Food and Nutrition Management

The role of a food and nutrition manager is complex, bridging the gap between administrative and food service personnel and coordinating operations in a wide variety of settings.

The Food and Nutrition Management program will provide you with a solid foundation in nutrition science, clinical approaches to nutrition, food services management and client relations.

Nutrition Management Courses

Throughout the courses you will learn about:

  • Digestive, cardiovascular, respiratory, lymphatic, immune, musculoskeletal and endocrine systems
  • Food and nutrition management
  • Medical terminology
  • Food preparation and menu planning
  • Food services operations
  • Food services financial management & cost control
  • The role nutrition plays in managing diseases


  • Standard First Aid with CPR-C and AED
  • FoodSafeTM Levels I and II
  • Serving it RightTM

The knowledge learned in the classroom will be applied to practical settings where you will become familiar with food service operations and clinical settings.

You will also learn the skills needed to manage an operation and staff, including quality and cost control, purchasing and procurement, human resources, marketing and promotions, and food and occupational safety.

Contact Vancouver Career College to learn more about this program, tuition fees, prerequisistes and more!

Career Opportunities:

  • Dietician
  • Food Service Supervisor or Manager



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