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View our Virtual tourCourses - September 2023
Level 1
Course details
College Reading & Writing Skills
COMM1085
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Conestoga 101
CON0101
- Hours: 1
- Credits: 0
- Pre-Requisites:
- CoRequisites:
Foundations of Food Service Management
FOOD1690
This course will introduce students to a career in food service management. Students will receive an orientation to equipment, safety, and procedures within a commercial kitchen environment and will practice safe and proper equipment usage, cleaning, and maintenance. Essential roles and skills of a food service manager, including financial management, human resource management, customer service and conflict resolution will be introduced.
- Hours: 56
- Credits: 4
- Pre-Requisites:
- CoRequisites:
Math for Nutrition & Food
MATH1355
This course builds a foundation for the math skills needed to solve problems in food service management and nutrition care. Basic math will be reviewed, followed by application of mathematical processes to real-world problems encountered in the practice of a nutrition manager.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Professional Practice for the Nutrition Manager
MGMT1305
This course will provide an overview of the professional practice for the nutrition management student preparing for a career in the nutrition management industry. Concepts including student success strategies, professionalism, professional communication, scope of practice, and ethical practice as a nutrition manager will be explored. Key skills, professional competencies, and diverse career opportunities for a nutrition manager will be included.
- Hours: 56
- Credits: 4
- Pre-Requisites:
- CoRequisites:
Introduction to Nutrition
NUTR1005
This course introduces students to the basic principles of nutrition, including guidelines and recommendations to promote healthy eating. Nutrients will be examined including requirements, sources, their role and how they are digested and used in the body. Students will also have the opportunity to apply their learning through case studies, small group work and hands-on activities such as evaluating their own diet.
- Hours: 56
- Credits: 4
- Pre-Requisites:
- CoRequisites:
Sanitation, Safety and Quality Assurance
QUAL1135
Safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course, with a focus on preventing food borne illness. Relevant legislation and industry best practices for food safety, sanitation, quality assurance and client satisfaction are explored from a food service management perspective. Students will have the opportunity to complete requirements for a safe food handler certificate.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites:
Level 2
Course details
Food Service I
FOOD1700
This course will continue our study of food service management by providing an in-depth study of the flow of food. Students will learn the path food takes in a food service operation from procurement through to service.
- Hours: 42
- Credits: 3
- Pre-Requisites: FOOD1690 AND QUAL1135
- CoRequisites:
Food Production and Modification
FOOD1710
In this course, students will learn the basics of quantity food production and modification for practical skill development within the food service industry. Students will have the opportunity to practice basic food preparation skills. Concepts including changes to foods during production, modifying food preparation to increase nutritional value, aesthetics of food, and texture modification of foods and fluids will be studied.
- Hours: 42
- Credits: 3
- Pre-Requisites: FOOD1690 AND QUAL1135
- CoRequisites:
Healthy Living
HEAL1390
Healthy living investigates topics that lead to overall well being. The complexity of weight management including underweight and overweight, while considering weight stigma and best practices in obesity prevention and management will be included in this course.
- Hours: 28
- Credits: 2
- Pre-Requisites: NUTR1000 OR NUTR1005
- CoRequisites:
Nutrition Care Across the Lifespan
NUTR1030
This course explores nutrition requirements at each stage of the lifecycle from conception to adulthood. Students will discuss factors which determine nutrition needs, nutrition-related concerns, along with exploring current trends that have an impact on nutritional status at each lifestage. Strategies to promote nutrition within the community will also be discussed throughout the course.
- Hours: 28
- Credits: 2
- Pre-Requisites: NUTR1000 OR NUTR1005
- CoRequisites:
Nutrition Care I
NUTR1040
This course introduces students to the nutrition care process and clinical nutrition. Students will learn how to assess nutrition risk and perform nutrition screening, assessments, interventions, and care planning in clinical environments. The scope of practice of the nutrition manager, as a member of the interprofessional health care team will be emphasized. Practical application of the nutrition care process will occur through practice client case studies.
- Hours: 42
- Credits: 3
- Pre-Requisites: DIET1170 OR MATH1355 AND NUTR1000 OR NUTR1005
- CoRequisites:
Technology in Nutrition Management
TECH1290
In this course, students will be introduced to a variety of information management systems utilized by nutrition managers working in the industry. Students will explore the functions and application of various platforms including patient care management, food service management, and spreadsheets and will have opportunities to practice utilizing various applications. Benefits of current technology used in the industry will be explored along with the opportunity to look towards new and upcoming technologies.
- Hours: 28
- Credits: 2
- Pre-Requisites: FOOD1690 AND MGMT1305
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Level 3
Course details
Nutrition Care II
DIET2140
In this course, a continuation from Nutrition Care I, students will learn how to apply the nutrition care process to clients with various medical conditions and health concerns. Students will study the physiology and pathophysiology of the various body systems, while gaining an understanding of the nutrition management for various health conditions. Students will practice applying the nutrition care process to clients of low to moderate nutrition risk, and recognize the unique needs of those at high nutrition risk.
- Hours: 56
- Credits: 4
- Pre-Requisites: DIET1160 OR NUTR1040
- CoRequisites:
Menu Development
DIET2170
This course is an in-depth study of menu management in multiple environments, with a focus on healthcare. Students will study various menu types and adjust menus to accommodate a variety of individualized client needs and preferences. Regulations guiding menu development, menu evaluation, menu cost controls, and recipe standardization will also be explored.
- Hours: 42
- Credits: 3
- Pre-Requisites: FOOD1710 AND TECH1290
- CoRequisites:
Financial Management in Food Services
FIN1080
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 OR MATH1355
- CoRequisites:
Human Resource Management
HRM2020
This course is the study of human resource management, with an emphasis on supervising staff within unionized and non-unionized environments in the food and nutrition industry. Skills and techniques related to such areas as hiring, training, scheduling, and conducting performance appraisals will be applied and practiced in the course. Additional strategies for team building, motivating employees and managing conflict will be addressed. Students will also be introduced to relevant human resource legislation.
- Hours: 42
- Credits: 3
- Pre-Requisites: FOOD1690
- CoRequisites:
Nutrition for Older Adults
NUTR2030
This course is the study of the aging process, focusing on the unique nutritional needs of older adults. Nutritional implications of issues encountered in older adulthood, including swallowing disorders, chronic disease management, and changes in taste/smell will be explored. A study of nutrition management in long term care environments will also be examined, reviewing nutrition assessments, care planning, and documentation in this clinical environment.
- Hours: 42
- Credits: 3
- Pre-Requisites: NUTR1030
- CoRequisites:
Nutrition Counselling and Education
NUTR2050
In this course, students will learn how to apply steps in the nutrition care process to deliver effective nutrition counselling. A focus of the course is on applying best practices in counselling to promote healthy eating behaviours, while exploring various approaches to nutrition education. Students will apply their communications skills through a variety of practical activities including simulation learning.
- Hours: 28
- Credits: 2
- Pre-Requisites: DIET1160 OR NUTR1040
- CoRequisites: DIET2140
Safety in the Workplace
OHS1320
- Hours: 14
- Credits: 1
- Pre-Requisites:
- CoRequisites:
Student must pass 1 Course(s), selected in the Student Portal from available course options
Level 4
Course details
Field Placement (Nutrition & Food Services Management)
FPLT2170
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 OHS1320
- CoRequisites: NUTR2060
Food Service II
MGMT2140
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 food service operations.
- Hours: 42
- Credits: 3
- Pre-Requisites: FOOD1700 OR MGMT1665
- CoRequisites:
Food and Nutrition Field Studies
NUTR2060
In this course, students will bring their learning experiences from field placement into the classroom. While building strong facilitation skills and enhancing the ability to problem solve practical scenarios, students will present and discuss situations and cases with the focus on learning from eachother. Students will also identify and examine current trends in the industry.
- Hours: 42
- Credits: 3
- Pre-Requisites:
- CoRequisites: FPLT2170
Student must pass 1 Course(s), selected in the Student Portal from available course options
Program outcomes
- Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.
- 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.
- 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.
- Support others to work professionally and ethically in accordance with industry, organization and legal standards.
- 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.
- Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
- 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.
- Apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services.
- Contribute to the analysis of food and nutrition services and operations and the implementation and evaluations of changes, to support continuous improvement.
- Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments.
- Select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
- Promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients.
- 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.
- 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.