Last updated on 2025-05-27
Program Overview
If you have a passion for healthcare and nutrition, the Food and Nutrition Management program at Georgian College is designed to elevate your culinary career. This program focuses on health-care food services and includes hands-on, experiential learning in both lab and industry settings. With a strong emphasis on effective management strategies, students are equipped with the skills necessary to thrive in the rapidly expanding global industry of healthcare and nutrition. The program also features built-in work placements, providing students with valuable exposure to the industry and opportunities to connect with future employers.
Program Structure
The Food and Nutrition Management program is structured to provide a comprehensive educational experience over a duration of 1 year. The program is available in both full-time and part-time formats, allowing flexibility for students. Key features of the program structure include:
- Hands-on learning through lab and industry settings
- Field placement component for practical experience
- Focus on health and nutrition management strategies
- Accredited by the Canadian Society of Nutritional Managers
This program is delivered fully in person, requiring students to attend campus for classes and activities. The combination of theoretical knowledge and practical application prepares graduates for a successful career in various sectors related to food and nutrition management.
Featured Experiences
- Two field placements that provide real-world experience in the food and nutrition industry.
- Hands-on, experiential learning opportunities in lab settings.
- Accreditation from the Canadian Society of Nutritional Managers, enhancing the program's credibility.
- Focus on effective management strategies alongside health and nutrition education.
Career Options
Graduates of the Food and Nutrition Management program can pursue a variety of career paths in Canada, including:
- Certified Nutritional Manager (CNM): Oversee nutritional care and food service operations in healthcare settings.
- Nutritional Manager (NM): Manage dietary programs and ensure compliance with health regulations.
- Food Services Director: Lead food service operations in institutions such as hospitals and schools.
- Dietary Aide: Assist in meal preparation and dietary planning for patients in healthcare facilities.
- Nutrition Consultant: Provide expert advice on nutrition and dietary practices to individuals and organizations.
These roles often involve responsibilities such as nutritional screening, diet calculations, employee training, and quality assurance in food production.
DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.
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