Nutrition and Food Service Management overview - 2021/2022
If you have a passion for dietetics, food and nutrition management and coaching others, you can become a leader in food services with this two-year Nutrition and Food Service Management diploma. This program is for foodies who want to learn more about nutrition science and is the perfect opportunity for those looking to pursue a career in health care and other related food services.
Students of this food and nutrition management program will build skills in:
- Quantity food production
- Nutrition and diet therapies
- Nutrition science
- Financial management
- Human resources
Through classroom instruction and work placements, students will discover how long term care facilities, retirement homes, hospitals, daycare centers, school cafeterias and commercial catering, such as airline food services provide their patients, residents and customers with nutritious food.
Job titles that graduates obtain include:
- Nutrition Manager
- Food Service Supervisor
- Dietary Supervisor
- Dietetic Technician
- Director of Support Service
- Food Service Advisor
Get ready for a rewarding career in food and nutrition management!
- Graduate with two Ontario College credentials: the Culinary Skills certificate and the Nutrition and Food Service Management diploma;
- Graduate with a quality education from this Canadian Society of Nutrition Management (CSNM) accredited program;
- Become a leader while learning from and being mentored by faculty with field experience and knowledge of nutrition science, menu planning, food production and leading teams;
- Gain hands-on experience and business skills through a five-week field placement by working as part of a nutrition and food services management team of one of Fanshawe’s community partners;
- Apply for opportunities like the CSNM National Scholarship Program, which Fanshawe is proud to share having three national award winners to date;
- Pursue a degree, if you choose to, with pathways opportunities including Brescia University College’s Honours Specialization in Nutrition and Dietetics degree program which is required to apply for a registered dieticians internship;
- Further your education knowing you’ll graduate ready to complete additional Canadian certifications available in the food and nutrition industry.
As a 2020 graduate of this program I can safely say it prepares you perfectly for the workplace. Between two placements, valuable insight into cooking the proper and safe way and the theory classes, I haven’t been stressed about finding employment with a management team so soon out of college. This program even prepared me for the COVID-19 pandemic as I walked into at my first full-time position. I wouldn’t be where I am today without the encouragement and education I received from the program coordinator and professors that have on-the-job and field experience.
Nutrition and Food Service Management program progression
|Year 1||Level 1||Level 2||Level 3: field placement|
|Year 2||Level 4||Level 5||N/a|
Admission Requirements - 2021/2022
Admission RequirementsOSSD with courses from the College (C), University (U),
University/College (M), or Open (O) stream WITH:
- Any Grade 12 English (C) or (U)
- Any Grade 11 Mathematics* (C), (U), or (M)
Academic and Career Entrance Certificate (ACE)
Ontario High School Equivalency Certificate (GED) AND:
Any Grade 11 Mathematics* (C), (U) or (M)
Mature Applicant with standing in the required courses stated above
- *Applicants who lack the required Mathematics may still gain eligibility for admission by completing appropriate prior upgrading.
English Language Requirements
Applicants whose first language is not English will be required to demonstrate proficiency in English by one of the following methods:
- A Grade 12 College Stream or University Stream English credit from an Ontario Secondary School, or equivalent, depending on the program's Admission Requirements
- Test of English as a Foreign Language (TOEFL) test with a minimum score of 79 for the Internet-based test (iBT), with test results within the last two years
- International English Language Testing System (IELTS) Academic test with an overall score of 6.0 with no score less than 5.5 in any of the four bands, with test results within the last two years. SDS Program Requirements.
- Canadian Academic English Language (CAEL) test with an overall score of 60 with no score less than 50 in any of the four bands, with test results within the last two years
- Pearson Test of English Academic (PTE) with a minimum score of 53, with test results within the last two years
- A Cambridge English Test (FCE/CAE/CPE) with an overall score on the Cambridge English Scale of 169 with no language skill less than 162, with test results within the last two years
- An English Language Evaluation (ELE) at Fanshawe College with a minimum score of 70% in all sections of the test, with test results within the last two years
- Fanshawe College ESL4/GAP5 students: Minimum grade of 80% in ESL4/GAP5 Level 8, 75% in ESL4/GAP5 Level 9, or 70% in ESL4/GAP5 Level 10
Recommended Academic Preparation
- Grade 11 Food and Culture (M)
- Grade 12 Nutrition and Health (C)
- Grade 11 or Grade 12 Chemistry (C) or (U)
- Grade 11 or Grade 12 Biology (C) or (U)
- Grade 11 and Grade 12 Hospitality and Tourism (C)
- Any Grade 11 or Grade 12 Entrepreneurship (C) or (O)
- Grade 11 Information and Communication Technology: The Digital Environment (O) OR Grade 12 Information and Communication Technology: Multimedia Solutions (C)
- Grade 12 Financial Accounting Principles (M)
- Grade 12 Business and Technological Communication (O)
- Academic and Career Entrance Certificate (ACE): Business or Technical Mathematics course and Computer Skills course
Recommended Personal Preparation
- Interest in nutrition and health
- Interest in food preparation and service by visiting institutional food service environments
- Interest in foods and customs of other countries
- Develop leadership skills
- The kind of person who enters the field should be responsible, personable and enjoy working with people in a challenging industry
- Successful individuals are detail oriented and good team players
- Applicants may apply for advanced standing on the basis of previous academic achievement at another institution and/or Prior Learning Assessment and Recognition (PLAR). Advanced standing qualifies the applicant for direct entry to a second or higher level of the program.
Applicant Selection CriteriaWhere the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:
- Preference for Permanent Residents of Ontario
- Receipt of Application by February 1st (After this date, Fanshawe College will consider applicants on a first-come, first-served basis until the program is full)
- Achievement in the Admission Requirements
The following items are applicable to the program:
- Evidence of Good Health-Record of Immunization Required
- Police Record Check and Vulnerable Sector Screening, including a check of the Pardoned Sexual Offenders Database
- Valid Safe Food Handlers Certificate
- Two Step TB Testing
Nutrition and Food Service Management-2021/2022
|FDMG-1113||Food Preparation 1||4|
|Students will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. It is an opportunity to learn the basic cuts and preparation techniques in a proper and professional manner. Student will have ample opportunities to practice knife handling and familiarize themselves with basic kitchen equipment.|
|FDMG-1104||Basic Culinary Knowledge||3|
|This course will introduce students to the fundamental concepts, practices and terminology related to today's commercial food service industry. Students will build a repertoire of culinary theoretical knowledge which will compliment and expand on their practical studies. Students will also study a wide variety of topics including kitchen organization, cooking methods, heat transfer, stocks and sauces and explore, identify and classify the many commodities used in today's commercial kitchens.|
|BAKE-1021||Bake Practical 1||4|
|This course will provide the student with an understanding of all practical basic preparation methods and general terminology related to the pastry department. The student will prepare basic muffins, pastry and pies, cookie dough, genoise, custards, cheese cake, pudding, meringue and yeast bread.|
|This course is a study of basic techniques needed for a foundation in the baking/pastry industry. Emphasis will be placed on the staples used in the bake/pastry kitchen, weights and measures, terminology and the production of primary baked goods.|
|This course will define the necessary tools and skills to implement a successful career strategy and plan, from self-evaluation to the procurement of suitable employment. Students will be introduced to the many diversities of the Hospitality and Tourism Sector with special emphasis on marketing oneself into an appropriate career. Students will explore their aptitudes and strengths and learn how transferable skills lead to success in their chosen profession. This course will augment the work placement process and focus on business etiquette, networking, and job search, resume writing and interviewing skills.|
|WRIT-1042||Reason & Writing 1-Tourism/Hospitality||3|
|This course will introduce tourism and hospitality students to essential principles of reading, writing, and reasoning at the postsecondary level. Students will identify, summarize, analyze, and evaluate multiple short readings and write persuasive response essays to develop their vocabulary, comprehension, grammar, and critical thinking.|
|MATH-1210||Math for Hospitality||2|
|This course provides students with a review of basic and essential arithmetic and algebraic skills providing mathematical tools and concepts needed for a career in the hospitality industry. Topics include fractions, decimals and percentages, conversions between metric and imperial measurements and algebraic competency applicable to the travel, hospitality and culinary services.|
|This course will introduce the basics of healthy eating based on Canada's Food Guide. Topics include nutrition recommendations for Canada's, macronutrients, micronutrients, and nutrition facts panels. Students will put theory into practice through a variety of self assessment activities, internet endeavours and interactive discussions that highlight the value of both healthy and pleasurable dining.|
|FDMG-3043||Food Preparation 2||2|
|This course takes the fundamentals learned from FDMG 1113 and enables the student to demonstrate and apply intermediate level culinary skills to cooking complete meals. There will be an increased focus on cooking a wide variety of proteins, sauces, alternative starches and working with ingredients suitable for special diets. Upon conclusion of this course, students will be proficient in the skills required to enter into their externship/apprenticeship placement.|
|This is a second level food preparation course that will teach the student all aspects of working within the cold kitchen. There will be a focus on cold food presentation and garnishing techniques. This course will enable the student to work hands-on in the raw preparation of meats, seafoods and vegetables. Presentations of cold buffet is another important element of this course. The student will have an opportunity to create simple buffets and gain an understanding and appreciation of this form of food service.|
|FDMG-1064||Purchasing & Menu Planning||2|
|This course will introduce students to basic menu planning and purchasing. Through the course students will explore the history and purpose of the menu, different menu styles, how to develop dishes for a menu, and the truth in menu writing. Students will work collaboratively to develop a variety of food service menus, which will include understanding and using seasonal, organic foods. Students will be also be introduced to basic purchasing terms and basic ordering and receiving procedures. Basic recipe costing using current industry invoices will also be explored.|
|COMM-3080||Comm for Tourism & Hospitality||3|
|This course, designed for students who plan to work in the field of tourism and hospitality, focuses on professional written and verbal communication skills. Students learn to prepare a variety of work-related documents. In addition, students learn about research methods and documentation formats. The principles of effective writing - organization, grammar, style, clarity, and tone - are reinforced throughout the course. The goal of the course is to prepare students for the communication tasks and considerations they will encounter in the workplace in order to meet the needs of employers and/or the communities they will serve.|
|Students will learn about fundamental concepts in Cultural Anthropology and how they relate to themselves as well as current trends in Tourism, Hospitality and Culinary Arts. Students will practice applying the theoretical perspective of Cultural Materialism and perform academic research and reporting. This course promotes the understanding of social behaviours and ideas within larger cultural contexts and encourages students to think critically about issues related to diversity, relationship building and ultimately success in their chosen programs of study and as global citizens.|
|FDMG-1114||Restaurant Production 1||3|
|This first year course will expose students to the commercial restaurant environment where they will explore various forms of food preparation including a la carte preparation and large quantity cooking. Learning will focus on key competencies such as knife skills, cooking methods and portion control. Students will gain an understanding of what it takes to work as member of a food service team and develop important organizational skills necessary to be successful in a fast paced, high volume, professional kitchen setting.|
|Level 3 - Externship|
|Externship education is a learning method which formally integrates academic study with 175 hours of unpaid work experience in an approved employer organization. The primary focus of this initial placement are foodservice production skills. The student will have the opportunity to apply theoretical knowledge to practical situations, build communication and effective interpersonal skills, acquire professional work habits and test their aptitude for foodservice.|
|ANTH-1002||The Anthropology of Modern Gastronomy||3|
|By definition, anthropology refers to the scientific study of people, society and culture. Food will be studied initially on a historical basis by reviewing its origins in antiquity. The course will continue by highlighting, discussing and understanding food, and its key place in the study of culture. Ultimately the course will provide insight, in addition to, promoting reflection upon both current and future food issues.|
|NUTR-1011||The Science of Food & Nutrition||3|
|Study the classifications, physical structure, chemical composition and nutritive values of food. Emphasis on cellular respiration: how the most basic human unit, the cell, is sustained by and metabolizes nutrients. Explore how food production and preparation affects food and nutrition. Investigate current issues in food science and technology including functional foods, nutrient density, nutraceuticals and food additives. Gain knowledge on criteria for food claims and labeling and how this influences marketing of foods.|
|NUTR-1012||Physiology & Normal Nutrition||2|
|This course will discuss the 11 major organ systems in the human body and the importance of this knowledge. The body's structure's which influence food intake will be identified. Canada's Food Guide guidelines for healthy eating and nutritional requirements will be explained along with identification of vitamins and minerals and their importance. The student will calculate the energy content of food, carbohydrate, fat and protein content.|
|In this course students learn introductory accounting, linking personal and business accounting concepts. Through real world scenarios students will follow the accounting cycle to manage transactions, journals and ledgers, learning to interpret financial statements for the hospitality industry. Students will learn basic payroll and to identify different inventory systems.|
|This course will introduce the student to the clinical documentation required in institutional foodservice by the MHLTC. The student will study medical terminology commonly used in client/patient assessment. Students will practice methods of collecting and presenting information relevant to low and moderate risk nutritional assessments following Ministry standards. Students will be writing clear and concise departmental policies.|
|After a review of the physiological process of digestion; this course will introduce the student to various disorders of the human body. Dietary strategies and the rationale behind therapeutic nutrition modifications used to optimize the patient's health status will be presented to the student. The impact of illness on a client's food acceptance and tolerance will be discussed in the course.|
|This course will explore the role of the food and nutrition manager as it relates to personnel management. The student will examine regulations that govern institutional foodservice in Ontario. The student will investigate the components of management focusing on planning, organization, directing, delegating, coordinating, and controlling. The course will expose the student to aspects of the hiring process, orientation, training, employee evaluations and progressive discipline.|
|NUTR-3008||Nutrition Therapy Practical||2|
|This course provides an opportunity for students to apply their knowledge of therapeutic nutrition to the production of foods required to support therapeutic diets. Each week the kitchen lab will focus on a specific diet related to a current nutrition issue; such as texture modification for dysphagia, low fat/high fiber for lower GI problems or high enery/ high protein for Cancer.|
|Clinical Placement is an opportunity for Nutrition and Food Service student to work in the role of a Nutrition Manager or Dietetic Technician in the workplace. The student will work 150 unpaid hours under the supervision of a CSNM member or a Registered Dietitian in a leadership role for a healthcare foodservice team. The student will be required to demonstrate the competencies of an entry level CSNM member. Placements must be in Long Term Care or Acute Care to meet the learning outcomes of the course. There are 25 hours of self-directed independent study requiring the student to complete weekly assignments during the scheduled placement period. www.csnm.ca|
|This course provides students an overview of the decisions that managers make as they participate in the development and execution of marketing plans. Students will explore a variety of strategies for the planning and promotion of nutrition and foodservice events. To review and reinforce management and leadership skills, students will work in groups to develop a retail outlet marketing plan.|
|FDMG-5018||Auditing & Compliance||3|
|In this course the participants will review standards pertaining to the daily operations of food service in the health care sector. Students will review policy outlined by governing regulatory bodies. Students will be introduced to the Quality Assurance Process. Students will participate in the auditing process using a variety of problem solving practices.|
|FINA-3038||Finance for Food & Nutrition Management||3|
|This course will build on content introduced in ACCT 1004. The student will apply basic financial concepts to food-service operations. They will apply specific elements of the budget directly related to food service into professional documents, such as staffing proposals, meal day calculations, catering proposals, and formal budget reports. They will identify methods to control costs and analyze budget variances. They will review the concepts involved in capital/operational expenditures and budget development.|
|In this course the student will perform case studies that utilize skills required for the nutrition care process (NCP); tasks include nutrition screening, assessment and intervention. Students will practice patient interview skills, preparation and evaluation of special dietary orders, monitoring and evaluation of changes to nutrition status via nutrient and energy requirement calculations.|
|In this course, students will discuss the daily operations of a property, including strategic planning, design and workflow, sanitation and infection control, sustainable practices and emergency preparedness. Students will review elements of the food service, housekeeping, laundry and maintenance departments in relation to their own role as part of the management team in the workplace.|
Careers - 2021/2022
- Nutrition Manager
- Food Service Supervisor
- Dietetic Technicians/ Assistant
- Member of Food Service Team, such as Cook or Food Service Worker
- Dietary Manager/ Department Manager
- Food and Nutrition Manager
More Information - 2021/2022
Campus Code: LCD (LCD - London Downtown)
15 week terms
Academic Calendars available at www.fanshawec.ca/academicdates
ContactSchool of Tourism, Hospitality and Culinary Arts: 519-452-4289
Graduates of Fanshawe College's Nutrition and Food Service Management program work with Dietitians, Cooks and Food Service Workers to provide optimum nutritional care to variety of clientele. With classes in food production, food safety, menu planning, therapeutic nutrition, finance, facilities, and employee relations. The graduate will be leaving Fanshawe College with a balance of business training and practical hands-on experience into a career in the dynamic and growing food service industry.
This program includes two five week placements where students work alongside industry professionals to build their skills. Fanshawe graduates have attained positions as Nutrition Managers, Food Service Supervisors, Dietetic Technicians, and Directors of Food Service in Long Term Care, Retirement Residences, Hospitals, Correctional Facilities, Daycare Centers, Institutional Cafeterias, Airline Food Services, and other community agencies.
- Nutrition and Food Services Management program is accredited by the Canadian Society of Nutrition Management (CSNM). Graduates are eligible for CSNM professional membership upon successful completion of the program (www.csnm.ca). Membership in the CSNM has been shown to be a prerequisite in the health care food services sector.
- Upon successful completion of Level 1 and Level 2 of the Nutrition and Food Services Management program students will receive a Culinary Skills Ontario College Certificate.
The graduate has reliably demonstrated the ability to
1. plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.
2. 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.
3. 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.
4. support others to work professionally and ethically in accordance with industry, organization and legal standards.
5. monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and inform the management and delivery of food and nutrition services.
6. deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
7. 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.
8. apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services.
9. contribute to the analysis of food and nutrition services and operations, and the implementation and evaluation of changes, to support continuous improvement.
10. contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments.
11. select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
12. promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients.
- Specialization in Nutrition and Dietetics at Brescia University College, Western University
- For information about Program Pathways visit www.fanshawec.ca/programpathways