|GNED 101: An Introduction to Arts and Sciences|
|NUTR 109: Math Food and Nutrition|
|NUTR 110: Fundamentals of Nutrition|
|NUTR 115: iSucceed in Food and Nutrition|
|NUTR 116: Introductory Culinary Skills Lab|
|NUTR 151: Allergens and Advanced Food Safety|
|WRIT 100: College Reading and Writing Skills|
|NUTR 154: Nutrition for Healthy Living|
|NUTR 231: Physiology for Nutrition|
|NUTR 232: Techniques of Healthy Cooking|
|NUTR 236: Healthy Weights and Weight Loss|
|WRIT 200: Workplace Writing Skills|
|Select 1 from the following courses|
|GNED: General Elective|
|MGMT 254: Financial Management|
|MKTG 155: Marketing and Health Promotion|
|NUTR 111: Food Service Systems Management|
|NUTR 113: Institutional Food Production|
|NUTR 230: Nutrition Throughout the Lifecycle|
|NUTR 237: Leadership and Human Resource Management|
|Select 1 from the following courses|
|GNED: General Elective|
|MGMT 233: Quality Management and Healthcare Standards|
|NUTR 250: Clinical Nutrition|
|NUTR 251: Nutrition Care Process|
|NUTR 252: Institutional Menu Planning|
|NUTR 253: Professional Growth and Development|
|WORK 255: Placement|
Upon successful completion of the program, a graduate will:
Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients
Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction
Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals
Support others to work professionally and ethically in accordance with industry, organization and legal standards
Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and inform the management and delivery of food and nutrition services
Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives
Contribute to the hiring, coaching, training, scheduling, supervision and performance management of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices
Apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services
Contribute to the analysis of food and nutrition services and operations, and the implementation and evaluation of changes, to support continuous improvement
Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments
Select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services
Promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients
Work placements are a valuable way to gain experience in the field and build contacts. You will complete a five-week full-time placement in the health-care foodservice industry.
Work placements take place at the end of the fourth semester. Possible locations include:
Qualified graduates can earn the Nutrition & Healthy Lifestyle Promotion diploma with two additional semesters of study. Earn two diplomas in three years! Both the Food and Nutrition Management program and the Nutrition & Healthy Lifestyle Promotion program share a common first year of study. This may help streamline career aspirations.
Select your uniform for this program.
Food & Nutrition Management students have the opportunity to participate in and host many events throughout the year. Program events give students the chance to connect with industry professionals and put what they are learning into practice.
Students will receive hands-on experience in our on-campus Humber Centre for Healthy Living. Drawing on the expertise of Faculty of Health Sciences & Wellness faculty and students, the CHL offers a range of programs, services, and events for MAKING HEALTHY HAPPEN within the Humber community.
The practical components of this program are delivered in state-of-the-art culinary labs, ensuring you gain all the required technical and employability skills for your future career.
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Qualified students in this program may apply to participate in experiential learning trips to the Mediterranean/Italy where students have a hands-on experience in food culture, diet and lifestyle of the Mediterranean.
Qualified students in this program may also apply to a study abroad service learning trip to contribute to a global community. Past service learning trips were to Nunavut and Nicaragua. In addition, eligible students have the opportunity to apply for a study abroad experiential trip to Peru.
Each year, we offer a variety of experiential learning trip opportunities for students to study abroad. Our annual short duration experiential trips in May are approximately two weeks in length. These faculty-led study abroad trips are confirmed in the fall semester.
These trips vary each year and are subject to availability and eligibility requirements. Additional fees apply.
Nutrition and food management is a large global industry and growing. With a continually increasing focus on health, nutrition and keeping fit for life, careers in food and nutrition are sustainable. Our graduates have a wide range of career options including working in:
Potential jobs include:
Canadian Society of Nutrition Management (CSNM)
This program is recognized by the Canadian Society of Nutrition Management (CSNM) as an accredited program. Graduates may apply to become members. CSNM membership is a requirement to work as a Food & Nutrition Manager (FNM) by Ontario’s Ministry of Health and Long-term Care and many acute care facilities.
Advanced Food Safety certification (ADVANCED.fst®)
Qualified students earn Advanced Food Safety certification (ADVANCED.fst®) as part of the program.
Additional requirements may apply.
Note: The requirements for the additional credential(s) are determined by the granting body, which is independent from the College. Students are encouraged to obtain the specific requirements directly from the granting body before enrolling.
Fitness and Health Promotion
Length: 4 semesters
Nutrition and Healthy Lifestyle Promotion
Length: 4 semesters
Workplace Health and Wellness, Bachelor of Health Sciences
Credential: Honours Degree
Length: 8 semesters
Credential: Ontario Graduate Certificate
Length: 2 semesters
Watch the video to learn more about the Food & Nutrition program.
Faculty of Health Sciences & Wellness News
Contest Alert - Academic Integrity!
Fri, October 08, 2021
October 20th is International Day of Action against Contract Cheating. To help promote Academic Integrity we’re hosting a contest on Instagram.
Summer 2022 ECE Field Placement Abroad
Wed, September 29, 2021
The application for the Summer 2022 Early Childhood Education Field Placement Abroad is now open!
Meet Saima Sheikh
Fri, September 24, 2021
Saima teaches with the Faculty of Health Sciences and Wellness.
No news at this time.
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