Five Coolest Food and Nutrition Management Courses
While Centennial College’s Food and Nutrition Management program takes only two years to complete, it offers students all the know-how they need to be fully prepared for the field upon graduation. As 2007 graduate Shauna Knight puts it: “This program provided me with a solid foundation for my career. The balance of theory and practical knowledge kept me focused and prepared me for my role in the industry. The professors are knowledgeable, supportive and enthusiastic. My experience at Centennial College has allowed me to flourish and grow professionally and has given me the opportunity to help others.” Graduates of Food and Nutrition like Shauna enter the health care, food/nutrition industry where they fill roles that include: quality control technicians, food and nutrition managers, dietary managers, nutrition technicians, and food service coordinators. Also, because the Canadian Society of Nutrition Management (CSNM) accredits the Food and Nutrition Management program, graduates are automatically eligible for membership in the CSNM and OSNM (Ontario Society of Nutrition Management). CSNM membership is a requirement of the Ontario’s Ministry of Health and Long Term Care to work in a long-term care facility and most acute care facilities.
In total, students attend 31 courses during time they spend in the food service program. Let’s take a look at five of the most interesting ones.
Kitchen Production: This Food and Nutrition Management course makes use of Centennial College’s fully equipped labs at Morningside Campus to help students develop kitchen production skills, knowledge of dining room service, guest service functions and meeting production goals; and the safe and efficient use of kitchen equipment. This Food and Nutrition Management course also uses teamwork so that students can develop their communication skills and professionalism by interacting with peers.
Recipe Development and Costing: While the Food and Nutrition Management program is designed to prepare students for managerial roles, in this course they also learn the principles and techniques of recipe development. The recipe development is taught from formulation of a base recipe to the finished product via practical experience in a laboratory setting. More specifically, students are split into groups to design, develop and evaluate a recipe and apply techniques for nutrient analysis, expansion and costing. Computer software designed especially for the food industry is used.
Health Care Menu Planning: This is the study of the principles of planning menus for the various food operations in the health care field, which Food and Nutrition Management grads will do on a regular basis in their positions. Menu planning is the basic management tool used in controlling food cost in food service operations.
Food Properties Analysis: In order to lead in the field, Food and Nutrition Management, students must understand the physical and chemical changes that occur in food production as well as the role of food additives in the food industry. Through individual and group work, participants practice presentation skills and sensory evaluation techniques.
Field Placement: A last-semester Food and Nutrition Management course, Field Placement, as the name implies, is completed off-campus. Students spend the final seven weeks of the Food and Nutrition Management program in a supervised work experience in a health care facility. The placement provides students with work experience to develop the managerial skills required to fulfill an entry-level position.