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 70% or higher (Alfred) or minimum grade point average of 3.0 (B+) (Kemptville). In addition, they must have completed the required OAC credits, or their equivalent.

Community Nutrition Option (Alfred College only)

Semester 1 - Fall

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

Semester 2 - Winter

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

Semester 3 - Fall

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

Semester 4 - Winter

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

DFN*4310 [0.50] Quantity Food Preparation and Service

0.50 elective

Dietetics Option (Alfred or Kemptville)

Semester 1 - Fall

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

Semester 2 - Winter

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

Semester 3 - Fall

DAGR*4600 [0.50] Human Resource Management

DFN*2200 [0.50] Food Service Design and Equipment

DFN*3000 [0.50] Clinical Nutrition I

DFN*3100 [0.50] Marketing

One of:

DFN*3300 [0.50] Menu Management (Kemptville)

DFN*3310 [0.50] Menu Management (Alfred)

0.50 elective

Semester 4 - Winter

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

One of:

DFN*4300 [0.50] Quantity Food Preparation and Service (Kemptville)

DFN*4310 [0.50] Quantity Food Preparation and Service (Alfred)

0.50 elective

Food Service Management Option (Alfred College only)

Semester 1 - Fall

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

Semester 2 - Winter

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

Semester 3 - Fall

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

Semester 4 - Winter

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

DFN*4310 [0.50] Quantity Food Preparation and Service (Alfred)

0.50 elective

Students may choose one experiential learning course and one Special Project course as electives. The experiential learning course is preferably to be started in the summer before the third academic semester. See the course descriptions for DFN*3510 and DFN*3910.

OFFERED AT ALFRED

DFN*2400 [0.50] Healthy Cooking

DFN*2420 [0.50] Cultural Food Practices

DFN*3400 [0.50] Culinary Cooking and Wines

OFFERED AT KEMPTVILLE

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

DISTANCE EDUCATION COURSES

(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

Admission inquiries: Admission Services ~ ~ ~ General calendar inquiries: U.P.S.
Last revised: 01 March 2002
© 2001 Office of Registrarial Services, University of Guelph