XII. Course Descriptions
Food Nutrition and Risk Management
| DFN*1020 Food Preparation and Theory F (3-5) [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, preparation and evaluation. The preservation of nutrients, colour, texture and flavour will be applied through food laboratory work and demonstrations. The students will develop the ability to recognize and produce safe quality food items | |
| Location(s): | Alfred, Kemptville |
| DFN*1060 Introduction to Nutrition F (4-0) [0.50] | |
|---|---|
| This course introduces the nutrients - carbohydrates, fats, proteins, vitamins, minerals and water and their roles in food, nutrition and health. Students will learn Canadian nutrition standards and guidelines used in nutrition care. Application of these guidelines will be practiced. | |
| Location(s): | Alfred, Kemptville |
| DFN*1190 Introduction to Food Processing F,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. | |
| Location(s): | Alfred, Kemptville |
| DFN*1200 Safe Food Handling F (4-0) [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 WSIB food handling practices, infection control, HACCP, kitchen safety, fire safety, accident investigation and work inspection are presented. | |
| Location(s): | Alfred, Kemptville |
| DFN*2020 Nutrition and Health W (5-0) [0.50] | |
|---|---|
| Nutrition is positioned as a significant factor affecting the health of individuals. Students will develop a basic understanding of the structure and functions of the human body. Cultural influences on food habits will be addressed as well as healthy weights and lifestyles. Nutritional needs throughout the life cycle will be examined with emphasis on the challenges presented by our aging population. Students will learn to plan menus and evaluate nutritional needs through these stages. Nutritional labeling in Canada will be introduced. Students will continue with the application of Canadian nutrition guidelines learned in introductory nutrition. | |
| Prerequisite(s): | DFN*1060 |
| Location(s): | Alfred, Kemptville |
| DFN*2130 Food Cost Control W (4-0) [0.50] | |
|---|---|
| To introduce students to inventory control, purchasing and receiving, costing of recipes and menus and basic accounting principles. Strategies for food cost control related to food purchasing, costing and budgeting are introduced. | |
| Prerequisite(s): | DAGR*1600 |
| Location(s): | Alfred, Kemptville |
| DFN*2140 Introduction to Food Service F,W (2-5) [0.50] | |
|---|---|
| This course will provide the students with an opportunity to participate in quantity food production and service. Skills will be developed in menu planning and design. Special attention will be given to environment/atmosphere management in food services. | |
| Prerequisite(s): | DFN*1020, DFN*1200 |
| Co-requisite(s): | DFN*2200 |
| Location(s): | Alfred, Kemptville |
| 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(s): | Alfred, Kemptville |
| DFN*2250 Food Microbiology W (3-2) [0.50] | |
|---|---|
| An examination of the principles of microbiology as applied to food and food sanitation is the focus of this course. Both pathological and beneficial organisms are studied. Demonstrations and laboratory exercises provide practical application. | |
| Location(s): | Alfred, Kemptville |
| 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 | |
| Location(s): | Alfred, Kemptville |
| DFN*2420 Cultural Food Practices 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. | |
| Prerequisite(s): | DFN*1020, |
| Location(s): | Alfred, Kemptville |
| 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. | |
| Location(s): | Alfred, Kemptville |
| DFN*3030 Nutrition in Health and Disease F (5-0) [0.50] | |
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| The health care environment will be introduced with an emphasis on the role of nutrition in health and disease. 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. The role of nutrition and food in the management of illness and chronic disease will be addressed as well as key functions of the human body. The application of dietary modifications and menu marking will be practiced. Students will be introduced to the case study method. | |
| Prerequisite(s): | DFN*1060, DFN*2020 |
| Location(s): | Alfred, Kemptville |
| DFN*3070 Food Chemistry F (3-2) [0.50] | |
|---|---|
| An introduction to the chemistry of the major components of foods: carbohydrates, fats, proteins and water. The relationship between the chemical structure and the properties and behavior of foods is emphasized. Particular attention is paid to the changes in food components which occur during storage, handling and processing of foods | |
| Co-requisite(s): | DFN*1020 |
| Location(s): | Alfred, Kemptville |
| DFN*3200 Catering Management F,W (1-5) [0.50] | |
|---|---|
| Students gain experience in planning, preparation, presentation and service of food in varied food service settings. Emphasis is placed on team work and food service management techniques. | |
| Prerequisite(s): | DFN*2140, DFN*2200 |
| Location(s): | Alfred, Kemptville |
| DFN*3510 Experiential Learning 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. | |
| Prerequisite(s): | 4.00 credits, registration in the Diploma Program in Food and Nutrition Management |
| Restriction(s): | DAGR*3510, DAGR*3880, DHRT*3510 |
| Location(s): | Alfred, Kemptville |
| 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. | |
| Prerequisite(s): | 3.00 credits, registration in the Food and Nutrition Management Diploma program and written permission of the faculty supervisor |
| Restriction(s): | DAGR*3900, DAGR*3910, DHRT*3910 |
| Location(s): | Alfred, Kemptville |
| DFN*4010 Advanced Nutrition in Disease W (5-0) [0.50] | |
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| Building on knowledge and skills developed in Nutrition and Disease, students will continue to study the structure and functions of the human body and nutrition-related diseases and their treatment. Emphasis placed on the nutrition care plan and specifically on the use of case studies in understanding the role of nutrition in illness and chronic disease. The application of the principles of nutrition management continues in the planning of dietary modifications and menu writing and marking. Special nutrition concerns in long term care will be addressed. | |
| Prerequisite(s): | DFN*3030 |
| Location(s): | Alfred, Kemptville |
| DFN*4030 Food, Beverage, Labour Cost Control F,W (4-2) [0.50] | |
|---|---|
| Concepts and procedures for purchasing, receiving and storage of goods; controlling costs; pricing products and services; and managing budgets are discussed and practiced Application of basic manual and computer procedures to food, beverages and labour cost control. These topics are presented in the context of food service management but the principles are applicable to business in general. | |
| Prerequisite(s): | DFN*2130 |
| Location(s): | Alfred, Kemptville |
| DFN*4050 Field Placement U [0.00] | |
|---|---|
| This course provides a concentrated "new" practical experience in the food industry. Students will complete a 5 week, non-paying, placement (160-200 hours) in their area of interest, at the end of semester four. This placement is required to graduate and is evaluated on a pass/fail bases. | |
| Prerequisite(s): | completion of credits |
| Location(s): | Alfred, Kemptville |
| DFN*4070 Advanced Topics in Food Processing F,W (4-0) [0.50] | |
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| Food processes and the relationship between chemistry, microbiology, nutrition and engineering as they apply to food processing are discussed. The following topics are included: thermal processing, novel processing, drying technology, separation technology, process monitoring and control, sanitation, waste management, HACCP for food processors, food legislation and food labeling. | |
| Prerequisite(s): | DFN*1190 and consent of the instructor |
| Location(s): | Alfred, Kemptville |
| DFN*4110 Product Development and Marketing F,W (2-3) [0.50] | |
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| The students will have an opportunity to develop a product/recipe. Procedures for quality assurance in food production, including evaluating products against quality standards, performing field studies, conducting taste panel testing and implementing client feedback will be followed. Demonstration and presentation techniques will be utilized in marketing the product. | |
| Prerequisite(s): | DFN*1020, DFN*2020, DFN*2130 or consent of the instructor |
| Location(s): | Alfred, Kemptville |
| DFN*4160 Food Biotechnology F,W (4-0) [0.50] | |
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| This course explores the developing field of biotechnology beginning with its origins and the use of genetic engineering techniques. Many of the applications of biotechnology will be discussed with emphasis placed on food biotechnology applications. Ethical, public, nutritional and safety issues will also be addressed. | |
| Prerequisite(s): | second year course or consent of the instructor |
| Location(s): | Alfred, Kemptville |
| DFN*4170 Food Hazard Analysis F,W (4-0) [0.50] | |
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| This course provides students with an overview of Risk Analysis and its role in food hazards. Understanding the food supply chain and the steps involved in food recall will be introduced. The analysis, recognition and management of food hazards and risk will be discussed using case studies. | |
| Prerequisite(s): | second year course or consent of the instructor |
| Location(s): | Alfred, Kemptville |
| DFN*4200 Management Case Study W (4-0) [0.50] | |
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| 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. | |
| Prerequisite(s): | DFN*3030, (one of DFN*3200, DAGR*4600) |
| Location(s): | Alfred, Kemptville |
| DFN*4210 Nutrition Myths and Facts F,W (4-0) [0.50] | |
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| This course provides exposure to current issues in nutrition including: nutrition for fitness and sport, eating disorders, dietary supplements, herbal remedies and future foods. Many controversies in nutrition will be discussed throughout the course with regards to nutrition quackery, magic bullets and weight loss strategies. Students will further expand their knowledge and skills in the field of nutrition and develop critical thinking skills as they investigate the many myths and facts in nutrition. Students will be expected to develop and participate in various nutrition presentations and projects. | |
| Prerequisite(s): | 1 of DFN*1060, DFN*2020, consent of the instructor |
| Location(s): | Alfred, Kemptville |