Food Service and Nutrition Management Program
CHA Learning is pleased to present exciting changes to the Food Service and Nutrition Management (FSNM) program. Having consulted with our stakeholders, we have designed a new program that offers maximum flexibility and accessibility for our students. We have redeveloped the curriculum to ensure that our graduates have the most current knowledge and skills to become leaders in the healthcare food service industry.
CHA Learning has been providing food service management training in some form for over 45 years. During this period, we have graduated more CSNM professionals than any other program in the country. Our mission is to continue to be a leader in healthcare food service and nutrition management and to continue to develop the best professionals the industry requires. To achieve this, it is critical our program evolves to take advantage of new technologies and learning methods. We have therefore committed to a complete overhaul of our program.
The Food Service and Nutrition Management (FSNM) program is fully accredited by the Canadian Society of Nutrition Management (CSNM). This self-paced, online program offers students the flexibility to pursue a career in healthcare food service management while working full or part time. The program is best suited to individuals with experience in healthcare or institutional food services; however, the revised curriculum and practical field placements are designed to successfully prepare individuals from a variety of educational and employment backgrounds.
A food service nutrition manager is involved with the day-to-day operation of the food and nutrition/dietary department and is an active member of the management team. He/she provides the much needed link between administrative and food service personnel. The role of this manager is to incorporate education and experience in co-ordinating and supervising operations of the food service department and to provide quality, economical meal service. Food service managers apply their knowledge of cost control, quality assurance, accreditation, menu planning, patient counseling and safe food handling to ensure the food and nutrition needs of patients are met.
HealthCareCAN’s Food Service and Nutrition Management program prepares graduates for employment in entry-level management and supervisory positions. Individuals with more extensive food service backgrounds and management experience find employment in more senior positions.
The changing healthcare and food service sectors offer many new and rewarding opportunities in a variety of healthcare, institutional and commercial settings. Our graduates are employed in:
- Long-term care facilities
- Residential care facilities
- Day nurseries
- Correctional facilities
- Educational facilities
- Commercial catering and food services
- Education and research
The program is comprised of six courses that are taken successively to develop the essential competencies of the profession, including: food service, business, human resource management, quality management, and nutrition and diet therapy.
Students may begin the program at any time during the year and work through the course material at their own pace. This allows you to balance personal and professional commitments with your studies to find a schedule that works best for you. The courses are designed to be completed in order within a three to six month period. Once all requirements of a course are completed, students may proceed to the next course.
Length: The program is designed as a two year program, however, students may complete the program in as little as 18 months or take up to four years to complete the program. The program is comprised of 6 courses that are completed on a flexible schedule. A maximum completion time of 6 months is set for each course, however, course extensions may be purchased.
|Canadian Residents||International Students||Textbook Fees for the Full Program|
|Cost per Course||$895.00/course||$1,095.00/course||$400 – $450|
Graduates of HealthCareCAN’s Food Service and Nutrition Management Program are eligible for full membership with the Canadian Society of Nutrition Management (CSNM). Students are eligible for student membership. Be sure to join the Canadian Society of Nutrition Management (CSNM) to become a valuable part of a community of nutrition professionals.
For a full list of the Food Service and Nutrition Management (FSNM) program admission requirements, please click here.
Note: It is no longer a requirement of the FSNM program that students be employed in healthcare food services. However, current employment or previous experience in food services is strongly recommended. Experience in the healthcare food service environment is considered an asset.
Please review the admission requirements carefully
Required Application Documents
Important: You MUST submit a complete application package in order to have your application considered.
Please allow approximately four weeks for your application to be reviewed and your acceptance processed. Once accepted into the program you will receive instructions on paying your tuition, ordering textbooks and accessing course materials. Once your payment is processed you will be able to get started
The following are mandatory submissions which must accompany your application to the FSNM program:
- A copy of transcripts from all secondary and post-secondary institutions attended. * Only education completed within Canada, or its equivalent, will be considered for applications to CHA Learning’s programs. If your education was completed outside Canada, HealthCareCAN may require you to verify and validate with such services as the Comparative Education Service, International Credential Assessment Service of Canada or World Education Services. Prospective students may also contact their local college or university for more information on credential evaluation services.
- A short (approximately 500 word) typed application letter describing your interest in the FSNM program, why you think you are suited to study FSNM in an online study format, and how you meet any additional requirements outlined in the FSNM program admission requirements document above.
- A copy of your current resume.
- Two (2) professional or academic letters of recommendation which attest to your suitability to study in HealthCareCAN’s FSNM program and evidence that you are a good fit to work in the field of Healthcare Food Service Management.
- Proof you have arranged a practicum site for your first 75 hour practical field placement with full support of the food service director or administrator of the facility where you will be completing your practicum. Complete and submit the Student Support Agreement. To access the agreement form, click here. The practicum site must be a healthcare or institutional food service setting (e.g. long term care, acute care, residential care facility, correctional facility, educational facility). You must gain the support of an on-site food service manager or registered dietitian who is willing to act as your supervisor and support your learning during your practicum. For more information on practicums read: Practicum Information Sheet
- Completion of the Prior Learning Assessment and Recognition (PLAR) application process if you wish to apply for course exemptions based on previous learning. See below for more information.
- English is the language of instruction for all CHA Learning courses. In order to be successful in the course work, English proficiency is required and it is essential that students be competent reading, writing and speaking English. It is therefore expected that all written assignments submitted as part of the course work show proficiency and clarity. Course work submitted that does not meet the level of proficiency and clarity required may be returned for revision, or may not meet the standards to achieve a passing grade. CHA Learning’s standards for English proficiency are outlined below.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 must show proof of 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 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
Prospective students must submit all required registration documents before their application is reviewed. All required registration documents must be received by the application deadline date. Please submit all documents electronically
Prior Learning Assessment and Recognition (PLAR)
A prospective FSNM student wishing to apply for a Prior Learning Assessment and Recognition (PLAR) must do so at the beginning of the application process. This review allows the Program Manager to determine whether prior learning gained through previous recognized courses, work and life experiences can meet the content or requirements of a program.
Students may apply for recognition and exemption from any of the six courses offered within the Food Service and Nutrition Management (FSNM) program. Students may be exempted from a maximum of three courses. It is at the discretion of CHA Learning to grant exemptions based on the information provided by the student. To view the PLAR application, click here. Please note: there is a $195 PLAR application fee.
Food Service Nutrition Management applicants with academic or employment experiences in the following areas may be eligible for PLAR:
- 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
If you’re seeking PLAR from a discipline not listed above, please contact the FSNM Program Manager to discuss.
Important Note: Due to changes in the FSNM program design, some options for PLAR may not be immediately available. Exemption from some courses may result in a delayed start in the program and/or an interruption of your studies. For more information on how PLAR will impact your academic schedule and to discuss options for PLAR based on your situation, please contact the Program Manager.
Please allow extra time for PLAR applications to be reviewed and processed.
|Screen Resolution||800×600 (minimum); 1024×768 (recommended)|
|Internet Browser||Firefox 4, Internet Explorer 9, Safari 5, Google Chome 11, Opera 9|
|Internet Connection||Broadband (cable or DSL) connection required|
|Software||Word processing software, Adobe Reader|
|Other||Access to a scanner|
Students must have basic computer knowledge and internet navigation skills in order to complete the course. Students should have access to a computer with Window 7 or higher in order to access the required program resources and to ensure optimal performance. Students choosing to use Mac or Linux operating system must have experience using alternate remote access software.
Please note that 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.
Information on required materials will be posted on the CHA Learning Gateway.
The FSNM program is divided into six courses and each course contains ten study units.
- 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
- Workplace Safety and Security
- 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
- 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
- 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
- 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
- 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
The requirements for each course include:
- 10 home study units
- 10 unit quizzes
- 2 assignments
- Participantion in Webinars and follow-up activities
- Participation in discussion forums
- 75-hour Practicum (field placement or practical nutrition experience)*
- Final Examination
Note: Practicums may be completed at the same facility. They may also be completed at different facilities. At least one field placement must be in a health care food service facility outside the student’s place of employment. Field placements must be supervised by a food manager or dietitian. The Practical nutrition experience must be supervised by a dietitian. There is no field placement for Course #4: Nutrition and Healthy Living
Upon successful completion of this program, students will be able to:
- Identify and demonstrate the skills, behaviors, roles and beliefs for effective leadership as a professional food service manager within an organization.
- Describe the requirements of normal and clinical nutrition and apply these to the care of clients and to 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
Grading and Credits
Grades for each of the six courses are weighted as follows:
|10 unit quizzes||10%|
|Participation in Webinar and follow up activities||10%|
|Participation in discussion forums||10%|
|75-hour field placement/practical nutrition experience||15%|
Important: Students must complete all components of each course and achieve a grade of 50% in each course. Students who fail a course may reapply to repeat it. Students must achieve an average of 60% in the overall program in order to graduate.
Due Dates for Assignments, Practicums, and Final Exam
- Each course is self-paced which allows students to create their own study schedule. There are no set due dates for assignments or learning requirements. Courses are designed to be completed within a three to six month period. Students have up to three years to complete the program. Students are responsible for planning their study schedule accordingly.
- There is a final online exam for each course. Students may complete the exam on their own schedule but there is a time limit. Students will be given access to the final exam only after all of the learning requirements, including the Field Placement, are completed.
- It is recommended that the 75 Hour Field Placement is completed towards the end of each course.
Location for Quizzes, Assignments and Final Exam
- Assignments and other learning activities are completed online through the CHA Learning Gateway.
- Final examinations are completed online through the CHA Learning Gateway.
Students receive a program certificate in Food Service and Nutrition Management issued by HealthCareCAN upon successful completion of the program.
Canadian Society of Nutrition Management
Upon graduation, HealthCareCAN FSNM students are eligible to apply for membership to the Canadian Society of Nutrition Management (CSNM), the national professional organization for food service and nutrition managers in Canada. For more information contact www.csnm.ca.
Campbell’s Foodservice Award
Awarded annually to the Food Service and Nutrition Management Year Two student who achieves the highest mark on the year two final exam
Donor: Campbell Company of Canada, Healthcare Division
Announcement date: Fall 2015
Awarded annually to the student with the highest final grade in Course 1: Food Service Systems Management in 2015
Donor: HFS, Ottawa
Announcement date: Winter 2016
“Completing the Food Service and Nutrition Management program has enabled me to secure a position as a Dietetic Technician at my local hospital. Taking this course has been the best thing I have done for myself. Thank you again to CHA Learning for providing ongoing student support and a thorough learning experience with the Food Service and Nutrition Management program.”
– Shannon Atwater
Food Service and Nutrition Management Graduate 2012
“During my first year in the FSNM program I gained valuable knowledge to be able to effectively manage the food service operations in the long term facility in which I am employed. The support I have received from the staff of CHA Learning has been exceptional. CHA Learning values and encourages student’s input in the program and the CHA Learning Gateway gives you information, links and tools you need to guide you through the course. I look forward to continuing my studies in the second year where I will learn more about the dietary and nutritional needs of the clients.”
– Suzanne Buckland
Food Service and Nutrition Management Year Two Student 2012-2013
“For me, enrolling in the FSNM program has been one of my life’s biggest accomplishments. The program has granted me the rare chance to return to school as an adult learner in a way that has allowed me to balance my career and family life with my academic responsibilities. My first year was successful due to the support I received from my family, education consultant, and the staff of CHA Learning; thank you for the support and encouragement offered throughout the program. I am eager to continue in the second year of the program! Keep up the good work!”
-Food Service and Nutrition Management Year Two Student 2012-2013
“CHA Learning has started me on a career path that I am passionate about and love being part of everyday. The Food Service and Nutrition Management program provided me with a real career advantage. Studying online strengthened my communication, organizational, and time management skills, which I use every day in this field. I definitely made the right choice when I chose this program.”
Food Service and Nutrition Management Graduate 2011
“Completing the Food Service and Nutrition Management Program with CHA had always been one of my goals. In April of 2011, after a great deal of hard work, much support from my workplace, and with the help of the staff at CHA, I achieved that goal! The in-depth program provided by CHA, has given me knowledge that will truly complement my role as an Administrative Chef, in the acute care hospital where I am currently employed. The well organized learning modules, support from the staff at CHA, and in particular, the very informative and positive experience of the Intramural week held in Ottawa, made this program a wonderful and invaluable learning experience.”
FSNM Graduate 2011
“The FSNM course offered through the Canadian Healthcare Association provided me with the knowledge necessary to effectively meet the nutritional needs of our residents and to maintain compliance within the LTCHA. Both the clinical aspects of the course and the practical experience have allowed me to become an educated resource for my department and to offer support for the entire care team. In my opinion, this program fully prepares students for success in the field of Nutrition Management. It was challenging, and also rewarding to have earned a recognized designation!”
– April Lorimer, Nutrition Manager
FSNM Graduate 2011
Farsad Farassati, RD, NM
Farsad Farassati began his journey in nutrition studying Veterinary Medicine in Iran. When he came to Canada in 2004, he pursued his interest in nutrition by completing the Food and Nutrition Management program at Centennial College. He has worked as a Nutrition Manager in long term care and acute care settings in a variety of management, administrative and clinical roles. Farsad continued in the field of nutrition by becoming a Registered Dietitian. He graduated from the Nutrition and Food program at Ryerson University in 2008 and completed University Health Network’s (UHN) Dietetic Internship program in 2014. He is currently a clinical dietitian in long term care and maintains a position as a food service supervisor. Farsad’s passion for educating others has led to experiences instructing for the Food Service and Nutrition Management programs at Centennial College and more recently at HealthCareCAN.
Wendy Scott, RD
Wendy Scott is a Consulting Dietitian in Vancouver. She received her B.Sc. in Nutrition from Acadia University and completed her dietetic internship at Charlottetown Hospital on Prince Edward Island and Victoria General Hospital in Halifax.
Wendy began her career as a clinical dietitian then quickly expanded her role into administrative dietetics with Versa Services (now Aramark). She led the design and implementation of a new community hospital kitchen which opened the door to many career opportunities including Assistant Food Service Director at Royal Columbian Hospital, several clinical positions in long-term care, dietitian with Corrections Canada, and Regional Director of Nutrition for Compass Group.
Currently, Wendy is an Ecosure Field Specialist and Dietitian with the B.C. Ministry of Children and Families. She is also an advisor to Accreditation Canada to help develop the new standards on client and family- centred care. Wendy continues in her long-standing role as instructor and advisor for HealthCareCAN’s Food Service and Nutrition Management Program.
Sandra led the City of Toronto’s Long Term Care Homes and Services Division for 16+ years, with responsibility for the operation of 10 long-term care homes (serving over 2,600 residents), along with a variety of community programs including five adult day programs, a large, multi-site supportive housing services program, and a homemakers and nursing services program, providing home visits for eligible clients in the community.
Sandra has over 34 years’ management experience in long-term care, in both the for-profit and not-for-profit sectors. Since retirement in late 2011, Sandra has been providing consulting services in community care, retirement home and long-term care home organizations.
A surveyor with Accreditation Canada for over 28 years, Sandra surveys in health systems, long-term care, residential care, community care and First Nations organizations. She is also involved in Accreditation Canada International, travelling to Brazil and Saudi Arabia to provide education and conduct surveys on Accreditation Canada’s behalf. She is a contributing author to the Canadian Healthcare Association’s publication “Continuing the Care” and acts as an educational consultant for students registered in various CHA education programs, recently co-developing a new on-line education program for long-term care home administrators.
She has been a member of numerous boards and committees related to long-term care and public service. Currently, she is a member of the Board of Directors for Yee Hong Centre for Geriatric Care and for the Health Arts Society (a not-for-profit organization bringing professional music and arts to residents of long-term care homes). She is also a member of the ISQua (International Society for Quality in Healthcare) Special Interest Group related to seniors and long-term care. She is a past-president and vice-chair of the Ontario Association of Non-Profit Homes and Services for Seniors (OANHSS). She received the OANHSS award for outstanding leadership and contributions to long-term care and was presented with the Marion Stephenson Award for outstanding contributions to community care from the Canadian Healthcare Association (CHA).
Michael May is a graduate of the Food and Nutrition Management program at George Brown College, and has recently completed his MBA from Athabasca University. Michael is the Director of Operations for Nutra Services, the largest independent food service contractor to the long term care industry in Canada and part of the Brown’s Group of Companies. With over two decades of progressive management experience in both Canada and the Middle East, Michael has gained a strong understanding of both the long term care sector and how to relate current business management practises to the industry.
Michael has strong ties to the long term care food service industry; he has been a board member of the Canadian Society of Nutrition Management (CSNM), sits on the advisory committees for the food and nutrition management programs at both HealthCareCAN and George Brown College, and is very involved in taking students on placements from various programs. Michael has been involved in the Food Service and Nutrition Management program as an Educational Consultant with CHA Learning for 11 years, and most recently has written the Business Management and Marketing Course for the updated program. He has also taught in both the Food and Nutrition Management and Food Service Worker programs at Centennial College.
Andrea Olynyk, MSc, RD
Andrea is a Registered Dietitian with a Master Degree in Applied Nutrition and works for Nestle Health Science as the Acute Care Specialist in Toronto. She has taught at the University of Guelph, George Brown College and Humber College for many years and continues to teach Clinical Nutrition and Anatomy and Physiology at the University of Guelph Humber. She has recently joined the faculty at HealthCareCAN as an instructor for the Food Service Nutrition Management program. Andrea’s goal in educating students is to ensure that they benefit from her many years of clinical dietetic experience in acute care, long term care and in the food industry. She has written extensively for magazine publications related to nutrition and continues to be a sought after speaker for food industry events.
Sheila Rose, MSc, RD
Sheila has over 20 years of experience in the food industry including positions in academia, government, health care and the private sector. Professional areas of interest include understanding the current issues in food and nutrition such as future foods and the impact of food and nutrition on health.
Sheila holds a Master’s degree in Food Science & Technology from Dalhousie University and a Bachelor’s degree in Food & Nutrition from Mt St Vincent University, both in Nova Scotia. Sheila is also a Registered Dietitian. Most recently Sheila has been a sessional lecturer for the University of Guelph at Kemptville Campus. She has also been an education consultant with CHA Learning for many years.
Dale Mayerson, RD
Dale Mayerson spent her first 20 years of working life as a food service supervisor and manager in health care. She returned to school and graduated as a dietitian in 1997. She has worked in long term care and rehabilitation hospitals in administrative and clinical roles, and enjoys working with seniors. She currently works as Education and Quality Coordinator at Copernicus Lodge long term care home. In addition to instructing the FSNM program at HealthCareCAN, she also teaches nutrition at George Brown College.
In her volunteer roles, Dale is past-chair and active member of the professional advisory committee for the nutrition management program at George Brown College, and is co-chair of Dietitians of Canada’s Ontario Long Term Care Action Group. Dale is the author of “Clinical Care Manual for Nutrition Managers” and co-author of “Menu Planning in Long Term Care and Retirement Homes: A Comprehensive Guide”.