Program FAQs

Program FAQs

Q: What is the difference between a Nutrition Manager and a Dietitian?

A: There are a number of differences between a Nutrition Manager and a Dietition. Compare the education required and the career possibilities on our What's the Difference chart.

Q:  When does the program start?

A: The Nutrition and Food Service Management Program can be started in any term – January, May, or September. The application deadlines are different if you are a domestic or an international student.  For domestic students, the application process should be complete by the beginning of November for a Spring (January) intake, the beginning of March for the Summer (May) intake and by the beginning of June for a Fall (September) intake. If you are completing the application process later than noted above, please contact Monica Molag -  .  International students should coordinate with Langara Global to find out the application deadlines

Q: I want to do the program, but I’m not in Vancouver, and cannot get to the campus very easily.  What can I do?

A: If you are a domestic student, the program can be completed entirely online, and practicums can take place in your community. In addition, there are many job opportunities available outside Greater Vancouver – it could work out very well for you! If you are an international student, contact Langra Global for more information on the process for you. 

Q:  What are the job prospects for graduates of the Nutrition and Food Service Management Diploma Program?

A:  There is a strong demand for qualified food service managers in British Columbia, and particularly those who graduate from Langara.  Nutrition and Food Service Management program graduates are immediately eligible for membership in the Canadian Society of Nutrition Management (CSNM). In BC, CSNM membership is required by the Residential Care Act, so there are always opportunities available. And, that demand is growing. 

Q:  I don’t want to work in a hospital – where else can I work as a diploma grad?

A;  A Langara Nutrition and Food Service Management grad can work anywhere that food is prepared and delivered, whether it be in a retail or commercial kitchen, in a commissary such as at the airport, in school systems or in correctional facilities. Our graduates have found employment in catering operations and some own and operate successful restaurants.

Q:  I’m okay working in a hospital, but I’m not sure about working in the kitchen. I am more interested in working with the nutrition that patients receive.

A: Graduates of the Nutrition and Food Service Management Diploma Program can also fill roles of diet technicians. Diet technicians work closely with the dietitians in the hospital to ensure that the food the patients receive reflect the diet order they are prescribed.  Some acute care facilities have roles for ‘diet techs’ to complete nutrition screenings or visits with patients.

Q:  I like the job prospects and the opportunity to be a member of CSNM, but I also wanted to get a degree – can I do that? 

A: The Nutrition and Food Service Management Diploma Program has an option for students wishing to complete a Bachelor of Business Administration degree after the 2 year diploma is accomplished. It does not have to be completed right away.  The student can wait a couple of years after graduating with the diploma to return to school – or can continue studying once the 2 year diploma is done. We currently have transfer agreements with Langara’s School of Management and Royal Roads University.  Other post-secondary institutions may offer 3rd year entry to their business programs as well.

Q:  I need a student loan – can I take the Nutrition and Food Service Management Diploma Program?

A:  Domestic students can get access to financial aid by contacting the Financial Aid office at

Q:  Why is there an English requirement for the Nutrition and Food Service Management Diploma Program?

A:  The graduates of the diploma program work in an industry where communication is key. There is the expectation that supervisors and managers communicate effectively both  verbally and in writing with employees, colleagues, and their superiors.