Food and Nutrition Management

Program Overview

Food and Nutrition Management graduates are equipped to pursue challenging careers as managers in the dynamic and growing healthcare and food service industry. With knowledge of nutrition and food service, business skills and human relation skills, they are prepared to work in the nutrition department of a hospital, long-term care facility, or other food or nutrition-related industry.

The program has received the President's Academic Program Recognition Award for Preparation for Job Market, Student Satisfaction, Graduate Satisfaction, Employer Satisfaction and Quality of the Learning Experience.

Accredited by the Canadian Society of Nutrition Management (CSNM), graduates are eligible for membership in the CSNM.

BENEFITS

PROGRAM HIGHLIGHTS

Students will learn the practical aspects of quantity food preparation and service and conduct experiments to learn the physical properties of food
The final seven weeks of the program consist of supervised work experience in a healthcare facility

PROGRAM LEARNING OUTCOMES

Graduates have demonstrated the ability to:

Practice in accordance with the code of ethics of the appropriate professional association, the Canadian Society of Nutrition Management
Apply a knowledge of normal and clinical nutrition
Participate in the provision of nutritional care in a variety of settings, including institutional and community environments
Participate in procurement of goods and services and master menu planning
Supervise the preparation of food products and special feedings following standardized recipes and production procedures
Supervise food distribution according to established standards
Supervise operational procedures to meet established standards for safety and sanitation according to established policy, procedures and regulations

CAREER OUTLOOK

The primary focus of the program is to prepare you for career opportunities in healthcare. There is a continous need for qualified food service managers in Ontario Long term care facilities that require CSNM qualified managers. Employers include hospitals, seniors' residences, long term care and extended care facilities. Other opportunities include high-volume catering services, industrial cafeterias, airline food services, food manufacturers and community agencies.

Organizations hiring program graduates include:

Aramark
Community Life Inc.
Compass
Complete Purchasing
Extendicare
Leisureworld
Mt. Sinai Hospital
Morrison Healthcare (Division of Compass)
Providence Healthcare Centre
Rouge Valley Health System
Shepherd Village
Sodexho
Sunnybrook Health Science Centre
Toronto East General Hospital
University Health Network
Village of Humber Heights

PROGRAM OUTLINE

Semester 1

College Communications 1

Principles of Sanitation, Safety and Hygiene*

Introduction to Computing

Kitchen Production

Introduction to Food Services

Nutrition 1

Food Properties Analysis

Mathematics for Food Service Management

Aging and Society

Semester 2

College Communications 2

Kitchen Production

Nutrition 2*

Food Properties Analysis

Purchasing for the Food Services Industry

Communications and Interprofessional Approaches in Health Care and Food Services

Food Service Accounting

Global Citizenship: From Social Analysis to Social Action

Semester 3

Organizational Behaviour in Food Services

Medical Nutrition Therapy*

Facilities Planning and Design

Marketing and Merchandising for Food Services Operations

Supervision Practices

Food Services Systems Management

General Education Elective

Semester 4

Human Resources Management in Food Services

Recipe Development and Costing

Labour Cost Control

Health Care Menu Planning*

Field Placement*

Professional Practice Seminar

Financial Management*

Note: Students will be placed in the appropriate English and math level based on skills assessment results.

*Minimum C grade required

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