Five Coolest Food and Nutrition Management Courses by jasonw93


									  Five Coolest Food and Nutrition Management

Summary: This article focuses on the standout courses of the Food
and Nutrition Management program at Centennial College.

While Centennial College’s Food and Nutrition Management
program takes only two years to complete, it offers students all the
know-how they need to be fully prepared for the field upon graduation.
As 2007 graduate Shauna Knight puts it: “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.” Graduates of Food and Nutrition like Shauna enter the
health care, food/nutrition industry where they fill roles that include:
quality control technicians, food and nutrition managers, dietary
managers, nutrition technicians, and food service coordinators. Also,
because the Canadian Society of Nutrition Management (CSNM)
accredits the Food and Nutrition Management program, graduates are
automatically eligible for membership in the CSNM and OSNM (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 most acute care facilities.

In total, students attend 31 courses during time they spend in the
food service program. Let’s take a look at five of the most
interesting ones.

Kitchen Production: This Food and Nutrition Management course
makes use of Centennial College’s fully equipped labs at Morningside
Campus to        help students develop kitchen production skills,
knowledge of dining room service, guest service functions and meeting
production goals; and the safe and efficient use of kitchen equipment.
This Food and Nutrition Management course also uses teamwork so
that students can develop their communication skills and
professionalism by interacting with peers.

Recipe Development and Costing:          While the Food and Nutrition
Management program is designed to       prepare students for managerial
roles, in this course they also learn   the principles and techniques of
recipe development. The recipe           development is taught from
formulation of a base recipe to the finished product via practical
experience in a laboratory setting. More specifically, students are split
into groups to design, develop and evaluate a recipe and apply
techniques for nutrient analysis, expansion and costing. Computer
software designed especially for the food industry is used.

Health Care Menu Planning: This is the study of the principles of
planning menus for the various food operations in the health care field,
which Food and Nutrition Management grads will do on a regular basis
in their positions. Menu planning is the basic management tool used in
controlling food cost in food service operations.

Food Properties Analysis: In order to lead in the field, Food and
Nutrition Management, students must understand the physical and
chemical changes that occur in food production as well as the role of
food additives in the food industry. Through individual and group work,
participants practice presentation skills and sensory evaluation

Field Placement: A last-semester Food and Nutrition Management
course, Field Placement, as the name implies, is completed off-
campus. Students spend the final seven weeks of the Food and
Nutrition Management program in a supervised work experience in a
health care facility. The placement provides students with work
experience to develop the managerial skills required to fulfill an entry-
level position.

Author Details: Jason is the author of this piece in which he describes
the possible learning outcomes of the food service program at
Centennial College as well as its five coolest courses.

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