, 75% in Level 9, or 70% in Level 10 |
| Duolingo | Overall score of 105, with no score lower than 95 |
Recommended Academic Preparation
Recommended Academic Preparation
- Grade 11 Food and Culture (M)
- Grade 12 Nutrition and Health (C)
- Grade 11 or Grade 12 Chemistry (C) or (U)
- Grade 11 or Grade 12 Biology (C) or (U)
- Grade 11 and Grade 12 Hospitality and Tourism (C)
- Any Grade 11 or Grade 12 Entrepreneurship (C) or (O)
- Grade 11 Information and Communication Technology: The Digital Environment (O) OR Grade 12 Information and Communication Technology: Multimedia Solutions (C)
- Grade 12 Financial Accounting Principles (M)
- Grade 12 Business and Technological Communication (O)
- Academic and Career Entrance Certificate (ACE): Business or Technical Mathematics course and Computer Skills course
Recommended Personal Preparation
Recommended Personal Preparation
- Interest in nutrition and health
- Interest in food preparation and service by visiting institutional food service environments
- Interest in foods and customs of other countries
- Develop leadership skills
- The kind of person who enters the field should be responsible, personable and enjoy working with people in a challenging industry
- Successful individuals are detail oriented and good team players
Advanced Standing
Advanced Standing
- Applicants may apply for advanced standing on the basis of previous academic achievement at another institution and/or Prior Learning Assessment and Recognition (PLAR). Advanced standing qualifies the applicant for direct entry to a second or higher level of the program.
Applicant Selection Criteria
Applicant Selection Criteria
Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:- Preference for Permanent Residents of Ontario
- Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
- Achievement in the Admission Requirements
Post-Admission Requirements
Post-Admission Requirements
Courses
| Level 1 | ||||
| Take all of the following Mandatory Courses: | ||||
| FDMG-1113 | Food Preparation 1 | 4 | ||
| Students will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. Student will have ample opportunities to practice knife handling and familiarize themselves with basic kitchen equipment. | ||||
| FDMG-1104 | Basic Culinary Knowledge | 3 | ||
| This course will introduce students to the fundamental concepts, practices and terminology related to today's commercial food service industry. Students will build a repertoire of culinary theoretical knowledge which will compliment and expand on their practical studies. Students will also study a wide variety of topics including kitchen organization, cooking methods, heat transfer, stocks and sauces and explore, identify and classify the many commodities used in today's commercial kitchens. | ||||
| BAKE-1021 | Bake Practical 1 | 4 | ||
| This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic muffins, pastry and pies, cookie dough, genoise, custards, cheese cake, pudding, meringue and yeast bread. | ||||
| BAKE-1002 | Bake Theory | 1 | ||
| In this course students will study basic ingredient and techniques required to build a solid foundation in the culinary and baking industry. Emphasis will be placed on the importance of the recipe, weights and measurements, kitchen terminology and production methods for baked goods. | ||||
| DEVL-1049 | Career Preparation | 2 | ||
| This course introduces students to the professional workplace and aids in preparation for placement. Students will complete safe food handler's certification. Students will discuss various foodservice workplaces and industry associations with an emphasis on the importance of continued professional development and the value of networking within the industry. Students will identify workplace expectations, the job search process, networking and interview skills. Students will prepare a self-evaluation of skills and create a digital portfolio. | ||||
| WRIT-1042 | Reason & Writing 1-Tourism/Hospitality | 3 | ||
| This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking. | ||||
| MATH-1210 | Math for Hospitality | 2 | ||
| This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services. | ||||
| NUTR-1018 | Nutrition-Intro | 2 | ||
| After a discussion on why humans eat from a physiological and psychological perspective, students will examine the process of human digestion. Students will study macronutrient digestion and energy needs, tools that support healthy food choices and dietary information presented in Canada's Food Guide. The role of micronutrients in the body and allergens will also be explained in this course. | ||||
Tuition Summary
London - Downtown
*Total program costs are approximate, subject to change and do not include the health and dental plan fee, bus pass fee or program general expenses.