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International Study Programs

Food and Nutrition Grad Cert GBC

Food and Nutrition Grad Cert GBC

George Brown College, Canada

About This Program

If you are a Hospitality and Culinary Arts graduate but want to work in the nutrition management side of the industry, then enroll in this one-year Food and Nutrition graduate certificate of George Brown College.

Learn how hospitals, retirement homes and long-term care facilities provide their patients with nutritious food and care!  This program will build on your interest for health care and nutrition to enhance the skills you already have.  You will be learning about:

  • Food modification;
  • Clinical nutrition;
  • Physiology;
  • Nutrition analysis;
  • Sanitation and;
  • Safety.

This graduate certificate program is accredited by the Canadian Society of Nutrition Management and you can apply to become a member.  This is a requirement for employment as a Food and Nutrition Manager in Ontario's provincially accredited health-care facilities.

Learn more about the Canada student visa category. 

Course Delivery

This Food and Nutrition Graduate Certificate program is offered at the St. James Campus of George Brown College.  Courses are taught through classroom instruction, laboratory work and field placements.

The schedule for the Food and Nutrition Management program is based on a five-day week, Monday to Friday, with classes from 8 a.m. to 1 p.m. This allows students to pursue part-time positions in related health-care fields while in school.

Careers

Opportunities for you after course completion center on rewarding careers among hospital, manufacturing operations, community services organizations and the growing number of residences and health-care facilities that serve Canada's increasing population of seniors.

These positions may include:

  • Food Service Supervisor;
  • Food Manager;
  • Nutrition Manager;
  • Diet Technician;
  • Food Service Director.

Learning Outcomes

 

By the time you graduate, you will gain skills and demonstrated the ability to:

  1. Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients;
  2. 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;
  3. 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;
  4. Support others to work professionally and ethically in accordance with industry, organization and legal standards;
  5. Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and guide management decisions;
  6. Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives;
  7. Manage hiring, coaching, training, scheduling, work performance and evaluation of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices;
  8. Manage inventory, suppliers and procurement of goods and services according to industry best practices, financial constraints, and principles of social responsibility and environmental sustainability;
  9. Analyze food and nutrition services and operations, and manage the implementation and evaluation of changes, to support continuous improvement;
  10. Plan and manage budgets consistent with organization objectives and legal requirements for food and nutrition service departments;
  11. Select, use and support the use of information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services;
  12. Promote food and nutrition services and healthy living to support marketing plans and the general well-being of stakeholders.

 

Course Outline

TERM ONE

  • HOSF4010:  Management Sanitation and Safety
  • HOST4003:  Menu Analysis
  • MGMT4005:  Food Service Management
  • NUTR4002:  Nutrition Analysis
  • NUTR4003:  Clinical Nutrition
  • PHSL4001:  Basic Physiology
  • COMM4006:  Leadership Communications

TERM TWO

  • HOSF4004:  Clinical Field Placement
  • HOSF4005:  Food Modification Lab
  • HOST4001:  Facilities Design
  • HOST4002:  Health-Care Standards
  • HOST4005:  Administrative Field Placement
  • HOSF4010:  Management Sanitation and Safety
  • HRM4001:  Labour Relations
  • NUTR4003:  Clinical Nutrition
  • PSY4001:  Gerontology
  • COMM4006:  Leadership Communications

Course Info

Course Code : H402

College : Chef School

Duration : 1 year

Qualifications Level : Ontario College Graduate Certificate

Fees :

All fees listed below are quoted in Canadian Dollar (CAD).

  • Application Fee:  95
  • Base Tuition Fee:  13,520 for 2 semesters
  • Incidental Fees (student ID, student association membership, etc.):  1,500
  • Public Transportation, estimated per year:  1,500
  • Supplies, estimated per year: 1,000 - 1,200
  • Textbooks:  500
  • Field trips and industry site visits:  50
  • Mandatory Health Insurance:
    • One year coverage, from Sep to Aug: 603.34
    • 8 months coverage, from Jan to Aug: 409.91
    • 4 months coverage, from May to Aug: 215.44

Take note of the following:

  • The above figures represent what George Brown College expects will be your reasonable international fees; 
  • Fees for this program do not include the cost of the lab coat, books, CPR First Aid (approx. $900)
  • Externship, internship, work term, apprenticeship fees are not included in the tuition fee.  This could range from $450 to a full term.
  • You will be responsible for your own transportation to complete externship, internship, field placements or practical lab requirements not listed above.

Accommodation for International Students at George Brown College

Toronto has a large housing and rental market that offers numerous accommodation options for students.  George Brown College however, does not arrange non-homestay accommodation for students. Estimated costs for privately arranged accommodation may range from $500-$1200 per month, depending on individual living situation and location.

George Brown College's free Housing Services offer support in helping students find off-campus housing.  This will be an advantage for you as it generally takes about 2-3 weeks to find an apartment in Toronto. Apartment listings usually go up 1-2 months previous to their availability so if you’re looking to move beginning of September it is usually good to start looking in July.

Housing Cost (your choice):

  • Landing Pad for 4 weeks:  750/month
  • Homestay for 2 months minimum:  750/month
  • Dormitory
    • September to April:  6,900
    • January to April:  3,450
    • May to August:  595/month

If you would rather live in the residence of the college, you should sign up early.  The George, as the building is known, has the flexibility of 8 month- (Fall/Winter) and 4 Month- (Summer) agreements. Units are 2-bedroom suites that include a kitchenette and 3-piece bathroom with Wi-Fi, phone, and cable television.


As costs are subject to change, the above figures may be changed at any time without notice by the administration of George Brown College.  Please check with your IVC-assigned Visa Counselor or Documentation Officer periodically for any changes.

When estimating your cost of living for an academic year, include rent, weekly supermarket shopping, some meals on campus, electricity bills, heating bills, refuse bills, parking fees, mobile phone expenses, travel, clothing, snacks on campus, socializing, and health.



Intake Dates :

There is only one intake every year and this is in SEPTEMBER.

IVC has a 3-month preparation period that includes, among others:

  • Review by the Chef School of George Brown College for your eligibility;
  • Processing by the International Admissions Office;
  • Enrollment;
  • Processing of insurance;
  • Payment of tuition fee;
  • Payment and processing of your living expenses fund if you are applying under the Student Direct Stream;
  • Seeking accommodation.

It is important to apply early as this course may have many applicants.  Moreover, beginning an application well in advance of the intake date will allow you a lot of time to prepare for the IELTS and consolidate your academic and professional credentials for your visa application.  So make sure you apply early!



Entry Criteria

Admission and entry requirements for this qualification are in accordance with the academic regulations of George Brown College:

  • Diploma or Bachelor’s Degree in a Culinary or Hospitality Management program OR;
    • A one-year Culinary Skills Program, an apprenticeship program, OR;
    • Another equivalent program the equivalency of which will be determined based upon completion of specific courses relevant to the program;
    • Previous studies may qualify you for course exemptions.
  • As an international student, you must be able to demonstrate a level of English competency. You must therefore meet the minimum scores in ANY of the following tests that should have a validity of two years:
    • IELTS (Academic Test) 6.5 overall band score with no individual band under 6.0
    • Test of English as a Foreign Language Internet-based (TOEFL iBT): 88 overall, minimum 22 in each skill band
    • PTE Academic: 60 overall, minimum of 55 in each skill band
  • Health
    • You must meet all the mandatory pre-placement health requirements for the program which may take up to four months to complete all the requirements.  You will be responsible for all costs, service fees and fines associated with the overall health requirements.
    • You will also be required to be carded for "mask fitting" and to provide proof of flu immunization.
  • You may be required to have a police vulnerable sector check.

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