This program is designed for students interested in healthy nutrition, focusing on local food, and entering the fast-paced world of food service operations. With a unique focus on health care and related settings and incorporating and accessing local food within the lens of urban agriculture, students will learn to work collaboratively with interprofessional health care teams to manage the nutritional needs of a diverse range of clients.
Students will learn in the W. Galen Weston Centre for Food’s (Weston Centre) state-of-the-art labs, classrooms and culinary facilities, the Barrett Centre of Innovation in Sustainable Urban Agriculture’s (Barrett Centre) urban farm and the full-service teaching restaurant, Bistro ’67.
Through unique hands-on learning opportunities led by expert faculty members, students will collaborate with other DC agriculture and culinary programs on several projects, such as growing produce in the Barrett Centre’s urban farm, planning healthy menus and preparing food in the Weston Centre’s culinary labs.
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Developed in response to growing food insecurity needs in many communities, this program prepares students to think critically and creatively, combining nutrition and food service knowledge in order to source and incorporate locally-produced food into health care menus.
Students will develop a thorough understanding of the food service industry, including accounting, finance, management, organizational leadership, supply chain management, communication and customer service, culinary, and food and nutritional sciences to support a wide range of clients’ dietary needs.
Graduates of this program will be prepared to work in accordance with relevant industry, organizational and legal standards, and adhere to best practices for health, safety, sanitation, quality assurance and client satisfaction.
The courses listed below are for incoming students. If you are a current student, please refer to your program of study for the year you began your program. Your program of study can be found on MyDC.
Courses, course descriptions and delivery formats are subject to change.
More than 75% of this program is delivered in-person.
The rest of the coursework will be delivered using hybrid, flexible or online formats. Students will come to campus to complete in-person learning requirements. Detailed schedules, with course-specific delivery information, will be available after registration. Courses, course descriptions and delivery formats are subject to change.
Your learning experience will be complemented by a 140-hour field placement opportunity in the food service and nutrition industry. You may have the opportunity to work with industry professionals and community partners such as Community Care Durham, the Region of Durham, Grandview, Salvation Army, DDSB, DDCSB, Sysco, GFS, and a number of established long-term facilities within Durham Region, as well as hospitals like Lakeridge Health, applying skills developed in the classroom to real-world settings.
Please visit our pathways page to learn more about how you can transfer your credits towards a degree.