The Food and Nutrition Programs at LaGuardia Community College provide students with a variety of options with which to explore their interests in food, nutrition, and management. Through their studies, program graduates are equipped with the knowledge and skills to be competitive in the labor market. Many graduates choose to continue their studies at four-year baccalaureate  programs.

Program Director



Bette Cohen, MS, RN
Certified Dietician/Nutritionalist
Associate Professor
Room E300M
718-482-5762

The Food and Nutrition Technician Program leads to an Associate of Science degree. Students enter this program because of a strong interest in nutrition and its relationship to health and disease. Graduates are employed in the health care sector, primarily hospitals and nursing homes, as well as community-based programs Employment opportunities include positions and responsibilities involving both clinical nutrition and foodservice management.

The Commercial Foodservice Management Program attracts students who want to work in the ever-challenging world of foodservice. This Associate of Applied Science degree allows graduates to work in entry-level management positions within the foodservice industry.

The School Foodservice Management Program is a special program offered to employees of the Department of Education School Food Division of New York City. This Associate of Science degree gives graduates an opportunity to become School Lunch Managers. Graduates can also pursue other foodservice management careers with this major.

The Food and Nutrition Managers Program is a certificate based program, offered jointly with the Division of Continuing Education. Students must be employed in the foodservice department of a hospital or nursing home to participate in this program and be sponsored by a Registered Dietitian. The focus of the program is to improve skills already acquired on the job, and to prepare the graduates for possible advancement to the position of Food Service Supervisor.