This article focuses on the standout courses of the Food and Nutrition Management program at Centennial College.

1. Five Coolest Food and Nutrition Management
Courses
Summary: This article focuses on the standout courses of the Food
and Nutrition Management program at Centennial College.
While Centennial College’s Food and Nutrition Management
program takes only two years to complete, it offers students all the
know-how they need to be fully prepared for the field upon
graduation. As 2007 graduate Shauna Knight puts it: “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.” Graduates of Food and Nutrition like Shauna enter the
health care, food/nutrition industry where they fill roles that include:
quality control technicians, food and nutrition managers, dietary
managers, nutrition technicians, and food service coordinators. Also,
because the Canadian Society of Nutrition Management (CSNM)
accredits the Food and Nutrition Management program, graduates are
automatically eligible for membership in the CSNM and OSNM (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 most acute care facilities.
In total, students attend 31 courses during time they spend in the
food service program. Let’s take a look at five of the most
interesting ones.
Kitchen Production: This Food and Nutrition Management course
makes use of Centennial College’s fully equipped labs at Morningside
Campus to help students develop kitchen production skills,
knowledge of dining room service, guest service functions and
meeting production goals; and the safe and efficient use of kitchen
equipment. This Food and Nutrition Management course also uses
teamwork so that students can develop their communication skills and
professionalism by interacting with peers.
Recipe Development and Costing: While the Food and Nutrition
Management program is designed to prepare students for managerial
roles, in this course they also learn the principles and techniques of
recipe development. The recipe development is taught from

2. formulation of a base recipe to the finished product via practical
experience in a laboratory setting. More specifically, students are split
into groups to design, develop and evaluate a recipe and apply
techniques for nutrient analysis, expansion and costing. Computer
software designed especially for the food industry is used.
Health Care Menu Planning: This is the study of the principles of
planning menus for the various food operations in the health care
field, which Food and Nutrition Management grads will do on a regular
basis in their positions. Menu planning is the basic management tool
used in controlling food cost in food service operations.
Food Properties Analysis: In order to lead in the field, Food and
Nutrition Management, students must understand the physical and
chemical changes that occur in food production as well as the role of
food additives in the food industry. Through individual and group
work, participants practice presentation skills and sensory evaluation
techniques.
Field Placement: A last-semester Food and Nutrition Management
course, Field Placement, as the name implies, is completed off-
campus. Students spend the final seven weeks of the Food and
Nutrition Management program in a supervised work experience in a
health care facility. The placement provides students with work
experience to develop the managerial skills required to fulfill an entry-
level position.
Author Details: Jason is the author of this piece in which he
describes the possible learning outcomes of the food service
program at Centennial College as well as its five coolest courses.