Year 1 - Semester 1
Code
Name/Description
Credits
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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