COURSE CURRICULUM

The Food and Nutrition Management program offers a structured course sequence designed for full-time students starting in the Fall intake. In Semester 1, students take foundational courses that build essential knowledge and skills. These courses include Anatomy and Physiology in Health and Disease, Food Service and Quality Management, Basic Nutrition, and Food Modification, which provide a solid understanding of the science behind nutrition and food service operations. Additionally, students engage in Field Placement Career Preparation to get ready for practical industry experience. The semester also includes Finance and Accounting, equipping students with business skills necessary for managing food service operations, and Professional Practice in Food and Nutrition Management, which introduces students to the professional standards and practices in the field. This semester totals 294 hours of instruction.Semester 2 focuses on advancing management and nutrition knowledge, including Human Resource Management, Menu Theory and Design, Gerontology, and Advanced Nutrition, which deepens students’ expertise in nutrition related to aging populations and complex dietary needs. The highlight of this semester is the Field Placement Experience, a 180-hour practical work opportunity that allows students to apply their learning in real-world settings, gaining valuable industry exposure and professional connections. This semester totals 348 hours. Altogether, the program requires 642 hours to complete, blending theoretical learning with hands-on experience to prepare graduates for successful careers in the healthcare and nutrition industries. For students entering through other intakes, program coordinators can provide specific tracking details.