COURSE CURRICULUM

The Food and Nutrition Management program at Saskatchewan Polytechnic is a comprehensive two-year diploma designed to equip students with the knowledge and skills needed for leadership roles in foodservice management. In the first semester, students gain foundational knowledge in accounting, career development, customer service, kitchen fundamentals, food service equipment, nutrition, and workplace preparation, totaling 25 credits. The second semester builds on these foundations with courses in assertiveness training, culture and diversity, Microsoft Excel, procurement and finances, food service management, marketing, clinical nutrition, and menu planning, also totaling 25 credits. In the third semester, students explore quantity food production, trends in food services, recipe standardization, human resources, applied marketing, and nutrition through the lifecycle, totaling 23 credits. The fourth semester emphasizes advanced leadership, human resources, nutrition care planning, food service operations planning, and includes an extensive 11-credit practicum, totaling 24 credits, allowing students to apply their knowledge in real-world settings. The final fifth semester focuses on food service operations management, consolidating all prior learning into practical management skills, accounting for 4 credits. Throughout the program, students develop expertise in menu planning, clinical nutrition, procurement, operations, and customer service, while gaining hands-on experience through practicum placements. Graduates are prepared for diverse career opportunities in hospitals, long-term care facilities, hotels, restaurants, schools, and other foodservice environments, combining practical skills, leadership, and nutrition knowledge to succeed in the industry.