FNM130 / Food Preparation, Production, and Recipe Development
Food and nutrition managers supervise food production, develop and standardize recipes, and audit client meals for quality, portion control, and accuracy. The course describes food preparation, food production tables, recipes, and their development. The course is segmented into lecture, case studies, and observation assignments prior to a student’s food services practicum. Field trips can be expected in this course.
FNM140 / Menu Planning
This course introduces students to the strategies and skills food service nutrition professionals used to plan menus according to established criteria. In addition, the course explores how regular menus can be adapted to support modified diets. Major projects are assigned to design menus for several food service settings, including long-term care, specific menus for different customers’ needs, and theme menus. Upon the conclusion of this course, students will also be prepared to attend their first work experience in a food service organization where food preparation and service is required.
FNM150 / Food Services Operations
This course presents the principles of management, facilities and kitchen design and layout, services management, and other related areas of the food and beverage industry. This is an ideal course not just for food and nutrition management students, but also for tourism and hospitality students. Note: this course has a practical component that relates to food service equipment with which food and nutrition managers should be familiar.
FNM190 / Orientation to Practicum
This course (session) is conducted prior to the first work experience (practicum) component in the program and serves the main purpose to prepare students for a working environment. Whilst all formal agreement and arrangement of a student’s placement would be completed at this stage, it is an opportunity that all requirements are confirmed. Students review the work experience agreement and policy with the instructor to ensure they understand the objectives of the work experience, how and when they will be evaluated, and be successful in completing the work experience.
FNM199 / Food Services Practicum
This is one of the practicum components of the Food and Nutrition Management program, which is the opportunity for students to assimilate their knowledge and skills from the classroom portion of the program and apply it to practice in a food services environment. The variety of tasks to perform in the work environment will vary from place to place depending upon a number of factors (e.g. type of food service). Students must meet all of the requirements prior to entering this practicum (see Work Experience Guide and your instructor for details.) It may also be necessary to have an interview with the host organization, as well as agree to the terms within the training plan, before being accepted at the site. Your instructor and Placement Coordinator will have met with you while classroom studies were still being delivered.
FNM210 / Coordinating Support Services
Food and nutrition managers often oversee diverse areas of service delivery such as housekeeping and laundry services. This course focuses on housekeeping, laundry and other support services in both institutional and hospitality settings. Emphasis is placed on health and safety in the workplace, particularly inspections of housekeeping and forming a Joint Health and Safety Committee.
FNM 220 / Purchasing and Procurement
For any food service operation, an essential set of managerial skills involves the purchasing of food, supplies, equipment, and other resources. This course will cover the management of procurements and the purchasing process for the food service industry from a systems approach. The course covers the components of a purchasing system: supply management; product purchasing; basic inventory procedures; the marketing channel; government regulations; product selection; specifications; methods of purchasing; supplier selection and evaluation; the purchasing process; product receiving, storing, and issuing; and how purchasing relates to facilities and restaurants.
FNM230 / Food Services Financial Management and Cost Control
This course covers some foundations of finance and accounting and the use of spreadsheet software. The main objectives include how to identify financial management systems and pertinent government legislation; analyze and interpret financial statistics and performance indicators; and the development, evaluation, and revision of budgets.
FNM240 / Food Service Management, Marketing, and Promotions
This course deals with the foundations of marketing and promotion in the context of institutional and hospitality food service settings.
Topics include: the role of marketing and promotions to grow a business, how to market food services within organizations or to the public in general, developing and participating in marketing initiatives, contributions of food and nutrition managers to the development/evaluation of marketing initiatives in various settings (institutional and hospitality-based), activities to enhance the public’s knowledge of food and nutrition, project work in marketing and promotions, modern marketing: integrating operations, marketing and HR; marketing mix for services; new marketing concepts; internal marketing; relationship marketing; and in-house marketing.
FNM250 / Human Resources
The course provides the management training required to participate in recruiting, hiring, orienting, training, evaluating, disciplining, and dismissing personnel. The HR functions also cover maintaining personnel records, determining staff needs, developing and revising job descriptions and performance standards, and using appropriate management and motivational techniques. Coverage also includes how to implement policies, collective agreement, and pertinent government legislation. Training needs and staff development programs are also discussed.
FNM260 / Information Technology in the Food and Nutrition Industry
This course introduces students to various technology platforms that are used in the food and nutrition management field – software used in many health care facilities that provide tools needed to support both patient dietary and clinical nutrition services. Software may provide clinically-based hospital room service, enhanced bedside service, fully-operated tray ticket management, production tallies, easily constructed menu cycles, advanced nutrition screening and assessment, and intake analysis / calorie counts.
FNM299 / Support Services Practicum
This is one of the practicum components of the Food and Nutrition Management program, which is the opportunity for students to assimilate their knowledge and skills from the classroom portion of the program and apply it to practice in a support services environment, specifically in residential and/or health care settings. The variety of tasks to perform in the work environment will vary from place to place depending upon a number of factors (e.g. type of facility). Students must meet all of the requirements prior to entering this practicum (see Work Experience Guide and your instructor for details.) It may also be necessary to have an interview with the host organization, as well as agree to the terms within the training plan, before being accepted at the site. Your instructor and Placement Coordinator will have met with you while classroom studies were still being delivered.
FNM200 / Leadership and Motivation
Food and nutrition managers face a significant challenge: how to bring a diverse, multicultural workforce together into a coherent and well-functioning team? This course trains students to supervise, mentor, motivate, and inspire their workforce.
Topics include: identifying management styles and leadership skills, dealing with difficult people, workplace bullying and harassment, problem-solving and decision-making processes, ethics and confidentiality on the job, supervising personnel using appropriate management and motivational techniques, building collaboration, trust, and accountability, implementing personnel, departmental, and facility policies, collective agreements, and pertinent government legislation, and identifying training needs and creating staff development programs.
NTR120 / Nutrition and Healthy Living
This course discusses food and nutrition and how it promotes health living and designing a healthy diet. It takes a more in-depth approach to nutrients, functions, and recommendations as they align with the Eating Well with Canada’s Food Guide. This course helps students understand the role of nutrients in overall health, including body weight management and physical activity.
This course provides an evidence-based treatment of nutrition that capitalizes on students’ natural interest by demonstrating how nutrition relates to their own health. Instead of relying on rote memorization, this course takes a functional approach that presents macro-nutrients in the context of their function, rather than by their classification. This approach helps learners organize the information and appreciate the source of nutrients, as well as understand the role of nutrients in the body and in overall health.
Students have access to the MasteringNutrition™ online assessment and tutorial system, including access to MyDietAnalysis, an innovative and easy-to-use program that allows students to track their diet and activity, and to generate and submit reports electronically.
NTR130 / Nutrition and Culture
This course looks at nutrition through a cultural lens. Concepts of nutrition in various cultural contexts are explored. Students are introduced to the complexities of food and nutrition management in diverse, multicultural communities. Topics include food origins; cultural influences on diet; components of culture influencing preparation and consumption of food; production and distribution of food; exploration of specific food cultures (Asia, India, Africa, Europe, the Americas); nutritive value of selected ethnic foods; and how to research culturally-appropriate foods that can be served to clients, customers, and patients.
NTR210 / Nutrition and Disease 1: Approaches and Techniques
This course explores the role nutrition plays in managing different related diseases, nutrition diagnosis and intervention, and nutrition in the life cycle. This course is intended to introduce students to fundamental laboratory and clinical techniques, dietary assessment, analysis techniques, and other scientific approaches. The goal is to observe the techniques and gain knowledge of assaying nutrients and understand how health care patients are treated through various assessments and therapy. Having a good understanding of these processes helps the student identify the roles of the health care team and the limitations of the food service and nutrition manager / professional.
NTR220 / Nutrition and Disease 2
This course is a natural progression following NTR210: Nutrition and Disease 1: Approaches and Techniques, by applying the knowledge, nutrition care processes, and adapting care plans in conjunction with the health care team and caregivers. It explores the role nutrition plays in managing gastrointestinal track’s diseases, heart disease, and hypertension, diabetes, kidney disease, surgery, and nutrition support in different diseases and settings.
NTR230 / Special Topics in Nutrition
Trends in food, diet and lifestyle come and go. This course focuses on promoting wellness, good nutrition, healthful practices, and safety. Special topics will vary dependent upon current issues and trends in the food and nutrition industry, changes in government and regulatory policy, and events from around the globe.
FNM398 / Food and Nutrition Services Practicum - Location 1
This is one of the two practicum components of the Food and Nutrition Management program, which is the opportunity for students to assimilate their knowledge and skills from the classroom portion of the program and apply it to practice in a health care facility environment. This practicum, and the one following, are purposely scheduled to provide students more than one facility to broaden their work experience. The variety of tasks to perform in the work environment will vary from place to place depending upon a number of factors (e.g. type of facility). Students must meet all of the requirements prior to entering this practicum (see Work Experience Guide and your instructor for details.) It may also be necessary to have an interview with the host organization, as well as agree to the terms within the training plan, before being accepted at the site. Your instructor and Placement Coordinator will have met with you while classroom studies were still being delivered.
During the final two practicum sessions, students will be guided to perform a nutrition and food service audit.
FNM399 / Food and Nutrition Services Practicum – Location II
This is one of the two practicum components of the Food and Nutrition Management program, which is the opportunity for students to assimilate their knowledge and skills from the classroom portion of the program and apply it to practice in a health care facility environment. This second practicum, as the one preceding, are purposely scheduled to provide students more than one facility to broaden their work experience. The variety of tasks to perform in the work environment will vary from place to place depending upon a number of factors (e.g. type of facility).
Students must meet all of the requirements prior to entering this practicum (see Work Experience Guide and your instructor for details.) It may also be necessary to have an interview with the host organization, as well as agree to the terms within the training plan, before being accepted at the site. Your instructor and Placement Coordinator will have met with you while classroom studies were still being delivered.
BC-FNM-CES / Career and Employment Strategies for Nutrition Manager
This course helps student get organized, set priorities and goals, and prepare a final version of their resume, find and follow employment leads, prepare a letter of application, solidify the definition of their skills and abilities, and practice with mock interview situations.
Students will also research and be provided resources to assist them identify current job openings, focus on the working environment they prefer, and have realistic expectations for entering an exciting new career as a nutrition manager.
PD-WVP / Violence Prevention for Provincial Health Care Workers
All health authority and Providence Health Care employees must complete these modules to ensure credit is received for completing the curriculum and for HCA students, this online course prepares them as employees.
Modules include an overview of types of violence and their impacts; recognizing and responding to risk; interventions in acute care, community care, and residential care; communication basics; de-escalation; responding to physical violence; post-incident response; and behaviour care planning for violence prevention.
Students are guided in setting up their training and provided this session to begin the modules, ask for assistance, and plan their schedule. Students should expect they will need additional time (in a computer lab or online at home) to complete the modules.
PD-FOOD1 / FoodSafe™ Level 1
The BC Health Act: Food Premises Regulation states that every operator of a food service establishment, and at least one employee on every shift, must hold a FOODSAFE Level 1 certificate. For health care workers (such as HCAs), their roles and responsibilities may include providing meals and being aware of the food services in many settings, including situations where they will be working alone, providing home care, and others.
This session, provided by a certified trainer, is an eight-hour required face-to-face certification for British Columbia’s food safety, handling, and sanitation training. The course follows the resources set forth by the BC Ministry of Advanced Education.
BCA4 / Business Computer Applications
The first component of this course is designed to introduce students to basic computer literacy through familiarization with the components that make up a computer. Students will also look at the Windows operating system to learn how to manage a computer on a regular basis. The second component of this course will teach the basic skills required to work with a variety of business documents including the following MS Office Products Word, Excel and PowerPoint. The third and final component is designed to introduce students to considerations for living online. Students will look at what the Internet is and how email has made a huge impact on communicating with others, as well as look at how to find information on the Internet and avoid risk to personal security while online.
EBW4 / Effective Business Writing
The workplace of the twenty-first century demands excellent communications skills. The focus of this course is on learning writing techniques that ensure effective business communication.
PD-WHMIS / WHMIS
This course/session provides an introduction to the Health Care Assistant program by providing an overview of the courses, work experience components, schedule, and expectations of students. The course also provides an overview of the provincial curriculum’s values, beliefs, and principles; purpose; and learning outcomes. Guest presenters (e.g. graduate of the HCA program, employer of HCAs) will be available for presentation, questions and answers, and the steps required to work as a health care assistant in any public health setting in BC – including registration with the BC Care Aide & Community Health Worker Registry.
MAA110 / Health Care Communication and Interpersonal Skills
This course is specially designed for the new health care professional. In any business or interpersonal contact, an impression of a person forms in the first 10 to 15 seconds, so it is crucial to the success of that relationship. The importance of the ‘customer’, and of customer relations, to business success is examined in this course, including through case studies and role playing. Students learn relevant techniques in human behavior and how they may be applied to improve customer (patient) relations in the medical office. Learning basic communication skills, especially related to the medical field, will assist the student in dealing with all kinds of patients. Understanding cultural differences and appreciating diversity will add another dimension in how to deal with patients and provide safer health care delivery in the medical office.
MAA102 / Medical Language II: Body Systems
This second course of three parts on medical language focuses on the various body systems. Subjects include: the digestive system; additional suffixes and digestive system terminology; urinary system; male and female reproductive systems; nervous system; cardiovascular system; respiratory system; blood system; lymphatic and immune systems; musculoskeletal system; skin; sense organs; and endocrine system.
BC-ORIENT / School and Program Orientation
This session welcomes you to the college, introduces you to your fellow classmates, faculty, and staff, reviews the policies and procedures related to your studies, and prepares the student for their learning experience.
PD-SFA-CPRC / Standard First Aid with CPR-C and AED
This two-day course suited for the general public and workplace and meets first aid requirements for Canada Labour Code Standard First Aid, and Licenced Child and Adult Care Facilities. This course is suited for police, first responders, lifeguards, ski patrollers, caring citizens and families with children.
PD-SPECO / Standard Practice Education Core Orientation
The Student Practice Education ‘Core’ Orientation (SPECO) is a mandatory online course for all students who will be completing HCA practicum placements. Students are directed how to access the course during this session, and facilitation from your instructor while it is being completed.
This orientation has 12 sections with short videos and learning activities. Once completed, the student will receive a certificate from the college.
BC-FNM-ITC / Introduction to Technology
This session welcomes students to the college, introducing them to their classmates, faculty, and staff, reviewing the policies and procedures of the college and relating it to their studies, and preparing students for their learning experience. This course provides information and training for using the college’s learning management system, online library resources and electronic textbooks, and an introduction to the tablet technology and Microsoft Office 365 software suite.
Throughout the Food and Nutrition Management program, students utilize technology (electronic books, online library, tablet/computers), use e-mail to communicate with instructors and submit assignments, internet for research and class activities, and use MS Office software to prepare letters and resumes, reports/assignments, and presentations. Multiple resources are provided during this course for students to read and practice their skills throughout the FNM program, including a two-week Business Computer Applications course.
BC-FNM-PRD / Academic Success Strategies for Nutrition Managers
The purpose of this course is to optimize learning through equipping students with effective study techniques. This course also provides an introduction to personality styles that will be encountered in the workplace and allows students to practice appropriate and productive interaction between the various styles. Emphasis is placed on the types of communication that work best with each style in order to achieve a good working relationship and to manage and resolve conflicts that arise. Students are also introduced to strategies for setting personal goals, managing time, and managing the stress that results from study or work and builds on positive group dynamics and setting expectations for student success.
Nutrition managers often work with teams and clients in a variety of health care and community settings. Theory, practical exercises, and activities in this course attribute to nutrition management.
BC-FNM-PROF / Introduction to the Food and Nutrition Management Profession
This course’s purpose is to provide an overview of the nutrition management profession, the roles and responsibilities of a nutrition manager, their code of ethics and scope of practice, and the employment opportunities related to this field. Students also learn about a typical work environment, the interpersonal and communication skills required, and addressing the wellness and stress management concepts to optimize the profession’s work environment. The pathway to certification and membership with the Canadian Society of Nutrition Management is also covered.
FNM100 / Introduction to Food and Nutrition Management
Students are introduced to the profession of food and nutrition management. They explore the various roles one can play in different settings. They investigate health care facilities, catering and hospitality, schools, and other institutional settings where food nutrition professionals can apply their talents, skills, and experience. Some introductory topics related to food and nutrition are presented. The professional standards and Code of Ethics of the CSNM are discussed. There is an emphasis on the students’ own development as professionals.
NTR100 / Foundational Nutrition
This foundational nutrition course introduces students to normal nutrition. The various nutrients (both macro and micro nutrients) are defined; their metabolism and function in the human body; related nutrition recommendations; and food sources of the nutrients are discussed. Energy-producing nutrients (carbohydrates, lipids, and proteins), vitamins and minerals, and energy and fluid balance are studied.
This course discusses food and nutrition and how it should be promoted for healthy living. Are we really what we eat? Students will learn the role of nutrition in our health; how to design a healthful diet; understand the fundamentals of food safety and technology and its impact on consumers; and the art of nutrition in a family context. Nutrition recommendations and standards are also introduced.
MAA111 / Medical Language Foundations and Food & Nutrition Applications
This course presents medical terms within the context of the body’s anatomy and physiology, and in health and disease – focusing on the digestive system – to make it easy to learn a medical vocabulary built on the most frequently encountered prefixes, suffixes, and combining forms. Practical exercises and case studies demonstrate how medical terms are used in practice. By completing this course, students will have a strong foundation for building more vocabulary in preparation for the food and nutrition courses that follow in the Food and Nutrition Management program.
PD-FOOD2 / FoodSafe™ Level II
The FOODSAFE Level 2 course is designed for food service industry owners, operators, kitchen and service managers, executive chefs, and others who are responsible for managing food safety in a food service establishment. The course will give food service managers the tools to create and maintain a culture of food safety, reduce the risk of food-borne illness in their establishments, and prepare sanitation plans and food safety plans.
The course includes a short review of FOODSAFE Level 1, and modules on ‘Managing for Food Safety’ and ‘Writing a Food Safety Plan’.
For nutrition managers, their roles and responsibilities may include supervision and providing of meals and being aware of the food services in many settings. This course, provided by a certified trainer, is a 12-hour required face-to-face certification to meet the provincial standards of food safety for people like nutrition managers.
PD-SIR / Serving It Right™
The online Serving It Right (SIR) program is an interactive, self-study course that will educate you about your legal responsibilities when serving liquor. Foundations for this training were included in FNM120: Safety, Sanitation, and Quality Management.
The course provides effective techniques to prevent problems related to the service of liquor and covers topics such as: signs of intoxication, legal liability, duty of care on and off premises, and the necessity to create and enforce responsible beverage service policies.
Responsible beverage service does not end with SIR certification. Skills can only be developed through practice and work experience; therefore, further training is strongly encouraged to build upon the fundamental knowledge acquired through this course.
FNM120 / Safety, Sanitation, and Quality Management
A vital aspect of food and nutrition services is the management of quality. Students will learn the value in their participation in both quality management, as well as quality management programs. The importance of government standards related to quality food and beverage production is emphasized. The legal and ethical requirements for food and nutrition analysis are also learned.
NOTE: Separate, individual modules (outside this course) are provided for WHMIS, first aid, FoodSafe™, and Serving It Right.