Food And Nutrition Management Curriculum

Accepting Applications for May 2018

See curriculum for: September 2018
Credential: Ontario College Graduate Certificate ( 2 semesters )
Classes begin:
May 07, 2018
Offered at:
Sutherland Campus
Program code:
Tuition & Ancillary Fees:
$3,010.16 per semester*
* Tuition and fees subject to change.
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Courses and Descriptions

Semester 1

FLPL 221
Units/ Hours: 80

This is the first course in a set of field placements that is designed to allow learners the opportunity to increase their knowledge and further develop their skills and abilities. An important component of the learner`s education is to observe and learn from industry partners in an institutional setting. This course provides the learner the opportunity to apply nutrition principles that includes dietary restrictions, texture modifications and nutritional supplements.

FLPL 222
Units/ Hours: 45

Students will reflect on their weekly field placement experiences and are given an opportunity to consolidate the theory they've learned to date with the practical industry skills they have begun to acquire. This course should also be an opportunity for students to learn from one another by sharing their experiences online and engaging in moderated discussions on a host of topics relevant to program outcomes.

MGMT 270
Units/ Hours: 45

Today's nutrition managers are challenged to bridge the gap between administrative and foodservice personnel through a strong understanding of quality assurance, risk analysis and health & safety requirements. Learners will examine best practices as put forth by the Canadian Society of Nutrition Managers (CSNM) and their role in accreditation, certification, and professional excellence. Legislation and compliance, as it relates to healthcare standards, are examined by the learner to develop effective nutrition management professionals.

CULN 102
Units/ Hours: 60

This course builds on learning of the physiological and biological functions of the body and applies this to diet and nutrition. Learners are introduced to menu planning and nutrition assessment as they participate in self-reflection activities. Learners are also introduced to the role of the Nutrition Manager as part of the healthcare team involved in nutrition screening and client interviewing and are introduced to nutrition requirements for different life stages that they may encounter in their career. Nutrition and dietary trends, as well as religious and cultural needs of individuals within society are explored.

HLTH 358
Units/ Hours: 45

Students gain introductory knowledge of the structure and functions of the human body. An emphasis will be placed on the cell, endocrine, digestive, circulatory, renal and urinary systems and their impact on health. These systems are introduced along with medical terminology and relevant laboratory values as applicable to today's healthcare system.

MGMT 271
Units/ Hours: 45

Emphasis will be placed on communication strategies, including advanced writing and oral skills that are required for today's Nutrition Manager. Different leadership, management and supervisory styles will be examined to develop the individual learner's ability to communicate effectively with clients, supervisors, peers and staff.

Semester 2

MGMT 272
Units/ Hours: 45

Financial information is typically a key component in all managerial decisions. This course will provide the learner with a working knowledge of how financial data is reported, measured and assessed to evaluate performance, profitability and budgetary concepts for the organization. Learners are able to practice the procedures for collecting and analysing data for cost control systems using performance indicators to forecast costs. The relationship between costs, risk factors and service is examined through the study of the strategic planning process. Examination of quality indicators, funding and budgetary concepts will round out the learner`s experience in this course.

CULN 103
Units/ Hours: 60

This advanced nutrition course will allow students to expand on learning of basic nutrition and physiology as they apply this to the health care setting with an emphasis on the process of medical nutrition therapy. It allows the learner to apply knowledge of clinical disease states as they are introduced to nutrition assessment and participate in menu planning for therapeutic diets. Learners will also develop client care plans for clients with advanced nutritional needs and be introduced to documentation requirements that can be applied to various institutional settings.

FLPL 224
Units/ Hours: 45

In part II students continue to reflect on their weekly field placement experiences and are given an opportunity to comprehensively consolidate the theory they've learned in the program with the practical industry skills they are in the final stages of acquiring. This capstone course should also be an opportunity for students to learn from one another by sharing their experiences online and engaging in moderated discussions on a host of topics relevant to program outcomes.

MGMT 273
Units/ Hours: 45

The focus of this course is on professional ethics and codes of conduct expected of a nutrition manager. Professional development topics that learners will examine include inter- professional collaboration, scope of practice, career pathways, work/life balance, and ongoing continuing education requirements. Human resources skills and techniques are developed in relation to recruiting and maintaining an effective labour force in an institutional setting. Workplace health and safety, labour relations, payroll and benefits are topics that will round out the learner?s human resources education.

FLPL 223
Units/ Hours: 120

The second course in a set of field placements is designed to allow learners the opportunity to gain managerial experience in an institutional foodservice setting. Institutional sponsors will provide real-world experiences that will allow the learner to apply the skills and knowledge they have acquired over their course of study.