GNHI offers theoretical and/or practical courses in the following areas:

- Food Safety
- Sanitary Microbiology
- Food Safety Risk Assessment
- Fine Key Principles of Food Hygiene
- Nutrition for Nurses
- Clinical Nutrition and Dietetics
- Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP) for Food Industry
- Hazard Analysis and Critical Control Points (HACCP)
- Food Thermal Processing, and Food Transportation and Storage
- Food Labeling
- Inspection Control for Food Business Operators
- Ante-mortem and Post-mortem inspections
- A certificate of successful completion of the course(s) will be issued upon completion