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Overview

Food is more than just fuel. It plays a critical role in health, performance, and dietary planning. For chefs, food service professionals, and those in health-related fields, understanding nutrition is essential for creating balanced meals that meet diverse dietary needs. SAIT’s Nutrition course provides a strong foundation in nutrition science, dietary planning, and ingredient selection, equipping you with the knowledge to make informed food choices.

In this course, you’ll explore digestion, absorption, metabolism, and essential nutrients like carbohydrates, fats, proteins, vitamins, and minerals. You’ll also develop practical skills in reading food labels, modifying recipes, and creating menus for vegetarian, heart-healthy, and diabetic-friendly diets.

Designed for individuals interested in health, food service, and dietary accommodations, this course is especially valuable for those working toward the Certified Chef de Cuisine (CCC) designation with the Canadian Culinary Institiute. Whether you're advancing your career, improving your knowledge, or working toward professional certification, this course provides practical, industry-relevant nutrition expertise.

This course is ideal if you:

  • work in the food, hospitality, or health industry and want to enhance your nutrition knowledge
  • need skills to modify recipes and plan menus for diverse dietary needs
  • are pursuing the Certified Chef de Cuisine (CCC) designation and require this course for certification
  • want a flexible, online course focused on nutrition science and menu planning.

Upon successful completion of this course, you'll be able to:

  • describe common nutrition terms and how food is processed in the body
  • explain the impact of current nutrition trends on health
  • explain the important contribution carbohydrates, dietary fats, and protein make to good nutrition
  • explain the important contribution water, vitamins, and minerals make to good nutrition.

To request a course outline, contact ConEdAdvising@sait.ca.

To earn the Certified Chef de Cuisine (CCC) designation, you must first apply for and be accepted into the program through the Canadian Culinary Institute.

Upcoming dates

Select an available section and add it to your cart. When you're ready, proceed to check out to sign into your student account and complete your registration.

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Registration for this course closes seven days prior to the start date.

After you've completed this course

Upon successful completion of this non-credit course, you’ll receive an electronic copy of your official transcript. You’ll also be able to self-print a proof of completion document from your Continuing Education student account.

Costs

Textbook and reading list

You are required to purchase reading materials for this course. Visit SAIT’s Bookstore's website to purchase the following.

  • Grosvenor, M. B. (2014). Visualizing Nutrition (1st Canadian ed.). ISBN 978-1-118-719-022. Wiley Canada

Technology

To be successful in this course, you’ll need:

Aldred building

Financial support

Financial opportunities are available to help pay for your course fees. Learn more about how to reduce your education or training costs with available awards, bursaries, loans and grants including the Canada Alberta Job Grant. 

Learn more

Train your team

Interested in group training opportunities for this course? Tell us about your organization's needs, and one of our training consultants will contact you within one business day.

Contact us

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SAIT is located on the traditional territories of the Niitsitapi (Blackfoot) and the people of Treaty 7 which includes the Siksika, the Piikani, the Kainai, the Tsuut’ina and the Îyârhe Nakoda of Bearspaw, Chiniki and Goodstoney.

We are situated in an area the Blackfoot tribes traditionally called Moh’kinsstis, where the Bow River meets the Elbow River. We now call it the city of Calgary, which is also home to the Métis Nation of Alberta.

Visit Natoysopoyiis Resource Centre