COURSE CURRICULUM

The Food and Nutrition Management diploma program spans four semesters, combining core nutrition science with leadership and management skills to prepare students for supervisory roles in healthcare and food service environments. In Semester 1, students build foundational knowledge through courses such as Fundamentals of Nutrition, Introductory Culinary Skills Lab, Allergens and Advanced Food Safety, and Math in Food and Nutrition. They also develop academic and communication skills with College Reading and Writing Skills and explore professional roles through Interprofessional Education and an introduction to the arts and sciences. Semester 2 focuses on applied nutrition and healthy living with courses like Nutrition for Healthy Living, Physiology for Nutrition, Techniques of Healthy Cooking, and Healthy Weights and Weight Loss. Students also take Workplace Writing Skills and a general education elective to broaden their learning. In Semester 3, the curriculum shifts toward leadership and business, covering Financial Management, Marketing and Health Promotion, Food Service Systems Management, Institutional Food Production, Nutrition Throughout the Lifecycle, and Leadership and Human Resource Management, along with another general elective. Semester 4 deepens the focus on clinical and operational skills through courses such as Clinical Nutrition, Nutrition Care Process, Institutional Menu Planning, and Quality Management and Healthcare Standards. Students also complete a Field Experience in Food and Nutrition Management, gaining real-world practice in healthcare or institutional food service settings. A course on Professional Growth and Development supports career readiness. This structured pathway ensures graduates are well-equipped for leadership positions in food service operations across health care and wellness sectors.