This article uses descriptions of Centennial College's Food and Nutrition Management courses to demonstrate how well rounded the offering is. It also includes information on career options for grads.

1. Food and Nutrition Management Prepares Students
through Practical Application
In one way or another, food and nutrition manages, food service
coordinators, dietary managers, quality control technicians and diet
technicians are all responsible for practicing in accordance with the code of
ethics of the Canadian Society of Nutrition Management; applying
knowledge of normal and clinical nutrition; participating in procurement of
goods and services and menu planning; supervising the preparation of food
products and special feedings following standardized recipes and production
procedures; supervising food distribution according to established
standards; and more.
Centennial College’s Food and Nutrition Management - which is the
longest established two-year post-secondary Food and Nutrition
Management program in the Greater Toronto Area - takes a practical
approach to the industry. During the two years that students spend in the
offering, they are taught nutrition and food service, business skills and
human relations skills through hands-on practice in food labs, field trips and
a seven-week, supervised work experience in a healthcare facility. Here is a
closer look at some of the specific courses that prepare student for longevity
in the industry.
Introduction to Food Services: In this course, students listen to lectures,
partake in discussions and complete assignments that offer an overview of
the health care facility and the interrelationship of nutrition services to other
departments. Food service systems, the function of the food service
department and legislation that relates to this field are also discussed.
Food Properties Analysis: In a laboratory setting, students sharpen their
basic skills in food preparation and presentation, the physical and chemical
changes that occur in food production and the role of food additives in the
food industry.
Kitchen Production: 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 are at the centre of this
course. Teamwork projects help students develop professionalism and
demonstrate effective communication skills.
Recipe Development and Costing: Covered from the formulation of a base
recipe to the finished product are the principles and techniques of recipe
development. As such, students design, develop and evaluating a recipe and

2. apply techniques for nutrient analysis, expansion and costing. Computer
software designed especially for the food industry is used.
Nutrition: The nutrition and food service program includes two separate
Nutrition courses. The first looks at the organization of the human body by
examining the structure and function of body systems. The interrelationship
between anatomy, physiology and normal and therapeutic nutrition is
introduced. The second, meanwhile, delves into essential nutrients and their
contribution to good health as well as the application of nutrition knowledge
in assessment and planning. In Addition to lectures and classroom
discussions, student’s research and present selected topics from current
scientific literature.