Discover how culinary professionals can thrive in healthcare

As British Columbia’s healthcare system evolves, so does the demand for trained food service professionals who understand the connection between nutrition and patient care.

Langara College’s Nutrition and Food Service Management (NFSM) program offers just that: a way for experienced food professionals to translate their skills into meaningful careers in healthcare. The accredited program prepares graduates for Canadian Society of Nutrition Management (CSNM) certification, which is a legal requirement within health authorities.

We spoke with Gaya Murthy, Department Chair of Nutrition and Food Service Management, and Steven Courtney, a Red Seal chef and current student of the program, about how food service individuals can reimagine their careers at Langara.

A chef's journey to healthcare.

For French-trained Chef Steven Courtney, the decision to move from restaurants to hospitals wasn’t just a career pivot, it was a calling. He envisioned the meals he made as more than a means to an end. Tired of waiting on tables and numbers, he wanted to serve food to people with a name. So, after more than 20 years in the food industry, working in casinos, resorts, and post-secondary institutions, he transitioned his career to the healthcare industry. Steven now oversees culinary training and menu development across Fraser Health Authority.

When asked why a Red Seal chef would want to become a student again, Steven shares, “I wanted to get a better grasp on the nutritional background and makeup of my dishes. If a dietitian informs me that a dish has too much potassium, too much sodium, or not enough calories, I wanted to know how to fix it without needing someone else.”

To better support his new role, he enrolled in Langara’s NFSM program with one goal in mind: To put a positive spin on hospital food and give back. Langara’s program stood out not just for its structure, but for its mission. Designed to help food professionals like Steven transition into healthcare roles, the two-year diploma integrates nutrition science, food safety, leadership, and management skills.

Creating meals that heal.

As healthcare facilities are shifting away from pre-packaged and frozen meals, the focus is now on cooking from scratch, offering culturally relevant meals, and prioritizing patient health and comfort.

Langara’s NFSM program teaches students how to align culinary creativity with nutritional needs and how to make food that supports recovery while respecting cultural preferences. For professionals like Steven, who have significant, related experience, Langara offers Prior Learning, Flexible Assessment, and Recognition (PLAR) in some first-year courses, which can help fast-track the program. The program also includes four practicum placements, the final two taking place in hospitals and long-term care facilities across the province, so students gain hands-on experience during their studies.

Malnutrition is one of the biggest challenges when you are hospitalized. To nourish a patient and bring them back to their original selves, food plays a much bigger role.
–  Gaya Murthy, Department Chair, Nutrition and Food Service Management

Chef Steven Courtney with his team in a commercial kitchen.This philosophy was aligned with Steven’s work at Fraser Health, where he collaborates with dietitians, cooks, and cultural leaders to offer meals that are both nourishing and familiar. “I’m here to fix recipes and show how to really put a plate together so that it stays nutritious, doesn’t end up mush on a plate, and actually makes people want to eat it," says Steven.

He’s leading initiatives that bring comfort meals to Indigenous and culturally diverse communities across 23 hospitals and care facilities. “At Burnaby Hospital, there’s a larger Asian population so we’re adding more Asian dishes. Out in Chilliwack, it’s more meat and potatoes, chicken and gravy,” he explains. “We want them to recognize what’s coming out. We want them to be like, ‘Oh, that smells fantastic.’”

“I’ve met Indigenous Elders and chefs to build my knowledge and learn from them so that when people do come to the hospitals, they're able to have something from home," explains Steven.

For Steven, one of the most memorable moments came during a summer BBQ at a long-term care home. “A resident who rarely left her room came out to enjoy the food and conversation," shares Steven. "That interaction really meant a lot and just solidified why I’m doing what I’m doing.”

Ready to bring your culinary experience into healthcare?

Langara’s two-year Nutrition and Food Service Management program is tailored for individuals with experience in food service or anyone interested in the culinary arts who want to take on supervisory or managerial roles in healthcare. Learn more about remote study options, certification pathways, and upcoming intake dates on the program website.