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Course Description

Learn how to apply plant-based nutritional knowledge to the development and implementation of a plant-based menu in an institutional setting. Build practical skills in selecting and purchasing plant-based foods within an institutional setting.

What can you expect from this course?

Each week you will be introduced to the main topics and subtopics through instructor presented content, reliable and current research, and expert guest speaker videos. Opportunities for you to engage in a weekly discussion with your peers and instructor will allow you to learn from their experiences and expertise and further deepen your knowledge. The week ends with a reflection activity that prepares you for the project-based assignment.

Learning Outcomes

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

  • Identify current evidence-based nutrition research and information to describe the components of a healthy plant-based diet that promotes well-being and reduces disease risk
  • Examine institutional nutrition programs and identify effective strategies to develop and implement a plant-based nutrition program
  • Apply plant-based nutritional knowledge to select and prepare foods to incorporate in a plant-based menu within an institutional setting
  • Identify key nutritional, financial, and practical issues to consider when adopting a plant-based menu within an institutional setting

Course Topics

  • Benefits of Plant-Based Menus for Organizations
  • Institutional Settings and Dietary Choices
  • Nutritional Considerations When Menu Planning for a Range of Audiences
  • Making the Case for a Plant-Based Menu
  • Planning and Implementing a Plant-Based Menu

Job Market Overview


Additional Requirements

  • This course is intended for adult learners who are at least 18 years of age.
  • There are no prerequisites for this course.
  • You may take this as an individual course or choose to complete the certificate.
  • You can expect to spend 5-6 hours per week to complete the course material, activities, discussions and assignment.
  • If you are new to online learning, visit the Online learning at U of G page for helpful resources.

*It is recommended that you complete Introduction to Plant-Based Diets before selecting other courses in the certificate.


Each week you will engage in a discussion question that examines evidence-based research and apply what you are learning to diets. The course concludes with a project-based assignment that assists you in the implementation of a plant-based diet.

Sponsoring Partner

  • Department of Family Relations and Applied Nutrition, College of Applied Human Sciences

Applies Towards the Following Certificates

Technical Requirements

You are responsible for ensuring that your computer system meets the necessary system requirements. Use the browser check tool to ensure your browser settings are compatible and up to date (results will be displayed in a new browser window).

*Course details are subject to change.

Enrol Now - Select a section to enrol in
Section Title
Implementing a Plant-Based Menu in an Institutional Setting
October 07, 2024 to November 03, 2024
Contact Hours
Delivery Options
Course Fee(s)
Registration Fee $325.00
Potential Discount(s)
  • Valerie Trew
Section Notes

Please view the Withdrawal and Refund Policy - Continuing Education Courses - Online Courses Under Six Weeks in Length.

If you are new to online learning we encourage you to visit our Online Learning at UofG resource page.

If you require assistance, please contact our main office.

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