Learn From Leaders. Become a Leader.
Delivered in partnership with Algonquin College.
The Food Service and Nutrition Management (FSNM) program enhances students’ knowledge of and performance in areas including food service, business, human resources management, quality management, and nutrition and diet therapy. CHA Learning has been providing Food Service Management training for more than 45 years.
Food Service and Nutrition Management Program at-a-glance
- Fully accredited by the Canadian Society of Nutrition Management (CSNM)
- Delivered entirely online
- Apply at any time
- Flexibility to complete your studies while working full- or part-time
- Includes six courses and five practicums
- Self-paced study—progress as quickly as you like, with up to six months to complete each course
Who should take the Food Service and Nutrition Management program?
FSNM is designed for (but not limited to) individuals with experience in healthcare or food services in front-line, entry level management or supervisory positions.
Reflective of the changing healthcare and food service sectors, students in this program come from a variety of settings including:
- Long-term care facilities
- Residential care facilities
- Adult Day Programs
- Correctional facilities
- Educational facilities
- Commercial catering and food services
- Education and research
At the completion of all courses, you will be able to:
- Identify and demonstrate the skills, behaviors, roles, and beliefs for effective leadership as a professional food service nutrition manager within an organization
- Describe the requirements of normal and clinical nutrition and apply these to the care of clients and the operations of a food service department or operation
- Identify and demonstrate the components and processes in managing food service operations
- Identify the key components of human resource management and apply these effectively
- Describe the influences, importance, and integration of financial management considerations in the development and execution of food service operations
- Describe and utilize the components of effective verbal and written communication
- Work both independently with minimal supervision and as part of a multidisciplinary team
- Understand and implement the general concepts of continuous quality improvement in the provision of service to clients
- Participate in self-directed learning during the educational program and throughout their professional life
- Develop problem-solving and critical thinking skills
- Build on their skills, abilities, and areas of strength, recognizing limitations and challenges and taking corrective action
HFS Award ($500)
- Awarded annually to the student with the highest grade in Course 1: Food Service Systems Management
- Click here to read more about our student awards program
Admission into the FSNM program requires a complete application package.
When your non refundable application fee has been processed (5-7 business days after payment), you will receive an email asking for the following documents:
- From all secondary and post-secondary institutions attended
- Must show completion of Canadian Secondary School Diploma or equivalent; and an English course at minimum grade 12 level
- Note: only education completed within Canada or its equivalent will be considered
- If you completed your education outside of Canada, you must verify and validate the education through services such as the World Education Services. Prospective students may also contact their local college or university for more information on credential evaluation services.
Letter of Intent
- A 500-word letter describing:
- Your interest in the field of FSNM and this program
- Why you are a good fit for the field
- Why you will be successful in our program
- Anything else we should know that makes you a strong candidate
- Demonstrating current or previous experience in food services, or the healthcare food service environment
Recommendation letters (2)
- Two recent professional or academic letters of recommendation attesting to your ability to succeed in a healthcare profession, the field of FSNM, and in an online academic program. These letters must be must be written by someone who has supervised or evaluated you in a professional or academic setting. Personal references will not be accepted
Student Support Agreement for Field Placements
- Proof you have arranged a field placement site for your first 75-hour practical field placement, with full support of the food service director or administrator of the facility
- There are five field placements that must be completed; please review the information in the Field Placement tab for more details
- Click here to download and fill out the Student Support Agreement
Specific Placement Site Requirements
- Review the Specific Placement Site Requirements
- If your placement site is on the Specific Placement Site Requirements List, submit the documents required regarding immunization status (a health review form) and police record check if required. Download the Specific Placement Site Requirements Information Package for detailed information and forms to submit. For more information regarding your field placement, please see Field Placement Tab
PLAR Application (optional)
- Additional documentation is required if you wish to apply for course exemptions based on previous learning (see below)
Applicants with academic or employment experiences in the following areas may be eligible for course exemptions, and therefore are encouraged to use the PLAR application:
- Culinary or Hospitality Management
- Business management
- Human resources management
- Red Seal cooks papers
- Nutrition and Dietetics
- Nursing or other healthcare professions with training/experience in nutrition care
The $195.00 PLAR fee is required for review of your previous education and work experience. The cost includes the application fee and is non refundable.
PLAR Application Form
Download and complete this PLAR Application Form, noting the courses you want to apply for exemptions from.
You must provide a transcript showing successful completion of the courses you are requesting exemptions from, including the final grade.
Course Descriptions and/or Syllabus
Provide information pertaining to:
- The school and program in which the courses were taken
- Detailed information about all topics studied within the course
- Course evaluation format (exams, assignments, projects etc.)
- The number of course hours, if applicable
Students must be proficient in English (reading, writing and speaking).
CHA Learning courses are designed for those who meet the following standards:
- Completion of a minimum Canadian grade 12 English, or equivalent, as assessed by a formal education assessment (e.g. World Education Service).
- Applicants who do not have Grade 12 English or higher should possess English proficiency, at or above the following standards:
- Canadian Academic English Language Assessment (CAEL)with a minimum 60 overall band
- Test of English as a Foreign Language (TOEFL)Internet Based Testing (IBT) with a minimum overall score of 80 (minimum score of 20 in each category)
- Canadian Language Benchmark Assessment (CLBA)with a score of 8 in all sections
- International English Language Testing System (IELTS)band 6 or higher—Academic Module only
Students must have basic computer knowledge and internet navigation skills; and access to a computer with Windows 7 or higher.
- Students choosing to use Mac or Linux operating system must have experience using alternate remote access software.
- CHA Learning staff can only assist Windows operating system users and provide technical support in relation to our website; we do not provide technical support for internet and/or basic computer use.
Other technical requirements:
|CHA Learning Technical Requirements|
|Screen Resolution||800×600 (minimum); 1024×768 (recommended)|
|Internet Browsers||Firefox 4, Internet Explorer 9, Safari 5, Google Chrome 11, Opera 9|
|Plug-ins||Pop-up blocker: disabled
Java Script: Enabled
|Internet Connection||Broadband (cable or DSL) connection required|
|Software||Word processing software, Adobe Reader
Recommend knowledge and comfort using Microsoft Excel
Applying for the FSNM program begins with submitting a non refundable application fee.
Please note: CHA Learning does not accept paper applications; all documents must be submitted electronically to your account.
Please follow the instructions below:
- Purchase an application fee. You have two options for applying: a standard application ($95), and a PLAR application ($195—see the Requirements tab for information about PLAR)
- Create an account if you are new to CHA Learning, or sign in to your existing account
- Complete the Billing Information page
- Enter your payment information, accept the terms and conditions, and make your payment
- Within seven business days, you will receive an email with instructions for uploading your application documents (see Requirements tab for more information)
- Application review can take between 3-4 weeks. CHA Learning will contact you via email after the review has been completed, with instructions to pay tuition for your first course in the program. If you have submitted an incomplete application, you will be contacted to provide the missing documents.
A field placement, sometimes called a practicum, is an opportunity for students to apply their studies in a workplace environment, gain work experience and create professional contacts while completing their coursework. The field placement component is a mandatory part of the Food Service and Nutrition Management program.
- There are a total of 5 field placements required for the program
- Each field placement is required to be 10 days/75 hours (375 field placement hours in total)
- Field placements must take place in a healthcare food service department, or institutional food service setting (e.g., long-term care, acute care, residential care facility or correctional facility)
- Must be supervised by a CSNM member, a registered dietitian, or a recognized food service executive certified professional
- Students working in healthcare food service may complete field placements at their workplace
- Students must secure their first 75-hour field placement before being accepted into the program
- If you are completing a field placement at a site included on our Specific Placement Site Requirements List, you will be required to submit additional documentation to comply with your field placement site’s requirements regarding immunization status (a health review form) and police record check. You will be required to submit these forms with your application into the program.
- Please Note: Even if your placement site does not appear on the Specific Placement Site Requirements List, your site may still have requirements for you to provide immunization status and police record check information. The placement site uses its discretion when reviewing this information to determine acceptance to the placement site or not. Field placement is a required component of the Food Service and Nutrition Management program.
- For additional field placement information, please review the following:
Each of the six courses includes the following graded components: unit quizzes, assignments, participation in webinars, follow-up activities and discussion forums, a 75-hour practicum (except Course 4), and a final examination.
To pass any course, students must complete all components, achieve an overall grade of 50% or greater, and pass the final exam.
CHA Learning will award students a certificate of successful completion of the program.
FSNM students are eligible to apply for membership to the Canadian Society of Nutrition Management (CSNM).
- $950 for Canadians
- $1050 for International students
- $400-$450 for the whole program
Please note: Bulk registration discounts are available for groups. Please review the Group Enrolment information here.
All prices listed above are in CAD.
The Food Service and Nutrition Management program is divided into six courses, with each course containing 10 study units:
Course 1: Food Service Systems Management
- Introduction to Food Service and Nutrition Management
- Food Production Systems and Facility Design
- Food Procurement
- Inventory Control
- Equipment and Small Wares Procurement
- Quantity Food Production
- Menu Planning, Recipe Development, and Standardization
- Safe Food Handling
- Cleaning and Sanitation and Environmental Management
- Workplace Safety and Security
Course 2: Human Resources Management and Communications
- Management and Leadership
- Managing through effective communications
- Communicating with technology
- Job Descriptions and Performance Standards
- Labour Relations
- Recruiting and Hiring
- Orientation, Training and Staff Development
- Performance evaluation and discipline
- Professional Ethics and Cultural Competence
Course 3: Business Management and Marketing
- Introduction to Financial Management
- Computer Applications/Management Information Systems
- Accounting Methods
- Financial Indicators and Analysis
- Cost Control Systems
- Marketing and Merchandising
- Revenue Generation and Merchandising
Course 4: Nutrition and Healthy Living
- The Human Body
- Nutrient Composition of Foods
- Nutrition Requirements
- Nutrition through the Lifecycle
- Menu Planning
- Cultural Aspects of Food
- Active Living and Healthy Lifestyle
- Current Issues in Food and Nutrition
Course 5: Clinical Nutrition
- Nutrition Screening
- Client Interviewing and Counseling
- Nutrition Care Plans
- Nutrition Challenges in Long Term Care
- Nutritional Supplements
- Regular, Temporary and Texture-Modified Diets
- Modified Diets: Gastrointestinal Disorders and Allergies
- Modified Diets: Diabetes
- Modified Diets: Heart Disease
Course 6: Quality Management
- Introduction to Quality Management
- Policies and Procedures
- Measuring Quality: Standards and Benchmarking
- Risk Management – Food Safety
- Risk Management – Food Supply Chain
- Disaster Planning and Emergency Preparedness
- Patient-Centred Care
- Client Satisfaction
- Quality Assurance Audits
- Accreditation and Provincial Regulations