Food and Nutrition Management Ontario College Diploma
ObjectivesFood and Nutrition Management graduates will be equipped to pursue challenging careers as service managers in the dynamic growing food service industry. Areas of study include nutrition, food science, menu planning, food production, facility design and maintenance, budgeting and human relations. The food and nutrition manager works together with registered dieticians, certified cooks, and food service workers to provide optimum nutritional care to a variety of clients. Students will prepare to work in the Food and Nutrition department of a long term care facility, retirement residences, correctional facilities, hospital or other food and nutrition related organizations, such as industrial cafeterias, airline food service and community agencies. Food and Nutrition Managers are skilled in managing human and financial resources, interpreting nutritional data, applying nutritional principles to promote health, and ensuring the safety and sanitation of food, equipment and personnel to provide quality care.
Practical experienceThere is a field placement component associated with this program.
Academic titleFood and Nutrition Management Ontario College Diploma
Course descriptionLevel 1 Credits
Gen Ed - Take a 3 credit General Education elective course
Take all of the following Mandatory Courses:
Level 2 Credits
Take all of the following Mandatory Courses:
BAKE-1004 Basic Bake Practical 2 3.50
FDMG-1003 Basic Food Preparation 2 3.50
FDMG-1017 Meat Theory 2.00
HOTL-1002 Purchasing-Culinary Professional 2.00
FDMG-3023 Food Theory 2 2.00
FDMG-3011 Garde Manger 3.50
FDMG-3012 Garde Manger Theory 2.00
FDMG-1054 Menu Planning 2.00
HOSP-1004 Culinary Professions 2.00
COMM-3041 Professional Communication for Tour/Hosp 3.00
Level 3 Credits
Take the following Mandatory Course:
NUTR-1015 Field Placement 4.80
Level 4 Credits
Take all of the following Mandatory Courses:
ANTH-1002 The Anthropology of Modern Gastronomy 3.00
NUTR-1011 The Science of Food & Nutrition 3.00
NUTR-1012 Physiology & Normal Nutrition 2.00
ACCT-1004 Principles of Accounting 1 4.00
NUTR-1013 Clinical Documentation 2.00
NUTR-1014 Therapeutic Nutrition 2.00
HOSP-1013 Employee Relations 3.00
Level 5 Credits
Take all of the following Mandatory Courses:
NUTR-3004 Clinical Placement 4.80
FDMG-1060 Institutional Facility Design 3.00
MGMT-1200 Leadership & Organizational Skills 3.00
NUTR-3005 Auditing & Clinical Documentation 3.00
FINA-3038 Finance for Food & Nutrition Management 3.00
NUTR-3006 Nutrition Screening 3.00
Gen Ed - Electives
Take 3 General Education Credits - Normally taken in Level 1
ACCT-1004 - Principles of Accounting 1
This course introduces the student to the subject of Accounting and is designed to teach the student an essential life skill. The course focuses on the concept of accounting and its connection to students’ financial well being. The student will learn a basic understanding of accounting and its importance to business success.
ANTH-1002 - The Anthropology of Modern Gastronomy
By definition, anthropology refers to thescientific 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 anddiscussing significant historical developments,as well as, cultural effects in food and foodculture. Ultimately the course will provideinsight, in addition to, promoting reflectionupon both current and future food issues.
BAKE-1001 - Basic Bake Practical I
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 pastry and pies, cookie dough, sponges, custards, pudding, meringue and bread.
BAKE-1002 - Bake Theory
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.
BAKE-1004 - Basic Bake Practical 2
The student will continue to develop their knowledge and build on the basic skills learned in the first semester, (BAKE1001). Progressing to: yeast dough, various cakes, tarts, gateaux, buttercreams, hot desserts, mousses, custards, cheesecakes and basic cake decorating.
COMM-3041 - Professional Communication for Tour/Hosp
This course develops students' professionalcommunication skills (both oral and written) forthe hospitality industry. Students produce avariety of documents appropriate for theirworkplaces, from e-mails and letters to reportsand r233sum233s. Tone, format, organization, andword choice are critical factors in thesedocuments. Students incorporate research, criticalthinking, summarizing, documenting, and oralpresentations. They also address variouscommunication challenges in a diverse workplace. Acomputer lab is used for writing assignments in asimulated work environment.
FDMG-1002 - Basic Food Preparation - I
The student 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. The student will have ample opportunity to practise knife handling and familiarize themselves with basic kitchen equipment.
FDMG-1003 - Basic Food Preparation 2
This is an advanced course to FDMG-1002 (Basic Food Preparation I). This course takes the fundamentals learned from the previous course and enables the student to demonstrate their abiliies and to apply them to cooking complete meals. Once concluded the student will then be proficient in the skills required to enter into their externship placement.
FDMG-1017 - Meat Theory
The students will be instructed on the proper butchering of meats, poultry, fish and shellfish. They will be trained to identify the best quality points in meats and be able to choose the right grade of meat to suit the requirements of their menu. Proper storage and aging requirements will also be covered.
FDMG-1029 - Food Theory 1
This course is the first installment of 3 Food Theory courses offered and is designed to feed into subsequent offerings. This course will provide the student with a sound knowledge of the basic principals involved in cooking for the Food Service Industry. Based primarily on Classical French cooking, students will explore a wide variety of topics including Basic Knife Cuts, Kitchen Brigade system, Basic Stocks, Soups and Sauces and also introduce the student to the many different cooking methods used in today's kitchens.
FDMG-1030 - Skills Development
This course is designed to enhance the fundamental knife and practical skills student will be learning in their practical labs. Each student will perform various assignments and tasks that are common place in a professional kitchen.
FDMG-1039 - Dining for Professional Success
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-1054 - Menu Planning
This course will provide the student with the knowledge required to prepare and present a food service menu. The student will be able to work with the effects of seasonal availability and both dietary and religious restrictions. The student will also be able to distinguish between types of restaurant and food service operations and be able to create a menu appropriate to each.
FDMG-1060 - Institutional Facility Design
The student will understand the concepts offacility design and flow utilizing different typesof food service delivery systems. The course willintroduce procedures used to purchase and maintainequipment.
FDMG-3011 - Garde Manger
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-3012 - Garde Manger Theory
Students will be instructed on the theoretical portion of the Garde Manger section of the kitchen; charcuterie, classical salads, dressings, cold sauces, garnishes, and hors d'oeuvres. The preparation and production of cheese, caviar and foie gras will be covered. Students wll apply these theories in their practical labs FDMG-3011.
FDMG-3023 - Food Theory 2
Throughout the course the student will explore the science of cooking and look at the affect heat has on foods when using various cooking methods. There will be an emphasis on how to recognize quality points and how to serve the best possible product. During this course, students will also learn about the Regional Cooking of France. The course examines all the basic commodities used in a professional kitchen, the categorization, types and uses along with discussion on basic preparations and techniques.
FINA-3038 - Finance for Food & Nutrition Management
The student will study specific elements of budgetrelated to food service. They will review theconcepts involved in menu design and developmentwith focus on purchasing, payroll, staffscheduling, food cost percentages and fixed costanalysis.
HOSP-1004 - Culinary Professions
This course was designed to inform the student of the current dynamics in the varied environments of the hospitality workplace. It also introduces the student to the many industry associations and people who have made an impact on the culinary industry.
HOSP-1013 - Employee Relations
This course will explore the role of the food andnutrition manager as it relates to personnelmanagement. The student will study the laws whichgovern institutional food service in Ontario.Studying the components of management, includingplanning, organizing and directing according togovernment and union regulations.
HOTL-1002 - Purchasing-Culinary Professional
The course is designed to give the student a full understanding of the purchase market and to emphasize the importance of a purchasing system and its role in the industry. The student will be able to recognize different methods of grading and government specifications used in the marketing of various products and increase the skills required to set-up a purchasing department in a hotel or food service environment.
MGMT-1200 - Leadership & Organizational Skills
This course is designed to identify leadershipstyles and build the student's ability tomulti-task. It provides opportunities to developan awareness of their professional rights andresponsibilities and to further develop theskills, attitudes and ethical principlesdemonstrated in professional practice.
NUTR-1011 - The Science of Food & Nutrition
This course presents an advanced knowledge of thescience of nutrition. Students will study thestructure, composition and breakdown of foods bythe human body. Industry professionals willpresent nutritional supplements available to thehealth care sector.
NUTR-1012 - Physiology & Normal Nutrition
This course will discuss the eleven major organsystems in the human body. The body structureswhich influence food intake will be identified.Canada's Food Guide guidelines for healthy eatingand nutritional requirements will be explained;identification of vitamins and minerals and theirimportance.
NUTR-1013 - Clinical Documentation
In this course the student will write clear andconcise departmental policies and procedures.Participants will apply the principles involved inclinical documentation and explain thesignificance of confidentiality. Students willpractice methods of collection informationrelevant to client assessment following Ministrystandards.
NUTR-1014 - Therapeutic Nutrition
This course will explain human conditions thatrequire special diets. The student will be able todescribe the impact of nutrition on illness andthe patient's food acceptance and nutritionalstatus. Differentiate the terms of food allergy,intolerances, special diets and modified menus.
NUTR-1015 - Field Placement
The student will observe clinical nutrition andfood service management within an approvedfacility. Students will be evaluated according tostandard competencies.
NUTR-3004 - Clinical Placement
The student will observe clinical nutrition andfood service management in an approved facility.Students will be evaluated according tocompetencies developed by the Canadian Society ofNutrition Management.
NUTR-3005 - Auditing & Clinical Documentation
In this course the participants will reviewstandards pertaining to the daily operation offood service in the health care sector. Studentswill review policy outlined by the HealthProtection Act and the Ministry of Long Term Care.Students will be able to describe the purpose ofaccreditation.
NUTR-3006 - Nutrition Screening
In this course the student will perform nutritionscreening, develop patient interview skills,prepare and evaluate special orders and adjustpatient menus. The student will conduct nutritioncounselling sessions.
SANI-1005 - Sanitation, Safety & Nutrition
Through the Safe Food Handlers Program students will be introduced to food borne diseases and their modes of transmission. Personal hygiene and preventative measures to control food poisoning are explained. The roles of the public health department will be covered along with the local building codes and the provincial fire and safety regulations and WHMIS. Students will gain a strong appreciation for nutritional balance in ones diet and in menu planning.
WRIT-1042 - Reason & Writing 1-Tourism& Hospitality
This course will introduce tourism and hospitalitystudents to essential principles of reading,writing, and reasoning at the postsecondary level.Students will identify, summarize, analyze, andevaluate multiple short readings and writepersuasive response essays to develop theirvocabulary, comprehension, grammar, and criticalthinking.