This article includes a testimonial from a student who attended Centennial College's Food and Nutrition Management program as well as descriptions of specific courses.

1. Food and Nutrition Management Offers a
Combination of Essential Skills
It is important that the program to which you apply has a strong approval
rating from graduates who have completed it. Such testimonials let you
know that there is actual value to the program and it will provide you with
the knowledge you need to launch a successful career.
Says 2007 graduate Shauna Knight of Centennial College’s Food and
Nutrition Management, “This program provided me with a solid
foundation for my career. The balance of theory and practical knowledge
kept me focused and prepared me for my role in the industry. The
professors are knowledgeable, supportive and enthusiastic. My experience
at Centennial College has allowed me to flourish and grow professionally
and has given me the opportunity to help others.”
This testimonial is solid proof of the worth students place on this offering,
which prepares them for roles as food and nutrition managers, food service
coordinators, dietary managers, quality control technicians and diet
technicians through knowledge of food service and nutrition knowledge
combined with business and human relations skills. However, let’s take a
closer look at the courses offered within the program to get a better idea of
its structure and specific benefits.
Kitchen Production: A laboratory setting serves as the environment for this
course that teaches students kitchen production skills; knowledge of dining
room service and guest service functions; knowledge of meeting production
goals; and the safe and efficient use of kitchen equipment.
Mathematics for Food Service Management and Food Services Accounting:
In order to take the accounting course, students first attend the math class,
which reviews mathematical concepts used in food service management and
nutrition. Meanwhile, the accounting course provides students with
information and practical exercises in basic accounting procedures, records
and reporting methods used in the food service industry.
Medical Nutrition Therapy and Health Care Menu Planning: Again, these two
course go hand-in-hand. Students first look at what role food and nutrition
management plays in various diseases and life cycle stages, using
modifications of normal eating patterns with practice based evidence in
nutrition. The menu planning course, meanwhile, deals with the basic
management tool used in controlling food cost in food service operations.

2. The training is complemented through a final seven weeks of field
placement. The goal of this aspect of the program is to offer students work
experience that will help them to solidify managerial skills required to fulfill
an entry-level position in the health care, food/nutrition industry upon
graduation.
With its partial food service program focus, this offering is well
established and the longest running program of its sort in the Greater
Toronto Area. The Canadian Society of Nutrition Management (CSNM)
accredits the offering and graduates are eligible for membership in the
CSNM and the Ontario Society of Nutrition Management. CSNM membership
is a requirement of the Ontario’s Ministry of Health and Long-Term Care to
work in a long-term care facility and many acute care facilities.