Nutrition and Food Service Management

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Courses - September 2022

Level 1

Course Details

College Reading & Writing Skills
COMM1085

Description:

This course introduces students to the reading, writing, and critical thinking skills needed for academic and workplace success. Students will analyse a variety of texts and apply the steps of planning, writing, and revising to produce writing that meets the expectations of selected audiences and purposes. The course prepares students for college-level writing tasks, research, and documentation by asking them to produce clear, informed, and purposeful documents relevant to both academic and professional contexts.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Conestoga 101
CON0101

Description:

This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.

  • Hours: 1
  • Credits: 0
  • Pre-Requisites:
  • CoRequisites:

Problem Solving in Nutrition and Food
DIET1170

Description:

This course introduces basic mathematical concepts used in food service management and nutrition care. Emphasis of applied problem solving related to food service and nutrition assessment occurs through practical application of course material to case studies.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites: HEAL1095 AND NUTR1000

Professional Practice I
MGMT1650

Description:

This course will provide a foundation in the professional, philosophical and ethical issues relevant to a food and nutrition manager and will expose students to the varied environments of the food and nutrition professional. Concepts such as professional conduct, confidentiality, informed consent, and professional boundaries will be discussed. Industry associations impacting the workplace will be explored, while examining the scope of practice, key skills and nutrition care duties of a nutrition manager. A study of evidenced-based practice and research literacy will also occur. Students will develop materials and resources that will be beneficial in supporting personal and professional development throughout the program.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Food Service I
MGMT1665

Description:

This course will introduce students to food service systems, operations, and menu planning from a management perspective. Topics will include components of food services, food operations, government legislation, procurement, receiving, storing and inventory, and food production from a management lens. Students will utilize industry computer software throughout the course for application of theoretical concepts.

  • Hours: 56
  • Credits: 4
  • Pre-Requisites:
  • CoRequisites:

Introduction to Nutrition
NUTR1000

Description:

This course focuses on nutrition concepts, guidelines, and recommendations to promote healthy food consumption. Topics will focus on the macro and micronutrients of a healthy diet including carbohydrates, proteins, fats, vitamins, minerals and water. Students will also examine the link between diet and healthy body weight. Throughout the course, application of nutrition concepts for personal health promotion and healthy nutrition habits will be emphasized.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Sanitation, Safety and Quality Assurance
QUAL1135

Description:

The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment, particularly in health care, is emphasized in this course. Relevant legislation and industry best practices for health, safety, sanitation, quality assurance, and client satisfaction are explored from a food service management perspective.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Level 2

Course Details

Nutrition Care Across the Lifespan
DIET1120

Description:

This course explores each stage of the lifecycle from conception onward. The nutritional screening, requirements and care will be discussed in the context of physiologic and cognitive development. Dietary and physical activity recommendations for each age group will be discussed. Conditions, interventions and current trends that have a nutritional impact for each age group will be explored. Strategies to promote nutrition within the communities will be discussed throughout the course.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites: HEAL1095 AND NUTR1000
  • CoRequisites:

Fundamentals of Food
DIET1150

Description:

This course applies the principles of food science and food processing to nutrient content and availability including the physical and chemical composition of foods. Methods of food purchasing, preparation, storage, and the influence of biotechnology and food additives will also be discussed. Students will be introduced to the principles of menu planning for optimum nutrition and sustainability in food systems.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites: HEAL1095 AND NUTR1000
  • CoRequisites:

Nutrition Care I
DIET1160

Description:

This course introduces students to the concepts of modifying and interpreting food restriction for various personal preferences and medical conditions. Community populations and low to moderate nutrition risk conditions, including allergies, intolerances, drug-nutrient interactions, respiratory disorders, gastrointestinal disease, and hematological disease will be studied in depth. The anatomy, physiology, and pathophysiology of body systems involved in diseases with nutritional consequences will be explored. Students will become proficient in the nutrition assessment of community clients and patients with low to moderate nutrition risk conditions, and will apply the nutrition care process through case study assignments. Nutrition and health promotion to the greater community will also be studied and applied.

  • Hours: 56
  • Credits: 4
  • Pre-Requisites: HEAL1095 AND NUTR1000
  • CoRequisites: MGMT1680

Financial Management in Food Services
FIN1080

Description:

This course will enable students to understand principles of cost controls, basic accounting, and budgeting within food services. Students will be exposed to cost control calculations within various areas of food services in conjunction with reviewing costing principles, preparing operating budgets, income statements and balance sheets for food service management.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites: DIET1170
  • CoRequisites:

Human Resource Management
HRM2010

Description:

This course is a study of the Human Resources Management (HRM) function in the food and nutrition industry. Supervisory aspects of HRM are explored, including hiring, coaching, training, scheduling, and conducting performance appraisals of staff. Management practices and environmental factors will be examined for influence on individual and team behaviours, as well as organizational effectiveness. Related HRM legislation and unions are also examined.

  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Counselling & Customer Service
MGMT1680

Description:

In this course, students will demonstrate principles of effective communication, counselling, and customer service including appropriate application of various communication channels within dietetic practice and management. Students will develop counselling, teaching, and customer relation skills and demonstrate effective oral, written and non-verbal communication skills through case study application of theory with standardized patients.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites: DIET1160

Electives: General Education
Student must complete a minimum of 42 Hours

Level 3

Course Details

Nutrition In Aging
DIET2050

Description:

This course is designed to study aging from a Canadian perspective. The demographic profile, physiological processes, sociological theories, and attitudes towards aging will be addressed. Emphasis is on the nutritional implications related to changes in the aging process. Swallowing disorders, changes in taste and texture modified diets will be studied.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites: DIET1120
  • CoRequisites:

Menu Development
DIET2135

Description:

This course is an in-depth study of menu management, with a focus on menu planning within healthcare foodservices. Students will plan menus that accommodate the various needs of clients and patients with various nutritional, dietary and medical needs, while respecting cultural and religious requirements and personal preferences. Application of cost control principles to the menu, including recipe standardization, will also be explored.

  • Hours: 70
  • Credits: 5
  • Pre-Requisites: DIET1150
  • CoRequisites:

Nutrition Care II
DIET2140

Description:

In this course, a continuation from Nutrition Care I, students will continue to build their skills in modifying and interpreting food restriction for various medical conditions. This course emphasizes the nutritional assessment and care for patients with diagnosis of diseases with varying levels of nutrition risk, including neoplastic disease, musculoskeletal disease, cardiovascular disease, diabetes mellitus, pancreatic disease, liver disorders, neurological disorders, and renal disease. The anatomy, physiology, and pathophysiology of body systems involved in diseases with nutritional consequences will be explored. Students will become proficient in the nutrition assessment and care of patients with varying levels of nutrition risk, and will apply the nutrition care process and utilize critical thinking skills through case study assignments.

  • Hours: 56
  • Credits: 4
  • Pre-Requisites: DIET1160
  • CoRequisites: DIET2150

Food and Nutrition Case Studies I
DIET2150

Description:

In this course, students will apply problem solving and critical thinking within food services and nutrition care management through analysis and presentation of case studies. Application of knowledge and skills obtained through previous course work will occur in standardized patient settings and through group discussion of mock cases. Case studies will consist of a combination of human resource management, clinical nutrition management, and food service management issues.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites: DIET1160 AND MGMT1660 OR MGMT1665
  • CoRequisites: DIET2140 AND MGMT2140

Food Service II
MGMT2140

Description:

In this course, students will explore management functions in food services, integrating new content with material covered in Food Service I to reflect upon and analyze food service operations using a systems approach. Topics will include facility planning and design, marketing and revenue generation, sustainability in food services, organizational design, performance improvement, and strategic planning. A particular emphasis will be placed upon continuous quality improvement for foodservice operations.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites: MGMT1660 OR MGMT1665
  • CoRequisites: DIET2150

Safety in the Workplace
OHS1320

Description:

This course focuses on developing awareness and skills for the student to safely manage and conduct him or herself within a variety of employment settings. Through the units of the course, participants will have the opportunity to enhance their understanding and knowledge of general Health and Safety guidelines, including WHMIS, Fire Safety and Workplace Violence. The unit on Accessibility for Ontarians with Disabilities Act will instruct the student on the requirements for Accessible Customer Service and Integrated Accessibility Standard Regulations. General information on Safe Driving, Privacy of Information and Hand Washing will be addressed as well. The course also provides participants with critical information regarding their insurance coverage (WSIB or other) while employed. As well as guidelines to follow in the event of an injury. Participants will receive a printable Record of Completion upon successful conclusion of this course, in order to demonstrate awareness of safe working practices to their employers.

  • Hours: 14
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours

Level 4

Course Details

Food and Nutrition Case Studies II
DIET2160

Description:

In this course, a continuation of Food and Nutrition Case Studies I, students will apply problem solving and critical thinking within food services and nutrition care management through analysis and presentation of case studies. Application of knowledge and skills obtained throughout the program, as well as in practicum placement, will occur through discussion and presentation of real world case studies, with an emphasis on current trends in the industry.

  • Hours: 56
  • Credits: 4
  • Pre-Requisites: DIET2150
  • CoRequisites: FPLT2170

Field Placment (Nutrition & Food Services Management)
FPLT2170

Description:

Practicum placement will provide students with the opportunity to apply their knowledge and understanding of the management of a food service department and nutritional care in a practice setting. Students will have the opportunity to apply theory related to food service management, including procurement, human resources management, financial management, and menu planning. Students will also have the opportunity to practice nutrition assessment and care planning in collaboration with other health care professionals.

  • Hours: 240
  • Credits: 8
  • Pre-Requisites: DIET2140 AND MGMT2140 AND OHS1320 AND OHS8320
  • CoRequisites: MGMT2150

Professional Practice II
MGMT2150

Description:

This course will summarize and consolidate principles of professional practice learned and applied throughout the program. This course will provide an in-depth study of interprofessional practice within food and nutrition care. Consolidation of professional portfolios developed throughout the program will also occur within this course. Students will develop industry best practices through discussion of professional issues encountered in practicum placement.

  • Hours: 42
  • Credits: 3
  • Pre-Requisites: MGMT1650
  • CoRequisites: FPLT2170 OR MGMT2180

Electives: General Education
Student must complete a minimum of 42 Hours

Program outcomes

  1. Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.
  2. Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.
  3. Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals.
  4. Support others to work professionally and ethically in accordance with industry, organization and legal standards.
  5. Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and inform the management and delivery of food and nutrition services.
  6. Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
  7. Contribute to the hiring, coaching, training, scheduling, supervision and performance management of department staff in accordance with human resources, labour relations, workplace health and safety and industry best practices.
  8. Apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services.
  9. Contribute to the analysis of food and nutrition services and operations and the implementation and evaluations of changes, to support continuous improvement.
  10. Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments.
  11. Select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
  12. Promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients.
  13. Evaluate personal application of strategies, concepts and values required to enhance quality of life for oneself in both personal and professional settings as a food and nutrition professional.
  14. Contribute to the overall care of clients of all ages and stages in a variety of healthcare and community settings in collaboration with the interprofessional team.