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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, menu planning and writing specialized diets as part of overall health treatment plans.

Get Real-World Experience

A practical experience in your second year provides 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 Saskatoon 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 (0631)$27,800 - $87,300
Nutrition ManagerRestaurant and Food Service Managers (0631)$27,800 - $87,300
Food Service SupervisorFood Service Supervisors (6311)$24,000 - $50,000

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.

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 - $6,300

International Students

View tuition rates for international students.

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: 45.0
Equivalent Course(s): ACCT 122, BUS 182
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
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: 15.0
Potential Learning Method(s): Lecture/Theory, Prior Learning, Web Assisted Delivery Group
CAPL 151
Career Development
4
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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: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
CLTR 100
Diversity
3
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You will examine the elements of cultural, gender and disability diversity in Canada and how it impacts legislation in the workplace. 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 current Indigenous cultural practices.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
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, COM 101CE, COMM 292
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Group, Prior Learning
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, 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 291CE, 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
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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, COMP 174CE
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Individual, Prior Learning, Work Based Delivery
COOK 197
Short Order Cooking
3
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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: 3
Course Hours: 45.0
Prerequisites(s): FOOD 170(concurrent)
Equivalent Course(s): FOOD 102
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group
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.
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
FOOD 170
Basic Food Preparation
4
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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 181(concurrent)
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
FOOD 171
Catering
3
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You will plan and prepare a catering event. Food presentation, cost control and proper food handling techniques will be emphasized.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): FOOD 170(concurrent)
Potential Learning Method(s): Lab/Practical, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
FOOD 172
Customer and Restaurant Service Techniques
4
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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: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
FOOD 183
Principles of Food Preparation
2
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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: 2
Course Hours: 30.0
Prerequisites(s): FOOD 170(concurrent)
Corequisites(s):
Potential Learning Method(s): Lecture/Lab, Online, Web Assisted Delivery Group
FOOD 192
Applied Restaurant Service
3
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You will develop your communication, management and practical food service skills. You will also use a computerized point of sale system.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): (FOOD 190(concurrent) or FOOD 172(concurrent)), SANT 181(concurrent)
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group
MATH 281
Applied Mathematics
1
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You will learn the basic mathematical skills needed to function effectively in the hospitality industry. You will apply these concepts to food quantity and cost calculations, and recipe yield conversions.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): MAT 101, MATH 121
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning
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. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): ADMN 126
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
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 will be emphasized. Contemporary issues in nutrition will be discussed.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
NUTR 186
Diet Therapy 1
4
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You will learn about various disease states and their required specialized diets. You will apply texture modification techniques in the lab and will gain practical experience writing special diets and marking menus.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): NUTR 180(concurrent)
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
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: 15.0
Potential Learning Method(s): Lab/Practical, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
PLAN 179
Menu Development
3
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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
Prerequisites(s): FOOD 170(concurrent)
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group
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): Lecture/Theory, Online, Web Assisted Delivery Group
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(concurrent)
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

Year 2

Code
Name/Description
Credits
 
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 175CE, COMP 284
Potential Learning Method(s): Lecture/Lab, Online, Print Distance Individual, Prior Learning
FOOD 201
Procurement and Cost Controls
4
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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. 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 and costing procedures.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
HLTH 200
Health Care Operations
4
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You will examine the unique inner workings of health care facilities and how they operate with focus on LEAN concepts, customer service, mental health and safety and security.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
HR 280
Human Resource Management
4
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You will focus on the staffing and directing function of 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 286(concurrent)
Equivalent Course(s): HR 120, HR 281
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
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): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
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, social media and desktop publishing to complement the theory component. Healthcare marketing will be assessed.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, 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, Web Assisted Delivery Group
NUTR 203
Nutrition Care Planning Through the Life Cycle
3
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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 186, NUTR 202(concurrent)
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
PLAN 181
Quantity Food Management
3
Show course details
You will learn to manage a large food service operation.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): FOOD 170
Potential Learning Method(s): Lecture/Lab, Online, Web Assisted Delivery Group
PLAN 200
Food Service Planning and Layout
3
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. You will develop/upgrade a food service facility, using the design/planning process.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): ADMN 285
Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group
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): PROJ 298(concurrent), PROJ 299(concurrent), ACCT 191, ASRT 180, CAPL 151, CLTR 100, COM 101, COMM 291, COMP 174, COOK 197, FIN 281, FOOD 170, FOOD 171, FOOD 172, FOOD 183, FOOD 192, MATH 281, MGMT 184, NUTR 180, NUTR 186, NUTR 194, PLAN 179, SANT 181, SANT 185, COMP 175(concurrent), FOOD 201(concurrent), HLTH 200(concurrent), HR 280(concurrent), MGMT 286(concurrent), MKTG 283(concurrent), NUTR 202(concurrent), NUTR 203(concurrent), PLAN 181(concurrent), PLAN 200(concurrent), PROJ 295(concurrent)
Potential Learning Method(s): Clinical/Practicum-Individual, Online, Web Assisted Delivery Group
PROJ 295
Food Service Operation Planning
2
Show course details
You will apply your food service management skills to plan and organize the grand opening, operation and closing of a food service operation.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): SANT 185, FOOD 170
Potential Learning Method(s): Lecture/Lab, Online
PROJ 298
Food Service Operation Management 1
4
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 service operation.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): FOOD 170, PROJ 295(concurrent)
Equivalent Course(s): PROJ 296
Potential Learning Method(s): Lab/Practical, Online
PROJ 299
Food Service Operation Management 2
4
Show course details
You will apply your food service management skills to monitor the procurement, costs and preparation of the grand opening, operation and closing of a retail food operation.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): FOOD 170, PROJ 295(concurrent)
Equivalent Course(s): PROJ 296
Potential Learning Method(s): Lab/Practical, Online

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 Sask Polytech students benefit from transferring course credit. You may be eligible to transfer credit from or to another college or university. Learn more about Transfer Credit.


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
  • graduates from the SAIT Polytechnic Nutrition for a Healthy Lifestyle certificate program after June 30, 2010 may be admitted to the Sask Polytech Food and Nutrition Management program

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

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

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Part-Time Delivery

This program has one or more courses that you can register for immediately.

View the program page for a complete list of courses and additional information.

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