Nutrition and Food Service Management
The Nutrition and Food Service Management program at Centennial College is the longest established two-year program of its sort in the Greater Toronto Area.
|Full-time Duration:||2 years/4 semesters|
|Starting in:||Fall, Winter|
|Location:||Progress Campus, Toronto, Canada / Online|
This health diploma program has been the recipient of numerous awards for its approach to preparing students to pursue challenging careers as managers in the dynamic and growing healthcare and food service industry. Centennial College’s Nutrition and Food Service Management program has received the Centennial College President’s Academic Program Recognition awards for Job Market Preparation, Student Satisfaction, Graduate Satisfaction, Employer Satisfaction and Quality of the Learning Experience.
In this School of Community and Health Studies program, you learn to combine food service administration and health care to interpret and apply nutritional care principles to promote health and manage a food service department effectively. Covered topics include:
- Food service
- Safety and sanitation
- Human resource management
- Financial management
- Menu planning
- Large quantity cooking
- Menu design applications
- Medical nutrition therapy
The Canadian Society of Nutrition Management (CSNM) accredits the Nutrition and Food Service Management program. You will be eligible for membership in the CSNM and the Ontario Society of Nutrition Management. As a food service manager, CSNM membership is a requirement of Ontario’s Ministry of Health and Long-Term Care which qualifies as a Food Service Manager in a long-term care facility and many acute care facilities. As such, you will be fully-prepared with specialized knowledge and eligible to work in healthcare.
Thanks to Canada’s ageing population, there is a vast interest in proper nutrition and health to meet the demands of the healthcare industry.
- Using the resources of the School of Community and Health Studies and the School Hospitality,
- Tourism and Culinary Arts, you learn the practical aspects of large quantity food preparation and conduct experiments to learn the physical properties of food.
- The final six weeks of the program consist of a supervised field experience in the health care industry.
- Our instructors are members in good standing with CSNM (Canadian Society of Nutrition Management) or the College of Dietitians of Ontario.
- Faculty have experience in food manufacturing, the retail industry, food service management, clinical nutrition and consulting in acute and long-term care.
Nutrition and Food Service Management graduates will have the ability to:
- Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements and personal preferences of clients.
- Supervise and evaluate the handling, preparation and service of food to ensure compliance with relevant legislation, organization policies, procedures and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.
- Provide for the nutritional needs of diverse clients in health care settings in collaboration with or under the direction of members of the interprofessional health care team.
- Comply with and support others to work in accordance with industry, organization and legal standards for professional and ethical conduct.
- Apply relevant local, national and global trends, emerging technologies and changes to legislation to enhance work performance and support management decisions.
- Deliver customer service that anticipates, meets or exceeds individual expectations and is consistent with organization standards and objectives.
- Participate in the hiring, coaching, training, scheduling, supervision and performance evaluation of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices.
- Participate in the management of inventory and the procurement of goods and services according to industry best practices, financial constraints and principles of social responsibility and environmental sustainability.
- Contribute to the analysis of food and nutrition processes, systems and operations, and the implementation and evaluation of changes to support continuous improvement.
- Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for food and nutrition services departments.
- Select and use information and industry-specific technologies appropriately to enhance individual work performance and the management delivery of food and nutrition services.
- Participate in promoting food and nutrition services and healthy living to support marketing plans and the general wellbeing of individuals.
- Develop global citizenship and equity knowledge, skills and experiences as they relate to sustainability of resources, individual and community identities, critical social analysis and enhanced personal and social responsibility.
- Support action for change that promotes social, economic and ecological equity at personal and global levels.
- Participate in interprofessional collaboration.
“A good opportunity to be a member of the research team to conduct research for reputed institutions like University of Toronto and Centennial College. Gained a lot a new knowledge and hands-on experience in conducting research. Learned sampling techniques and different data analysis methods.”
Sushil Anu // Performance of Existing Oil-Grit Separators (Stormceptor) and Development a New Generation of Urban Sediment-Contaminant Separators