Food and Nutrition Management Program (Postgraduate) (H402)
Program Description
Program Overview
This program is eligible for a $1,000 entrance award.
Are you a hospitality or culinary arts graduate passionate about health care and nutrition? The one-year Food and Nutrition Management (Postgraduate) program is for you. Through classroom instruction and work placements, you’ll learn how hospitals, retirement homes and long-term care facilities provide their patients with nutritious food and care.
Full Description
Prepare for a rewarding career with the one-year Food and Nutrition Management (Postgraduate) (H402) program. Build on your culinary skills and learn about food modification, clinical nutrition, physiology, nutrition analysis, sanitation and safety. Through classroom instruction and work placements, you’ll learn how hospitals, retirement homes and long-term care facilities provide nutritious food and care to patients and residents.
This one-year nutrition graduate certificate program is accredited by the Canadian Society of Nutrition Management, which is necessary for employment as a food and nutrition manager in Ontario.
George Brown College has been delivering this nutrition program with great success for more than 30 years.
Program Schedule
The schedule for the Food and Nutrition Management program is based on a five-day week, Monday to Friday, with classes from 8 a.m. to 1 p.m. This allows students to pursue part-time positions in related health-care fields while in school.
George Brown College Chef School Student Standards and Expectations
Your Field Education Options
This program includes an externship in a health-care industry setting. For students who do not have a culinary credential, the program includes an additional work-integrated learning experience. These valuable work experiences can be added to your resumé. Please contact the program co-ordinator with questions.
Career & Postgraduate Study Opportunities
Courses
Required Courses
Semester 1
Code | Course Name |
---|---|
COMM 4012 | Leadership Communication |
HOSF 1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
HOSF 1287 | WHMIS |
HOSF 4010 | Management Sanitation and Safety |
HOST 4003 | Menu Analysis |
MGMT 4005 | Food Service Management |
NUTR 4002 | Nutrition Analysis |
NUTR 4013 | Clinical Nutrition I |
PHSL 4001 | Basic Physiology |
Semester 2
Code | Course Name |
---|---|
COMM 4022 | Management Communication |
EXTN 4000 | Health Care Industry Externship |
HOSF 4005 | Food Modification Lab |
HOST 4001 | Facilities Design |
HOST 4002 | Health Care Standards |
HOST 4020 | Work-Integrated Learning* |
HRM 4001 | Labour Relations |
NUTR 4023 | Clinical Nutrition II |
PSY 4001 | Gerontology |
*Students who do not have a culinary credential must complete an additional work-integrated learning opportunity in a health care industry externship.
Program Learning Outcomes
The graduate demonstrates 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 guide management decisions.
- Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
- Manage hiring, coaching, training, scheduling, work performance and evaluation of department staff in accordance with human resources, labour relations, workplace health and safety and industry best practices.
- Manage inventory, suppliers and procurement of goods and services according to industry best practices, financial constraints and principles of social responsibility and environmental sustainability.
- Analyze food and nutrition services and operations, and manage the implementation and evaluation of changes, to support continuous improvement.
- Plan and manage budgets consistent with organization objectives and legal requirements for food and nutrition service departments.
- Select, use and support the use of 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 stakeholders.
Tuition & Fees
Domestic Tuition
International Tuition
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2024. Fees are subject to change for programs starting in Fall 2025 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2025. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Additional Cost
Description | Cost |
---|---|
Knives and small wares | $500–$700 |
Books | $600 |
Black Safety Shoes | $110–$160 |
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid web pages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
Disclaimer: The information contained in this website is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College fee requirements.
Admission Requirements
Culinary apprenticeship, certificate, diploma; or bachelor’s degree in Culinary, Hospitality Management or equivalent; or BSc/MSc in Dietetics or Nutritional Science.
- Note: A degree in a nutrition-related discipline will be considered, which must include marketing and accounting courses. If you do not have these courses on your current transcript, you will be required to complete them during the duration of the program in order to graduate. These courses can be completed online through George Brown Continuing Education prior to starting, or during the program (Courses: HOST 2009- Hospitality Marketing and Social Media and/ or ACCT9120 – Accounting 1).
English Language Proficiency
Applicants with international transcripts who do not provide English proficiency test results must test at the college level in the George Brown College English assessment to be considered for admission.
Please visit English Proficiency for more details.
Course Exemptions
College or university credits may qualify you for course exemptions. Please visit Transfer Guide for more information.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Clinical Pre-placement Health Form requirements and program policy
- Upon confirmation of acceptance into this program, students must meet and complete all the mandatory Pre-placement requirements for this program. It will take up to eight to 10 weeks to complete.
- Students will need to process and provide proof of their medical records (such as TDAP shot, COVID-19, MMR, Varicella, Hep B blood test reports/titres and Two-Step TB Skin Test), proof of clear Vulnerable Sector Check renewed every year, annual flu shot and mask fit test renewed every two years. These requirements must be submitted by the program specific deadline to ParaMed Placement Pass website.
- COVID-19 vaccination: Public Health continues to recommend that people working with vulnerable communities be fully vaccinated against COVID-19. Clinical agency partners continue to require students to be fully vaccinated against COVID-19 in order to be approved to complete clinical placements within their facilities. Agencies have the right to decline the placement of students who are not fully vaccinated, and students who are not vaccinated are at risk of not being able to complete their clinical placement course requirements.
- The health policies and non-academic requirements are designed to protect clients and vulnerable populations whom students will engage in practice. Students who do not comply with the program’s health policy and non-academic requirements, or who do not submit all required documentation by deadlines established by the program will be excluded from the clinical practicum. Exclusion from clinical practicum for any reason may jeopardize students' academic standing and successful completion of this program.
- All costs, service fees and fines associated with the overall health requirements are the responsibility of the student.
- To download the mandatory Pre-placement health form and for more details, go to the Clinical Pre-placement website.
Vulnerable Sector Check requirements and program policy (renew every year)
- In compliance with the requirements of our placement partners, all students in this program are required to have a Vulnerable Sector Check completed, and this check must be renewed every year before entering into field or clinical placement.
- The Vulnerable Sector Check process typically takes two to three months, but under some circumstances can take four to eight months. This is required to protect the clientele of our placement partner agencies, who are considered “vulnerable persons” under the law.
- Students are responsible for ensuring that the Vulnerable Sector Check covers appropriateness for “individuals being employed and/or volunteering who will be working with vulnerable person(s).
- Students are required to keep the original copy of their Vulnerable Sector Check.
- Students who are unable to provide a “clear” Vulnerable Sector Check will not be able to start their field or clinical placement and will therefore be unable to complete the program. Students who are not eligible to attend their practice placement due to a “not clear” status will jeopardize their progress in the program. Our agency partners have the final decision for students being allowed to practice in their agency.
Health Policy
Students should be aware that various allergens including nuts, dairy and shellfish are routinely used in practical labs. Students should also note that George Brown College is sensitive to religious observances; however, while products purchased for production and consumption meet all provincial and federal regulations, they may not meet specific dietary laws related to halal and kosher foods.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
Contact Us
DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at admissions@georgebrown.ca or visit the Admissions web page.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
FOOD and NUTRITION MANAGEMENT (H402)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
For more information about George Brown College, you may also call the Contact Centre at 416-415-2000 or long distance 1-800-265-2002.
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Open House Discovery Day, where you will learn more about your area of interest, get a first-hand look at our facilities and meet with representatives from George Brown College.
Food and Nutrition Management Program (Postgraduate) (H402)
Program Description
Program Overview
This program is eligible for a $1000 entrance award.
Are you a hospitality or culinary arts graduate passionate about health care and nutrition? The one-year Food and Nutrition Management (Postgraduate) program is for you. Through classroom instruction and work placements, you'll learn how hospitals, retirement homes and long-term care facilities provide their patients with nutritious food and care.
Full Description
Prepare for a rewarding career with the one-year Food and Nutrition Management (Postgraduate) (H402) program. Build on your culinary skills and learn about food modification, clinical nutrition, physiology, nutrition analysis, sanitation and safety. Through classroom instruction and work placements, you'll learn how hospitals, retirement homes and long-term care facilities provide nutritious food and care to patients and residents.
This one-year nutrition graduate certificate program is accredited by the Canadian Society of Nutrition Management, which is necessary for employment as a food and nutrition manager in Ontario.
George Brown College has been delivering this nutrition program with great success for more than 30 years.
Program Schedule
The schedule for the Food and Nutrition Management program is based on a five-day week, Monday to Friday, with classes from 8 a.m. to 1 p.m. This allows students to pursue part-time positions in related health care fields while in school.
George Brown College Chef School Student Standards and Expectations
Your Field Education Options
This program includes an externship in a health-care industry setting. For students who do not have a culinary credential, the program includes an additional work-integrated learning experience. These valuable work experiences can be added to your resumé. Please contact the program co-ordinator with questions.
Career & Postgraduate Study Opportunities
Courses
Required Courses
SEMESTER 1
Code | Course Name |
---|---|
HOSF 4010 | Management Sanitation and Safety |
HOST 4003 | Menu Analysis |
MGMT 4005 | Food Service Management |
NUTR 4002 | Nutrition Analysis |
NUTR 4013 | Clinical Nutrition I |
PHSL 4001 | Basic Physiology |
COMM 4012 | Leadership Communication |
HOSF 1146 | Emergency First Aid/Heartsaver CPR (weekend course) |
HOSF 1287 | WHMIS |
SEMESTER 2
Code | Course Name |
---|---|
HOSF 4005 | Food Modification Lab |
HOST 4001 | Facilities Design |
HOST 4002 | Health Care Standards |
HRM 4001 | Labour Relations |
NUTR 4023 | Clinical Nutrition II |
PSY 4001 | Gerontology |
COMM4022 | Management Communication |
HOST4020 | Work-Integrated Learning* |
EXTN4000 | Health Care Industry Externship |
*Students who do not have a culinary credential must complete an additional work-integrated learning opportunity in a health care industry externship.
Program Learning Outcomes
The graduate demonstrates 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 guide management decisions.
- Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
- Manage hiring, coaching, training, scheduling, work performance and evaluation of department staff in accordance with human resources, labour relations, workplace health and safety and industry best practices.
- Manage inventory, suppliers and procurement of goods and services according to industry best practices, financial constraints and principles of social responsibility and environmental sustainability.
- Analyze food and nutrition services and operations, and manage the implementation and evaluation of changes, to support continuous improvement.
- Plan and manage budgets consistent with organization objectives and legal requirements for food and nutrition service departments.
- Select, use and support the use of 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 stakeholders.
Tuition & Fees
Domestic Tuition
International Tuition
Additional Costs
* Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2023. Fees are subject to change for programs starting in Fall 2024 and at later dates. This fee does not include books, which are to be purchased by the student separately.
** Amounts listed are the estimated total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2024. Tuition fees are subject to board approval. Material, student service and ancillary fees are estimated based on prior years. All fees are subject to change without notice. This fee does not include books, which are to be purchased by the student separately.
† Additional Cost
Description | Cost |
---|---|
Knives and small wares | $500–$700 |
Books | $600 |
Black Safety Shoes | $110–$160 |
International Students
Visit the International Fees and Related Costs page for more information.
Financial Assistance
Each year we award over $2 million dollars in scholarships, awards and bursaries to first-year students. Check out our financial aid webpages for ways to pay for college and the full list of available scholarships, awards and bursaries.
This program is approved for OSAP funding, provided the applicant meets OSAP eligibility criteria.
Disclaimer: The information contained in this website is subject to change without notice. It should not be viewed as a representation, offer or warranty. Students are responsible for verifying George Brown College fee requirements.
Admission Requirements
- Culinary apprenticeship, certificate, diploma; or bachelor’s degree in Culinary, Hospitality Management or equivalent; or BSc/MSc in Dietetics or Nutritional Science.
Note: A degree in a nutrition-related discipline will be considered, which must include marketing and accounting courses. If you do not have these courses on your current transcript, you will be required to complete them during the course of the program to graduate. These courses can be completed online through George Brown Continuing Education prior to starting, or during the program (Courses: HOST 2009- Hospitality Marketing and Social Media and/ or ACCT9120 – Accounting 1).
*Please note that domestic applicants who are submitting international transcripts require a Canadian equivalency evaluation. This can be obtained through ICAS (International Credential Assessment Service) at icascanada.ca or WES (World Education Services) at wes.org/ca.
English Language Proficiency
Applicants with international transcripts who do not provide English proficiency test results must test at the college level in the George Brown College English assessment to be considered for admission.
Please visit English Proficiency for more details.
Course Exemptions
College or university credits may qualify you for course exemptions. Please visit Transfer Guide for more information.
International Students
Visit the International Admissions page for more information regarding country specific admission requirements.
Special Requirements
Clinical Pre-placement Health Form requirements and program policy
- Upon confirmation of acceptance into this program, students must meet and complete all the mandatory Pre-placement requirements for this program. It will take up to 8 to 10 weeks to complete.
- Students will need to process and provide proof of their medical records (such as TDAP shot, COVID-19, MMR, Varicella, Hep B blood test reports/titres and Two-Step TB Skin Test), proof of clear Vulnerable Sector Check renewed every year, annual flu shot and mask fit test renewed every two years. These requirements must be submitted by the program specific deadline to ParaMed Placement Pass website.
- COVID-19 vaccination: Public Health continues to recommend that people working with vulnerable communities be fully vaccinated against COVID-19. Clinical agency partners continue to require students to be fully vaccinated against COVID-19 in order to be approved to complete clinical placements within their facilities. Agencies have the right to decline the placement of students who are not fully vaccinated, and students who are not vaccinated are at risk of not being able to complete their clinical placement course requirements.
- The health policies and non-academic requirements are designed to protect clients and vulnerable populations whom students will engage in practice. Students who do not comply with the program’s health policy and non-academic requirements, or who do not submit all required documentation by deadlines established by the program will be excluded from the clinical practicum. Exclusion from clinical practicum for any reason may jeopardize students' academic standing and successful completion of this program.
- All costs, service fees and fines associated with the overall health requirements are the responsibility of the student.
- To download the mandatory Pre-placement health form and for more details, go to the Clinical Pre-placement website.
Vulnerable Sector Check requirements and program policy (renew every year)
- In compliance with the requirements of our placement partners, all students in this program are required to have a Vulnerable Sector Check completed, and this check must be renewed every year before entering into field or clinical placement.
- The Vulnerable Sector Check process typically takes two to three months, but under some circumstances can take four to eight months. This is required to protect the clientele of our placement partner agencies, who are considered “vulnerable persons” under the law.
- Students are responsible for ensuring that the Vulnerable Sector Check covers appropriateness for “individuals being employed and/or volunteering who will be working with vulnerable person(s).
- Students are required to keep the original copy of their Vulnerable Sector Check.
- Students who are unable to provide a “clear” Vulnerable Sector Check will not be able to start their field or clinical placement and will therefore be unable to complete the program. Students who are not eligible to attend their practice placement due to a “not clear” status will jeopardize their progress in the program. Our agency partners have the final decision for students being allowed to practice in their agency.
Health Policy
Students should be aware that various allergens including nuts, dairy and shellfish are routinely used in practical labs. Students should also note that George Brown College is sensitive to religious observances; however, while products purchased for production and consumption meet all provincial and federal regulations, they may not meet specific dietary laws related to halal and kosher foods.
How to Apply
Domestic students should apply through Ontario Colleges.
International Students
Visit the How to Apply page for more information on how and when to apply.
International students should apply through the George Brown College Online Application System.
Contact Us
DOMESTIC STUDENT ADMISSIONS
For inquiries about domestic admission requirements, admission deadlines or the admissions process, please contact the Admissions Office at admissions@georgebrown.ca or visit the Admissions web page.
FINANCIAL/FEES
For inquiries about OSAP, bursaries, scholarships and other financial inquiries, please contact the Financial Aid Office at FinAid@georgebrown.ca or visit the Financial Aid web page.
FOOD and NUTRITION MANAGEMENT (H402)
For general Chef School inquiries, please contact CHCAStudentSupport@georgebrown.ca.
For more information about George Brown College, you may also call the Contact Centre at 416-415-2000 or long distance 1-800-265-2002.
Contact one of our international recruitment representatives specializing by country of origin by either booking a virtual meeting or submitting an inquiry. For more information visit the International Contact Us page
Visit Our Campus
Join us for an upcoming Discovery Day, where you will learn more about your area of interest, get a first-hand look at our facilities and meet with representatives from George Brown College.