• Overview - 2020/2021

    Master the art of food and science in Fanshawe's Nutrition and Food Service Management program. With classes in food science, menu planning, food production, facility design and maintenance, budgeting and human relations, you'll leave Fanshawe with a balance of business training and practical hands-on experience to start your career in the food industry.

    Throughout the nutrition science program, you'll discover that food and nutrition managers act as the crucial link between dietitians, cooks, and food service workers to provide optimum nutritional care to a variety of clientele. You'll also complete two five-week, 175 hour placements in our nutrition science course, allowing you to apply the nutritional principles you've learned in class while giving you the exposure you'll need to find a job.

    After graduation:

    Upon graduating with your diploma in nutritional science, you'll be prepared to fill these links in a career working in long-term care facilities, hospitals, airline food services and other community agencies in a number of different positions.


  • Admission Requirements - 2020/2021

    OSSD 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

    Advanced Standing

    • 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 Criteria

    Where the number of eligible applicants exceeds the available spaces in the program, the Applicant Selection Criteria will be:
    1. Preference for Permanent Residents of Ontario
    2. 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)
    3. Achievement in the Admission Requirements

    Post-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
  • Courses

    Nutrition and Food Service Management-2020/2021

    Level 1
    Take all of the following Mandatory Courses:
    FDMG-1113Food Preparation 14
    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-1104Basic Culinary Knowledge3
    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.
    SFTY-1067Food Safety, Smart Serve & First Aid1
    This course provides students with basic principles of safe food handling, smart serve and first aid. Students will learn current principles and practices of sanitation and safety, government regulations and sanitation codes. Students will also obtain the requirements needed to implement responsible alcohol service. Lastly students will in learning how to deal with common medical emergencies in the work place with emphasis on recognition of the signs and symptoms of medical emergencies and how to create a safer work environment. Upon successful completion of the certification exams, students will receive certification in Safe Food Handling, Smart Serve and First Aid.
    BAKE-1021Bake Practical 14
    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.
    BAKE-1002Bake Theory1
    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.
    DEVL-1049Career Preparation2
    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-1042Reason & Writing 1-Tourism/Hospitality3
    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-1210Math for Hospitality2
    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.

    Level 2
    Gen Ed - Take a 3 credit General Education elective course.
    Take all of the following Mandatory Courses:
    FDMG-3043Food Preparation 22
    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.
    FDMG-3044Garde Manger2
    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-1064Purchasing & Menu Planning2
    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-3080Comm for Tourism & Hospitality3
    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.
    FDMG-1039Dining for Professional Success3
    Enjoy the tastes, sounds and aromas as you dine each week. This exploration of culture and customs in various national dining practices is designed to create an awareness of and develop sensitivity to different cultural behaviors and customs, especially for students traveling outside their own country or who will be dealing with people of other countries or cultures. Students will explore the influence of culture, religion, geography and history on dining practices around the world.
    FDMG-1114Restaurant Production 13
    This first year course will expose students to the commercial restaurant environment where they will explore various forms of food prreparation 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
    Take the following Mandatory Course:
    NUTR-1015Field Placement4.8
    Externship education is a learning method which formally integrates academicstudy 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, aquire professional work habits and test thier aptitude for foodservice.

    Level 4
    Take all of the following Mandatory Courses:
    ANTH-1002The Anthropology of Modern Gastronomy3
    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 and discussing significant historical developments, as well as, cultural effects in food and food culture. Ultimately the course will provide insight, in addition to, promoting reflection upon both current and future food issues.
    NUTR-1011The Science of Food & Nutrition3
    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-1012Physiology & Normal Nutrition2
    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.
    ACCT-1104Accounting Fundamentals3
    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.
    NUTR-1013Clinical Documentation2
    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.
    NUTR-1014Therapeutic Nutrition2
    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.
    HOSP-1013Employee Relations3
    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-3008Nutrition Therapy Practical2
    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.

    Level 5
    Take all of the following Mandatory Courses:
    NUTR-3004Clinical Placement4.8
    A Clinical Placement is a learning method which formally integrates academic study with 175 hours of unpaid work experience in an approved employer facility. The primary focus of this placement is application of supervisor and clinical nutrition skills. The student will have the opportunity to work directly under the supervision of a CSNM certified manager or Registered Dietitian. The student will be evaluated in accordance with approved CSNM (Canadian Society of Nutrition Management) competencies.
    FDMG-1060Institutional Facility Design3
    After an initial review of kitchen equipment, this course will introduce the student to food production systems and technologies utilized in foodservice. Participants will discuss the processes involved in preventative maintenance, renovation and construction of a foodservice facility with emphasis placed on building and fire safety codes, workflow and ergonomics.
    MKTG-3041Marketing Nutrition3
    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-5018Auditing & Compliance3
    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-3038Finance for Food & Nutrition Management3
    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.
    NUTR-3006Nutrition Screening3
    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.

    Gen Ed - Electives
    Take 3 General Education Credits - Normally taken in Level 2

    Program Residency
    Students Must Complete a Minimum of 22 credits in this
    program at Fanshawe College to meet the Program Residency
    requirement and graduate from this program

  • Careers - 2020/2021

    Career Opportunities

    • 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 - 2020/2021

    A Two-Year Ontario College Diploma Program
    Program Code: FNM2
    Campus Code: LCD (LCD - London Downtown)
    September Admission
    15 week terms
    Academic Calendars available at www.fanshawec.ca/academicdates


    School of Tourism, Hospitality and Culinary Arts: 519-452-4289

    Program Description

    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.



    Other Information

    • 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.
    Learning Outcomes 

    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.

    Program Pathways

    • Specialization in Nutrition and Dietetics at  Brescia University College, Western University
    • For information about Program Pathways visit www.fanshawec.ca/programpathways


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