Food Service and Nutrition Management Program
Food Service and Nutrition Management (FSNM) has been designed in consultation with our stakeholders to offer maximum flexibility and accessibility for our students. The exciting content ensures that you have the most current knowledge to enhance your career in the healthcare food service industry.
CHA Learning has been providing Food Service Management training for over 45 years. Our mission is to continue to be a leader in healthcare food service and nutrition management and to continue to provide the best professional development the industry requires.
Food Service and Nutrition Management (FSNM) at a glance:
- Fully accredited by the Canadian Society of Nutrition Management (CSNM).
- Self-paced and online
- Flexibility to complete your studies while working full or part time.
Who should take FSNM?
FSNM is best suited to individuals with experience in healthcare or institutional food services. Experience can range from those in front line positions, to those in entry level management or supervisory positions.
With the revised curriculum and practical field placements it may also be appropriate for individuals from a variety of educational and employment backgrounds.
The changing healthcare and food service sectors offer many new and rewarding opportunities in a variety of healthcare, institutional and commercial settings such as:
- Long-term care facilities
- Residential care facilities
- Day nurseries
- Correctional facilities
- Educational facilities
- Commercial catering and food services
- Education and research
FSNM offers six courses for you to choose from to enhance your knowledge of and performance in areas such as: food service, business, human resource management, quality management, and nutrition and diet therapy.
Length: Complete your course as quickly as you want to, in up to a maximum of 6 months. However, should you require additional time, an extension may be purchased.
|Canadian Residents||International Students||Textbook Fees (all required)|
|Cost per Course||$895.00/course||$995.00/course||$400 – $450|
Students are eligible for student membership to the Canadian Society of Nutrition Management.
Required Application Documents:
Please use the following information to ensure you have a complete application. When the application fee has been processed (5-7 business days after payment) you will receive an email to upload the required application documents to our website. CHA Learning does not accept paper applications. CHA Learning does not review incomplete applications. Incomplete applications will be cancelled and applicants notified that a new application is required.
Please review the admission requirements carefully:
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 you will receive instructions on paying your tuition, ordering textbooks and accessing online materials. Once your payment is processed you will be able to get started
|Required Submission||Description||Supporting Information|
|1. Application Fee:
$95.00 for the standard application, $195.00 for PLAR
|Purchase this fee through our website, when processed you will receive an email with instructions to upload the required application documents.||Please allow 5-7 days for processing.|
|2. Transcripts||Submit a copy of transcripts from all secondary and post-secondary institutions attended.
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.
|Transcripts must show completion of:
1. Canadian Secondary School Diploma or equivalent
2. An English course at the minimum grade 12 level
|3. Letter of Intent||A short typed application letter describing your interest in FSNM, why you think you are suited to study in an online study format, and how you meet any additional requirements outlined in the requirements document above.||Length: Approximately 500 words and in appropriate professional style.|
|4. Resume||A current version of your professional resume||Current employment or previous experience in food services is strongly recommended. Experience in the healthcare food service environment is considered an asset.|
|5. Recommendation Letters (2)||Two professional or academic letters of recommendation which attest to your suitability to study in CHA Learning’s FSNM courses.||Proof of employment does not satisfy this component. The letters must speak to your ability to succeed in this program and field.|
|6. Student Support Agreement
|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.
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.
|7. PLAR: Option||Additional documentation is required if you wish to apply for course exemptions based on previous learning.||More information is found in the PLAR information section|
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 Director to determine whether prior learning gained through previous recognized courses, work and life experiences can meet the content or requirements. It is at the discretion of CHA Learning to grant exemptions based on the information provided by the student.
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
|Required Submissions||Description||Supporting Information|
|1. $195.00 PLAR Fee||Purchase the PLAR application through our website. When processed you will receive an email with instructions to upload the required application documents.||Please allow 5-7 days for processing.|
|2. PLAR Application Form||Complete the required form and upload it with your application. Select the courses you wish to apply for exemptions from.|
|3. Transcript||A copy of the transcript that shows successful completion of the course(s) you are requesting exemptions for and your final grade||These transcripts relate specifically to the courses you are looking for exemptions from. This transcript may be in addition to those submitted in support of basic application requirements.|
|4. Course Description and Syllabus||Information pertaining to:
1. The school and program in which the courses were taken
2. Details of the topic studied within the course.
3. Course evaluation format (exams, assignments, projects, etc.)
4. The number of course hours, if applicable
If you’re seeking PLAR from a discipline not listed above, please contact Jennifer Wilkinson, Director of Food Service and Nutrition Management at: email@example.com.
Please allow extra time for PLAR applications to be reviewed and processed.
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 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
Technical Requirements & Materials
Ensure your computer meets the technical requirements prior to beginning the program.
|Screen Resolution||800×600 (minimum); 1024×768 (recommended)|
|Internet Browser||Firefox 4, Internet Explorer 9, Safari 5, Google Chrome 11, Opera 9|
|Internet Connection||Broadband (cable or fiber optic 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.
Students purchase a textbook bundle at the beginning of the course. CHA Learning does not accept responsibility for students who choose to purchase their textbooks independently. It is the student’s responsibility to ensure they purchase the correct textbooks.
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 all courses offered, students should 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
Grading and Credits
Grades for each of the 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%. Students who fail a course may reapply to repeat it.
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. Courses are designed to be completed within a three to six months.
- 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 be completed towards the end of the 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 certificate issued by HealthCareCAN upon successful completion.
Canadian Society of Nutrition Management
HealthCareCAN FSNM students are eligible to apply for membership to the Canadian Society of Nutrition Management (CSNM). For more information contact www.csnm.ca.
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
“For me, enrolling in FSNM has been one of my life’s biggest accomplishments. It 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 STudent
“Completing the Food Service and Nutrition Management Program with CHA had always been one of my goals. 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.”
“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!”
April Lorimer, Nutrition Manager
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.
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.
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”.
Judi Arthur, RD
With over 18 years of experience in food service management, Judi Arthur is a registered dietitian and a graduate of Dubrulle French Culinary School. Judi has worked in a variety of clinical nutrition settings including long term care facilities, residential mental health, hospices, and prisons for organizations such as Compass Group Canada, the Bloom Group, and Correctional Service of Canada. She enjoys blending her love of culinary arts with nutritional science.
In addition to being a registered dietitian, Judi is also a registered clinical counsellor with a practice that explores the fascinating intersection of nutrition and mental health. Guided by the Health at Every Size philosophy, The Body Positive model, and numerous counselling modalities, she advocates for a mindful approach to eating, self-compassion to assist in the healing of the mind-body relationship, and body pride.
Judi was a CHA Learning educational consultant for 3 years under the old Food Service and Nutrition Management program, and is excited about enhancing and supporting the learning experiences of FSNM students as an instructor.