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Food and Nutrition Management

Diploma
Food and Nutrition Management

Program Overview

Food and nutrition is a rapidly growing global industry. If you want to be a part of it, Saskatchewan Polytechnic’s Food and Nutrition Management program will fit you to a tee.

The program develops skills in all three areas—food, nutrition and management. This opens doors to careers in food and nutrition in hotels, restaurants, hospitals, post-secondary institutions, remote mine sites and more.

Food and Nutrition Management is a nationally accredited two-year diploma program offered at Saskatchewan Polytechnic Saskatoon campus . Build practical, hands-on knowledge and skills in food, nutrition and management, including:

  • basic cooking and food preparation
  • food service and customer relations skills
  • coordination of catering and cafeteria promotions
  • management and marketing skills
  • menu planning
  • nutrition and special diets
  • participating on health care teams

Our Kitchen is Your Classroom

Hands-on training in food preparation and cooking is an important part of the program. As a supervisor or manager, you need to know food service from both sides of the “house.”

Put Nutrition on the Menu

Your practical training in nutrition includes nutritional assessment, patient counselling, menu planning and writing specialized diets as part of overall health treatment plans.

Get Real-World Experience

Two work experiences provide on-the-job training in food and nutrition management in acute care, long term care and/or commercial settings. You’ll also polish your management skills during a one-month project at Le Bistro, the popular coffee shop on Kelsey campus.

2 More Years = Degree

Use your Saskatchewan Polytechnic diploma as a ladder into the third year of degree programs at Athabasca University in Alberta and Husson University/University of Fredericton in New Brunswick. You can also use your diploma as credit toward becoming a journeyperson cook.

Career and Salary Information

Your Career

When you graduate, you’ll be able to work as a food service supervisor, catering manager, nutrition manager, diet technician, quality control manager or marketing/sales consultant for a food manufacturer. Look for jobs in the food service departments of hospitals and long-term care homes, in hotels, restaurants and catering companies, in schools, colleges and retirement communities.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
Certified Nutrition Manager (CNM)Restaurant and Food Service Managers (631)$27,100 - $75,100
Nutrition ManagerRestaurant and Food Service Managers (631)$27,100 - $75,100
Food Service SupervisorFood Service Supervisors (6212)$21,900 - $56,800

Length and Start Date

Start Date(s): September

Length: 70 weeks: 

Year 1 - 35 weeks; Year 2 - 35 weeks

Locations

  • Saskatoon

Admissions

Admission Requirements

Note 

Employers and/or supervisors of practicums may require a Criminal Record Check and/or security clearance before you can complete the program requirements.

Special Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through a special admission assessment. Interested individuals should still apply. Applicants are automatically considered for special admission. However, some specific admission requirements may still need to be met. Refer to the ACCUPLACER© cut scores for this program below, and review additional details concerning Special Admission.

ACCUPLACER©

  • 90 Arithmetic
  • 75 Reading
  • 75 Sentence
  • 4 WritePlacer

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of Saskatchewan Polytechnic programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake. 

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year. 

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

See Admission Processes for more information about this method of admission.

Tuition and Fees

Estimates are based on current rates and are subject to change. Amounts for a program may vary by campus. Totals shown here include all mandatory fees as well as books and supplies. For a complete breakdown of tuition and fees for this program, click here to access the Saskatchewan Polytechnic campus Tuition and Fee Schedules.

 

Year 1 - $7,000
Year 2 - $5,500

International Students

Saskatoon

Year 1 (35 weeks) - $13,000 tuition only (estimated)

Year 2 (35 weeks) - $12,700 tuition only (estimated)

Courses

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Year 1

Code
Name/Description
Credits
 
ACCT 191
Accounting
3
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You will be introduced to fundamental accounting concepts used in business. You will learn to appreciate the value of information presented in an organization's financial statements and will acquire and practice basic bookkeeping and financial statement preparation skills.
Credit Units: 3
Course Hours: 44.0
Equivalent Course(s): ACCT 122, BUS 182
Potential Learning Method(s): Online, Lecture/Theory
ASRT 180
Assertiveness Training
1
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You will focus on the cognitive and behavioural aspects of assertiveness. You will examine how you approach conflict. You will also discuss and practice specific techniques for successful conflict management.
Credit Units: 1
Course Hours: 16.0
Potential Learning Method(s): Prior Learning, Lecture/Theory
CAPL 180
Career Development
2
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You will discuss the scope, nature and trends of the food service industry. You will receive an overview of the sectors that make up the industry and receive an overview of the skills needed to be successful in today’s job market. Finally, you will learn strategies for developing resumes, cover letters and an electronic portfolio. You will also have the opportunity to apply job interview skills.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Online, Lecture/Theory
COM 101
Written and Oral Communications
2
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You will receive instruction and practice in written and oral communication skills needed for the professional workplace. You will review the principles of effective writing, prepare oral presentations, and practice common forms of business communication. Communicating a professional image will be emphasized.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): BCOM 120, COMM 292
Potential Learning Method(s): Prior Learning, Online, Lecture/Lab, Print Distance Group
COMM 291
Interpersonal Communications
2
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You will develop employability skills through the study of interpersonal communications theory and applications in the workplace. Learning outcomes include the importance of self-awareness and self-esteem, perception problems, verbal and nonverbal messages, listening skills, creating positive communication climates and resolving interpersonal conflict.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): BCOM 103, COMM 112, COMM 135, COMM 155, COMM 160, COMM 381, HUMR 182, HUMR 186, JOBS 190, NEPS 114, NURS 114, NURS 163
Potential Learning Method(s): Prior Learning, Online, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group, Work Based Delivery
COMP 171
Introduction to Microsoft Word
1
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Your studies will introduce you to basic word processing skills such as creating, editing and formatting documents, building tables, using templates and applying styles.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): CKEY 187, COAP 196, COAP 343, COMP 120, COMP 154
Potential Learning Method(s): Prior Learning, Online, Print Distance Individual, Lecture/Lab, Work Based Delivery
COMP 174
Introduction to Microsoft Excel 1
1
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You will study the basic features of Excel. You will learn to create workbooks, format spreadsheet elements, manipulate multiple worksheets, create simple charts and use simple formulas and functions.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): COAP 117, COAP 138, COAP 197, COAP 344, COMP 120
Potential Learning Method(s): Prior Learning, Online, Print Distance Individual, Lecture/Lab, Work Based Delivery
COMP 179
Introduction to PowerPoint
1
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You will receive instruction and practice in creating, modifying and delivering a presentation using Microsoft PowerPoint. You will enhance the presentation by adding charts, tables, visual elements, multimedia, transition effects and animations. You will study how to present, distribute and customize presentations.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): COAP 138, COMP 120, COMP 173
Potential Learning Method(s): Prior Learning, Online, Lecture/Lab
COOK 197
Short Order Cooking
4
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You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sautéing and pan frying. You will practice the process of cooking meals to order in a restaurant setting.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): FOOD 189
Equivalent Course(s): FOOD 102
Potential Learning Method(s): Online, Lab/Practical
FIN 281
Financial Management
2
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The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business. You will study financial statements and managerial accounting topics associated with product costing and budgeting. Upon successfully completing this course, you will be able to communicate with owners and/or managers, and others, about the financial aspects of business. You will also be able to make intelligent decisions based on accounting information.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): ACCT 191
Potential Learning Method(s): Online, Lecture/Theory
FOOD 182
Cold Foods
4
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You will learn how to prepare salads and sandwiches following established standards of quality and quantity. Food presentation, cost control and proper food handling techniques will be emphasized.
Credit Units: 4
Course Hours: 55.0
Prerequisites(s): FOOD 189, SFTY 192
Corequisites(s):
Equivalent Course(s): CKNG 101, CKNG 102, FOOD 100
Potential Learning Method(s): Online, Lecture/Lab
FOOD 183
Principles of Food Preparation
2
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You will learn to identify specific food composition characteristics, apply food science principles and evaluation standards involved with the preparation of basic foods.
Credit Units: 2
Course Hours: 28.0
Prerequisites(s): SANT 181, SFTY 192, FOOD 189(concurrent)
Corequisites(s):
Potential Learning Method(s): Online, Lecture/Lab
FOOD 189
Basic Food Preparation
3
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In a lab setting, you will learn how to prepare a variety of foods using the tools, equipment and techniques common to professional kitchens. You will acquire an understanding of the basic culinary terms and cooking principles used on a daily basis in commercial kitchens. You will also develop recognition of and an appreciation for the quality standards used to evaluate raw food products and finished menu items.
Credit Units: 3
Course Hours: 50.0
Prerequisites(s): SANT 181(concurrent)
Equivalent Course(s): CKNG 110
Potential Learning Method(s): Online, Lecture/Lab
FOOD 192
Applied Restaurant Service
4
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You will develop your practical food service skills. You will operate a coffee shop and utilize a computerized point-of-sale system.
Credit Units: 4
Course Hours: 55.0
Prerequisites(s): (FOOD 190 or FOOD 195), SANT 181
Potential Learning Method(s): Prior Learning, Online, Lab/Practical
FOOD 195
Service of Food and Beverage
2
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You will develop skills in the procedures used in the service of food and beverage. You will have the opportunity to practice customer relations skills as they apply to a service setting.
Credit Units: 2
Course Hours: 24.0
Prerequisites(s): SANT 181
Potential Learning Method(s): Online, Lecture/Theory
FOOD 282
Catering
3
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You will plan and prepare a catering event.
Credit Units: 3
Course Hours: 40.0
Prerequisites(s): FOOD 189
Potential Learning Method(s): Prior Learning, Online, Lab/Practical
HR 100
Introduction to Human Resource Management
1
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You will study the planning function of management. The course content includes department organization, professionalism, and disaster planning.
Credit Units: 1
Course Hours: 18.0
Potential Learning Method(s): Online, Lecture/Theory
MATH 281
Applied Mathematics
1
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You will review basic mathematical concepts that are important to people in the hospitality industry. Problems dealing with recipe preparation, food costing and profitability will be emphasized.
Credit Units: 1
Course Hours: 16.0
Equivalent Course(s): MATH 121
Potential Learning Method(s): Prior Learning, Online, Lecture/Theory
MGMT 184
Introduction to Management
3
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You will focus on the fundamental principles and concepts related to the field of management. You will study the major components of management including controlling, leading, organizing, planning and staffing. You will be introduced to the different management styles and skills necessary for success in business today.
Credit Units: 3
Course Hours: 48.0
Equivalent Course(s): ADMN 126
Potential Learning Method(s): Prior Learning, Online, Lecture/Theory
MKTG 181
Purchasing
2
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You will become familiar with the market, market functions and the knowledge, skills and attitudes needed as a purchaser. The course content includes food purchasing, receiving, storage and inventory procedures.
Credit Units: 2
Course Hours: 32.0
Equivalent Course(s): FOOD 194
Potential Learning Method(s): Online, Lecture/Theory
NUTR 180
Nutrition and Healthy Living
3
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You will study the fundamental principles of the science of human nutrition. How nutritional intake affects health, contemporary issues in nutrition and recognizing reliable sources of nutrition information will be emphasized.
Credit Units: 3
Course Hours: 50.0
Potential Learning Method(s): Online, Lecture/Theory
NUTR 194
Introduction to Computrition Software
1
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Your studies will introduce you to basic skills in the use of Computrition software. This software is designed to run an entire food service operation including menu planning, food inventories, recipe files, and patient care management. You will learn the basics about the program and participate in data entry using the Computrition software.
Credit Units: 1
Course Hours: 12.0
Potential Learning Method(s): Prior Learning, Online, Lecture/Theory
PERS 181
Customer Service Skills
2
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You will develop your skills in providing customer service.
Credit Units: 2
Course Hours: 24.0
Potential Learning Method(s): Prior Learning, Online, Lecture/Theory
PLAN 180
Menu Planning
2
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You will study the basic principles of menu planning in conjunction with menu formats and terminology. You will also plan various types of menus.
Credit Units: 2
Course Hours: 28.0
Equivalent Course(s): MGMT 101
Potential Learning Method(s): Prior Learning, Online, Lecture/Theory
SANT 181
FOODSAFE Level 1
1
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You will learn sanitary food handling techniques that reduce the risk of food poisoning.
Credit Units: 1
Course Hours: 9.0
Equivalent Course(s): SFTY 111
Potential Learning Method(s): Online, Lecture/Theory
SANT 185
FOODSAFE Level 2
1
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Building on the knowledge in SANT 181 (FOODSAFE Level 1), you will develop management skills and tools to foster a culture of food safety.
Credit Units: 1
Course Hours: 13.0
Prerequisites(s): SANT 181
Potential Learning Method(s): Online, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group
SFTY 192
Kitchen Safety
1
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You will learn kitchen safety procedures that reduce the risk of injuries occurring on the job.
Credit Units: 1
Course Hours: 13.0
Equivalent Course(s): EQPT 108, SFTY 111, SFTY 180
Potential Learning Method(s): Online, Lecture/Lab
WORK 183
Field Experience
0
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You will gain experience through on the job training in a food service facility (health-care or commercial). Your will have the opportunity to observe and participate in the workplace, ask questions to apply and/or clarify theory you have learned in the classroom, and practice skills you have acquired in production areas.
Credit Units: 0
Course Hours: 60.0
Prerequisites(s): FOOD 189, SFTY 192
Equivalent Course(s): PRAC 279
Potential Learning Method(s): Online, Work Experience - Group

Year 2

Code
Name/Description
Credits
 
ADMN 285
Food Service Planning and Layout
3
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You will be introduced to the complexities of designing, planning, and developing food service operations that make optimum use of money, materials, manpower and equipment to ensure customer and/or user satisfaction. You will study design, layout, workflow, equipment, food service functional areas, food production and delivery systems, and atmosphere development. You will develop/upgrade a food service facility using the design/planning process.
Credit Units: 3
Course Hours: 48.0
Potential Learning Method(s): Online, Lecture/Theory
COMP 175
Introduction to Microsoft Excel 2
1
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You will study the intermediate features of Excel. Using the skills and knowledge you acquired in COMP 174 (Introduction to Excel 1), you will learn to use more advanced spreadsheet functions, create and modify several chart types, and perform data manipulation.
Credit Units: 1
Course Hours: 15.0
Prerequisites(s): COMP 172 or COMP 174
Equivalent Course(s): COAP 344, COMP 284
Potential Learning Method(s): Prior Learning, Online, Print Distance Individual, Lecture/Lab
FOOD 281
Food and Beverage Cost Control
2
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You will focus on the necessity of establishing and enforcing control systems used by various food and beverage operations. You will learn how to perform control procedures and compile information on a day-to-day basis.
Credit Units: 2
Course Hours: 32.0
Potential Learning Method(s): Online, Lecture/Theory
FOOD 284
Recipe Standardization
1
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You will learn the basic principles of standardizing recipes as a tool for maintaining quality, controlling production and simplifying purchasing.
Credit Units: 1
Course Hours: 20.0
Prerequisites(s): SANT 185, FOOD 189, SFTY 192
Potential Learning Method(s): Online, Lecture/Lab
FOOD 297
Catering 2
2
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You will learn the principles of planning, organizing, controlling and preparing and managing a catered function. Practical experience will help you develop teamwork, business and supervisory skills.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): SANT 185, SFTY 192, FOOD 282
Potential Learning Method(s): Online, Lecture/Lab
HR 200
Human Resource Management
4
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You will focus on the staffing and directing (leading) functions of management. The course content includes the employment process, performance appraisals, compensation, discipline, labour relations, collective bargaining, grievance procedures, labour standards and Occupational Health and Safety legislation.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): HR 100
Potential Learning Method(s): Online, Lecture/Theory
MGMT 286
Organizational Behaviour for the Hospitality Industry
3
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You will learn the concepts of management, leadership, power, politics, ethics, delegation, and change management.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): MGMT 184
Equivalent Course(s): MGMT 283, SUPR 180
Potential Learning Method(s): Online, Lecture/Theory
MKTG 283
Marketing
3
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You will focus on marketing as a means of generating and maintaining satisfied customers. You will complete assignments in marketing research and desktop publishing to complement the theory component.
Credit Units: 3
Course Hours: 48.0
Potential Learning Method(s): Online, Lecture/Theory
NUTR 181
Diet Therapy 1
3
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You will learn about various disease states and the required specialized diets.
Credit Units: 3
Course Hours: 48.0
Potential Learning Method(s): Online, Lecture/Theory
NUTR 284
Diet Therapy 2
3
Show course details
Building on the skills you developed in Diet Therapy 1, you will continue to learn about various disease states and required specialized diets.
Credit Units: 3
Course Hours: 48.0
Prerequisites(s): NUTR 181
Potential Learning Method(s): Online, Lecture/Theory
NUTR 285
Diet Writing
1
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You will gain practical experience writing special diets.
Credit Units: 1
Course Hours: 22.0
Prerequisites(s): NUTR 181
Potential Learning Method(s): Online, Lecture/Theory
NUTR 286
Nutrition Through the Life Cycle
2
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You will study nutritional needs throughout the life cycle. Infant, maternal and gerontological nutrition will be emphasized. You will also plan a therapeutic menu for a special care home.
Credit Units: 2
Course Hours: 36.0
Prerequisites(s): NUTR 180
Potential Learning Method(s): Online, Lecture/Theory
NUTR 287
Nutrition Care Planning
2
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You will be introduced to the nutritional assessment process and patient counselling.
Credit Units: 2
Course Hours: 24.0
Prerequisites(s): NUTR 181
Potential Learning Method(s): Online, Lecture/Theory
PLAN 181
Quantity Food Management
3
Show course details
You will learn to manage a large food service operation.
Credit Units: 3
Course Hours: 46.0
Prerequisites(s): FOOD 189, SFTY 192
Potential Learning Method(s): Online, Lecture/Lab
PRAC 208
Practicum
12
Show course details
You will be assigned to an acute care, long term care and/or commercial setting for on-the-job training and experience.
Credit Units: 12
Course Hours: 180.0
Prerequisites(s): NUTR 284
Potential Learning Method(s): Clinical/Practicum-Individual, Clinical/Practicum
PROJ 295
Coffee Shop Planning
2
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You will apply your food service management skills to plan and organize the grand opening, operation and closing of a retail food operation.
Credit Units: 2
Course Hours: 36.0
Prerequisites(s): SANT 185, FOOD 189, SFTY 192
Potential Learning Method(s): Online, Lecture/Lab
PROJ 296
Coffee Shop Management
7
Show course details
You will apply your food service management skills to direct and control the grand opening, operation and closing of a retail food operation for one month. You will also build on your knowledge of using a computerized point of sale system.
Credit Units: 7
Course Hours: 106.0
Prerequisites(s): PROJ 295
Potential Learning Method(s): Online, Lab/Practical

PLAR & Transfer Credit

Prior Learning Assessment and Recognition

Saskatchewan Polytechnic recognizes that adults learn in many different ways and through many different means. This includes acquiring knowledge and skills through life and work experience or non-formal training. A detailed Candidate Guide, which includes a self-audit for all PLAR-ready courses, has been developed for this program. This information guides a candidate through all steps in the PLAR process.


Transfer Credit

Many Saskatchewan Polytechnic students benefit from transferring credit. You may be eligible to transfer credit from or to another college or university. To learn more, visit our transfer credit web page.

 


Transfer credit options vary over time; this information is subject to change. Transfer credit options for this program include:

  • transfer of 21 credit units toward the Bachelor of Science in Nutrition degree program, University of Saskatchewan
  • graduates can obtain a Saskatchewan Polytechnic Hotel and Restaurant Administration diploma in under four years
  • graduates from our Hotel and Restaurant Administration Program can obtain a Food and Nutrition Management diploma with one additional year of study

Student Awards

Thanks to the generosity of donors and alumni, Saskatchewan Polytechnic gives away more than $2 million in student awards during the academic year.

Saskatchewan Polytechnic offers student awards for every certificate and diploma program at every campus. You don't have to be a brainiac to receive a student award. Not all student awards are based on marks - some are based on financial need or things like community or volunteer involvement.

More about scholarships

Accreditation

Canadian Society of Nutrition Management, valid for 5 years unti June 30, 2017.

The Canadian Society of Nutrition Management (CSNM) accredits the program, which means your diploma is recognized across Canada. Graduates are eligible for membership in both CSNM and the Saskatchewan Society of Nutrition Management.

Additional Information

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