COURSE CURRICULUM

Nutrition and Food Service Management program offers a comprehensive curriculum designed to equip students with practical skills and knowledge essential for success in the nutrition and food service industries. In the first semester, students build a strong foundation with courses in essential communication skills, food and nutrition career foundations, safe food handling and sanitation practices, food service management fundamentals, nutrition throughout the lifecycle, and microbiology, totaling 19 credits. The second semester expands on this foundation with courses focused on menu planning and design for health and wellness, applied nutrition emphasizing cultural competence and special populations, health and safety for the food industry, leadership and human resource management, Indigenous peoples’ healthcare and research, and procurement and inventory management, contributing 20 credits. Semester three continues to develop advanced expertise through courses on trends and innovations in food and nutrition, the role of mental and physical wellbeing in nutrition management, quality assurance and operational efficiency, advanced menu development and costing, financial management for food service, a general education elective, and preparation for the field placement, accumulating 20 credits. The final semester integrates practical experience with marketing and promotion for nutrition and food service, leading sustainable practices for food systems, applied project management, a field placement with seminar, and a general education elective, totaling 16 credits. This well-rounded program combines theoretical knowledge with real-world applications, preparing students to manage nutrition and food service operations effectively while addressing diverse cultural and population-specific dietary needs. The curriculum’s emphasis on leadership, sustainability, and applied project management ensures graduates are ready to meet industry demands and excel in their careers.