Food Service and Nutrition Management in Healthcare Program

After you complete the program, you will be able to:

• Identify and demonstrate the skills, behaviors, roles and beliefs for effective leadership as a professional food service manager within an organization.
• Describe nutrition requirements and apply these to the care of clients and to the operations of a food service department or operation.
• Describe the factors required to lead a people-centred food service team and approaches that create a culture of belonging.
• Identify and demonstrate the components and processes in managing food service operations.
• Identify the key components of human resource management and apply these effectively.
• Describe the influences, importance and integration of financial management considerations in the development and execution of food service operations.
• Describe and demonstrate the components of effective verbal and written communication.
• Work both independently with minimal supervision and as part of a multidisciplinary team.
• Understand and implement the general concepts of quality improvement, risk management and emergency preparedness in the provision of service to clients.
• Participate in self-directed learning during the educational program and throughout their professional life.
• Develop problem solving and critical thinking skills.
• Build on your skills, abilities and areas of strength, recognizing limitations and challenges and taking corrective action.

The Food Service and Nutrition Management in Healthcare program is made up of 12 courses. The number of units in each course varies (range 3 to 7).

The program includes the following graded components: unit quizzes (1 per unit), discussion posts (1 per course), assignments, and final exams. Certain courses will also include virtual engagement activities between faculty and the student. There are 4 field placements that total 300 hours (75 hours for each field placement). Field placements are an important opportunity for you to gain hands-on experience and provide networking opportunities. Learners arrange their own placement sites and schedules.

To pass, learners must complete all course and program components, achieve an overall grade of at least 65% and achieve at least 65% on course final assessments (assignment or exam).

Course 1: Leadership and Professional Practice

• Leadership and Management
• Introduction to LEADS in a Caring Environment
• Introduction to the role of a Food Service Manager
• Professionalism and Ethics

Course 2: Communication for Managers

• Managing through Effective Communications
• Communication and Specific Situations
• Business Communications and Technology

Course 3: Human Resource Management

• Job Description and Performance Standards
• Staffing
• Labour Relations
• Recruitment and Selection
• Orientation, Training, Staff Development
• Performance Evaluation and HR Records
• Staff Diversity and Wellness

Course 4: Financial Management

• Introduction to Financial Management
• Computer Applications and Management Information Systems
• Accounting Methods
• Budgeting
• Financial Indicators and Analysis
• Cost Control Systems
• Forecasting and Revenue Generation

Course 5: People-Centred Food Service

• Person-Centred Care
• Customer Service
• Cultural Aspects of Food
• EDI – Equity, Diversity and Inclusion

Course 6: Food Service Systems and Operations Management

• Food Production and Distribution Systems
• Food Procurement
• Inventory Control
• Equipment Procurement and Facility Design

Course 7: Food Safety and Emergency Preparedness

• Safe Food Handling
• Risk Management- Food Supply Chain
• Cleaning, Sanitation and Environmental Management
• Disaster Planning and Emergency Preparedness
• Workplace Safety and Security

Course 8: Introduction to Nutrition

• The Human Body
• Macronutrients
• Micronutrients
• Nutrition Requirements
• Nutrient Composition of Food
• Nutrition through the Lifecycle
• Healthy Lifestyle

Course 9: Clinical Nutrition and Therapeutic Considerations

• Nutrition Support in Long Term Care
• Nutritional Supplements
• Modified Diets
• Gastrointestinal Conditions
• Diabetes
• Diseases of the Heart, Kidneys, Liver, and Gallbladder

Course 10: Nutrition Screening and Care Planning

• Nutrition Screening
• Counseling
• Documentation
• Care Plan

Course 11: Menu Planning and Quantity Food Production

• Quantity Production
• Menu Planning, Recipe Development and Standardization
• Nutrition and Menu Planning
• Menu Planning in Long-Term Care

Course 12: Quality and Risk Management

• Introduction to Quality Management
• Policies and Procedures
• Measuring Quality Standards, Indicators and Benchmarking
• Risk Management – Food Safety
• Disaster Planning and Emergency Preparedness
• Quality Assurance and Statistics
• Accreditation and Provincial Regulations

Field Placement

A field placement, sometimes called a practicum, is an opportunity for students to apply their studies in a workplace environment, gain hands-on work experience and create professional contacts while completing their coursework. Field placements are a mandatory part of the program.

• Students are responsible for arranging their field placements.
• There are a total of 4 field placements in the program. Each field placement is required to be 75 hours (300 hours in total).
• Field placements can be completed at any time throughout the program, although we encourage students to complete field placements immediately after completing the applicable courses.
• Students must complete their field placement at a healthcare food service department, or institutional food service setting (e.g., long-term care, acute care, residential care facility or correctional facility).
• Field Placements must be supervised by a CSNM member or a Registered Dietitian (RD).
• All students are required to submit field placement clearance documentation after being accepted into the program. CHA Learning will provide detailed instructions and information upon acceptance to the program. Field placement clearance documentation must be reviewed and approved before students begin their first field placement.
• Students working in healthcare food service may complete field placements at their workplace.

Pre-Placement Screening

Successful applicants must submit confirmation that they meet vaccination requirements and a police record check before starting their first field placement. Students submit their documentation through a reputable and verified external agency, Placement Pass. CHA Learning does not collect these documents directly from students. Please do not acquire these documents until they are requested. Please note that fees are associated with this service (approximately $50 plus any costs associated with gathering additional documentation). CHA Learning will provide information about this step after students are accepted into the program.

• This program requires a completed online application, including:
  • $95 fee (or $195 for Prior Learning Assessment and Recognition)
  • Minimum Canadian grade 12 English or equivalent
  • Healthcare or food service experience
  • Professional or academic references
  • After acceptance, students are required to provide pre-field placement information that includes vaccination status and police record check

Students must be proficient in English (reading, writing and speaking).
Applicants who do not have a minimum of Canadian grade 12 English or equivalent must prove English proficiency.

This requirement can be met in one of the following ways:

• Completing the Grade 12 English Equivalent online course: ENL1813-Communications I offered through Algonquin College

OR

• Completing an English assessment at or above the following standards:
  • Canadian Academic English Language Assessment (CAEL) with a minimum 60 overall band
  • Test of English as a Foreign Language (TOEFL) Internet Based Testing (IBT) with a minimum score in the following sections:
    • Writing: 24
    • Reading: 20
    • Listening: 20
    • Speaking: 20
  • Canadian Language Benchmark Assessment (CLBA) with a score of 8 in all sections
  • International English Language Testing System (IELTS) with a minimum score in the following sections —Academic Module only
    • Writing: 7
    • Academic Reading: 7
    • Listening: 6
    • Speaking: 6

Admission into the FSNM program requires a complete online application package.

You may find the FSNM Application Checklist and FAQ document a helpful resource when you complete your application.

All the following documents will be required at the time of application:

Transcripts

• Transcripts from all education institutions attended showing evidence of admissions requirements. If Canadian post-secondary transcripts show all academic requirements, then the secondary transcript is not required.
• Must show completion of:
  • a Canadian Secondary School Diploma, or equivalent, or above;
  • a Canadian English course at minimum grade 12 level

Note: only education completed within Canada or its equivalent will be considered. If you completed your education outside of Canada, you must verify and validate the education through services such as the World Education Services. Prospective students may also contact their local college or university for more information on credential evaluation services.

• Academic Upgrading: If you do not meet the English prerequisite listed above, you must show proof of English proficiency at or above the standards listed in the Language section above, or you may be eligible to complete the following equivalent online course offered through Algonquin College:
  • Grade 12 English Equivalent Course

Letter of Intent

A 500-word letter describing:

• Your interest in the field of FSNM and this program
• Why you are a good fit for the field (e.g., sharing the skills you’ve obtained in your experiences in healthcare)
• Why and how you will be successful in this program (e.g., how you will complete the program while balancing other commitments in your life)
• Anything else we should know that makes you a strong candidate

Professional resume

• Demonstrating experience in the healthcare environment or relevant food services
• Food Service experience in healthcare is preferred, however, other professional experience will be considered if sufficient experience is deemed to be transferrable

Recommendation letters (2)

• Two recent professional or academic letters of recommendation attesting to your ability to succeed in a healthcare profession, the field of FSNM, and in an online academic program. These letters must be written by someone who has supervised or evaluated you in a professional or academic setting and include their contact information. The letters should be dated within 6 months of your application and written on organization letterhead, if possible. Personal references are not accepted.

Applicants with previous academic or employment experience in the following areas may be eligible for course exemptions:

• Business Management in hospitality/healthcare
• Human Resources Management in hospitality/healthcare
• Red Seal cooks papers
• Nutrition and Dietetics
• Nursing or other healthcare professions with training/experience in nutrition care

To have your prior learning and/or professional experience considered by CHA Learning, the following must be submitted in addition to the application documents required in the standard application (listed above):

PLAR Application Form

PLAR Application Form

Provide a completed version of this form to indicate which courses you are seeking exemption from.

PLAR Fee

There is a $100 PLAR fee (in addition to the $95 application fee) for the review of your previous education and work experience. Both fees must be paid when you submit your application. PLAR fees are non-refundable, even if exemptions are not granted.

Transcript

You must provide a transcript showing successful completion of the courses you are requesting exemptions from, including the final grade.

 Course Descriptions and/or Syllabus

Provide information that includes:

1. The school and program in which the courses were taken
2. Detailed information about all topics studied within the course
3. Course evaluation format (exams, assignments, projects etc.)
4. The number of course hours, if applicable

Students in FSNM will require:

• Mircosoft Excel and PowerPoint.
• A microphone and webcam are required for some components of the program.

Students must follow CHA Learning’s general technical requirements.