Fleming College

Program Highlights

The industry-specific course material focuses on skills that are not easy to acquire on the job, such as nutrition-based theory, effective communication skills for leaders, and the fundamentals of human and financial management.

This two- semester program includes four online courses in the first semester and three in the second semester. During each semester, students will hone their new skills and knowledge through a field placement with a concurrent consolidation course. These field placements allow participants to complete all components of the program within their communities of residence (subject to the community having eligible institutional settings.)

Why Choose Fleming

The online format of this program allows students to continue working while learning. The courses are taught by industry professionals who bring their vast experience to the classroom. Principles of management and leadership are taught both as general concepts and with specific application to the food service industry.

A unique feature of this program is the inclusion of two placements with concurrent consolidation courses. The placement starts mid-way through the first semester, so students can start implementing what they have learned. The consolidation course allows students to share their experience, learn from each other and receive valuable instructor feedback. The second placement will be a culmination of all the skills and knowledge acquired in this program.

What It Takes To Succeed

Online courses require self-directed, self-disciplined learning, as well as basic computer skills and a computer with a high-speed internet connection. Although not required, experience working or volunteering in an institutional food service environment will contribute to your success in the program.

Career Opportunities

This program was developed as a career-enhancing certificate for graduates of hospitality and culinary programs, as well as employees in those fields. There is currently a high demand for Food and Nutrition Managers. Graduates of this program may find employment in large food service companies, especially those in the health care industry, large catering companies,and commercial and industrial kitchens.

Tuition Detail

Tuition and ancillary fees are subject to change without notice. The fees presented below reflect Fall start programs only for the current academic year. For details about the fee differences for other program start dates please refer to the Tuition Details chart below.