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NUTRITION AND FOOD SERVICE MANAGEMENT

The Nutrition and Food Service Management program is the longest established two-year program of its kind in the Greater Toronto Area.

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 health care and food service industry. Nutrition and Food Service Management has received the Centennial College Presidents 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, youll learn to combine food service administration and health care to interpret and apply nutritional care principles to promote health and effectively manage a food service department. Major topic areas will include:

Nutrition
Food service
Safety and sanitation
Accounting
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. When you graduate, youll be eligible for membership in the CSNM and the Ontario Society of Nutrition Management. CSNM membership is a requirement of Ontarios Ministry of Health and Long-Term Care to work as a food service manager in long-term care facilities and many acute care facilities. As such, youll be fully prepared with specialized knowledge and eligible to work in health care.

As an impact of Canadas aging population, there is a vast interest in proper nutrition and health to meet the demands of the health care industry.

Career Outlook

Food and Nutrition Manager/Dietary Manager
Food Service Supervisor
Diet Technician
Quality Risk Management Coordinator
Patient Service Supervisor
Meal Program Coordinator
Director of Food Services
Retail Food Service Supervisor
Catering Manager

Areas of Employment

Hospitals
Long Term Care facilities
Seniors residences
Chronic care facilities
High-volume catering services
Retail cafeterias
Airline food services
Food manufacturers
Community agencies
Business/dining

Program Highlights

Using the School of Community and Health Studies and the School Hospitality, Tourism and Culinary Arts resources, youll learn the practical aspects of large quantity food preparation and conduct experiments to learn the physical properties of food.

The program is made up of four semesters (fall and winter intakes).

The final six weeks of the program will consist of a supervised field placement experience in the health care industry.

Faculty members are typically members of the CSNM or the College of Dietitians of Ontario. They have experience in food manufacturing, the retail industry, food service management, clinical nutrition, and consulting in acute and long-term care. When you graduate from Nutrition and Food Service Management, youll 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, and 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;

Appropriately select and use information and industry-specific technologies 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 well-being 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.

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NUTRITION AND FOOD SERVICE MANAGEMENT