Note: This is the 2020鈥�2021 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Overview
Nutrition and Dietetics : Competency-based professional course for management of food service systems in healthcare organizations, food service industry, and groups. Principles of management theory and development of business plan in nutritionrelated activities. Emphasis on strategic planning; food policies; menu development; recipe standardization, nutrient analysis, costing; food purchasing; quality control; marketing; staffing; management styles; and ethical and professional behaviour. Students receive Canadian Food Safety Certification (Advanced.fst) upon completion of this course.
Terms: Fall 2020
Instructors: Duhamel, Paul-Guy (Fall)
Fall
Prerequisite: NUTR 209.
Restriction: Restricted to Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Dietetics
