Food and Nutrition Management Prepares Students Through Practical Application
Posted by Jason White on Tuesday, April 15, 2014
Under: College Education
In one way or another, food and nutrition manages, food service
coordinators, dietary managers, quality control technicians and diet
technicians are all responsible for practicing in accordance with the
code of ethics of the Canadian Society of Nutrition Management; applying
knowledge of normal and clinical nutrition; participating in
procurement of goods and services and menu planning; supervising the
preparation of food products and special feedings following standardized
recipes and production procedures; supervising food distribution
according to established standards; and more.
Centennial College's Food and Nutrition Management - which is the
longest established two-year post-secondary Food and Nutrition
Management program in the Greater Toronto Area - takes a practical
approach to the industry. During the two years that students spend in
the offering, they are taught nutrition and food service, business
skills and human relations skills through hands-on practice in food
labs, field trips and a seven-week, supervised work experience in a
healthcare facility. Here is a closer look at some of the specific
courses that prepare student for longevity in the industry.
Introduction to Food Services: In this course, students listen to
lectures, partake in discussions and complete assignments that offer an
overview of the health care facility and the interrelationship of
nutrition services to other departments. Food service systems, the
function of the food service department and legislation that relates to
this field are also discussed.
Food Properties Analysis: In a laboratory setting, students sharpen
their basic skills in food preparation and presentation, the physical
and chemical changes that occur in food production and the role of food
additives in the food industry.
Kitchen Production: 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 are at the
centre of this course. Teamwork projects help students develop
professionalism and demonstrate effective communication skills.
Recipe Development and Costing: Covered from the formulation of a base
recipe to the finished product are the principles and techniques of
recipe development. As such, students design, develop and evaluating a
recipe and apply techniques for nutrient analysis, expansion and
costing. Computer software designed especially for the food industry is
used.
Nutrition: The nutrition and food service program
includes two separate Nutrition courses. The first looks at the
organization of the human body by examining the structure and function
of body systems. The interrelationship between anatomy, physiology and
normal and therapeutic nutrition is introduced. The second, meanwhile,
delves into essential nutrients and their contribution to good health as
well as the application of nutrition knowledge in assessment and
planning. In addition to lectures and classroom discussions, students
research and present selected topics from current scientific literature.
In : College Education
Tags: food service program food and nutrition management