国际学生入学条件
Ontario College Diploma, Ontario College Advanced Diploma or Degree in Culinary Management, Hospitality Management, Human Nutrition and Dietetics, or a related credential which includes at least two courses in food production and preparation.
Applicants may be conditionally accepted and required to complete up to two additional courses in culinary and food management.
Consideration will be given to applicants with a one-year college certificate in a culinary or hospitality program, if a minimum of 600 hours of hospitality related theory courses have been successfully completed.
Applicants with international transcripts must provide proof of the subject-specific requirements noted above and may be required to provide proof of language proficiency. Domestic applicants with international transcripts must be evaluated through the International Credential Assessment Service of Canada (ICAS) or World Education Services (WES).
IELTS-International English Language Testing Service (Academic) Overall band of 6.5 with a minimum of 6.0 in each band, OR TOEFL-Internet-based (iBT)-overall 88, with a minimum of 22 in each component: Reading 22, Listening 22, Speaking 22, Writing 22.
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IDP—雅思考试联合主办方
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雅思考试总分
6.5
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雅思考试指南
- 雅思总分:6.5
- 托福网考总分:88
- 托福笔试总分:160
- 其他语言考试:Pearson (PTE) - 58 – 64
CRICOS代码:
申请截止日期: 请与IDP顾问联系以获取详细信息。
课程简介
安大略大学的这一为期一年的研究生证书课程面向烹饪管理或酒店管理(酒店和餐厅)课程的安大略省毕业生。为学生提供了在不断发展的保健食品服务部门(包括医院,长期护理机构和养老院)工作所需的学术培训。食品和营养管理计划已获得加拿大营养管理学会(CSNM)的认可。毕业生有资格获得CSNM会员资格,这是许多医疗保健部门营养管理人员的就业要求,也是安大略省长期护理机构的强制性要求。
Graduates from the Food and Nutrition Management Ontario College Graduate Certificate program take their careers in the food services industry to the next level. This one-year program builds on your culinary/hospitality skills and gives you the knowledge and real-world experience needed to succeed in the lucrative health care sector of the food services industry.<br><br>The program combines in-class learning with online projects. You learn about a variety of topics, including:<br><br> advanced normal nutrition<br> clinical nutrition<br> physiology<br> food modification<br> quality management of sanitation and safety procedures<br> facilities design<br> labour relations<br> food service management of healthcare standards<br> financial and business management
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