This dynamic program teaches quantity food production and diet therapies, as well as leadership skills, financial management and human resources. This nutrition course 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.
Students can 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 community partners.
Students will 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.
