- Any-time Online
Tuition & Fees
International: CAD $11,347
*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.
This program is not accepting new applications.
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.
- Credit in English 30-1 or 65% in English 30-2 or equivalent
- Math 20-1, 20-2, 20-3 or equivalent
- Successful completion of the General Educational Development (GED) test with a standard score of 520 in Language Arts: Reading and Writing and a score of 480 in Math
- 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
- See English language proficiency requirements for details
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
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|
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 403-410-1470 to speak to the School of Health and Wellness reception.
Curriculum subject to change.
This course introduces the role of the Nutrition Manager in Canada and the Canadian Society of Nutrition Management's role in the industry. Learners explore the professional contexts in which nutrition managers work as well as the activities and responsibilities of the nutrition manager in those contexts.
The course emphasizes professional practice including management, leadership, and the code of ethics.
Confident business communication requires learners to explore the changing landscape of digital media, while developing writing skills and techniques to compose competent, professional communications. In this course, learners explore research tools to aid in effective oral presentations and strengthen interpersonal skills to be an effective communicator in the Canadian workplace.
This course introduces nutritional standards and guides. Learners examine the components of food and the nutritional adequacy of personal menus for different stages of the life cycle, as well as cultural considerations, lifestyle choices, and current issues informing food and nutrition management.
This course focuses on the knowledge and skills required to provide nutritional treatment and prevention strategies for clients with various diseases processes. Course activities include nutritional screening as well as the development and application of nutritional care plans.
Prerequisite: NUTR1101, NUTR1102
This course focuses on food service operations with emphasis on both food and employee safety. Learners review Canadian legislation governing food service and food safety. Learner also examine strategies including the Hazardous Analysis and Critical Control Points (HACCP) system to identify techniques to address potential safety risks.
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. The course includes menu and facility planning, work efficiency, storage, communication and forecasting strategies, and quality assurance methods.
This course focuses on acquiring, developing, and maintaining an effective workforce. Topics include human resource planning; recruitment and selection; orientation, training, and development; performance appraisals; wage and salary administration; employee benefits and services; employee safety, security, and health; and the employment contract.
This course focuses on strategic planning, annual operating and capital budgets, financial controls, equipment specifications and budgets, and inventory purchase and control. Learners explore these activities from various professional contexts.
Prerequisites: NUTR1301, NUTR1302, NUTR1401
Required Courses8 week unpaid work experience
This course emphasizes leadership and management skills as learners progress toward the nutrition manager role in a preceptored placement. These work experiences take place in diverse areas within the food service industry such as healthcare facilities, private caterers, or other large institutions.
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.
The final course is a 340-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.