X. Associate Diploma Programs
Associate Diploma in Food, Nutrition and Risk Management
Required Courses Offered
The diploma requires the completion of a minimum of 12.00 credits plus the filed placement course.
(Offered Fall Semester)
| DAGR*1090 |
[0.50] |
Communications & Software Applications I (1st year students) |
| DAGR*1600 |
[0.50] |
Applied Mathematics * |
| DFN*1020 |
[0.50] |
Food Preparation and Theory * |
| DFN*1190 |
[0.50] |
Introduction to Food Processing ** |
| DFN*2010 |
[1.00] |
Human Nutrition and Physiology ** |
| DFN*2130 |
[0.50] |
Food Cost Control * |
| DFN*2200 |
[0.50] |
Food Service Design and Equipment * |
| DFN*2250 |
[0.50] |
Food Microbiology ** |
| DFN*3250 |
[0.50] |
Menu Planning and Design * |
| DFN*4110 |
[0.50] |
Product Development and Marketing (2nd year students) |
(Offered Winter Semester)
| DAGR*2090 |
[0.50] |
Communications & Software Applications II (1st year students) |
| DAGR*4600 |
[0.50] |
Human Resource Management (2nd year students) |
| DFN*3070 |
[0.50] |
Food Chemistry * |
| DFN*4030 |
[0.50] |
Food, Beverage, Labour Cost Control ** |
| DFN*4050 |
[0.00] |
Field Placement (2nd year students) |
| DFN*4180 |
[1.00] |
Safety and Food Quality Control ** |
| DFN*4190 |
[0.50] |
Food Service and Catering ** |
| DFN*4200 |
[0.50] |
Management Case Study (2nd year students) |
| DFN*4400 |
[0.50] |
Clinical Nutrition * |
