Location
Start Dates

Course Delivery

  • Any-time Online

*Distance Learning intake for the Nutrition Manager program occurs monthly.

Includes 8 week unpaid practicum at end of program

All components must be completed within 3 calendar years.

Program Description

Do you want a rewarding food service career? This program boosts employability and earning potential. Its online, self-paced course delivery caters to busy lifestyles too. You can complete the eight courses and 340-hour work experience placement part-time, over three years or less. You can also take the program full-time, and complete it in one year. 

The program is accredited by the Canadian Society of Nutrition Management (CSNM). 

Nutrition managers manage all aspects of food service operations. This includes menu planning, food preparation, safety, sanitation, purchasing, budgeting, marketing, and personnel management.
Course Listings Request More Information
Prospective Student Centre

Room S1111, South Campus
345 - 6 Avenue SE
403-410-1402
Toll-free: 1-866-428-2669
info@bowvalleycollege.ca


Admission Requirements

Academic requirements
  • Credit in English 30-1 or 65% in English 30-2 or equivalent
  • Math 20-1, 20-2, 20-3 or equivalent

Or:

  • Successful completion of the General Equivalency Development (GED) test with a standard score of 520 in Language Arts: Reading and Writing and a score of 480 in Math

Or:

  • Minimum score of Level 3 in each domain (reading, document use and numeracy) on the Test of Workplace Essential Skills (TOWES) Office Administration (ADM) Version, or alternate assessment as approved by department
English language proficiency requirements
Work experience requirements
  • A current Police Information Check (PIC) with a Vulnerable Sector Search (VSS) must be submitted prior to practicum placements. The existence of a criminal record may postpone or prevent field work placements, and subsequently, successful completion of the program.
  • Food service, supervisory experience, and basic computer skills are assets.
  • Managerial level food safety certificate (one month prior to work experience)
  • Current valid Immunization Report
  • Basic Life Support CPR Certificate*

*May be required one month prior to work experience depending on placement site

Application information

Applicants to the Nutrition Manager Certificate program should consult the table below if applying online:

Learners planning to begin program in Intake to Apply For
September, October, November, December Fall intake
January, February, March, April Winter intake
May, June, July, August Spring intake
*When the first day of the month falls on a weekend or holiday, applications will open at 8:00 a.m. on the first business day of the month.

 

Once applications have been submitted, and the Admissions Office confirms acceptance and start dates, you will be able to pay confirmation fees, and register for individual courses.

Once accepted into the program, you can register into individual courses in-person at the Office of the Registrar, or by calling 403-410-1400.

The last day to register for individual courses beginning in any given month is the last business Monday of the previous month (e.g. a learner must pay and register by the last Monday of July in order to begin courses in August).

Prospective learners who live outside of Alberta and will be completing their Work Experience outside of Alberta, are required to speak to the program coordinator prior to applying for the program to discuss insurance regulations. Contact 403-410-1485 to speak to the program coordinator.

Related Links


Course Listings Request More Information
Prospective Student Centre

Room S1111, South Campus
345 - 6 Avenue SE
403-410-1402
Toll-free: 1-866-428-2669
info@bowvalleycollege.ca

Course Listing


Curriculum subject to change.

Term 1

Required Courses

This course will introduce you to the role of the nutrition manager in Canada. You will learn about the different types of operations in which nutrition managers are employed and about the range of activities they routinely perform as part of their work. You will also learn how these activities and expectations vary in different types of food service operations. An introduction to the legislation influencing the work of the Nutrition Manager is included as well as required skills for management and leadership and thee Canadian Society for Nutrition Management Code of Ethics and the Society. Information is based on the guidelines and knowledge required by the Canadian Society of Nutrition Management, the professional organization of nutrition managers in Canada.

Course Delivery:
Any-time Online

This course covers the theory and practice of effective communication. The course will emphasize class participation through discussion boards, professional conduct, problem-solving and critical thinking as it relates to the communication process. Topics covered will include the importance of psychological factors of communication, clear and concise communication in the workplace, multicultural and nonverbal communication, effective listening and feedback, speaking effectively and efficiently, and the role of conflict management.

Course Delivery:
Any-time Online In Class

This course introduces nutritional standards and guides. Components of food and the nutritional adequacy of personal menus for different stages of the life cycle, as well as cultural, lifestyle, and emerging issues in food and nutrition management in Canada.
Prerequisites: NUTR1101 Introduction to Nutrition Management

Course Delivery:
Any-time Online

This course focuses on the knowledge and skills required to provide nutritional treatment and prevention strategies for patients with various disease processes. The course includes nutritional screening, and the development and application of nutritional care plans.
Prerequisite: NUTR1102 Foundations of Nutrition

Course Delivery:
Any-time Online

Term 2

Required Courses

In this course, you will learn to manage a food service operation to ensure both the safety of the food served to clients, and the safety of your employees. Legislation governing food service safety in Canada is reviewed, but the emphasis of the course is on understanding how safety can be compromised, and on strategies - including the HACCP system - for identifying potential safety risks and taking preventative or corrective action.
Prerequisite: NUTR1101 Introduction to Nutrition Management

Course Delivery:
Any-time Online

This course focuses on the systems required to plan and produce safe, high quality food in the quantities required to meet client and organizational needs. Menu and facility planning, work efficiency, storage, communication and forecasting strategies and quality assurance methods are included.
Prerequisite: NUTR1201 Clinical Nutrition

Course Delivery:
Any-time Online

This course focuses on acquiring, developing and maintaining an effective work force. Topics include: human resource planning; recruitment and selection; orientation, training and development; performance appraisal; wage and salary administrations; employee benefits and services; employee safety, security and health; and understanding the employment contract.
Prerequisite: NUTR1101 Introduction to Nutrition Management

Course Delivery:
Any-time Online

Managing the business of foodservice is the focus of this course and will include marketing and public relations. Students will work with strategic planning, annual operating and capital budgets, financial controls, equipment specifications and budgets, and inventory purchase and control.
Prerequisites: NUTR1102 Foundations of Nutrition, NUTR1301 Food Service Safety, NUTR1302 Food Production Management

Course Delivery:
Any-time Online

Term 3

Required Courses8 week unpaid work experience

This course emphasizes leadership and management skills. Greater independence is facilitated as you progress in the Nutrition Manager role. The preceptored experiences may occur in diverse areas within the food service industry including continuing care centres - hospitals or community health centres - restaurants, hotels, fitness centres, contract food companies - catering companies - cafeterias in large organizations - school or post-secondary institutions - correctional institutions - food processing companies/food product supply companies.
Prerequisites: MGMT1201 and NUTR1301

Course Delivery:
In Class

Program FAQs

The program is delivered online in a self-paced format. It consists of eight online courses plus a 320-hour work experience course at the end.

This program is offered on a part-time or full-time basis. Learners have up to three years to complete online courses and work experience (most learners complete in two to three years). Learners have a maximum of six months to complete each course. Most learners complete a three-credit course within four to six months. 

Full-time learners complete the program in one year.

The program starts the first Monday of every month. The last day to register is one week before course start date to ensure full access to the course.

Learners will develop the knowledge and ability required to provide safe, quality management in the food service industry. This program has been designed to meet the professional competencies of the Canadian Society of Nutrition Management (CSNM).

Learners gain knowledge on basic nutrition, menu planning for clients with medical conditions, food service safety legislation and guidelines, and management of food service production, finances, and human resources management.

This is an asynchronized text-based online program.

  • Learners work online at their own pace based on their personal daily/weekly agenda.
  • Most course materials and communications are in written format.
  • Courses are further divided into modules. A module typically consists of reading materials (textbook and/or web materials) and learning activities, along with assignments and exams.
  • Final exams are completed online under supervision. Calgary and area learners write exams at the Bow Valley College Testroom, free of charge. Out-of-town learners must nominate a proctor who meets the department’s criteria. If the proctor requests a fee, the learner is responsible for it.

Each course utilizes at least one textbook, and some textbooks are used in multiple courses. Web materials are also used.  More information can be found online at the Bow Valley College Bookstore website.

The final course is a 320-hour unpaid work experience at the end of the program. The College works with the learner to secure an appropriate site in their community. Learners are expected to treat this experience like a job, working directly with the preceptor.

This program is accredited by the Canadian Society of Nutrition Management (CSNM). Graduates are eligible for membership with CSNM.

See the Nutrition Manager Program page for admission requirements.  Food service, supervisory experience and basic computer skills are assets.  NOTE:  Learners will require a Food Safety Certificate and a current Police Information Check (PIC) prior to work experience.  Current valid immunization report and CPR Certificate may be required by the work experience site.

Transfer credit for prior learning is evaluated by the Office of the Registrar.

Yes.  Please refer to the Nutrition Manager section of the Continuing Education web page.

Graduates of this program have excellent opportunities for employment in Alberta and across Canada.

Employment opportunities are available at health care facilities (hospitals, continuing care, rehabilitation), in the hospitality industry (restaurants, cafeterias, and commercial catering services), in government agencies, in consulting services or in research.

Nutrition managers start at approximately $28.00 per hour, which increases with experience.

For information on general application and admissions processes, visit the General FAQ page or contact the Student Advising Centre at 403-410-1402.

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