Food Service and Nutrition Management in Healthcare Program

At the completion of all courses, you will be able to:

• Identify and demonstrate the skills, behaviors, roles, and beliefs for effective leadership as a professional food service nutrition manager within a healthcare organization
• Describe the requirements of normal and clinical nutrition and apply these to the care of clients and the operations of a food service department or operation in healthcare
• Identify and demonstrate the components and processes in managing food service operations in healthcare
• 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 in healthcare
• Describe and utilize 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 continuous quality improvement 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 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 divided into six courses, with each course containing 10 study units each.

Each course includes the following graded components: unit quizzes, 2 assignments, discussion forums, and a final examination. Each course (except Course 4) also has a 75-hour field placement that reflects the learning in that course.

To pass any course, students must complete all components, achieve an overall grade of 65% or greater, and pass the final exam.

Course 1: Food Service Systems Management

• Introduction to Food Service and Nutrition Management
• Food Production Systems and Facility Design
• Food Procurement
• Inventory Control
• Equipment and Small Wares Procurement
• Quantity Food Production
• Menu Planning, Recipe Development, and Standardization
• Safe Food Handling
• Cleaning and Sanitation and Environmental Management
• Workplace Safety and Security

Course 2: Human Resources Management and Communications

• Management and Leadership
• Managing through effective communications
• Communicating with technology
• Job Descriptions and Performance Standards
• Staffing
• Labour Relations
• Recruiting and Hiring
• Orientation, Training and Staff Development
• Performance evaluation and discipline
• Professional Ethics and Cultural Competence

Course 3: Business Management and Marketing

• Introduction to Financial Management
• Computer Applications/Management Information Systems
• Accounting Methods
• Budgeting
• Financial Indicators and Analysis
• Cost Control Systems
• Forecasting
• Marketing and Merchandising
• Revenue Generation and Merchandising
• Health and Wellness Promotion

Course 4: Nutrition and Healthy Living

• The Human Body
• Macronutrients
• Micronutrients
• Nutrient Composition of Foods
• Nutrition Requirements
• Nutrition through the Lifecycle
• Menu Planning
• Cultural Aspects of Food
• Active Living and Healthy Lifestyle
• Current Issues in Food and Nutrition

Course 5: Clinical Nutrition

• Nutrition Screening
• Client Interviewing and Counseling
• Documentation
• Nutrition Care Plans
• Nutrition Challenges in Long Term Care
• Nutritional Supplements
• Regular, Temporary and Texture-Modified Diets
• Modified Diets: Gastrointestinal Disorders and Allergies
• Modified Diets: Diabetes
• Modified Diets: Diseases of the Heart, Kidneys, Liver, and Gallbladder

Course 6: Quality Management

• Introduction to Quality Management
• Policies and Procedures
• Measuring Quality: Standards and Benchmarking
• Risk Management – Food Safety
• Risk Management – Food Supply Chain
• Disaster Planning and Emergency Preparedness
• Patient-Centred Care
• Client Satisfaction
• Quality Assurance Audits
• 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 work experience and create professional contacts while completing their coursework. The field placement component is a mandatory part of the Food Service and Nutrition Management program.

• Students are responsible for arranging their own field placements
• There are a total of 5 field placements in the program. Each field placement is required to be 75 hours (375 field placement hours in total).
• Field placements can be completed at any time throughout the program, although we encourage students to complete field placements at the same time as their related courses.
• Students must complete their field placement at any 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
• 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 will be required to submit vaccination requirements and a police record check before starting their first field placement. Students will be required to submit their vaccine and police record documentation through a reputable and verified external agency that also works with Algonquin College. CHA Learning does not collect these documents directly from students. Please do not acquire these documents until they are requested. Please note that there are fees associated with this service (approximately $50 plus any costs associated with gathering additional documentation). CHA Learning will provide information to students accepted into the program about how to proceed with this step at the appropriate time.

• 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 will be required to acquire pre-placement requirements that include vaccination status and police record check

Students must be proficient in English (reading, writing and speaking).

All applicants who do not have a minimum of Canadian grade 12 English or equivalent must prove English proficiency, at or above the following standards:

• Completion of a minimum Canadian grade 12 English, or equivalent, as assessed by a formal education assessment (e.g. World Education Service).
• Applicants who do not have Grade 12 English or higher should possess English proficiency, 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 overall score of 80 (minimum score of 20 in each category)
  • Canadian Language Benchmark Assessment (CLBA) with a score of 8 in all sections
  • International English Language Testing System (IELTS) band 6 or higher—Academic Module only

Students in FSNM will require:

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

Students must follow CHA Learning’s general technical requirements.

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

The following documents will be required within the application:

Transcripts

• From all secondary and post-secondary institutions attended
• Must show completion of a Canadian Secondary School Diploma or equivalent or above;
• 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

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
• Why you will be successful in our program
• Anything else we should know that makes you a strong candidate

Professional resume

• Demonstrating current or previous experience in the healthcare environment or relevant food services

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. Personal references will not be accepted.

Applicants with previous academic or employment experiences in the following areas may be eligible for course exemptions, and therefore are encouraged to purchase the PLAR application:

• Culinary or Hospitality Management
• 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 Checklist

PLAR Fee

There is a $100 PLAR fee (in addition to the $95 application fee) required for review of your previous education and work experience. Both fees must be paid at the time your application is submitted. 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 pertaining to:

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