Diploma in Nutrition and Food Service Management Fanshawe College - London Downtown Campus, Canada

Graduates of Fanshawe College's Nutrition and Food Service Management program work with Dietitians, Cooks and Food Service Workers to provide optimum nutritional care to variety of clientele. With classes in food production, food safety, menu planning, therapeutic nutrition, finance, facilities, and employee relations. You will be leaving Fanshawe with a balance of business training and practical hands-on experience to a career in the dynamic and growing food service industry.

This program includes two five week placements where students work alongside industry professionals to build their skills. Fanshawe graduates have attained  positions as Nutrition Managers, Food Service Supervisors, Dietetic Technicians, and Directors of Food Service in Long Term Care, Retirement Residences, Hospitals, Correctional Facilities, Daycare Centers, Institutional Cafeterias, Airline Food Services, and other community agencies.

Learning Outcomes
The graduate has reliably demonstrated the ability to

• Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients.
• Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction.
• Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals.
• Support others to work professionally and ethically in accordance with industry, organization and legal standards.
• Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and inform the management and delivery of food and nutrition services.
• Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives.
• Contribute to the hiring, coaching, training, scheduling, supervision and performance management of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices.
• Apply industry best practices, financial constraints, and principles of social responsibility and environmental sustainability to inventory management and procurement of goods and services.
• Contribute to the analysis of food and nutrition services and operations, and the implementation and evaluation of changes, to support continuous improvement.
• Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments.
• Select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
• Promote food and nutrition services and healthy living to support marketing plans and the general well-being of clients.