FOOD & NUTRITION MANAGEMENT CULINARY

PROGRAM CODE: FNUTMGT # 01
CREDENTIALS:
Ontario College Certificate
PROGRAM TYPE:
Diploma Program
LOCATION:
College Campus/Online
DURATION:
4 Semester Program
OVERVEIW:
This program combines the art of culinary with the science of nutrition. In this two-year diploma program, The Science degree covers important subjects including, Nutrients, Water, Health-check parameters, vitamins, Modern Food Microbiology, Food Science, Foods Facts and Principles, Nutrition & Diets in Diseases. The program combines instruction in culinary techniques, food service management, ingredient knowledge, and healthy menu design and recipe/product development. Culinary Food and Nutrition Management (Integrated Learning) program and its placement, in-school studies, online and self-study learning meets the immediate culinary industry need for highly skilled Culinary Management graduates.
TUTION:
Student         Tuition (2 Semesters)   Ancillary Fees        Total
Canadian        $10’600                        $1300.00                 $11’900
International  $15,385.50                    $1,133.34                $16,518.84
ADMISSION:
Applicants must meet all the requirements below in order to meet minimum program eligibility. Meeting minimum eligibility requirements does not guarantee an offer of admission. Admission decisions will be available via macmillianinstitute.ca, or by email and mail. Admission decisions will not be released by phone.
ADMISSION REQUIREMENT
Ontario Secondary School Diploma or equivalent
Grade 12 English (C or U)
Grade 10 math (Applied or Academic) OR Grade 11 math (C, M or U) OR Grade 12 (C or U)
Applicants may also qualify for admission into this program on completion of the Hospitality Services
MATURE STUDENT STATUS (19 YEARS OF AGE OR OLDER AND NO OSSD)
Mature students may take the Admissions Assessment for English and math, OR may consider upgrading to achieve the credit(s) needed in English and math.
Please note that the College is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program.
English Language Proficiency:
PRE-REQUISITES: Basic English Proficiency:
All applicants whose first language is not English. Will have to take an assessment Test:
PROGRAM:SUBJECTS:
SEMESTER 1  (306)
COLLEGE ENGLISH                                                                      50
CULINARY -RESEARCH & DEVELOPMENT                             28
CULINARY FOUNDATION                                                           50
CULINARY NUTRION -CULTURES -2                                         50
QUANTITY COOKING/NUTRITION ENHANCEMENT         28 ANATOMY & BASIC PHYSIOLOGY                                            70
THEROY OF FOOD                                                                        30
SEMESTER 2
FOOD SYSTEMS                                                                              40
NUTRITIONAL ANALYSIS & FOOD LABELS                            42
FUNDAMENTAL OF WINE & SERVICES (Smart Serve)             21
FOOD, BEVERAGE & LABOUR COST CONTROL                    50
INTRO TO CONTINEOUS QUALITY ASSURANCE                  42
CULINARY NUTRITION FOR LIFE 1                                          30
MENU ANALAYSIS: (Menu Development)                                     35
SANITAION & SAFETY (WHMIS Certification)                            42
MATH FOR HOSPITALITY                                                            42
CULINARY SKILLS                                                                         50
SEMESTER 3
THE SUSTAINABLE CHEF                                                           33
MANAGEMENT OF CAFE PRODUCTION                                28
BAKING & PASTRY COOKING                                                   50
GERENTOLOGY                                                                           30
MINISTRY HEALTH CARE STANDARDS                                  30
FACILITIES LAYOUT                                                                    30
FOOD MODIFICATION-SWALLOWING DISORDERS           40
ADVANCED SANITATION                                                          31
THE SUSTAINABLE CHEF                                                          33
SEMESTER 4  (337)                                                                            CAREER PREPARATION                                                            14
FOOD SERVICES MANAGEMENT                                           35
COMMUNICATIONS                                                                   40
LABOUR RELATIONS                                                                 30
WORKING- AN INTEGRATED LEARNING                           50
EXTERNSHIP FIELD PLACEMENT                                        168    LEARNING OUTCOME
1.Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
2.Apply basic food and bake science to food preparation to create the desired end product.
3.Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
4.the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
5.
Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
6.Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
7.Apply basic knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
8.Use technology, including contemporary kitchen equipment, for food production and promotion.
9.Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
10.Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.