Food and Nutrition Management Prepares Students Through Practical Application
In one way or another, food and nutrition manages, food service coordinators, dietary managers, quality control technicians and diet technicians are all responsible for practicing in accordance with the code of ethics of the Canadian Society of Nutrition Management; applying knowledge of normal and clinical nutrition; participating in procurement of goods and services and menu planning; supervising the preparation of food products and special feedings following standardized recipes and production procedures; supervising food distribution according to established standards; and more.
Centennial College’s Food and Nutrition Management – which is the longest established two-year post-secondary Food and Nutrition Management program in the Greater Toronto Area – takes a practical approach to the industry. During the two years that students spend in the offering, they are taught nutrition and food service, business skills and human relations skills through hands-on practice in food labs, field trips and a seven-week, supervised work experience in a healthcare facility. Here is a closer look at some of the specific courses that prepare student for longevity in the industry.
Introduction to Food Services: In this course, students listen to lectures, partake in discussions and complete assignments that offer an overview of the health care facility and the interrelationship of nutrition services to other departments. Food service systems, the function of the food service department and legislation that relates to this field are also discussed.
Food Properties Analysis: In a laboratory setting, students sharpen their basic skills in food preparation and presentation, the physical and chemical changes that occur in food production and the role of food additives in the food industry.
Kitchen Production: Kitchen production skills, knowledge of dining room service and guest service functions, knowledge of meeting production goals, and the safe and efficient use of kitchen equipment are at the centre of this course. Teamwork projects help students develop professionalism and demonstrate effective communication skills.
Recipe Development and Costing: Covered from the formulation of a base recipe to the finished product are the principles and techniques of recipe development. As such, students design, develop and evaluating a recipe and apply techniques for nutrient analysis, expansion and costing. Computer software designed especially for the food industry is used.
Nutrition: The nutrition and food service program includes two separate Nutrition courses. The first looks at the organization of the human body by examining the structure and function of body systems. The interrelationship between anatomy, physiology and normal and therapeutic nutrition is introduced. The second, meanwhile, delves into essential nutrients and their contribution to good health as well as the application of nutrition knowledge in assessment and planning. In addition to lectures and classroom discussions, students research and present selected topics from current scientific literature.