Food and Nutrition Management
Credential: Ontario College Graduate Certificate
Delivery: Full-time + Part-time
Work Integrated Learning: 2 Field Placements
Length: 3 Semesters
Duration: 1 Year
Effective: Fall 2019
Students are prepared to manage a food services department while adhering to professional standards, quality management programs, nutritional and healthy living principles and marketing and promotional activities. In addition, graduates are able to employ a number of more complex functions supporting organizational effectiveness including supporting the design of food and nutrition human resource plan, financial analysis and control, and collaborating in the preparation of an organization’s business plan or client care plan. Students apply research competencies to the assessment, analysis and problem solving with regard to nutritional needs and diagnoses.
Graduates of the Food and Nutrition Management program are capable of managing various areas of nutritional care, food preparation, and food service. Successful graduates may choose to follow career paths in health care, retirement homes, long term care facilities, fitness and wellness facilities, educational institutions, camps, daycare facilities, and community or commercial settings.
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients;
- manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction;
- manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals;
- support others to work professionally and ethically in accordance with industry, organization and legal standards;
- monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance that may impact the management and delivery of food and nutrition services;
- deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives;
- contribute to the hiring, coaching, training, scheduling, supervision and performance management of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices;
- apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services;
- contribute to the analysis of food and nutrition services and operations, and the implementation and evaluation of changes, to support continuous improvement;
- contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments;
- select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services;
- promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients;
- apply basic entrepreneurial strategies when considering new business opportunities within the hospitality and tourism industry.
This program follows the competencies of the Canadian Society of Nutrition Management (CSNM).
The Program Progression
Fall Intake - Barrie
- Sem 1: Fall 2019
- Sem 2: Winter 2020
- Sem 3: Summer 2020
- Post-secondary diploma or degree, or equivalent in a related field
Criminal Reference/Vulnerable Sector Check
Placement agencies require an up-to-date clear criminal reference check and vulnerable sector check prior to going out on placement. Students should obtain their criminal reference three months prior to placement; checks conducted earlier may not be considered current. As some jurisdictions require longer lead-time for processing, please check with the program coordinator to ensure you allow for sufficient turn-around time. It is the student's responsibility to provide the completed document prior to placement start.
NOTE: A record of criminal offences, for which a pardon has not been granted, may prevent students from completing their placements, thereby affecting their ability to graduate.
12 Program Courses
2 Field Placements
To graduate from this program, a student must attain a minimum of 60% or a letter grade of P (Pass) or S (Satisfactory) in each course in each semester. The passing weighted average for promotion through each semester and to graduate is 60%.
|FDNM 1000||Human Resource Management||42|
|FDNM 1001||Finance and Accounting||42|
|FDNM 1003||Disease and Disability||42|
|FDNM 1004||Professional Issues in Food and Nutrition Management||42|
|FDNM 1005||Quality Management - Sanitation||42|
|TREC 1014||Biological Sciences in Therapeutic Recreation||42|
|FDNM 1006||Clinical Nutrition||42|
|FDNM 1007||Food Modification||42|
|FDNM 1009||Essentials of Basic Food Service Management Principles||42|
|FDNM 1012||Field Placement 1||240|
|FDNM 1008||Advanced Clinical Analysis||42|
|FDNM 1010||Food Service Management - Advanced||42|
|FDNM 1011||Food and Nutrition Management - Facility Design||42|
|FDNM 1013||Field Placement 2||240|
Students unable to adhere to the program duration of one year (as stated above) may take a maximum of two years to complete their credential. After this time, students must be re-admitted into the program, and follow the curriculum in place at the time of re-admission.
Information contained in College documents respecting programs is correct at the time of publication. Academic content of programs and courses is revised on an ongoing basis to ensure relevance to changing educational objectives and employment market needs. The college reserves the right to add or delete programs, options, courses, timetables or campus locations subject to sufficient enrolment, and the availability of courses.