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
DFN*1000 Food Theory F(4-0). [0.50].
This course is an introduction to the science of food. The students will study the chemical and physical properties of foods and the principles of food selection, storage and preparation. The preservation of nutrients, colour, texture and flavour will be addressed.
DFN*1050 Food Preparation F(0-6). [0.50].
Through laboratory work and demonstrations, students practise food selection, storage, preparation and evaluation. The students will develop the ability to recognize and produce quality food items.
DFN*1100 Human Physiology F(4-0). [0.50].
Students will gain a basic understanding of the structure, composition, and function of the human body in relation to health and nutrition status. Topics discussed are: cells and major organ systems, including the gastrointestinal, cardiovascular, respiratory, urinary and endocrine systems.
DFN*1150 Food Service Mathematics F(3-2). [0.50].
An introduction to procedures to convert and cost a recipe using metric and imperial measure. Application of basic manual and computer procedures to food cost control, including food purchasing, inventory content and production control.
DFN*1200 Sanitation and Safety F(5-0). [0.50].
The importance of food microorganisms, sanitation and safety practices for the food industry are covered. Topics include: The Sanitation Code, Public Health Act, Occupational Health and Safety Act, WHMIS legislation and Workers Compensation Act. Safe food handling practices, infection control, HACCP, kitchen safety, fire safety, accident investigation and work inspection are presented.
DFN*2000 Human Nutrition W(6-0). [0.50].
This course inroduces the nutrients - carbohydrate, fat, protein, vitamins, minerals and water and their roles in metabolism. Students will learn Canadian Dietary Guidelines. Recommended nutrient intakes are discussed. Students will learn to plan and evaluate nutritional needs for healthy individuals throughout the life cycle and for different lifestyles.
DFN*2050 Wine and Spirits W(1-4). [0.50].
Students will learn the origin, composition, fabrication and proper method of serving wine, spirits and beer. They will be introduced to the appropriate pairing of foods and beverages. They will also participate in planning, making appropriate selections and serving at special functions.
Location: Alfred
DFN*2100 Psychology W(4-0). [0.50].
Physical, cognitive and social development of the human: a study of the life stages. Special attention is given to the development of the ability to respond to psychological needs of clients, peers and employees.
DFN*2150 Economical Food Preparation F(1-3). [0.50].
Students will learn to develop a balanced nutritional plan within set financial constraints. Students will prepare financial plans, budget, experiment with low-cost recipes and develop projects such as a community kitchen.
Location: Alfred
DFN*2200 Food Service Design and Equipment F,W(3-1). [0.50].
This course examines the basic principles of planning and equipping a food-service facility. Equipment selection and procurement, food service systems, work areas and blueprint reading are discussed. The safe handling of equipment will be addressed.
Location: Alfred (Fall offering), Kemptville (Winter offering)
DFN*2400 Healthy Cooking F,W(2-2). [0.50].
The student will learn about and experience methods of modifying traditional recipes to reflect healthy choices and new eating patterns.
DFN*2410 Food Presentation and Display Techniques F(1-3). [0.50].
Through demonstration and hands-on exercises, students will learn the practical application of design theory as it relates to menu planning and design, food demonstration, food presentation and table display.
DFN*2420 Cultural Food Practices F,W(1-3). [0.50].
The impact of culture on food habits and cuisine is explored. Emphasis will be placed on the practical application of learning to plan menus in the multicultural Canadian context. Students will gain an understanding of food preparation techniques and ingredients used by major ethnic groups. Special attention will be given to sound nutrition and the introduction of cultural cuisine to the health and commercial food sectors. (Offered in the Winter only at Kemptville.)
Prerequisites: DFN*1000, DFN*1050
DFN*2430 Microbiology F,W(2-2). [0.50].
This course focuses on the study of microorganisms and provides a broad perspective of the relationship of microorganisms to people, animals and plants. The human/microbe interactions are presented in the most depth.
DFN*2440 Sensory Evaluation F(2-2). [0.50].
The principles and practices of sensory evaluation for market research, product development, quality control, and research or product selection are covered. A practical approach familiarizes students with basic methodology and statistical procedures for analyzing results.
DFN*2450 Introduction to Food Processing W(4-0). [0.50].
This is an introductory course covering the principles and practices of processing milk and milk products, eggs, meat and other food products. Students will study the principles of quality assurance and Hazard Analysis Critical Control Points (HACCP), and their application to processing plant practices as well as processing standards.
DFN*3000 Clinical Nutrition I F(3-2). [0.50].
This course provides an understanding of the principles of nutrition assessment and the development of the nutrition care plan as a component of health care for individuals. It is an introduction to nutrition related diseases in terms of cause and treatment, emphasizing dietary modification. Students are familiarized with the application of dietary modification by diet writing/menu marking.
Prerequisites: DFN*1100, DFN*2000
DFN*3050 Community Nutrition W(2-2). [0.50].
Students will learn to describe the nutritional needs of specific target groups within the context of their socio-economics conditions. Students will develop and apply their knowledge in special projects. Development of extension tools and community education will be emphasized.
Location: Alfred, Kemptville
DFN*3100 Marketing F(4-0). [0.50].
An introductory course in marketing as it relates to food and nutrition services. Emphasis will be placed on assessing consumer behaviour in today's highly competitive markets. The market mix, the marketing process and strategy planning are included. Product/service marketing from beginning to end is covered in a special class project.
DFN*3300 Menu Management (Kemptville) F,W(2-5). [0.50].
Students gain experience in planning, preparation, presentation and service of food in varied food service settings. Emphasis is placed on the use of the menu as the primary control in food service operations.
Prerequisites: DFN*1000, DFN*1050, DFN*1150, DFN*1200, DFN*2000
DFN*3310 Menu Management (Alfred) F(2-3). [0.50].
This course introduces the menu as the primary control of food service operations: menu planning procedures, factors to consider when planning menus, the principles of menu format and design, the set and cycle menus, selective and non-selective menus, the evaluation of menus based on Canada's Food Guide, and client characteristics and acceptability.
DFN*3350 Community Management W(3-2). [0.50].
Students will be able to define and apply concepts and principles of optimal management to ensure the proper functioning of community organizations. Key sectors of activity such as education, the economy, communication, health and welfare, as well as managerial and financial management will be addressed.
Location: Alfred
DFN*3410 Selected Topics in Nutrition F(2-2). [0.50].
This course develops skills in computerized nutrient analysis and provides exposure to current issues in nutrition and community nutrition programming. Students develop a portfolio of recipes tested for client acceptability, and analysed for nutrient content. Controversies in nutrition are discussed and critical thinking is expected and encouraged. Community nutrition programs are presented by experts in the field, and finally, students develop their own nutrition education program for campus students, or other groups approved by the instructor.
Prerequisites: DAGR*1610, DAGR*2600, DFN*2000
DFN*3450 Culinary Arts W (1-3). [0.50].
Students will learn to develop, decorate and present gastronomic dishes. Emphasis will be put on creativity and originality in food preparation. Students will plan, prepare and serve at various special functions.
Location: Alfred
DFN*3510 Experiential Education in Food and Nutrition Management S,F,W. [0.50].
Student-initiated learning opportunities can be developed as a credit course in consultation with a supervising faculty member. Details of the activities included in the program will be outlined in a learning contract initiated by the student and agreed to by the faculty supervisor prior to the commencement of the work experience.
Prerequisites: 4.00 credits and registration in the Diploma Program in Food and Nutrition Management
Restrictions: all other Experiential Education courses in the diploma program
DFN*3910 Special Study Project S,F,W(0-0). [0.50].
A self-directed student project focusing on a topic of academic and/or practical interest to the student. The student will identify and propose a detailed course outline to be reviewed and approved by the faculty supervisor prior to the commencement of the project. The project could include a research assigment, a literature review, a hands-on assignment with specific learning objectives and milestones for achieving these objectives.
Pre-requisites: 3.00 credits, registration in the Food and Nutrition Management Diploma program and written permission of the faculty supervisor
Restrictions: DAGR*3900, DAGR*3910, DHRT*3910
DFN*4000 Clinical Nutrition II W(3-2). [0.50].
Building on knowledge and skill developed in DFN*3000, students study more nutrition related diseases and their treatment. The application of the principles of nutrition management continues in the planning and preparing of dietary modifications for various diseases.
Prerequisites: DFN*3000
DFN*4050 Field Placement W(200 hours). [0.50].
To provide and orientation to the responsibilities of a Food Service Supervisor/Diet Technician, while giving an opportunity for the student to demonstrate the competency of an entry-level employee in these positions. The course provides five weeks field placement with a participating employer immediately at the end of the winter semester. The student is exposed to all aspects of the food service department, ensuring a clear understanding of the function of each area and how the Food Service Supervisor's responsibilities contribute to the production and service of quality food and nutritional care.
Prerequisites: all core courses
DFN*4100 Financial Control in Food Service W(3-3). [0.50].
Concepts and procedures for controlling costs, managing budgets and pricing products and services are discussed and practiced. These topics are presented in the context of food service management but the principles are applicable to business in general.
Prerequisites: DFN*1150, DAGR*2110
DFN*4150 Community Intervention W(2-3). [0.50].
Students will be able to apply different strategies to improve coordination of efforts, communication and quality of life within their community. Students will collaborate to develop and complete a project that facilitates community integration.
Location: Alfred
DFN*4200 Management Case Studies W(4-0). [0.50].
Organizational structure in health care facilities will be addressed as well as standards of care, Quality Assurance programs, policies and procedures. Through case studies, students will learn how to solve various situations in food service operation.
Prerequisites: DFN*3000, DFN*3100, (one of: DFN*3300, DFN*3310, DFN*3400, DAGR*4600)
DFN*4300 Quantity Food Preparation and Service F,W(3-5). [0.50].
The procedures for managing a quantity food facility are studied and students practice quantity food preparation and service in the college cafeteria.
Prerequisites: DFN*1000, DFN*1050
DFN*4310 Quantity Food Preparation and Service W(2-8). [0.50].
Students practice Quantity Food Preparation and Service through work experience on campus. They become familiar with quantity food preparation, techniques, equipment and procedures for managing a quantity food operation. Students will develop standardized recipes and new products.
Prerequisites: DFN*1000, DFN*1050
Location: Alfred