Centennial Food and Nutrition Management graduates are equipped to pursue challenging careers as managers in the dynamic and growing healthcare and food service industry. With knowledge of nutrition and food service, business skills and human relations skills, they are prepared to work in the nutrition department of a hospital, long-term care facility, or other food or nutrition-related industry.
The program has received the President’s Academic Program Recognition Award for Preparation for Job Market, Student Satisfaction, Graduate Satisfaction, Employer Satisfaction and Quality of The Learning Experience.
This is the longest established two-year post-secondary Food and Nutrition Management program in the Greater Toronto Area. Accredited by the Canadian Society of Nutrition Management (CSNM), graduates are eligible for membership in the CSNM and the Ontario Society of Nutrition Management. CSNM membership is a requirement of the Ontario’s Ministry of Health and Long-Term Care to work in a long-term care facility and many acute care facilities.
Mission Statement for Food and Nutrition Management Program
The Food and Nutrition Management Program provides a supportive learning environment for students to gain food service and nutrition knowledge combined with business and human relations skills to prepare them for challenging careers in the food service industry; and professional competence in keeping with the codes of ethics and competencies of the CSNM.
Global Citizenship and Equity Portfolio
Students in this program will develop a portfolio documenting their engagement with the College's signature global citizenship and equity competencies. For more information on Global Citizenship and Equity, the GC&E Portfolio and the supports available to you, please visit http://www.centennialcollege.ca/citizenshipandequity.
The primary focus of the program is to prepare you for career opportunities in healthcare. There is a continuous need for qualified food service managers in Ontario Long term care facilities that require CSNM qualified managers. Employers include hospitals, seniors' residences, nursing homes and extended care facilities. Other opportunities include high-volume catering services, industrial cafeterias, airline food services, food manufacturers and community agencies.
Organizations hiring program graduates include:
- Community Life Inc.
- Complete Purchasing
- Leisureworld Care Giving Centres
- Mt. Sinai Hospital
- Morrison Healthcare (Division of Compass)
- Providence Healthcare Centre
- Rouge Valley Health System
- Shepherd Village
- Sunnybrook Health Science Centre
- Toronto East General Hospital
- University Health Network
- Village of Humber Heights
- Schlegel Villages
Program Learning Outcomes
Graduates have demonstrated the ability to:
1. practice in accordance with the code of ethics of the appropriate professional association. (For example, Canadian Society of Nutrition Management (CSNM), Ontario Society of Nutrition Management (OSNM).
2. evaluate personal strengths and limitations in practice.
3. exhibit professional conduct.
4. apply a knowledge of normal and clinical nutrition.
5. participate in the provision of nutritional care in a variety of settings including institutional and community environments.
6. participate in master menu planning.
7. participate in procurement of goods and services.
8. supervise the preparation of food products and special feedings following standardized recipes and production procedures.
9. supervise food distribution according to established standards.
10. supervise operational procedures to meet established standards for safety and sanitation according to established policy, procedures, and regulations.
11. participate in the management and coordination of catering activities and cafeteria promotions.
12. participate in the management of the food service and nutrition department.
13. participate in facility-wide quality management programs.
14. participate in the management of departmental human resources.
15. supervise personnel through the use of appropriate management, training, and motivational techniques.
16. participate in the financial planning for and management of the department.
17. develop and maintain clear communication channels both within the department and externally.
18. use computers and other available electronic technology for activities in food service management and nutritional care.
19. develop global citizenship and equity knowledge, skills, and experiences as it relates to sustainability of resources, individual and community identities, critical social analysis, and enhanced personal and social responsibility. Support action for change that promotes social, economic and ecological equity at personal and global levels.
20. participate in inter-professional collaboration
- Using Centennial’s Hospitality Management Centre, students will learn the practical aspects of quantity food preparation and service and conduct experiments to learn the physical properties of food
- The final seven weeks of the program consist of supervised work experience in a healthcare facility