Admission inquiries: Admission Services ~ ~ ~ General calendar inquiries: U.P.S.
Last revised: October 11, 2001.
© 2001 Office of Registrarial Services, University of Guelph
2001-2002 Diploma Program Calendar
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X--Associate Diploma Programs, Associate Diploma in Food and Nutrition Management |
This program is offered at Kemptville College and at Alfred College (French-language).
The program provides a practical, skills-oriented approach to management systems used in health care and commercial food service institutions. Students integrate practical experience in food service management with the technical and scientific information required to successfully operate modern food services.
The Dietetics Option of this program is accredited by the Canadian Society of Nutrition Management.
Graduates from the Associate Diploma in Food and Nutrition Management will be accepted into the Bachelor of Commerce program (Hotel and Food Administration major) with advanced standing provided that they have achieved a cumulative average of 75% or higher. In addition, they must have completed the required OAC credits, or their equivalent.
Community Nutrition Option (Alfred College only)
Fall Semester 1
DAGR*1610 [0.50] Computer Applications
DFN*1000 [0.50] Food Theory
DFN*1050 [0.50] Food Preparation
DFN*1150 [0.50] Food Service Mathematics
DFN*1200 [0.50] Sanitation and Safety
0.50 elective
Winter Semester 2
DAGR*2110 [0.50] Business Accounting
DAGR*2600 [0.50] Communication Skills
DFN*2000 [0.50] Human Nutrition
DFN*2100 [0.50] Psychology
DFN*2150 [0.50] Economical Food Preparation
0.50 elective
Fall Semester 3
DAGR*4600 [0.50] Human Resource Management
DFN*2200 [0.50] Food Service Design and Equipment
DFN*3050 [0.50] Community Nutrition
DFN*3100 [0.50] Marketing
DFN*3310 [0.50] Menu Management
DFN*3350 [0.50] Community Management
Winter Semester 4
DFN*4050 [0.50] Field Placement
DFN*4100 [0.50] Financial Control in Food Service
DFN*4150 [0.50] Community Intervention
DFN*4200 [0.50] Management Case Studies
0.50 elective
One of:
DFN*4300 [0.50] Quantity Food Preparation and Service (Kemptville)
DFN*4310 [0.50] Quantity Food Preparation and Service (Alfred)
Dietetics Option
DAGR*1610 [0.50] Computer Applications
DFN*1000 [0.50] Food Theory
DFN*1050 [0.50] Food Preparation
DFN*1100 [0.50] Human Physiology
DFN*1150 [0.50] Food Service Mathematics
DFN*1200 [0.50] Sanitation and Safety
DAGR*2110 [0.50] Business Accounting
DAGR*2600 [0.50] Communication Skills
DFN*2000 [0.50] Human Nutrition
DFN*2100 [0.50] Psychology
1.00 elective
DAGR*4600 [0.50] Human Resource Management
DFN*2200 [0.50] Food Service Design and Equipment
DFN*3000 [0.50] Clinical Nutrition
DFN*3100 [0.50] Marketing
DFN*3310 [0.50] Menu Management
0.50 elective
DFN*4000 [0.50] Clinical Nutrition II
DFN*4050 [0.50] Field Placement
DFN*4100 [0.50] Financial Control in Food Service
DFN*4200 [0.50] Management Case Studies
0.50 elective
One of:
DFN*4300 [0.50] Quantity Food Preparation and Service (Kemptville)
DFN*4310 [0.50] Quantity Food Preparation and Service (Alfred)
Food Service Management Option (Alfred College only)
Fall Semester 1
DAGR*1610 [0.50] Computer Applications
DFN*1000 [0.50] Food Theory
DFN*1050 [0.50] Food Preparation
DFN*1150 [0.50] Food Service Mathematics
DFN*1200 [0.50] Sanitation and Safety
DFN*3100 [0.50] Marketing
Winter Semester 2
DAGR*2110 [0.50] Business Accounting
DAGR*2600 [0.50] Communication Skills
DFN*2000 [0.50] Human Nutrition
DFN*2050 [0.50] Wine and Spirits
DFN*2100 [0.50] Psychology
0.50 elective
Fall Semester 3
DAGR*3100 [0.50] Business Management
DAGR*3140 [0.50] Creating Your Business
DAGR*4600 [0.50] Human Resource Management
DFN*2200 [0.50] Food Service Design and Equipment
DFN*3310 [0.50] Menu Management
DFN*3450 [0.50] Culinary Arts
Winter Semester 4
DAGR*3130 [0.50] Sales and Sales Management
DFN*4050 [0.50] Field Placement
DFN*4100 [0.50] Financial Control in Food Service
DFN*4200 [0.50] Management Case Studies
0.50 elective
One of:
DFN*4300 [0.50] Quantity Food Preparation and Service (Kemptville)
DFN*4310 [0.50] Quantity Food Preparation and Service (Alfred)
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Electives |
Students may choose one experiential education course and one Special Project course as electives. The experiential education course is preferably to be started in the summer before their third academic semester. See the course descriptions for DFN*3510 and DFN*3910.
DFN*2400 [0.50] Healthy Cooking
DFN*2420 [0.50] Cultural Food Practices
DFN*3400 [0.50] Culinary Cooking and Wines
DFN*2410 [0.50] Food Presentation and Display Techniques
DFN*2420 [0.50] Cultural Food Practices
DFN*2430 [0.50] Microbiology
DFN*2440 [0.50] Sensory Evaluation
DFN*2450 [0.50] Introduction to Food Processing
DFN*3410 [0.50] Selected Topics in Nutrition
(degree level courses offered via the world wide web through the Office of Open Learning, University of Guelph. See descriptions on page 51.)
FOOD*2010 [0.50] Principles of Food Science
FOOD*2400 [0.50] Introduction to Food Chemistry