Food and Nutrition Management Offers a Combination of Essential Skills
Posted by Jason White on Monday, July 14, 2014
Under: College Education
It is important that the program to which you apply has a strong
approval rating from graduates who have completed it. Such testimonials
let you know that there is actual value to the program and it will
provide you with the knowledge you need to launch a successful career.
Says 2007 graduate Shauna Knight of Centennial College's Food and
Nutrition Management, "This program provided me with a solid foundation
for my career. The balance of theory and practical knowledge kept me
focused and prepared me for my role in the industry. The professors are
knowledgeable, supportive and enthusiastic. My experience at Centennial
College has allowed me to flourish and grow professionally and has given
me the opportunity to help others."
This testimonial is solid proof of the worth students place on this
offering, which prepares them for roles as food and nutrition managers,
food service coordinators, dietary managers, quality control technicians
and diet technicians through knowledge of food service and nutrition
knowledge combined with business and human relations skills. However,
let's take a closer look at the courses offered within the program to
get a better idea of its structure and specific benefits.
Kitchen Production: A laboratory setting serves as the environment for
this course that teaches students 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.
Mathematics for Food Service Management and Food Services Accounting: In
order to take the accounting course, students first attend the math
class, which reviews mathematical concepts used in food service
management and nutrition. Meanwhile, the accounting course provides
students with information and practical exercises in basic accounting
procedures, records and reporting methods used in the food service
industry.
Medical Nutrition Therapy and Health Care Menu Planning: Again, these
two course go hand-in-hand. Students first look at what role food and
nutrition management plays in various diseases and life cycle stages,
using modifications of normal eating patterns with practice based
evidence in nutrition. The menu planning course, meanwhile, deals with
the basic management tool used in controlling food cost in food service
operations.
The training is complemented through a final seven weeks of field
placement. The goal of this aspect of the program is to offer students
work experience that will help them to solidify managerial skills
required to fulfill an entry-level position in the health care,
food/nutrition industry upon graduation.
With its partial food service program
focus, this offering is well established and the longest running
program of its sort in the Greater Toronto Area. The Canadian Society of
Nutrition Management (CSNM) accredits the offering and graduates are
eligible for membership in the CSNM and the Ontario Society of Nutrition
Management. CSNM membership is a requirement of the Ontario's Ministry
of Health and Long-Term Care to work in a long-term care facility and
many acute care facilities.
In : College Education
Tags: food service program food and nutrition management