Food and Nutrition Management

Diploma
Food and Nutrition Management

Program Overview

If you possess a passion for food, a strong inclination towards nutrition and healthy eating, and take pleasure in leading people in a fast-paced environment, Saskatchewan Polytechnic's Food and Nutrition Management (FNM) diploma program would be an excellent fit for your career path! This nationally accredited program is an excellent choice to equip you with the necessary skills to thrive in a supervisory role that blends the dynamic food service industry with the evolving healthcare sector.

Graduates are prepared to pursue a variety of rewarding careers in food and nutrition management including hospitals, long-term care facilities and retirement homes, hotels, restaurants, post-secondary institutions, remote mine sites, daycares and schools, food service sales and more.

We Know What it Takes

By enrolling in our program, you will have the opportunity to learn from our experienced faculty members who possess extensive industry experience and knowledge in nutrition, menu planning, food production, and customer and employee relations, thereby helping you develop the skills needed to become a leader in foodservice management.

Networking Opportunities

As a student of the program, you will have the opportunity to join student branches of the Saskatchewan Society of Nutrition Managers (SSNM) and the Canadian Society of Nutrition Management (CSNM). As student members, you will build on your networking skills in the foodservice and hospitality sector and have the opportunity to apply to association-sponsored bursaries and scholarships.

Hands-on Learning

Sask Polytech’s focus is on practical-based, hands-on programming instructed by faculty members with vast industry experience. Our practical training is conducted in a variety of settings, including our culinary labs, simulation center, and community-based partnerships. We even take you to La Ronge and manage a food service operation as your capstone project! 

Program Highlights

One of the unique features of the FNM program is the emphasis on nutrition. You will learn about changing dietary and nutrient needs throughout the lifecycle and how those changes affect health, particularly for seniors at home and in long term care settings. You will also learn how to conduct nutrition assessments and modify foods to fit therapeutic and specialized diets. This focus on nutrition ensures that graduates are well-equipped to put nutrition on the menu, an increasingly important aspect of food and nutrition management.

The program also focuses on diversity. There will be chances for you to acquire knowledge and contemplate (de)colonization, the viewpoints, traditions, and culinary practices of Indigenous nations in Canada, as well as actions to contribute to reconciliation through food. Your programming recognizes that food is medicine, which can go a long way towards healing.

One of the key features of the program is our community partnerships. We maintain strong relationships with the Saskatchewan Health Authority, which allows students to participate in work placement experiences in the second year of the program. We have also built strong partnerships within the community and have incorporated these partnerships into your programming by way of quantity food production for elementary schools and the Friendship Inn and in-services and communication skill development with the Global Gathering Place. This highly regarded aspect of the program allows you to gain real-world experience in the field and build industry contacts.

Diploma to Degree

Diploma graduates can take advantage of the opportunity to pursue a Bachelor of Applied Management degree with only two years of additional study, right here at Sask Polytech  Remote classes and part-time options are available for students who prefer flexibility in their schedules.

With a Sask Polytech diploma, graduates can also pursue degree programs at Athabasca University in Alberta, or even use their diploma as credit toward becoming a journeyperson cook. Overall, the Food and Nutrition Management program is an excellent choice for individuals seeking a rewarding career in this fast-growing industry.

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, private care homes, in hotels, restaurants and catering companies, in primary and secondary schools, colleges, correctional facilities and retirement communities.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
Certified Nutrition Manager (CNM)Restaurant and Food Service Managers (0631)$30,200 - $89,200
Nutrition Manager (NM)Restaurant and Food Service Managers (0631)$30,200 - $89,200
Food Service SupervisorFood Service Supervisors (6311)$25,000 - $54,100

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. The cost of the Criminal Record Check and/or security clearance are the responsibility of the student.
  • Students will need to have experience with Microsoft Word and PowerPoint prior to entering the program.
  • Practicum experiences are assigned by the Food and Nutrition Management program in partnership with industry partners. There are limited placements at each location. Enrolment in the program will require acceptance of the practicum as assigned and this placement may be outside of Saskatoon.

Alternative Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through an alternative admission assessment. Applicants are automatically considered for alternative admission. However, some specific admission requirements may still need to be met.



ACCUPLACER©

Refer to the ACCUPLACER© cut scores for this program below, and review additional details concerning Alternative Admission using Accuplacer.

  • 250 Arithmetic
  • 250 Reading
  • 245 Writing
  • 4 Writeplacer

Post-secondary

Some programs allow applicants to meet the admission grade level requirement using 15 approved post-secondary credits. Review additional information.

If the program applied to has specific course requirements, they may be met through alternative post-secondary courses. Review already approved courses that may be used for admission purposes for your programs.

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 approximate cost for books and supplies. Visit the Tuition and Fees web page for a complete breakdown of tuition and fees for this program.

 

2022/23 Academic Year

Year 1 - $8,070
Year 2 - $6,110

International Students

View tuition rates for international students.

Courses

Expand All +

Year 1 - Semester 1

Code
Name/Description
Credits
 
ACCT 191
Accounting
3
Show course details
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: 45.0
Equivalent Course(s): ACCT 122, BUS 182
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
CAPL 151
Career Development
3
Show course details
You will discuss the scope, nature and trends of the food service industry. You will tour industry locations, observe the workplace, and ask questions to apply and/or clarify theory you have learned. You will also receive an overview of the sectors that make up the industry, as well as discuss the skills needed to be successful in today’s job market. Finally, you will learn strategies for developing resumes, cover letters and electronic portfolios and will have an opportunity to practice job interview skills.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
COM 101
Written and Oral Communications
2
Show course details
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 105, BCOM 120, COMM 292
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Group, Prior Learning
FOOD 108
Basic Food Preparation
4
Show course details
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. You will also learn a safety management system that reduces the risk of injuries occurring on the job.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): SANT 109(concurrent) or SANT 111(concurrent)
Corequisites(s):
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
FOOD 183
Principles of Food Preparation
3
Show course details
You will learn to analyze specific food composition characteristics, apply food science principles and evaluation standards involved with the preparation of basic foods.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): FOOD 108(concurrent), SANT 111(concurrent)
Corequisites(s):
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
NUTR 180
Nutrition and Healthy Living
4
Show course details
You will study the fundamental principles of the science of human nutrition, including how nutritional intake affects health.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
PLAN 102
Fundamentals of Service
4
Show course details
You will develop the skills used in the service of clients, patients, residents, and customers.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
SANT 111
Safe Food Management
1
Show course details
You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will develop management skills and tools to foster a culture of food safety.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): SFTY 111
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
Total semester credits: 24

Year 1 - Semester 2

Code
Name/Description
Credits
 
ASRT 180
Assertiveness Training
1
Show course details
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: 15.0
Potential Learning Method(s): Lecture/Theory, Prior Learning, Web Assisted Delivery Group
CLTR 100
Diversity
3
Show course details
You will examine the elements of cultural, gender and disability diversity in Canada and the processes that promote inclusion. You will explore elements of Indigenous culture with a view to understanding both historical elements and contemporary issues in Canada. Your studies will also provide opportunities to participate in various cultural practices.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
COMM 291
Interpersonal Communications
2
Show course details
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, and 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): Lecture/Theory, Online, Print Distance Group, Print Distance Individual, Prior Learning, Televised/SCN, Work Based Delivery
COMP 174
Introduction to Microsoft Excel 1
1
Show course details
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): Lecture/Lab, Online, Print Distance Individual, Prior Learning, Work Based Delivery
FOOD 115
Quantity Food Production
4
Show course details
You will prepare, produce, and serve food in a Food Service Operation. You will apply portion and quality controls.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): SANT 111, FOOD 108
Equivalent Course(s): PLAN 181
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
FOOD 202
Contemporary Trends in Food Service
3
Show course details
You will learn about current trends in the food service and hospitality industry. You will explore indigenous and regional foods including their place in health care. Finally, you will explore sustainability issues affecting the food service and hospitality industry.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
MGMT 107
Introduction to Food Service Management
3
Show course details
Your studies will focus on the fundamental principles and concepts related to the field of management in the food service industry. The major components of management are controlling, leading, organizing, and planning. You will be introduced to a range of management styles and skills necessary for success in foodservice.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): MGMT 184
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
PLAN 179
Menu Development
3
Show course details
You will learn the basic principles of menu planning and standardizing recipes as a tool for maintaining quality, controlling production, and simplifying purchasing. You will also plan various types of menus.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
PLAN 200
Food Service Planning and Layout
2
Show course details
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.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): ADMN 285
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
Total semester credits: 22

Year 1 - Semester 3

Code
Name/Description
Credits
 
NUTR 186
Diet Therapy 1
4
Show course details
You will learn about various disease states and their required specialized diets. You will gain practical experience writing special diets and marking menus.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): NUTR 180
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
NUTR 194
Introduction to Computrition Software
1
Show course details
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: 15.0
Potential Learning Method(s): Lab/Practical, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
Total semester credits: 5

Year 2- Semester 4

Code
Name/Description
Credits
 
FOOD 203
Food Modification
3
Show course details
You will analyze foods and recipes according to specific dietary requirements. You will modify foods and recipes to meet specified dietary requirements.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): NUTR 180, NUTR 186, SANT 111, NUTR 202(concurrent)
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
FOOD 281
Food and Beverage Cost Controls
2
Show course details
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: 30.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
HLTH 200
Health Care Operations
2
Show course details
You will examine the unique inner workings of health care facilities and how they operate with focus on Lean concepts, mental health, safety and security, policy and procedure development, and meetings.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
MGMT 215
Organizational Behaviour for the Food Service Industry
3
Show course details
You will explore how individual and group behaviour impacts food service operations. Your studies will focus on motivation, organizational culture, power, and politics and how they relate to food service.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): MGMT 107
Equivalent Course(s): MGMT 286
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
MKTG 181
Purchasing
2
Show course details
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: 30.0
Equivalent Course(s): FOOD 194
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
MKTG 283
Marketing
4
Show course details
You will focus on marketing as a means of generating and maintaining satisfied customers. You will complete assignments in marketing research, social media and desktop publishing to complement the theory component. Healthcare marketing will be assessed.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
NUTR 202
Diet Therapy 2
4
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. You will continue to gain practical experience writing special diets and marking menus.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): NUTR 186
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
PLAN 202
Applied Service
3
Show course details
You will develop communication, management, and practical service skills in a variety practice environments.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): PLAN 102
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
Total semester credits: 23

Year 2 - Semester 5

Code
Name/Description
Credits
 
FIN 281
Financial Management
2
Show course details
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.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): ACCT 191(concurrent)
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
HR 202
Human Resources Management in the Food Service Industry
4
Show course details
You will focus on the staffing and directing function of food service management to include human resource planning, recruitment, selection, orientation, training, development, performance appraisals, compensation, discipline, labour relations, and legislation.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): MGMT 215
Equivalent Course(s): HR 280
Potential Learning Method(s): Lecture/Theory, Prior Learning, Web Assisted Delivery Group
LEAD 203
Leadership in the Food Services and Hospitality Industry
4
Show course details
You will explore the concept of leadership in the food service and hospitality industry. Focus will be on the development of skills in coaching, conflict management, and emotional intelligence, with special attention to leading in hospitality settings.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): HR 202(concurrent), MGMT 107, MGMT 215
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
NUTR 203
Nutrition Care Planning Through the Life Cycle
3
Show course details
You will study nutritional needs throughout the life cycle. Maternal, infant, childhood, adolescent and gerontological nutrition will be emphasized. You will also be introduced to nutritional assessment and patient counselling.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): NUTR 202
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
PLAN 201
Food Service Operations Planning
2
Show course details
You will apply your food service management skills to plan and organize the operation of a food service establishment.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lab/Practical, Online, Prior Learning
PRAC 208
Practicum
11
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: 11
Course Hours: 165.0
Prerequisites(s): ASRT 180, CLTR 100, CAPL 151, COM 101, COMM 291, FIN 281, FOOD 109, FOOD 183, FOOD 115, FOOD 202, FOOD 203, FOOD 281, HLTH 200, HR 202(concurrent), LEAD 203(concurrent), MKTG 181, MKTG 283, NUTR 194, NUTR 202, NUTR 203(concurrent), PLAN 179, PLAN 200(concurrent), PLAN 201(concurrent), PLAN 202
Potential Learning Method(s): Clinical/Practicum-Individual
Total semester credits: 26

Year 2 - Semester 6

Code
Name/Description
Credits
 
PROJ 212
Food Service Operations Management
4
Show course details
You will apply your food service management skills to direct and control the opening, operation and closing of a food service operation.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): PLAN 201, PRAC 208
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning
Total semester credits: 4

Get Credit for What You Know

Prior Learning Assessment and Recognition

Saskatchewan Polytechnic recognizes that adults learn in many different ways. This includes acquiring knowledge and skills through life and work experience or non-formal training.

See link(s) below to get more information about PLAR.


Transfer Credit

Many Sask Polytech students benefit from transferring course credit. You may be eligible to transfer credit to Sask Polytech or to another college or university.

Graduates who have completed the specified program at Sask Polytech may receive 30-60 block credits towards one of the following programs at Athabasca University: Bachelor of Commerce (PD), Bachelor of Commerce with Major (PD), Bachelor of Management 3 Yr (PD), Bachelor of Human Resources Labour Relations (PD).

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. 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

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

Related Programs

Cart