Food and Nutrition Management

Our Program

The Food and Nutrition Management two-year diploma program consists of four academic semesters and a six-week placement at the end of the fourth semester. The program will be of interest to high school graduates, current employees in the food-service or health-care industries, and graduates of Culinary Management, Hospitality Management or Fitness and Health Promotion programs.

Students will acquire specific knowledge and skills in general and clinical nutrition, physiology and nutritional screening, food science and menu planning, financial, quality and human resource management, and food safety. They will gain competence in fulfilling health-care standards mandated by the Ministry of Health and Long-Term Care.

Graduates will be well prepared to manage food and nutrition departments in hospitals, corporate and community food service organizations, long-term care and retirement facilities, educational facilities, government agencies and correctional institutions. They will also have the knowledge to work for food suppliers and manufacturers in the health and wellness industry.

Your Career

Your Career
Graduates of the Food and Nutrition Management program may find employment in areas such as: nutrition managers and co-ordinators, food service supervisors, diet technicians, food service directors, nutrition consultants in fitness and wellness centres, and as consultants with food suppliers.
Professional Accreditation
This program has been reviewed by the Canadian Society of Nutrition Management (CSNM) and it meets the accreditation standards. Accreditation by CSNM entitles students to apply for active membership upon graduation.
Membership to the CSNM is often a requirement for employment as a food and nutrition manager (FNM) in most health-care facilities in Canada.

Admission Requirement
• Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status

• Grade 12 English (ENG4C or ENG4U). If English is not your first language, refer to the English Language Proficiency Policy

• Grade 12 Mathematics (MAP4C, MCT4C, MDM4U, MCB4U, MGA4U, MCV4U or MHF4U)

• Two Grade 11 or Grade 12 C, U or M courses in addition to those listed above

• Applicants who do not possess the required courses may complete admission testing to determine equivalencies. Invitation and booking of admission testing is done using the email address provided on the online application

• Graduates of Humber’s Culinary Management, Hospitality Management or Fitness and Health Promotion programs will receive credit for the first year of study and can enter the second year of the program, obtaining the diploma in one year of study

Note: This program follows professional industry standards for decorum, uniform, hygiene and personal presentation. The restaurant, bar, and culinary lab courses have strict uniform and attendance standards and policies, which are mandatory for successful completion of these key courses. Computer skills, specifically proficiency in Microsoft Word, Excel and PowerPoint, are extremely important to successfully complete the program.

For more information, visit Selection Procedures.

Meeting the minimum requirements does not guarantee admission to the program.

Additional Information
For important information about uniforms and other mandatory program-related items, visit hospitality.humber.ca/content/uniforms-other-program-related-items.

Fees

The 2012/2013 fee for two semesters is

– domestic $3,632.52

– international $12,800.

Amounts listed are the total of tuition, lab and material fees, student service and auxiliary fees for the first two semesters of the 2012/2013 academic year.

Fees are subject to change.

For more information visit Fees and Financial Assistance.

Additional Costs
Additional Costs
$450 – textbooks (per semester); $100 – safety shoes; $175 – tool set; nominal fees (varying by semester) to cover the costs of industry field trips.

Students will be required to have a police record check before going into a placement.

Curriculum

Semester 1
Course Code	Course	Credits
COMM 200	College Writing Skills College Writing Skills Course Code: COMM 200 Credits: 3 College Writing Skills emphasizes elements of the writing process. Although subject matter and format may change from one program to another, the skills necessary for effective writing remain the same, as do the professional standards that all Humber students are expected to attain. Students will practice the reading and writing skills that will be valuable in their college programs and build a strong base for professional business writing. Those students who plan to further their studies will develop the fundamental skills for writing acceptable academic English. To help students reach these goals, the course covers the following: analytical reading and critical thinking; essay organization and development; and the elements of clear writing, including grammar and punctuation skills. To complete COMM 200 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the attached criterion sheet.	3
GNED 000	General Education Elective General Education Elective Course Code: GNED 000 Credits: 3 The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Anthropology ANTH 002 Anthropology ANTH 005 Cultural Anthropology Economics ECON 004 People, Money and Markets ECON 005 Real-Life Economics ECON 006 The History of Money Geography GEOG 010 The Nature of Ontario GEOG 012 Political Geography: Conflict and International Affairs History CULS 300 Encounter with Latin America HIST 003 Monsters of the 20th Century HIST 017 History of War HIST 018 Making of the Modern World HIST 020 The Good, The Bad and The Ugly HIST 022 The Age of Europe: From the Enlightenment to 1989 MILE 100 Italy: History and Culture MILE 110 Great Cities: USA Humanities HESL 024 ESL ˗ Humanities: An Introduction to Arts and Sciences HESL 035 ESL ˗ World Religions: Western and Eastern Traditions HUMA 024 Humanities: An Introduction to Arts and Sciences HUMA 026 The Arts and the 21st Century Imagination: Longing for Paradise HUMA 028 Popular Culture: Shaping How We Live HUMA 029 Musical Pioneers HUMA 035 World Religions: Western and Eastern Traditions HUMA 036 China: The Next Superpower HUMA 037 Art Matters HUMA 038 Understanding Movies: An Introduction to Film Studies HUMA 039 Digital Culture HUMA 040 Law and Society HUMA 041 Exploring Music and Film HUMA 042 Vampires in Film and Literature HUMA 043 Crossing Borders: Migration and Culture HUMA 044 Ordinary Heroes: Extraordinary Lives HUMA 045 The Body: Beauty, Sex and Consumerism HUMA 046 Art and Artists – Money, Madness and Masterpieces HUMA 050 God, Religion and Science HUMA 060 The World of Myths and Legends HUMA 084 Pulp Fiction SPN. 100 Introductory Spanish 1 Literature ENGE 025 ESL Literature: Introduction ENGL 039 Dark Days Ahead ENGL 046 Contemporary Fiction ENGL 047 Life Stories ENGL 048 Voices from the Underground: Modern Narratives of the Self Philosophy PHIL 001 Ideas: An Introduction to Philosophy PHIL 008 The Love of Wisdom: An Introduction to Philosophy PHIL 017 Ethical Issues PHIL 022 Justice PHIL 025 Philosophy of Love and Sex PHIL 027 Business Ethics PHIL 028 Success PHIL 029 Violence, Order and Justice: An Introduction to Poltical Philosophy PHIL 030 Environmental Ethics Political Science BEH. 002 Surveying Society POLS 004 Morality, Democracy and Politics POLS 019 Globalization POLS 023 War and Terrorism POLS 024 Justice, Equality and Rights POLS 025 Environmental Policy and Economics POLS 104 Introduction to Politics Psychology PSYC 001 Psychology: Introduction PSYC 002 Psychology: Developmental PSYC 003 Psychology: Social PSYC 004 Psychology: Abnormal PSYC 007 Psychology of Sport PSYC 105 Psychology Applied - Recreation Leadership PSYC 121 Psychology Applied 1: Paramedic PSYC 122 Psychology Applied 2: Paramedic PSYC 123 Psychology Applied 3: Paramedic Science SCIE 008 Water: A Life or Death Issue SCIE 013 Astronomy: The Evolving Universe SCIE 016 Origins of Life SCIE 019 Dangerous Earth SCIE 020 The Universe in a Lab SCIE 021 The Environment SCIE 022 Global Warming Concepts SCIE 023 Astrobiology: Life in the Universe SCIE 024 Discovering Dinosaurs SCIE 028 The Science of Everything Sociology SOCE 006 ESL Canadian Society and Culture SOCE 037 ESL: Canada Today SOCE 039 ESL ˗ Citizenship, Immigration and Democracy SOCI 002 Sociology: Introduction SOCI 006 Canadian Society and Culture SOCI 014 AlterNative Pathways: Aboriginal People in Canada SOCI 019 Sport and Society SOCI 027 Environmental Citizenship SOCI 029 Understanding Diversity: The World in Canada SOCI 032 Gender, Power and Society SOCI 033 Sociology of Cultural Difference SOCI 034 Society and Conflict SOCI 036 Issues in Crime SOCI 037 Sociology of Fashion SOCI 038 Sociology of Food SOCI 040 Sociology of the Family SOCI 041 Risky Business: Living in a Dangerous World SOCI 042 Culture, Technology and Identity SOCI 046 Sociology of the Emotions SOCI 047 Leadership SOCI 048 Corporations, Modern Capitalism and Economic Disorder SOCI 049 Imagining the City SOCI 075 Racism and Discrimination SOCI 077 Introduction to Intercultural Communication	3
HRT. 102	Introduction to Software Applications Introduction to Software Applications Course Code: HRT. 102 Credits: 3 This course will introduce the student to the use of computer technology as required in preparation of research reports, assignments and presentations in the School of Hospitality, Recreation & Tourism. The students will learn how to set up their email account, browse the Internet, create letters/essays through word processing, work with spreadsheets and create presentations using the Microsoft Office software.	3
NUTR 110	Fundamentals of Nutrition Fundamentals of Nutrition Course Code: NUTR 110 Credits: 3 This course will examine the six classes of nutrients: carbohydrates, fats, proteins, vitamins, minerals and water. Non-nutrients such as caffeine and alcohol will also be discussed. Nutrition affecting Canadians in today’s society will be examined, including: vegetarianism, allergy and intolerance, and current nutrition issues.	3
NUTR 111	Food Service Systems Management Food Service Systems Management Course Code: NUTR 111 Credits: 3 During this course students will examine the key systems in an institutional food-service organization, including: procurement, production, assembly and distribution. The interrelationships and efficient work flow of these subsystems will be identified and evaluated. The various types of equipment and preventative maintenance for production, assembly and distribution will be examined. The study of waste management, the effects of food service on the environment and sustainability will complete the course.	3
NUTR 112	Food Production Management Food Production Management Course Code: NUTR 112 Credits: 3 This course is designed to combine the theoretical knowledge and practical skills of food production management with an emphasis on the student understanding the management of the kitchen in a commercial food-service establishment. Students will develop basic cooking skills and gain knowledge of a variety of products (fresh and convenience), nutritional trends, introduction of menu planning and profitability and different cooking methods. Innovative and creative thinking and teamwork will be encouraged and challenged through class discussions and practical labs. This course covers hot and cold food preparation, baking, sanitation, handling of food and artistic food presentation.	3

Semester 2
Course Code	Course	Credits
COMM 300	Business Writing Skills Business Writing Skills Course Code: COMM 300 Credits: 3 Business Writing Skills introduces students to the strategies of effective written workplace communication. This course is designed to build on and reinforce the writing skills developed in COMM 200 and requires students to apply these skills to vocationally relevant assignments. Students will learn how to select and organize pertinent information according to purpose and audience and will practise presenting their ideas clearly, precisely, and effectively in various written formats. To complete COMM 300 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the criterion sheet.	3
HRT. 131	Effective Leadership and Management Effective Leadership and Management Course Code: HRT. 131 Credits: 3 This course will assist the student in developing concrete, usable management skills. It will focus on essential management concepts and how to apply these principles in a rapidly changing environment. The course will focus on practical leadership skills, such as decision making, motivation and communication, to lead a group of individuals to function effectively and harmoniously as a team. It will examine diversity, time management, ethics and team morale as they relate to managing in today’s world.	3
HUMA 024	Humanities: An Introduction to Arts and Science Humanities: An Introduction to Arts and Science Course Code: HUMA 024 Credits: 3 The Humanities course focuses on fundamental questions individuals ask of themselves as they proceed through life. Why are we the way we are? Do we have free will or are we prisoners of our past experience or our biological inheritance? What motivates societies to change? Why do societal changes so often divide people into opposing camps? Why do so many people find contemporary life at home, at work, and in the community unfulfilling? What constitutes good government? How should injustice be fought? Can nations successfully deal with global problems? What is science and how does it differ from other kinds of inquiry? Can scientists provide solutions to the problems we face? What is art and does it offer answers of its own? What is its relationship to beauty, to knowledge, and to ethics? Is objectivity about art (or anything) possible? These questions are organized into units that begin with issues concerning the nature of the individual and then extend outward to various social, cultural and physical contexts. The issues explored in this course are too complex to have any one right answer. Rather, individuals must search for answers that make sense of their experiences via various theoretical perspectives. The Humanities course supports this endeavour through study of different thinkers presented in the readings and exploration of different points of view explored in class discussions. ESL students should consider taking the ESL Humanities course. Students may transfer into ESL Humanities (HESL 024) either at the Registrar?s Office or the School of Liberal Arts & Sciences Office (K201) on a first-come, first-served basis before the Last Day to Add.	3
MATH 904	Mathematics - Hospitality Mathematics - Hospitality Course Code: MATH 904 Credits: 3 This course covers the basic mathematical skills required in the Hospitality program. A review of arithmetic, some algebra skills, and some business mathematics are central to the course. Where possible, applications are directly related to problems students will encounter in their other hospitality courses. Students are encouraged to bring to class problems involving mathematics encountered in their classes.	3
NUTR 120	Nutrition for Healthy Living Nutrition for Healthy Living Course Code: NUTR 120 Credits: 3 This course introduces the concepts of nutrition, health and physical activity. Energy balance and healthy body weights will be discussed and popular weight loss diets will be critiqued. Behaviour modification and its importance in healthy living will also be discussed. The role of nutrition in physical activity and sport will be examined.	3
NUTR 121	Advanced Food Safety and Sanitation Advanced Food Safety and Sanitation Course Code: NUTR 121 Credits: 3 The principles and standards of food safety and occupational health and safety in the food-service industry are taught in this course. Students will take the Canadian course for advanced food safety training; ADVANCED.fst © and will also learn the steps involved in creating a HACCP (Hazard Analysis Critical Control Points) plan. Students will identify occupational hazards in the food-service industry and receive training and certification in WHMIS (Workplace Hazardous Materials Information System). Students will have the opportunity to practice the skills associated with both food safety and occupational safety during the semester.	3

Semester 3
Course Code	Course	Credits
GNED 000	General Education Elective General Education Elective Course Code: GNED 000 Credits: 3 The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Anthropology ANTH 002 Anthropology ANTH 005 Cultural Anthropology Economics ECON 004 People, Money and Markets ECON 005 Real-Life Economics ECON 006 The History of Money Geography GEOG 010 The Nature of Ontario GEOG 012 Political Geography: Conflict and International Affairs History CULS 300 Encounter with Latin America HIST 003 Monsters of the 20th Century HIST 017 History of War HIST 018 Making of the Modern World HIST 020 The Good, The Bad and The Ugly HIST 022 The Age of Europe: From the Enlightenment to 1989 MILE 100 Italy: History and Culture MILE 110 Great Cities: USA Humanities HESL 024 ESL ˗ Humanities: An Introduction to Arts and Sciences HESL 035 ESL ˗ World Religions: Western and Eastern Traditions HUMA 024 Humanities: An Introduction to Arts and Sciences HUMA 026 The Arts and the 21st Century Imagination: Longing for Paradise HUMA 028 Popular Culture: Shaping How We Live HUMA 029 Musical Pioneers HUMA 035 World Religions: Western and Eastern Traditions HUMA 036 China: The Next Superpower HUMA 037 Art Matters HUMA 038 Understanding Movies: An Introduction to Film Studies HUMA 039 Digital Culture HUMA 040 Law and Society HUMA 041 Exploring Music and Film HUMA 042 Vampires in Film and Literature HUMA 043 Crossing Borders: Migration and Culture HUMA 044 Ordinary Heroes: Extraordinary Lives HUMA 045 The Body: Beauty, Sex and Consumerism HUMA 046 Art and Artists – Money, Madness and Masterpieces HUMA 050 God, Religion and Science HUMA 060 The World of Myths and Legends HUMA 084 Pulp Fiction SPN. 100 Introductory Spanish 1 Literature ENGE 025 ESL Literature: Introduction ENGL 039 Dark Days Ahead ENGL 046 Contemporary Fiction ENGL 047 Life Stories ENGL 048 Voices from the Underground: Modern Narratives of the Self Philosophy PHIL 001 Ideas: An Introduction to Philosophy PHIL 008 The Love of Wisdom: An Introduction to Philosophy PHIL 017 Ethical Issues PHIL 022 Justice PHIL 025 Philosophy of Love and Sex PHIL 027 Business Ethics PHIL 028 Success PHIL 029 Violence, Order and Justice: An Introduction to Poltical Philosophy PHIL 030 Environmental Ethics Political Science BEH. 002 Surveying Society POLS 004 Morality, Democracy and Politics POLS 019 Globalization POLS 023 War and Terrorism POLS 024 Justice, Equality and Rights POLS 025 Environmental Policy and Economics POLS 104 Introduction to Politics Psychology PSYC 001 Psychology: Introduction PSYC 002 Psychology: Developmental PSYC 003 Psychology: Social PSYC 004 Psychology: Abnormal PSYC 007 Psychology of Sport PSYC 105 Psychology Applied - Recreation Leadership PSYC 121 Psychology Applied 1: Paramedic PSYC 122 Psychology Applied 2: Paramedic PSYC 123 Psychology Applied 3: Paramedic Science SCIE 008 Water: A Life or Death Issue SCIE 013 Astronomy: The Evolving Universe SCIE 016 Origins of Life SCIE 019 Dangerous Earth SCIE 020 The Universe in a Lab SCIE 021 The Environment SCIE 022 Global Warming Concepts SCIE 023 Astrobiology: Life in the Universe SCIE 024 Discovering Dinosaurs SCIE 028 The Science of Everything Sociology SOCE 006 ESL Canadian Society and Culture SOCE 037 ESL: Canada Today SOCE 039 ESL ˗ Citizenship, Immigration and Democracy SOCI 002 Sociology: Introduction SOCI 006 Canadian Society and Culture SOCI 014 AlterNative Pathways: Aboriginal People in Canada SOCI 019 Sport and Society SOCI 027 Environmental Citizenship SOCI 029 Understanding Diversity: The World in Canada SOCI 032 Gender, Power and Society SOCI 033 Sociology of Cultural Difference SOCI 034 Society and Conflict SOCI 036 Issues in Crime SOCI 037 Sociology of Fashion SOCI 038 Sociology of Food SOCI 040 Sociology of the Family SOCI 041 Risky Business: Living in a Dangerous World SOCI 042 Culture, Technology and Identity SOCI 046 Sociology of the Emotions SOCI 047 Leadership SOCI 048 Corporations, Modern Capitalism and Economic Disorder SOCI 049 Imagining the City SOCI 075 Racism and Discrimination SOCI 077 Introduction to Intercultural Communication	3
HRT. 224	Human Resources and Labour Relations Human Resources and Labour Relations Course Code: HRT. 224 Credits: 3 This course is a study of how food service industries obtain, retain, manage and maximize their human resources. The course provides an overall understanding of the human resource function as it relates to an organization’s goals and strategic objectives. Topics include: Human Resource Challenges, Employment Legislation, Discrimination, Harassment, Staff Selection, Orientation, Health and Safety, Performance Evaluation, Discipline and Termination.	3
NUTR 230	Nutrition Throughout the Lifecycle Nutrition Throughout the Lifecycle Course Code: NUTR 230 Credits: 3 Nutrition for healthy individuals at different stages of the lifecycle will be examined in this course. Healthy eating and nutritional guidelines for infants, pediatrics, adolescents, pregnancy and lactation, and adults will be examined. Students will also study the physiological changes and nutritional concerns associated with aging and the older adult.	3
NUTR 231	Physiology for Nutrition Physiology for Nutrition Course Code: NUTR 231 Credits: 3 This course provides the basic scientific foundation for understanding the structure and functions of the body. Topics covered include: an overview of the cell, organs and organ systems; and an introduction to the skeletal and muscular systems. Additionally, the course will explore the function of the gastrointestinal, cardiovascular, endocrine, urinary, endocrine and immune systems.	3
NUTR 232	Food Science Lab Food Science Lab Course Code: NUTR 232 Credits: 4 The science behind food is the focus of this course. Students will learn how and why ingredients interact and discuss scientific properties of food through a combination of classroom and lab instruction. Competence in understanding how macronutrients are chemically structured and how food is manufactured, packaged, stored and distributed will be gained. Students will gain experience in developing, converting, preparing and evaluating recipes for institutional food service. The latest research in food globalization, food localization, genetically modified foods and organic food will be discussed. Guest lecturers will include industry food science professionals.	4
NUTR 233	Quality Management and Health-Care Standards Quality Management and Health-Care Standards Course Code: NUTR 233 Credits: 3 In this course students will learn quality assurance practices and techniques and will gain practical experience by developing and auditing a quality assurance program within a health-care food-services department. Students will learn the standards of compliance for accreditation that are required within the food-service industry.	3

Semester 4
Course Code	Course	Credits
NUTR 240	Clinical Nutrition Clinical Nutrition Course Code: NUTR 240 Credits: 3 In this course students will explore the role of diet and dietary modification in the prevention and treatment of disease, including: metabolic syndrome, cardiovascular disease, diabetes mellitus, renal disease, gastrointestinal diseases, AIDS and cancer. They will learn the role of nutritional therapy in treating surgical, burn and trauma patients. Students will also learn the implications for, and methods of administration for supplemental, enteral and parenteral nutrition.	3
NUTR 241	Nutritional Screening Nutritional Screening Course Code: NUTR 241 Credits: 3 In this course students will define the scope of practice of members of a health-care team. They will learn the steps involved in the screening and monitoring of clients, including how to: create a nutrition care plan, interpret medical terminology and lab values, screen, counsel, chart, and monitor client progress. Individual intakes will be analyzed using current computer software found in health-care facilities. Students will interpret these analyses and make corrections/modifications to accommodate individual diets.	3
NUTR 242	Institutional Menus, Marketing and Promotion Institutional Menus, Marketing and Promotion Course Code: NUTR 242 Credits: 3 Students will gain the practical, step-by-step knowledge required to design an institutional menu rotation that incorporates nutritional requirements for clients with regular, therapeutic and texture modifications. This course will give students a working knowledge of the Canadian legislation, regulations and guidelines relevant to menu planning for the various food-service sectors. Students will become familiar with the tools used in nutritional and cost analysis and solutions for modifying menus to meet established targets. This course will incorporate key marketing and promotion strategies for menus and food-service sales.	3
NUTR 243	Professional Growth and Development Professional Growth and Development Course Code: NUTR 243 Credits: 3 In this course students will learn the strategies of professional oral and written communication skills including: interpersonal and interdepartmental communications, multimedia, and group communications. Students will learn the key components of, and gain experience in, report writing, business proposal development, meeting management and effective presentations. Effective techniques for time management and stress management will be discussed and students will learn how to incorporate the key aspects of professionalism into the workplace environment.	3
NUTR 244	Financial Management Financial Management Course Code: NUTR 244 Credits: 3 This course focuses on the financial management of a food-service department, including: the analysis of financial statements, the development and utilization of operating budgets, and methods for calculating and controlling food, labour, and other costs.	3
NUTR 245	Placement (Food and Nutrition Management) Placement (Food and Nutrition Management) Course Code: NUTR 245 Credits: 3 Students who have successfully completed all of the program courses will be eligible for placement within the health-care and institutional food-service industries. Three weeks (full time) will be spent with diet technicians and clinical dietitians in a health-care facility. Three weeks (full time) will be spent with an administrative food and nutrition manager. Students will be evaluated according to the competencies set out by the Canadian Society of Nutrition Managers.	3

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School of Hospitality, Recreation & Tourism		Program Availability
Type: Diploma	Campus: North
Program Code: 14151	Length: Four semesters, beginning in September
CONTACT INFORMATION: Susan Somerville, program co-ordinator \| 416.675.5000 \| HRTenquiry@humber.ca

School of Hospitality, Recreation & Tourism

Program Availability

Your Career

Semester 1

College Writing Skills

General Education Elective

Introduction to Software Applications

Fundamentals of Nutrition

Food Service Systems Management

Food Production Management

Semester 2

Business Writing Skills

Effective Leadership and Management

Humanities: An Introduction to Arts and Science

Mathematics - Hospitality

Nutrition for Healthy Living

Advanced Food Safety and Sanitation

Semester 3

General Education Elective

Human Resources and Labour Relations

Nutrition Throughout the Lifecycle

Physiology for Nutrition

Food Science Lab

Quality Management and Health-Care Standards

Semester 4

Clinical Nutrition

Nutritional Screening

Institutional Menus, Marketing and Promotion

Professional Growth and Development

Financial Management

Placement (Food and Nutrition Management)