About Food And Nutrition Management in Algonquin College

Gain the competitive edge for a career in nutrition management.

Graduates from the Food and Nutrition Management Ontario College Graduate Certificate program take their careers in the food services industry to the next level. This one-year program builds on your culinary/hospitality skills and gives you the knowledge and real-world experience needed to succeed in the lucrative health care sectory of the food services industry.

The program combines in-class learning with online projects. You learn about a variety of topics, including:

• advanced normal nutrition
• clinical nutrition
• physiology
• food modification
• quality management of sanitation and safety procedures
• facilities design
• labour relations
• food service management of healthcare standards, and
• financial and business management.

Expand your skills to work in many areas of the industry, including long-term care facilities, hospitals, and retirement homes.

The program has earned a five-year Accreditation from the Canadian Society of Nutrition Management. This provides the highest level of certification in the field of nutrition management, giving you the competitive edge you need to be successful.

Gain real-world experience during 175 hours of field placement. Most of the placements are in a long-term care facility, where you participate in the supervision of food and nutrition services. Make valuable connections with the opportunity to leave a lasting impression.

After graduation, you may find employment in the management of various areas of nutritional care and food preparation and food service in:

• hospitals
• long-term care facilities
• retirement homes
• contract food service management companies, and
• commercial/retail settings

Some expected responsibilities may include planning, managing and supervising a food service department within a healthcare facility. Duties may include diet calculations, diet and nutrition counselling, nutrition promotion, employee training and supervision, food production, financial forecasting and quality assurance.

SUCCESS FACTORS

This program is well-suited for students who:

• Have good organizational and leadership abilities.
• Are planners who enjoy putting their plans into action.
• Have an interest in helping people make healthy living choices.
• Are team-oriented and like to work with others.

Careers

In the role of food and nutrition supervisor/manager, graduates are qualified to manage various areas of nutritional care, food preparation and food service in healthcare, community or commercial settings. Responsibilities on the job may include diet calculations, diet and nutrition counselling, nutrition promotion, training of employees, food production, retail food and/or catering management, scheduling of food production and food service workers, employee counselling and interdepartmental committee membership.

Learning Outcomes

The graduate has reliably demonstrated the ability to:

1. Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.
2. Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.
3. Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals.
4. Support others to work professionally and ethically in accordance with industry, organization and legal standards.
5. Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and guide management decisions.
6. Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
7. Manage hiring, coaching, training, scheduling, work performance and evaluation of department staff in accordance with human resources, labour relations, workplace health and safety and industry best practices.
8. Manage inventory, suppliers and procurement of goods and services according to industry best practices, financial constraints, and principles of social responsibility and environmental sustainability.
9. Analyze food and nutrition services and operations, and manage the implementation and evaluation of changes, to support continuous improvement.
10. Plan and manage budgets consistent with organization objectives and legal requirements for food and nutrition service departments.
11. Select, use and support the use of information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
12. Promote food and nutrition services and healthy living to support marketing plans and the general well-being of stakeholders.
13. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.

Program Eligibility

• Ontario College Diploma, Ontario College Advanced Diploma or Degree in Culinary Management, Hospitality Management, Human Nutrition and Dietetics, or a related credential which includes at least two courses in food production and preparation.
• Applicants may be conditionally accepted and required to complete up to two additional courses in culinary and food management.
• Consideration will be given to applicants with a one-year college certificate in a culinary or hospitality program, if a minimum of 600 hours of hospitality related theory courses have been successfully completed.
• Applicants with international transcripts must provide proof of the subject specific requirements noted above and may be required to provide proof of language proficiency. Domestic applicants with international transcripts must be evaluated through the International Credential Assessment Service of Canada (ICAS) or World Education Services (WES).
• IELTS-International English Language Testing Service (Academic) Overall band of 6.5 with a minimum of 6.0 in each band; OR TOEFL-Internet-based (iBT)-overall 88, with a minimum of 22 in each component: Reading 22; Listening 22; Speaking 22; Writing 22.

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