The two-year diploma in food and nutrition management prepares students to pursue challenging careers in foodservice and healthcare industries. The graduates can assume positions as food and nutrition managers, dietary managers, food service coordinators, quality control technicians and diet technicians.

Upon completion of the program, the graduates can get hired in several areas of employment, such as:
  • Public health nutrition
  • Hospitals and nursing homes and extended care facilities
  • Schools
  • Food organizations
  • Foodservice companies
  • Food manufacturers
  • Industrial cafeterias
  • Community agencies
  • Spas and fitness centres
  • Hotels and restaurants
  • Newspapers and magazines
  • Event management

All these industries offer diverse career opportunities to graduates in the fields of food and nutrition counselling, foodservice and distribution, sales and marketing, research and development, food and nutrition consultancy, menu planning and food production.

Duties and Job Responsibilities of Food and Nutritional Professionals

The food and nutrition professionals are expected to
  • Supervise the preparation of food products
  • Apply knowledge in regular and clinical nutrition
  • Practice in accordance with code of ethics, industry standards, quality standards and the Canadian Society of Nutrition Management
  • Supervise food distribution
  • Participate in nutritional care in a variety of settings
  • Plan menus at hotels, restaurants, hospitals, schools and healthcare facilities
  • Supervise and manage procurement of goods and services related to food
  • Ensure safety and hygiene standards

The exact roles and responsibilities vary depending upon the type of employer, job title and individual experience.

Students aspiring to build a career in foodservice and nutrition management need to undergo formal education, with a focus on practical aspects of quantity food preparation and service while maintaining food nutrients.

Centennial College’s two-year food service program prepares students for career opportunities in healthcare. The program covers a wide range of subjects including kitchen production, food services, food properties analysis, purchasing for food service industry, food service accounting, medical nutrition therapy, facilities planning and design, marketing and merchandising for food services operations, food services system management, recipe development and costing, labour cost control and healthcare menu planning.

Along with this, the program focuses on principles of sanitation, hygiene and safety, aging and society, communications, organizational behavior in food services, supervision practices and human resource management in food services.

The program comprises of classroom learning, hands-on-lab, professional practice seminars, and a supervised field placement in healthcare facility. Along with the knowledge of food preparation, service and nutrition management, students gain human relations skills, business and interpersonal skills to build a rewarding career in this field.

Admission Prerequisites

In order to apply for food and nutrition management program, you will need:
  • Secondary school diploma or university or equivalent
  • English Grade 12 C or University or equivalent
  • Mathematics Grade 11 M or 12 C or University or equivalent

Additional requirements include:
  • Annual police check with vulnerable sector screening
  • Successful completion of a recognised course in Standard First Aid
  • Successful completion and annual renewal of a recognized course in CPR
  • Mask fit testing
  • Completion of pre-clearance health