Food and Nutrition Management

Our Program

The Humber College Food and Nutrition Management program prepares you for a managerial role that combines the dynamic world of food service with the expanding world of health care.

Faculty with extensive industry experience will instruct you in courses such as Nutrition for Healthy Living, Food Science Lab, Food Service Systems Management, Nutrition Throughout the Lifecycle, Physiology for Nutrition, and Clinical Nutrition.

The two-year Food and Nutrition Management diploma is especially recommended for those:

– just starting out in the field (such as high school graduates) – with a background in culinary, hospitality or fitness and health promotion – currently working in the food-service or health-care industries.

A six-week placement provides you with valuable experience and industry contacts.

"I was hired for a full-time position directly from my placement. The Humber College Food and Nutrition Management program has literally changed my life. I was nervous about returning to school after being out for 10 years, but the program co-ordinator and all of the instructors made it a wonderful learning experience."
Nichole, 2011 graduate quality assurance manager Maplehurst Correctional Complex

Your Career

Nutrition and food management is a $115 billion global industry and growing, according to Nutrition Business Journal. Graduates have a wide range of career options. Hospitals, corporate food service organizations, long- term care and retirement facilities, educational facilities, government agencies and correctional institutions hire Humber Food and Nutrition Management graduates as:

- nutrition managers

- food service supervisors/directors

- diet technicians

- consultants to food suppliers, manufacturers

- consultants in the health and wellness industry.

Our Facilities

Humber has some of most modern lab facilities in North America. Students in this program will take practical courses in the following state-of-the-art facilities:

Kitchen Labs
Among the seven on-campus kitchen labs are the award-winning Compass Group Canada culinary demonstration theatre and kitchen lab, and the Garland and Mandarin induction cooking labs. Students in this program take a food production management and food science course in one of our kitchen labs.

Work Placement

Work placements are a valuable way to gain experience in the field, build contacts and potentially get hired before graduating.

Each student completes a six-week full-time placement in the health-care food-service industry.
Work placements take place at the end of the fourth semester. Work placement partners include long-term care facilities, hospitals, institutions, food suppliers, food-service outlets, manufacturers and education facilities, such as:

- Sunnybrook Health Sciences Centre

- Mount Sinai Hospital

- William Osler Health Centre/Carillion Services Inc.

- Humber River Regional Hospital

- Runnymede Healthcare Centre

- Compass Group Canada.

Note: A police record check, respiratory mask fitting, and up-to-date immunization is required prior to working in field placements. Fees are the responsibility of the student.

Professional Accreditation, Endorsement and Recognition

Humber’s Food and Nutrition Management program is accredited by the Canadian Society of Nutrition Management (CSNM). Graduates can apply for membership upon graduation. CSNM membership is a requirement to work as a food and nutrition manager (FNM) by Ontario’s Ministry of Health and Long-Term Care for long-term care and most acute-care facilities.

Graduates will also earn advanced food safety certification (Advanced.fst ™).

Study Abroad
Qualified students in this program are eligible to undertake one of the short duration experiential learning opportunities, which operate annually in May and are 10 to 20 days in length. Destinations include Europe and Asia.

Admission Requirements

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 12C, 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 may 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

For more information, refer to Selection Procedures.
Meeting the minimum requirements does not guarantee admission to the program.

Additional Requirements

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.

It is mandatory to wear a Humber issued uniform in practical lab classes in this program. Admittance to these classes is not permitted if you are not in uniform. The cost for the uniform has been added to your first semester tuition fees. In order for the uniform to be available for the first day of class, students must submit their size requirements via an online order form.

For more information and to submit your uniform order, visit hospitality.humber.ca.

Fees / Scholarships

The 2013/2014 fee for two semesters is

domestic $3,810.03
international $12,950.

Amounts listed are the total of tuition, lab and material fees, student service and auxiliary fees for the first two semesters of the 2013/2014 academic year. Fees are subject to change. For more information, refer to Fees and Financial Assistance.

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.

Curriculum (View the 2012/13 Curriculum)

Semester 1

Course Code	Course Name
GNED	General Education Elective General Education Elective Course Code: GNED The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Introduction to Liberal Arts and Sciences GNED 101 An Introduction to Arts and Sciences Anthropology ANTH 202 Physical Anthropology ANTH 205 Cultural Anthropology Arts ARTS 138 Understanding Movies: An Introduction to Film Studies ARTS 229 Musical Pioneers ARTS 241 Exploring Music and Film ARTS 246 Art and Artists - Money, Madness and Masterpieces Cultural Studies CULT 211 Conspiracy Theories and Critical Thinking CULT 214 AlterNative Pathways: Aboriginal People in Canada CULT 217 Encounter with Latin America CULT 228 Pop Culture: Shaping How We Live CULT 236 China: The Next Superpower CULT 239 Digital Culture CULT 242 Culture, Technology and Identity CULT 243 Crossing Borders: Migration and Culture CULT 244 Gender, Race and Ethnicity CULT 245 The Body: Beauty, Sex and Consumerism CULT 248 Women and Popular Culture Economics ECON 110 Real Life Economics ECON 204 People, Money and Markets ECON 206 The History of Money English ENGE 110 Literature: An Introduction ENGL 239 Dark Days Ahead ENGL 242 Pulp Fiction ENGL 246 Contemporary Fiction ENGL 247 Life Stories ENGL 248 Voices from the Underground Geography GEOG 210 The Nature of Ontario GEOG 212 Political Geography History HIST 110 Canada: The Good, the Bad and the Ugly HIST 203 Monsters of the 20th Century HIST 217 History of War HIST 218 The Making of the Modern World HIST 222 The Age of Europe: From the Enlightenment to 1989 Humanities HUMA 137 Art Matters: An Introduction to the Philosophy of Art HUMA 226 The Arts and the 21st Century Imagination: Longing for Paradise HUMA 235 World Religions HUMA 241 Risky Business: Living in a Dangerous World HUMA 242 Vampires: In Film and Literature HUMA 244 Ordinary Heroes: Extraordinary Lives! HUMA 250 God, Science and Religion Languages SPAN 110 Introductory Spanish 1 Philosophy PHIL 100 Ideas: An Introduction to Philosophy PHIL 110 The Love of Wisdom: An Introduction to Philosophy PHIL 217 Ethical Issues PHIL 225 Philosophy of Love and Sex PHIL 227 Business Ethics PHIL 228 Success: Philosophical Perspectives PHIL 229 Violence, Order and Justice: An Introduction to Political Philosophy PHIL 230 Environmental Ethics Political Science POLS 110 Introduction to Politics POLS 204 Morality, Democracy and Politics POLS 219 Globalization POLS 223 War and Terrorism POLS 224 Justice, Equality and Rights POLS 225 Environmental Policy and Economics Psychology PSYC 110 Psychology - An Introduction PSYC 205 Applied Psychology and Leadership PSYC 207 Psychology of Sport PSYC 210 Psychology - Developmental PSYC 220 Psychology - Social PSYC 230 Psychology - Abnormal Science SCIE 110 The Science of Everything SCIE 208 Water: A Life or Death Issue SCIE 213 Astronomy: The Evolving Universe SCIE 216 Origins of Life SCIE 219 Dangerous Earth SCIE 221 The Environment SCIE 223 Astrobiology: Life in the Universe SCIE 224 Discovering Dinosaurs Sociology SOCE 100 Canadian Society and Culture SOCI 110 Sociology: Introduction SOCI 205 Social Entrepreneurship: Profit, People and the Planet SOCI 219 Sport and Society SOCI 232 Gender, Power and Society SOCI 233 Sociology of Cultural Difference SOCI 234 Society and Conflict SOCI 236 Issues in Crime SOCI 237 Sociology of Fashion SOCI 238 Sociology of Food SOCI 239 Citizenship, Immigration, and Democracy SOCI 240 Sociology of the Family SOCI 246 Sociology of Emotions SOCI 247 Leadership SOCI 249 Imagining the City SOCI 257 Canada Today SOCI 277 Sexual Diversity: Contemporary Social Issues
MATH 100	Mathematics Food and Nutrition Mathematics Food and Nutrition Course Code: MATH 100 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.
NUTR 110	Fundamentals of Nutrition Fundamentals of Nutrition Course Code: NUTR 110 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.
NUTR 111	Food Service Systems Management Food Service Systems Management Course Code: NUTR 111 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.
NUTR 112	Institutional Food Production Institutional Food Production Course Code: NUTR 112 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.
NUTR 115	iSucceed In Food and Nutrition iSucceed In Food and Nutrition Course Code:
WRIT 100	College Reading and Writing Skills College Reading and Writing Skills Course Code: WRIT 100 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 WRIT 100 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the attached criterion sheet.

Semester 2

Course Code	Course Name
GNED 101	An Introduction to Arts and Science An Introduction to Arts and Science Course Code: GNED 101 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.
HRT 150	Effective Leadership and Management Effective Leadership and Management Course Code: HRT 150 This course will assist the student in self-assessing and developing concrete, usable management and leadership skills. It will focus on key management and leadership concepts and how these can be applied in a rapidly changing global environment. The course will examine traits, behaviours and attributes of leadership and followership, and the practical skills required to build effective working relationships with individuals and teams, including decision making, motivation, communication, power and influence, and change management. It will also explore factors that impact effective leadership in today's hospitality world, including ethics and diversity.
NUTR 150	Nutrition for Healthy Living Nutrition for Healthy Living Course Code: NUTR 150 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.
NUTR 151	Advanced Food Safety and Sanitation Advanced Food Safety and Sanitation Course Code: NUTR 151 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 Workplace Hazardous Materials Information System (WHMIS). Students will have the opportunity to practice the skills associated with both food safety and occupational safety during the semester.
NUTR 153	Food Supply and Technology Food Supply and Technology Course Code:
WRIT 200	Workplace Writing Skills Workplace Writing Skills Course Code: WRIT 200 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 WRIT 100 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 WRIT 200 successfully, students must produce writing that meets or surpasses the minimum departmental standards as set out in the criterion sheet.

Semester 3

Course Code	Course Name
GNED	General Education Elective General Education Elective Course Code: GNED The following courses represent the GNED General Education electives that you can choose from as part of your program's curriculum. Introduction to Liberal Arts and Sciences GNED 101 An Introduction to Arts and Sciences Anthropology ANTH 202 Physical Anthropology ANTH 205 Cultural Anthropology Arts ARTS 138 Understanding Movies: An Introduction to Film Studies ARTS 229 Musical Pioneers ARTS 241 Exploring Music and Film ARTS 246 Art and Artists - Money, Madness and Masterpieces Cultural Studies CULT 211 Conspiracy Theories and Critical Thinking CULT 214 AlterNative Pathways: Aboriginal People in Canada CULT 217 Encounter with Latin America CULT 228 Pop Culture: Shaping How We Live CULT 236 China: The Next Superpower CULT 239 Digital Culture CULT 242 Culture, Technology and Identity CULT 243 Crossing Borders: Migration and Culture CULT 244 Gender, Race and Ethnicity CULT 245 The Body: Beauty, Sex and Consumerism CULT 248 Women and Popular Culture Economics ECON 110 Real Life Economics ECON 204 People, Money and Markets ECON 206 The History of Money English ENGE 110 Literature: An Introduction ENGL 239 Dark Days Ahead ENGL 242 Pulp Fiction ENGL 246 Contemporary Fiction ENGL 247 Life Stories ENGL 248 Voices from the Underground Geography GEOG 210 The Nature of Ontario GEOG 212 Political Geography History HIST 110 Canada: The Good, the Bad and the Ugly HIST 203 Monsters of the 20th Century HIST 217 History of War HIST 218 The Making of the Modern World HIST 222 The Age of Europe: From the Enlightenment to 1989 Humanities HUMA 137 Art Matters: An Introduction to the Philosophy of Art HUMA 226 The Arts and the 21st Century Imagination: Longing for Paradise HUMA 235 World Religions HUMA 241 Risky Business: Living in a Dangerous World HUMA 242 Vampires: In Film and Literature HUMA 244 Ordinary Heroes: Extraordinary Lives! HUMA 250 God, Science and Religion Languages SPAN 110 Introductory Spanish 1 Philosophy PHIL 100 Ideas: An Introduction to Philosophy PHIL 110 The Love of Wisdom: An Introduction to Philosophy PHIL 217 Ethical Issues PHIL 225 Philosophy of Love and Sex PHIL 227 Business Ethics PHIL 228 Success: Philosophical Perspectives PHIL 229 Violence, Order and Justice: An Introduction to Political Philosophy PHIL 230 Environmental Ethics Political Science POLS 110 Introduction to Politics POLS 204 Morality, Democracy and Politics POLS 219 Globalization POLS 223 War and Terrorism POLS 224 Justice, Equality and Rights POLS 225 Environmental Policy and Economics Psychology PSYC 110 Psychology - An Introduction PSYC 205 Applied Psychology and Leadership PSYC 207 Psychology of Sport PSYC 210 Psychology - Developmental PSYC 220 Psychology - Social PSYC 230 Psychology - Abnormal Science SCIE 110 The Science of Everything SCIE 208 Water: A Life or Death Issue SCIE 213 Astronomy: The Evolving Universe SCIE 216 Origins of Life SCIE 219 Dangerous Earth SCIE 221 The Environment SCIE 223 Astrobiology: Life in the Universe SCIE 224 Discovering Dinosaurs Sociology SOCE 100 Canadian Society and Culture SOCI 110 Sociology: Introduction SOCI 205 Social Entrepreneurship: Profit, People and the Planet SOCI 219 Sport and Society SOCI 232 Gender, Power and Society SOCI 233 Sociology of Cultural Difference SOCI 234 Society and Conflict SOCI 236 Issues in Crime SOCI 237 Sociology of Fashion SOCI 238 Sociology of Food SOCI 239 Citizenship, Immigration, and Democracy SOCI 240 Sociology of the Family SOCI 246 Sociology of Emotions SOCI 247 Leadership SOCI 249 Imagining the City SOCI 257 Canada Today SOCI 277 Sexual Diversity: Contemporary Social Issues
HRT 224	Human Resources Management Human Resources Management Course Code: HRT 224 This course is a study of how tourism and hospitality 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 covered include human resource challenges, employment legislation, discrimination, harassment, staff planning and selection, orientation, health and safety, performance management and evaluation, corrective action and termination and unions? relationships.
MGMT 233	Quality Management and Health-Care Standards Quality Management and Health-Care Standards Course Code: MGMT 233 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.
MKTG 155	Marketing and Health Promotion Marketing and Health Promotion Course Code:
NUTR 230	Nutrition Throughout the Lifecycle Nutrition Throughout the Lifecycle Course Code: NUTR 230 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.
NUTR 232	Techniques of Healthy Cooking Techniques of Healthy Cooking Course Code: NUTR 232 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.
PHYS 201	Physiology for Nutrition Physiology for Nutrition Course Code: PHYS 201 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.

Semester 4

Course Code	Course Name
MGMT 254	Financial Management Financial Management Course Code: MGMT 254 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.
NUTR 250	Clinical Nutrition Clinical Nutrition Course Code: NUTR 250 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.
NUTR 251	Nutritional Screening Nutritional Screening Course Code: NUTR 251 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.
NUTR 252	Institutional Menu Planning Institutional Menu Planning Course Code: NUTR 252 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.
NUTR 253	Professional Growth and Development Professional Growth and Development Course Code: NUTR 253 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.
WORK 255	Placement Placement Course Code: WORK 255 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.

May 2013 Program Availability

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Food and Nutrition Management

School of Hospitality, Recreation & Tourism

Our Program

Your Career

Our Facilities

Work Placement

Professional Accreditation, Endorsement and Recognition

Admission Requirements

Additional Requirements

Fees / Scholarships

Additional Costs

Curriculum (View the 2012/13 Curriculum)

Semester 1

General Education Elective

Mathematics Food and Nutrition

Fundamentals of Nutrition

Food Service Systems Management

Institutional Food Production

iSucceed In Food and Nutrition

College Reading and Writing Skills

Semester 2

An Introduction to Arts and Science

Effective Leadership and Management

Nutrition for Healthy Living

Advanced Food Safety and Sanitation

Food Supply and Technology

Workplace Writing Skills

Semester 3

General Education Elective

Human Resources Management

Quality Management and Health-Care Standards

Marketing and Health Promotion

Nutrition Throughout the Lifecycle

Techniques of Healthy Cooking

Physiology for Nutrition

Semester 4

Financial Management

Clinical Nutrition

Nutritional Screening

Institutional Menu Planning

Professional Growth and Development

Placement