Admissions

Academic requirements

Domestic Applicants: BC Grade 12 Graduation (or equivalent) or 19 years of age or older
International Applicants: BC Grade 12 Graduation (or equivalent)

English language requirement

Category 2

Additional requirements

  • A resumé
  • Two letters of reference
  • A letter of intent
  • Valid FoodSafe Level 1 (Basic) or equivalent 

Applicant notes

  • Two letters of reference attesting to the abilities that would be an asset in a career in food service management, one of which must be from an employer.
  • Letter of intent is to be a  maximum two pages that explains why the applicant wishes to enter the program and that demonstrates they have an understanding of the role and responsibilities of a Nutrition Manager in a health care setting.
  • Valid FoodSafe Level 1 (Basic) or equivalent must have been completed in the last five years.
  • Applicants with previous work experience in the food service industry may be eligible for Prior Learning, Flexible Assessment, and Recognition (PLFAR) as determined by the department chair.
  • Program courses may have specific prerequisites beyond program admission requirements. Students admitted to this program may need to take one or more additional English courses in order to meet the prerequisite requirements of the English courses required in this program.
  • Once accepted, all students are required to complete a criminal record check (CRC) in accordance with Langara Criminal Record Check Policy (E2005) and submit a vaccination record. The information needed to complete these tasks will be emailed to each applicant, and completed in their first term of the program.
  • Admission to a program does not guarantee registration into required courses.

Application deadline

All required documents must be submitted by:

  • Fall Semester: May 31
  • Spring Semester: October 31
  • Summer Semester: February 28

Late applications will be accepted if space is available.

Please refer to the program application dates on the Application Information page.