This Food and Nutrition Management program will help students build on the skills they already have by teaching them about food modification, clinical nutrition, physiology, nutrition analysis, sanitation and safety. Through classroom instruction and work placements, students will 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.

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.