Food & Nutrition

Food Service and Nutrition Management

Learn from food and nutrition management leaders.

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Delivered in partnership with Algonquin College.

For more information about this program, please explore the tabs below and the Program Summary PDF 




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 Overview

  • 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 field placements
  • 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
  • Hospitals
  • Residential care facilities
  • Adult Day Programs
  • Correctional facilities
  • Educational facilities
  • Commercial catering and food services
  • Education and research

Learning outcomes

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


There are no awards for FSNM available at this time. Click here to learn more about student awards.

Student Testimonials


 Ami WhitlockAbout
 Farsad Farassati, RD, NMAbout
 Gabriella BenedettiAbout
 Marianne KatusinAbout
 Michael MayAbout
 Misha RoyAbout
 Oya MusluAbout
 Stephanie IsaakAbout
 Elsie Thomas, NMAbout
 Wendy Scott, RDAbout
 Tatiana Pyper, RDAbout


Review the Standard Application Checklist here

Admission into the FSNM program requires a complete application package. The following documents are required:


  • From all secondary and post-secondary institutions attended
  • Must show completion of a Canadian Secondary School Diploma or equivalent or above;
  • 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
  • Academic Upgrading:
    • If you do not meet the English prerequisite listed above, you must show proof of English proficiency at or above the standards listed below, or you may be eligible to complete the following equivalent online course offered through Algonquin College:
      Grade 12 English Equivalent


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

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

Professional resume

  • Demonstrating current or previous experience in the healthcare environment or relevant food services

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 written by someone who has supervised or evaluated you in a professional or academic setting. Personal references will not be accepted.

PLAR Application (optional)

Applicants with previous academic or employment experiences in the following areas may be eligible for course exemptions, and therefore are encouraged to purchase 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

To have your prior learning and/or professional experience considered by CHA Learning, the following must be submitted in addition to the application documents required in the standard application (listed above):

PLAR Application Checklist


The $100 PLAR fee is required for review of your previous education and work experience. This fee must be paid at the time of application and is non-refundable.


You must provide any transcripts showing your successful completion of education relevant to the FSNM course(s) you are applying for exemption from. These transcripts must include the final grade.

Course Descriptions and/or Syllabus

Provide information pertaining to:

  1. The school and program in which the courses were taken
  2. Detailed information about all topics studied within the course
  3. Course evaluation format (exams, assignments, projects etc.)
  4. The number of course hours, if applicable


Students must have basic computer knowledge and internet navigation skills; and access to a computer with Windows 7 or higher.

Please note:

  • 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 Resolution800×600 (minimum); 1024×768 (recommended)
Internet BrowsersThe most recent version of one of the following:

Google Chrome
Microsoft Edge
Plug-insPop-up blocker: disabled
Java Script: Enabled
Cookies: Enabled
Internet Connection Broadband (cable or DSL) connection required
SoftwareWord processing software, Adobe Reader
Microsoft Excel
Microsoft PowerPoint or equivalent
(note: those using Apple software must be able to save files in Office formats where required (i.e.: .doc,)

Application Process

Please note: CHA Learning does not accept paper applications; all documents must be submitted electronically to your account.

Please follow the instructions below:

  1. Familiarize yourself with all application requirements prior to beginning your application.
  2. Gather required application documents.
  3. Click on the green “Apply Now” button on this web page and start your application by creating an account in our student portal.
  4. Review application information and select ‘Apply Now’ to start your application.
  5. Fill out all required fields.
  6. Submit the application (your application will not be submitted and reviewed until the application fee is paid).
  7. Enter your payment information, accept the terms and conditions, and make your payment.
  8. 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.

Important: Successful applicants will be required to submit immunization records and a police record check through a reputable and verified external agency that also works with Algonquin College. These documents are a requirement for field placements. More information on how to submit these documents will be provided upon acceptance. Please do not acquire records and/or updated immunizations prior to acceptance and instruction from CHA Learning. There will be fees associated with this service ($50.00 plus any costs associated with gathering documentation).

Field Placement

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 in the program. Each field placement is required to be 75 hours (375 field placement hours in total). 
  • Field placements can be completed at any time throughout the program, although we encourage students to complete field placements at the same time as their related courses.
  • There is a one-time enrollment fee of $200 to be enrolled in the program’s field placement course
  • Students must complete their field placement at any healthcare food service department, or institutional food service setting (e.g., long-term care, acute care, residential care facility or correctional facility)
  • Field Placements must be supervised by a CSNM member or a registered dietitian
  • All students are required to submit field placement clearance documentation after being accepted into the program. CHA Learning will provide detailed instructions and information upon acceptance to the program. Field placement clearance documentation must be reviewed and approved prior to students beginning their first field placement
  • Students working in healthcare food service may complete field placements at their workplace

Important: Successful applicants will be required to submit immunization records and a police record check through a reputable and verified external agency that also works with Algonquin College. These documents are a requirement for all student’s field placements. More information on how to submit these documents will be provided upon acceptance. Please do not acquire records and/or updated immunizations prior to acceptance and instructions from CHA Learning. There will be fees associated with this service ($50.00 plus any costs associated with gathering documentation).


Each of the six courses includes the following graded components: unit quizzes, assignments, follow-up activities and discussion forums, and a final examination. Each course (except Course 4) also has a 75-hour practicum that reflects the learning in that course.

To pass any course, students must complete all components, achieve an overall grade of 65% or greater, and pass the final exam.

Food Service and Nutrition Management Program Certificate

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 per course for Canadian students ($1050 per course for International students)
  • $200 for field placement course enrollment (one-time fee)

Textbook fees:

  • Approx. $400 for the whole program

Additional Fees:

  • $50 administrative fee for field placement clearance service (review of proof of immunization and police record check)
    • Additional $25 administrative fee for subsequent submissions to the field placement clearance service (if files were missing or uploaded incorrectly)
  • Any additional costs associated with gathering a police record check (varies by region)

Group Registration: 

  • 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
  • Staffing
  • 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
  • Budgeting
  • Financial Indicators and Analysis
  • Cost Control Systems
  • Forecasting
  • Marketing and Merchandising
  • Revenue Generation and Merchandising
  • Health and Wellness Promotion

Course 4: Nutrition and Healthy Living

  • The Human Body
  • Macronutrients
  • Micronutrients
  • 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
  • Documentation
  • 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

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