PROGRAM CODE: FNUTMGT # 01
CREDENTIALS: Ontario College Certificate
PROGRAM TYPE: Diploma Program
LOCATION: College Campus/Online
DURATION: 4 Semester Program
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.
Student Tuition (2 Semesters) Ancillary Fees Total
Canadian $10’600 $1300.00 $11’900
International $15,385.50 $1,133.34 $16,518.84
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.
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:
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
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
THE SUSTAINABLE CHEF 33
MANAGEMENT OF CAFE PRODUCTION 28
BAKING & PASTRY COOKING 50
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
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.
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.