Food and Nutrition Management Program (Postgraduate) (H402)
Program Description
Program Overview
If you're a Hospitality and Culinary Arts graduate with a passion for health care and nutrition, our one-year Food and Nutrition Management graduate certificate program is what you're looking for. We'll build on the skills you already have by teaching you 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 their patients with nutritious food and care.
Full Description
George Brown College has been delivering this nutrition program with great success for more than 30 years. We'll build on the culinary skills you already have by teaching you 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 their patients and residents with nutritious food and care.
This top nutrition program is accredited by the Canadian Society of Nutrition Management, which is necessary for employment as a Food and Nutrition manager in Ontario.
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
As part of the program, you will practise your skills by completing a work-integrated learning opportunity in our student-run café. Students will complete 35 hours, including weekends, as this reflects our café business operation. This valuable work experience can be added to your resumé.
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 total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in Fall 2022. Fees are subject to change for programs starting in Fall 2023 and at later dates.
** 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. 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.
† Additional Cost
| Description | Cost |
|---|---|
| Knives and small wares | $500–$700 |
| Books | $400 |
| 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 or Hospitality Management
- demonstrated experience (resumé required)
- online interview
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.
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
Pre-placement Health Form
- Upon confirmation of acceptance into this program, students must meet all the mandatory pre-placement health requirements for the program. It may take up to four months to complete all the requirements.
- All costs, service fees and fines associated with the overall health requirements are the responsibility of the student.
- For further details and to download the mandatory pre-placement health form, go to the pre-placement website.
- Students will also be required to be carded for "mask fitting" and to provide proof of flu immunization.
Police Vulnerable Sector Check
- In compliance with the requirements of our placement partners, all students in this program are required to have a police vulnerable sector check completed, and this check must be renewed annually before entering into clinical or administrative placement.
- The police 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 police 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 police vulnerable sector check.
- Students who are unable to provide a "clear" police vulnerable sector check may not be able to start their clinical or administrative placement and therefore may 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.
- Failure to meet the requirements for clinical or administrative placement will prevent students from completing the program and/or securing employment.
- The fees for the police record check vary and must be paid by the student. For more information, please visit the pre-placement website.
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.
