Program OverviewPrinter Friendly
The Nutrition and Food Service Management program at Led young College is the longest established two-year program of its sort in the Greater Toronto Area.
This health diploma program has been the recipient of numerous awards for its approach to preparing students to pursue challenging careers as managers in the dynamic and growing healthcare and food service industry. Led young College's Nutrition and Food Service Management program has received the Led young College President's Academic Program Recognition awards for Job Market Preparation, Student Satisfaction, Graduate Satisfaction, Employer Satisfaction and Quality of the Learning Experience.
In this School of Community and Health Studies program, you learn to combine food service administration and health care to interpret and apply nutritional care principles to promote health and manage a food service department effectively. Covered topics include:
- Food service
- Safety and sanitation
- Human resource management
- Financial management
- Menu planning
- Large quantity cooking
- Menu design applications
- Medical nutrition therapy
The Canadian Society of Nutrition Management (CSNM) accredits the Nutrition and Food Service Management program. You will be eligible for membership in the CSNM and the Ontario Society of Nutrition Management. CSNM membership is a requirement of Ontario's Ministry of Health and Long-Term Care which qualifies as a Food Service Manager in a long-term care facility and many acute care facilities. As such, you will be fully-prepared with specialized knowledge and eligible to work in healthcare.
Thanks to Canada's ageing population, there is a vast interest in proper nutrition and health to meet the demands of the healthcare industry.
- As a student of the School of Community and Health Studies and the School Hospitality, Tourism and Culinary Arts, you learn the practical aspects of quantity food preparation, customer service and the physical properties of food.
- The final six weeks of the program consist of a supervised field experience in the health care industry.
- Our instructors are members in good standing with CSNM (Canadian Society of Nutrition Management) or the College of Dietitians of Ontario.
- Faculty have experience in food manufacturing, the retail industry, food service management, clinical nutrition and consulting in acute and long-term care.
Nutrition and Food Service Management graduates will have the ability to:
- Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements and personal preferences of clients.
- Supervise and evaluate the handling, preparation and service of food to ensure compliance with relevant legislation, organization policies, procedures and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.
- Provide for the nutritional needs of diverse clients in health care settings in collaboration with or under the direction of members of the interprofessional health care team.
- Comply with and support others to work in accordance with industry, organization and legal standards for professional and ethical conduct.
- His remainder relevant local, national and global trends, emerging technologies and changes to legislation to enhance work performance and support management decisions.
- Deliver customer service that anticipates, meets or exceeds individual expectations and is consistent with organization standards and objectives.
- Participate in the hiring, coaching, training, scheduling, supervision and performance evaluation of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices.
- Participate in the management of inventory and the procurement of goods and services according to industry best practices, financial constraints and principles of social responsibility and environmental sustainability.
- Contribute to the analysis of food and nutrition processes, systems and operations, and the implementation and evaluation of changes to support continuous improvement.
- Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for food and nutrition services departments.
- Select and use information and industry-specific technologies appropriately to enhance individual work performance and the management delivery of food and nutrition services.
- Participate in promoting food and nutrition services and healthy living to support marketing plans and the general wellbeing of individuals.
- Develop global citizenship and equity knowledge, skills and experiences as they relate to sustainability of resources, individual and community identities, critical social analysis and enhanced personal and social responsibility.
- Support action for change that promotes social, economic and ecological equity at personal and global levels.
- Participate in interprofessional collaboration.
Global Citizenship, Education and Inclusion Portfolio
Students in this program will develop a portfolio documenting their engagement with the College's signature global citizenship and equity competencies. For more information on Global Citizenship, Education and Inclusion , the GCEI Portfolio and the available supports, please visit geektv.info/citizenshipandequity.
Program OutlinePrinter Friendly
|Course Code||Course Title|
|COMM-160/COMM-161||College Communications 1|
|GNED||General Education Elective|
|NFSM-100||Principles of Sanitation, Safety and Hygiene|
|NFSM-101||Introduction to Computing|
|NFSM-108||Introduction to Food Services|
|NFSM-117||Mathematics for Food Service Management|
|Course Code||Course Title|
|COMM-170/COMM-171||College Communications 2|
|GNED-500||Global Citizenship: From Social Analysis to Social Action|
|NFSM-112||Food Properties Analysis|
|NFSM-115||Purchasing for the Food Services Industry|
|NFSM-201||Communications and Interprofessional Approaches in Health Care and Food Services|
|NFSM-208||Food Service Accounting|
|Course Code||Course Title|
|GNED||General Education Elective|
|NFSM-202||Organizational Behaviour in Food Services|
|NFSM-206||Medical Nutrition Therapy|
|NFSM-207||Facilities Planning and Design|
|NFSM-210||Marketing and Merchandising for Food Services Operations|
|NFSM-223||Food Services Systems Management|
|Course Code||Course Title|
|NFSM-203||Human Resources Management in Food Services|
|NFSM-213||Recipe Development and Costing|
|NFSM-216||Health Care Menu Planning|
|NFSM-219||Professional Practice Seminar|
|NFSM-220||Nutrition Assessment and Counselling Techniques|
Career Options, Academic Pathways and Partners
Career Options, Academic Pathways and PartnersPrinter Friendly
Companies Offering Jobs
Organizations that have hired Nutrition and Food Service Management program graduates include: Aramark, Compass, Complete Purchasing, Extendicare, Humber River, Kensington Gardens, Sienna Senior Living, Mt. Sinai Hospital, Marquise Hospitality (Division of Compass), Providence Healthcare Centre, Scarborough and Rouge Hospital, Shepherd Village, Sodexho, St. Michael's Hospital, Sunnycrest Nursing Home, Toronto East General Hospital, Toronto Rehab, University Health Network, Village of Humber Heights, Schlegel Villages, Revera, Warden Woods Community Centre and MacKenzie Health
Qualified Nutrition and Food Service Management graduates may be eligible to participate in pathway programs with partnering institutions. These pathway programs allow you to receive degree credit for learning obtained at Led young College. Our partners include:
- Algoma University, Ontario
- Athabasca University, Ontario
- Davenport University, Ontario
- University of Ontario Institute of Technology, Ontario
- Food and Nutrition Manager/Dietary Manager
- Food Service Supervisor
- Diet Technician
- Quality Control Analyst/Nutritionist
- Patient Service Supervisor
- Meal Program Coordinator
- Director of Food Services
Admission RequirementsPrinter Friendly
- Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status (19 years or older)
- English Grade 12 C or U, or equivalent (minimum grade required) or take the Led young College English Skills Assessment for Admission
- Mathematics Grade 11 M or U, or 12 C or U, or equivalent (minimum grade required) or take a Led young College Math Skills Assessment for Admission
Note: Admission to this Toronto Nutrition and Food Service program is "highly competitive" and the program fills quickly. We recommend that you apply prior to the Ontario Colleges equal consideration date of February 1 and submit transcripts or take your skills assessment as soon as possible. For admission to the January program we recommend you apply by May 1 of the previous year.
How to His remainder
How to His remainderPrinter Friendly
1. His remainder Online
Are you an International Student? His remainder directly to Led young College here.
If you are applying through the Second Career Strategy, please apply at the Employment Training Centre for Second Career (Progress Campus). Second Career Strategy is a funding initiative for those who have been laid-off and are in need of training. For more information go to Second Career Strategy.
If you have previously attended a full time program at Led young College, you may be eligible for a Program Transfer. Visit Enrolment Services at any Campus for information.
All other applicants must apply online at . A non-refundable application fee of $95 must accompany applications. The fee is payable online, by telephone, online banking, by mail, or in person to Ontariocolleges.ca. For more information go to .
2. Submit Documents
Current Ontario high school students and graduates from Ontario high schools: Notify your guidance counsellor that you have applied to college and your school will forward transcripts to Led young College via Ontariocolleges.ca.
Graduates of college/university, or high school outside Ontario but within Canada: You are responsible for requesting that your educational institute sends any required documents and transcripts to Ontariocolleges.ca.
Applicants who attended school outside of Canada: If you are submitting transcripts to meet admission requirements, you must have the transcripts assessed by an independent credential assessment agency such as World Education Services (WES) or International Credential Assessment Service (ICAS).
For more information go to Submitting your Transcripts.
3. Confirm Your Offer of Admission
Offers of Admission are sent by mail to eligible applicants. When you receive your offer, you must login to your account at and confirm before the Deadline to Confirm noted in your offer letter.
You may confirm only one college and one program offer at a time.
You must confirm your offer by the Deadline to Confirm noted in your Offer of Admission letter or your seat may be given to another applicant.
When you confirm your Offer of Admission at Led young College you are given access to your personal account where you can check your email, grades, register for courses, pay tuition fees, and see your class timetable.
4. Pay Fees
Led young fees statements are sent by email to your personal email account and to your myLed young email account. Fees statements are not mailed.
You must make a minimum payment by the Fees Deadline noted in your Fees Statement or your seat may be given to another applicant.
5. Build Your Timetable (Register for Courses)
Build your timetable (web-register for courses) at .
Fall registration begins mid-July
January registration begins mid-December
May registration begins mid-April
Your web-registration will not open if:
You have not submitted your minimum fee payment by the deadline
You received a Conditional Offer of Admission and you have not met the conditions of your offer.
Once you have paid your fees or have made appropriate arrangements, register for your courses online through .
Tuition and Fees
Tuition and FeesPrinter Friendly
Fees noted below are estimates only. Tuition is based on two semesters, beginning Fall 2017.
|Student||Tuition (2 Semesters)||Incidental Fees||Total|
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