Health Information Management

Food Service and Nutrition Management in Healthcare Program

Accredited Online Training for Food Service and Nutrition Management Leaders in Healthcare

 

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Program Overview

Join one of the most flexible, learner-centred and affordable food service and nutrition management programs in Canada. Extensively revised and restructured in 2025, the Food Service and Nutrition Management in Healthcare (FSNM) Program prepares learners for leadership roles in healthcare food services. Graduates of the program are immediately eligible for Canadian Society of Nutrition Management (CSNM) active membership.

CHA Learning has been providing Food Service Management training to the health sector for more than 45 years, and this marks another important step in continuing to deliver a high-quality, highly sought-after program that meets the current and future needs of leaders in this sector.

 

Who Should Take This Program?

FSNM is designed for (but not limited to) individuals with experience in healthcare or food services in front-line, entry-level management or supervisory positions.

Students in this program come from a variety of settings, including:

  • Long-term care homes
  • Hospitals
  • Residential care facilities
  • Adult Day Programs
  • Correctional facilities
  • Educational facilities
  • Commercial catering and food services
  • Education and research

Designed to reflect today’s fast-changing food service and healthcare environments, this program helps professionals upskill or transition into leadership roles.

 

Why Take This Program?

  • Short courses allow you to balance your learning with your other important priorities
  • Fully accredited by the Canadian Society of Nutrition Management (CSNM)
  • Extremely flexible and affordable
  • Exceptional recommendation rate amongst alumni
  • Apply at any time
  • Individualized support from expert faculty in each course
  • Structured virtual 1:1 learning opportunities between faculty and the learner in selected courses
  • Self-paced study—progress as quickly as you like, with up to four months to complete each course
  • Hands-on experience and networking through field placements

For those interested in refreshing their knowledge or furthering their development in healthcare food services, courses will be available individually for enrolment (cannot be applied to the full program) soon. Contact CHA Learning for more information: FSNMprogram@healthcarecan.ca

 


Length:
  • Complete in as few as 18 months or in up to 4 years maximum
  • Includes 12 courses and four field placements of 75 hours each
  • Courses range from 3 to 7 units. Each unit requires 16 – 20 hours of study
  • Learners may take breaks between courses, as long as they complete the program (including field placements) in 4 years or less
Cost:

Courses:

  • $550 per course for Canadian students
  • If you are outside of Canada, please reach out to us at FSNMProgram@healthcarecan.ca to discuss options.

Textbook fees:

  • Approximately $400 for the entire program

Additional Fees:

  • $50 administrative fee for field placement clearance (review of proof of immunization and police record check) paid to Placement Pass, a reputable third-party provider.
  • Additional costs associated with gathering a police record check vary by region.

After you complete the program, you 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 nutrition requirements and apply these to the care of clients and to the operations of a food service department or operation.
  • Describe the factors required to lead a people-centred food service team and approaches that create a culture of belonging.
  • 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 demonstrate 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 quality improvement, risk management and emergency preparedness 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 your skills, abilities and areas of strength, recognizing limitations and challenges and taking corrective action.

The Food Service and Nutrition Management in Healthcare program is made up of 12 courses. The number of units in each course varies (range 3 to 7).

The program includes the following graded components: unit quizzes (1 per unit), discussion posts (1 per course), assignments, and final exams. Certain courses will also include virtual engagement activities between faculty and the student. There are 4 field placements that total 300 hours (75 hours for each field placement). Field placements are an important opportunity for you to gain hands-on experience and provide networking opportunities. Learners arrange their own placement sites and schedules.

To pass, learners must complete all course and program components, achieve an overall grade of at least 65% and achieve at least 65% on course final assessments (assignment or exam).

Course 1: Leadership and Professional Practice

  • Leadership and Management
  • Introduction to LEADS in a Caring Environment
  • Introduction to the role of a Food Service Manager
  • Professionalism and Ethics

Course 2: Communication for Managers

  • Managing through Effective Communications
  • Communication and Specific Situations
  • Business Communications and Technology

Course 3: Human Resource Management

  • Job Description and Performance Standards
  • Staffing
  • Labour Relations
  • Recruitment and Selection
  • Orientation, Training, Staff Development
  • Performance Evaluation and HR Records
  • Staff Diversity and Wellness

Course 4: Financial Management

  • Introduction to Financial Management
  • Computer Applications and Management Information Systems
  • Accounting Methods
  • Budgeting
  • Financial Indicators and Analysis
  • Cost Control Systems
  • Forecasting and Revenue Generation

Course 5: People-Centred Food Service

  • Person-Centred Care
  • Customer Service
  • Cultural Aspects of Food
  • EDI – Equity, Diversity and Inclusion

Course 6: Food Service Systems and Operations Management

  • Food Production and Distribution Systems
  • Food Procurement
  • Inventory Control
  • Equipment Procurement and Facility Design

Course 7: Food Safety and Emergency Preparedness

  • Safe Food Handling
  • Risk Management- Food Supply Chain
  • Cleaning, Sanitation and Environmental Management
  • Disaster Planning and Emergency Preparedness
  • Workplace Safety and Security

Course 8: Introduction to Nutrition

  • The Human Body
  • Macronutrients
  • Micronutrients
  • Nutrition Requirements
  • Nutrient Composition of Food
  • Nutrition through the Lifecycle
  • Healthy Lifestyle

Course 9: Clinical Nutrition and Therapeutic Considerations

  • Nutrition Support in Long Term Care
  • Nutritional Supplements
  • Modified Diets
  • Gastrointestinal Conditions
  • Diabetes
  • Diseases of the Heart, Kidneys, Liver, and Gallbladder

Course 10: Nutrition Screening and Care Planning

  • Nutrition Screening
  • Counseling
  • Documentation
  • Care Plan

Course 11: Menu Planning and Quantity Food Production

  • Quantity Production
  • Menu Planning, Recipe Development and Standardization
  • Nutrition and Menu Planning
  • Menu Planning in Long-Term Care

Course 12: Quality and Risk Management

  • Introduction to Quality Management
  • Policies and Procedures
  • Measuring Quality Standards, Indicators and Benchmarking
  • Risk Management – Food Safety
  • Disaster Planning and Emergency Preparedness
  • Quality Assurance and Statistics
  • Accreditation and Provincial Regulations

Field Placement

A field placement, sometimes called a practicum, is an opportunity for students to apply their studies in a workplace environment, gain hands-on work experience and create professional contacts while completing their coursework. Field placements are a mandatory part of the program.

  • Students are responsible for arranging their field placements.
  • There are a total of 4 field placements in the program. Each field placement is required to be 75 hours (300 hours in total).
  • Field placements can be completed at any time throughout the program, although we encourage students to complete field placements immediately after completing the applicable courses.
  • Students must complete their field placement at a healthcare food service department, or institutional food service setting (e.g., long-term care, acute care, residential care facility or correctional facility).
  • Field Placements must be supervised by a CSNM member or a Registered Dietitian (RD).
  • All students are required to submit field placement clearance documentation after being accepted into the program. CHA Learning will provide detailed instructions and information upon acceptance to the program. Field placement clearance documentation must be reviewed and approved before students begin their first field placement.
  • Students working in healthcare food service may complete field placements at their workplace.

Pre-Placement Screening

Successful applicants must submit confirmation that they meet vaccination requirements and a police record check before starting their first field placement. Students submit their documentation through a reputable and verified external agency, Placement Pass. CHA Learning does not collect these documents directly from students. Please do not acquire these documents until they are requested. Please note that fees are associated with this service (approximately $50 plus any costs associated with gathering additional documentation). CHA Learning will provide information about this step after students are accepted into the program.

  • This program requires a completed online application, including:
    • $95 fee (or $195 for Prior Learning Assessment and Recognition)
    • Minimum Canadian grade 12 English or equivalent
    • Healthcare or food service experience
    • Professional or academic references
    • After acceptance, students are required to provide pre-field placement information that includes vaccination status and police record check

Students must be proficient in English (reading, writing and speaking).
Applicants who do not have a minimum of Canadian grade 12 English or equivalent must prove English proficiency.

This requirement can be met in one of the following ways:

OR

  • Completing an English assessment 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 in the following sections:
      • Writing: 24
      • Reading: 20
      • Listening: 20
      • Speaking: 20
    • Canadian Language Benchmark Assessment (CLBA) with a score of 8 in all sections
    • International English Language Testing System (IELTS) with a minimum score in the following sections —Academic Module only
      • Writing: 7
      • Academic Reading: 7
      • Listening: 6
      • Speaking: 6

Admission into the FSNM program requires a complete online application package.

You may find the FSNM Application Checklist and FAQ document a helpful resource when you complete your application.

All the following documents will be required at the time of application:

Transcripts

  • Transcripts from all education institutions attended showing evidence of admissions requirements. If Canadian post-secondary transcripts show all academic requirements, then the secondary transcript is not required.
  • Must show completion of:
    • a Canadian Secondary School Diploma, or equivalent, or above;
    • a Canadian English course at minimum grade 12 level

Note: 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.

  • Academic Upgrading: If you do not meet the English prerequisite listed above, you must show proof of English proficiency at or above the standards listed in the Language section above, or you may be eligible to complete the following equivalent online course offered through Algonquin College:

Letter of Intent

A 500-word letter describing:

  • Your interest in the field of FSNM and this program
  • Why you are a good fit for the field (e.g., sharing the skills you’ve obtained in your experiences in healthcare)
  • Why and how you will be successful in this program (e.g., how you will complete the program while balancing other commitments in your life)
  • Anything else we should know that makes you a strong candidate

Professional resume

  • Demonstrating experience in the healthcare environment or relevant food services
  • Food Service experience in healthcare is preferred, however, other professional experience will be considered if sufficient experience is deemed to be transferrable

Recommendation letters (2)

  • Two recent professional or academic letters of recommendation attesting to your ability to succeed in a healthcare profession, the field of FSNM, and in an online academic program. These letters must be written by someone who has supervised or evaluated you in a professional or academic setting and include their contact information. The letters should be dated within 6 months of your application and written on organization letterhead, if possible. Personal references are not accepted.

Applicants with previous academic or employment experience in the following areas may be eligible for course exemptions:

  • Business Management in hospitality/healthcare
  • Human Resources Management in hospitality/healthcare
  • Red Seal cooks papers
  • Nutrition and Dietetics
  • Nursing or other healthcare professions with training/experience in nutrition care

To have your prior learning and/or professional experience considered by CHA Learning, the following must be submitted in addition to the application documents required in the standard application (listed above):

PLAR Application Form

PLAR Application Form

Provide a completed version of this form to indicate which courses you are seeking exemption from.

PLAR Fee

There is a $100 PLAR fee (in addition to the $95 application fee) for the review of your previous education and work experience. Both fees must be paid when you submit your application. PLAR fees are non-refundable, even if exemptions are not granted.

Transcript

You must provide a transcript showing successful completion of the courses you are requesting exemptions from, including the final grade.

 Course Descriptions and/or Syllabus

Provide information that includes:

  1. The school and program in which the courses were taken
  2. Detailed information about all topics studied within the course
  3. Course evaluation format (exams, assignments, projects etc.)
  4. The number of course hours, if applicable

Students in FSNM will require:

  • Mircosoft Excel and PowerPoint.
  • A microphone and webcam are required for some components of the program.

Students must follow CHA Learning’s general technical requirements.

Food Service & Nutrition Management in Healthcare Program Quick FAQ

  • What will I achieve at the completion of this program?

    At the end of this program, you will receive a certificate jointly conferred by CHA Learning and Algonquin College. Graduates of the program are eligible for Active Membership with the Canadian Society of Nutrition Management

  • Is there a maximum Study Duration?

    Yes. Learners in the FSNM program must complete their studies in no more than 4 years (48 months) including breaks. Students are responsible to ensure they do not exceed the maximum duration. The overall program deadline will be available for students to view in their account. Students who exceed the maximum duration will have to apply for special consideration and may need to repeat courses.

  • Do I need to pay for the entire program at the time of enrolment?

    Students are not required to pay for the entire program at the time of enrolment. This program is designed to be affordable and flexible; courses are taken and paid for one at a time. The fee for each course is $550 and students have up to 4 months to complete their course from the time of enrolment.

    Employers/Sponsors who would like to pay for multiple courses or the full program in one payment are invited to reach out to us at FSNMprogram@healthcarecan.ca.

  • What happens if I withdraw from a course?

    Students may cancel enrolment in a course and receive a full refund provided cancellation is received in writing, within ten (10) business days of tuition payment and only if course materials have not been accessed.

    If course materials have been accessed but withdrawal occurs within 10 days of course start, a full credit will be granted and no refund will apply.

    Withdrawal greater than 10 days after enrolment is not eligible for credit or refund of fees.

    Please visit our CHA Learning Policies page (F. Fees > F:1 Refunds and Credits) for more information about withdrawals and other important policies.

  • Does a Food Service Worker (FSW) diploma or certificate qualify for course exemptions under the Prior Learning Assessment and Recognition (PLAR) option?

    An FSW diploma or certificate does not qualify for course exemptions on its own. However, a combination of FSW education and related experience may be considered together in assessing PLAR.

  • What career/workplace opportunities are available to me after graduation?

    Career opportunities after graduation may be:

    • Food and nutrition manager/Dietary manager
    • Food service supervisor
    • Diet technician
    • Food and beverage manager
    • Business/sales associate in the food service industry
    • Meal program coordinator

    And workplaces could include:

    • Long term care homes
    • Acute care (hospitals)
    • Retirement Homes
    • Food companies/industry
    • Educational facilities
    • Correctional facilities
“My experience with CHA Learning was great. As a mature student it was easy to navigate around and the program material was simple to read and understand, and your course professor is just an email away. I would highly recommend anyone to take any online course offered.”
—Christine M.,
“As a Red Seal certified cook this program has helped me to shift my skills from the practical components of cooking into the subtler arts of management. I believe that this course will help me to be an effective leader in any food service department.”
—Joshua C.,
“I was very happy with my experience with CHA Learning. The pace of learning was completely up to me and the instructors were helpful and knowledgeable. I would definitely recommend CHA Learning as a source for learning. I only wish I had done this program sooner.”
—Darrell H.,

 

Get Started Today

The newly revised and restructured Food Service and Nutrition Management in Healthcare (FSNM) Program is one of Canada’s most flexible and affordable options for aspiring leaders in this field. Designed to reflect today’s fast-changing food service and healthcare environments, this program helps professionals upskill or transition into leadership roles.

 

Apply now and move your career forward—on your time, at your pace.

 

APPLY NOW

 


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Nutrition Month 2025: Nourishing Teams, Strengthening Healthcare

March is Nutrition Month, a time to recognize the power of food in health, recovery, and well-being. This year’s theme, “Nourish to Flourish,” highlights how nourishment goes beyond food—it includes leadership, mentorship, and workplace culture.

FSNM professionals not only ensure patients/residents receive the nutrition they need, but they also nourish the teams who make it possible. Through guidance, training, and leadership, they create environments where food service staff feel supported, empowered, and equipped to provide high-quality service. When teams flourish, so do those in their care.

At CHA Learning, we’re celebrating the leadership, expertise, and impact of FSNM professionals who shape healthcare food services every day.

How FSNM Professionals Help Healthcare Flourish

To honour Nutrition Month 2025, we’re sharing a three-part article series exploring how FSNM professionals nourish their teams, drive innovation, and shape the future of healthcare food services.

 

Article 1: Nourish to Flourish – Celebrating FSNM Professionals in Healthcare

A look at how FSNM professionals go beyond meal service to lead teams, foster innovation & create better patient/resident experiences.

Read here

 

Article 2: Nourishing Leadership – How FSNM Professionals Support Their Teams

Discover how FSNM leaders empower, mentor & develop their teams to build stronger workplaces and better healthcare experiences.

Read here

 

Article 3: Beyond the Kitchen – How FSNM Professionals Are Redefining Healthcare Food Services

Explore how FSNM professionals are leading sustainability efforts, shaping policies, and transforming the future of food service in healthcare.

Read here

 

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