You will be introduced to fundamental accounting concepts used in business. You will learn to appreciate the value of information presented in an organization's financial statements and will acquire and practice basic bookkeeping and financial statement preparation skills.

Credit Units: 3

Lecture Hours: 44

Equivalent Course(s): ACCT 122, BUS 182

Learning Method(s): Lecture/Theory, Web CT/Blackboard

You will discuss the scope, nature and trends of the food service industry. You will receive an overview of the sectors that make up the industry and receive an overview of the skills needed to be successful in today’s job market. Finally, you will learn strategies for developing resumes, cover letters and an electronic portfolio.

Credit Units: 2

Lecture Hours: 30

Learning Method(s): Lecture/Theory

You will receive instruction and practice in written and oral communication skills needed for the professional workplace. You will review the principles of effective writing, prepare oral presentations, and practice common forms of business communication. Communicating a professional image will be emphasized.

Credit Units: 2

Other Hours: 30

Equivalent Course(s): BCOM 120, COMM 292

Learning Method(s): Lecture/Lab, Print Distance Group

Your studies will introduce you to basic word processing skills such as creating, editing and formatting documents, building tables, using templates and applying styles.

Credit Units: 1

Other Hours: 15

Equivalent Course(s): CKEY 187, COAP 196, COAP 343, COMP 120, COMP 154

Learning Method(s): Prior Learning, Print Distance Individual, Lecture/Lab, Web CT/Blackboard, Work Based Delivery

You will study the basic features of Excel. You will learn to format spreadsheet elements, create simple charts and use simple formulas and functions.

Credit Units: 1

Other Hours: 15

Equivalent Course(s): COAP 138, COAP 197, COAP 344, COMP 120

Learning Method(s): Prior Learning, Print Distance Individual, Lecture/Lab, Web CT/Blackboard, Work Based Delivery

You will learn to identify specific food composition characteristics, apply food science principles and evaluation standards involved with the preparation of basic foods.

Credit Units: 2

Lecture Hours: 7

Lab Hours: 21

Prerequisites(s): SANT 181, SFTY 192

Corequisites(s):

Learning Method(s): Lecture/Lab

In a lab setting, you will learn how to prepare a variety of foods using the tools, equipment and techniques common to professional kitchens. You will acquire an understanding of the basic culinary terms and cooking principles used on a daily basis in commercial kitchens. You will also develop recognition of and an appreciation for the quality standards used to evaluate raw food products and finished menu items.

Credit Units: 3

Lecture Hours: 10

Lab Hours: 40

Prerequisites(s): SANT 181

Equivalent Course(s): CKNG 110

Learning Method(s): Lecture/Lab

You will receive instruction in the service of food and beverage. Developing your customer relations and technical skills will be emphasized.

Credit Units: 2

Lecture Hours: 24

Learning Method(s): Lecture/Theory

You will review basic mathematical concepts that are important to people in the hospitality industry. Problems dealing with recipe preparation, food costing and profitability will be emphasized.

Credit Units: 1

Lecture Hours: 16

Equivalent Course(s): MATH 121

Learning Method(s): Prior Learning, Lecture/Theory

The course will help you develop your skills in providing customer service. The importance of customer service to an organization will be stressed.

Credit Units: 2

Lecture Hours: 24

Learning Method(s): Prior Learning, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group

You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will receive a Food Safe certificate from the Department of Health provided you receive a grade of 70% or higher.

Credit Units: 1

Lecture Hours: 9

Equivalent Course(s): SFTY 111

Learning Method(s): Prior Learning, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group, Work Based Delivery

You will learn kitchen safety procedures that reduce the risk of injuries occurring on the job.

Credit Units: 1

Other Hours: 13

Equivalent Course(s): EQPT 108, SFTY 111, SFTY 180

Learning Method(s): Lecture/Lab

You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sauteing and pan frying. You will practice the process of cooking meals to order in the Le Bistro coffee shop (65 seats) at Kelsey Campus.

Credit Units: 4

Lecture Hours: 4

Lab Hours: 56

Prerequisites(s): FOOD 189, SANT 181

Equivalent Course(s): FOOD 102

Learning Method(s): Lab/Practical

You will learn how to prepare salads and sandwiches following established standards of quality and quantity. Food presentation, cost control and proper food handling techniques will be emphasized.

Credit Units: 4

Other Hours: 55

Prerequisites(s): FOOD 189, SANT 181, SFTY 192

Corequisites(s):

Equivalent Course(s): CKNG 102, FOOD 100

Learning Method(s): Lecture/Lab

Building on the concepts learned in FOOD 190 (Fundamentals of Restaurant Service), you will develop your practical food service skills. You will be actively involved in operating a coffee shop utilizing a computerized point-of-sale system.

Credit Units: 4

Lab Hours: 55

Prerequisites(s): FOOD 190, SANT 181, SFTY 192

Learning Method(s): Prior Learning, Lab/Practical

You will plan and prepare a catering event. Production scheduling, costing, food presentation and promotion will be emphasized.

Credit Units: 3

Lecture Hours: 10

Lab Hours: 30

Prerequisites(s): FOOD 189

Learning Method(s): Prior Learning, Lab/Practical

You will gain experience through on the job training in a food service facility (health-care or commercial). Your will have the opportunity to observe and participate in the workplace; ask questions to apply and/or clarify theory you have learned in the classroom; practice skills you have acquired in production areas.

Credit Units: 0

Other Hours: 60

Prerequisites(s): FOOD 189, SANT 181, SFTY 192

Equivalent Course(s): PRAC 279

Learning Method(s): Work Experience - Group

You will focus on the cognitive and behavioural aspects of assertiveness. You will examine how you approach conflict. You will also discuss and practice specific techniques for successful conflict management.

Credit Units: 1

Lecture Hours: 16

Learning Method(s): Prior Learning, Lecture/Theory

You will develop employability skills through the study of interpersonal communications theory and applications in the workplace. Learning outcomes include the importance of self-awareness and self-esteem, perception problems, verbal and nonverbal messages, listening skills, creating positive communication climates and resolving interpersonal conflict.

Credit Units: 2

Lecture Hours: 30

Equivalent Course(s): COMM 112, COMM 135, COMM 155, COMM 160, HUMR 182, JOBS 190, NEPS 114, NURS 114

Learning Method(s): Prior Learning, Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group, Web CT/Blackboard, Work Based Delivery

You will receive instruction and practice in creating, modifying and delivering a presentation using Microsoft PowerPoint. You will enhance the presentation by adding charts, tables, visual elements, multimedia, transition effects and animations. You will study how to present, distribute and customize presentations.

Credit Units: 1

Other Hours: 15

Equivalent Course(s): COAP 138, COMP 120, COMP 173

Learning Method(s): Prior Learning, Lecture/Lab, Web CT/Blackboard

The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business. You will study financial statements and managerial accounting topics associated with product costing and budgeting. Upon successfully completing this course, you will be able to communicate with owners and/or managers, and others, about the financial aspects of business. You will also be able to make intelligent decisions based on accounting information.

Credit Units: 2

Lecture Hours: 30

Prerequisites(s): ACCT 191

Learning Method(s): Lecture/Theory

Your studies will focus on the fundamental principles and concepts related to the field of management. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today.

Credit Units: 3

Lecture Hours: 48

Equivalent Course(s): ADMN 126

Learning Method(s): Prior Learning, Lecture/Theory

You will become familiar with the market, market functions and the knowledge, skills and attitudes needed as a purchaser. The course content includes food purchasing, receiving, storage and inventory procedures.

Credit Units: 2

Lecture Hours: 32

Equivalent Course(s): FOOD 194

Learning Method(s): Lecture/Theory

Your studies will focus on an introduction to the basic principles of nutrition. The course content includes the contemporary issues of nutrition.

Credit Units: 1

Lecture Hours: 20

Equivalent Course(s): NUTR 182

Learning Method(s): Prior Learning, Lecture/Theory

Your studies will introduce you to basic skills in the use of Computrition software. This software is designed to run an entire food service operation including menu planning, food inventories, recipe files, and patient care management. You will learn the basics about the program and participate in data entry using the Computrition software.

Credit Units: 1

Lecture Hours: 12

Learning Method(s): Lecture/Theory

You will study the basic principles of menu planning in conjunction with menu formats and terminology. You will also plan various types of menus.

Credit Units: 2

Lecture Hours: 28

Prerequisites(s):

Equivalent Course(s): MGMT 101

Learning Method(s): Print Distance Individual, Independent Study, Lecture/Theory, Print Distance Group

Your studies will focus on food preparation and the food service procedures and controls required for an efficient and cost effective food service operation.

Credit Units: 3

Lecture Hours: 11

Lab Hours: 35

Prerequisites(s): FOOD 189, SANT 181, SFTY 192

Learning Method(s): Lecture/Lab

Building on the knowledge you gained in SANT 181 (Food Safe Level 1), you will acquire the management skills needed to ensure food safety.

Credit Units: 1

Lecture Hours: 11

Prerequisites(s): SANT 181

Learning Method(s): Print Distance Individual, Televised/SCN, Lecture/Theory, Print Distance Group

You will be introduced to the complexities of designing, planning, and developing food service operations that make optimum use of money, materials, manpower and equipment to ensure customer and/or user satisfaction. You will study design, layout, workflow, equipment, food service functional areas, food production and delivery systems, and atmosphere development. You will develop/upgrade a food service facility using the design/planning process.

Credit Units: 3

Lecture Hours: 48

Learning Method(s): Lecture/Theory

Your studies will focus on the necessity of establishing and enforcing control systems used by various food and beverage operations. You will learn how to perform control procedures and compile information on a day-to-day basis.

Credit Units: 2

Lecture Hours: 32

Learning Method(s): Lecture/Theory

You will learn the principles of planning, organizing, controlling and preparing a catered function. Practical experience will help you develop teamwork, business and supervisory skills. You will also have an opportunity to be a member of a management team.

Credit Units: 3

Other Hours: 48

Prerequisites(s): FOOD 282, SANT 185, SFTY 192

Learning Method(s): Lecture/Lab

You will study supervision from the manager’s perspective. You will develop knowledge based on foundations established in Introduction to Management. These will include developing your personal skills in leadership, power, politics, ethics, delegation, time management, and dealing with change and motivating employees.

Credit Units: 3

Lecture Hours: 45

Equivalent Course(s): MGMT 283

Learning Method(s): Lecture/Theory

You will study the fundamental principles of the science of human nutrition. How nutritional intake affects health, contemporary issues in nutrition and recognizing reliable sources of nutrition information will be emphasized.

Credit Units: 3

Lecture Hours: 48

Prerequisites(s): NUTR 193

Learning Method(s): Lecture/Theory

You will receive an overview of various disease states that require diet modification as part of their treatment. Writing modified diets used for treating diseases including diabetes, obesity, anorexia, bulimia, and diseases of the gastrointestinal tract will be emphasized.

Credit Units: 3

Lecture Hours: 48

Prerequisites(s):

Learning Method(s): Lecture/Theory

You will study operating systems, spreadsheets and database management.

Credit Units: 2

Other Hours: 36

Learning Method(s): Print Distance Individual, Lecture/Lab

Your studies will focus on the basic principles of standardizing recipes as a tool for maintaining quality, controlling production and simplifying purchasing.

Credit Units: 2

Other Hours: 24

Prerequisites(s): FOOD 189, SANT 185, SFTY 192

Learning Method(s): Lecture/Lab, Independent Study

Your studies will focus on the staffing and directing (leading) function of management. The course content includes organization charts, job analysis, job descriptions, standards of performance, human resource planning, recruitment and selection, orientation, training, development, performance appraisals, compensation, discipline, labour relations (collective bargaining and grievance procedures), labour standards and Occupational Health and Safety legislation.

Credit Units: 4

Lecture Hours: 60

Prerequisites(s):

Learning Method(s): Lecture/Theory

You will focus on marketing as a means of generating and maintaining satisfied customers. You will complete assignments in marketing research and desktop publishing to complement the theory component.

Credit Units: 3

Lecture Hours: 48

Learning Method(s): Lecture/Theory

You will continue studying various disease states that require diet modification including cardiovascular, liver and kidney disease, trauma and cystic fibrosis. You will also participate in a series of labs on preparing food for special diets. Writing special diets will be emphasized.

Credit Units: 4

Lecture Hours: 48

Lab Hours: 12

Prerequisites(s): NUTR 180, NUTR 181

Learning Method(s): Lecture/Lab

You will gain practical experience writing special diets.

Credit Units: 1

Lecture Hours: 22

Prerequisites(s): NUTR 181

Learning Method(s): Lecture/Theory

You will study nutritional needs throughout the life cycle. Infant, maternal and gerontological nutrition will be emphasized. You will also plan a therapeutic menu for a special care home.

Credit Units: 2

Lecture Hours: 36

Prerequisites(s): NUTR 180

Learning Method(s): Lecture/Theory

You will be introduced to the nutritional assessment process and patient counselling.

Credit Units: 2

Lecture Hours: 24

Prerequisites(s): NUTR 181

Learning Method(s): Lecture/Theory

You will apply your food service management skills to plan and organize the grand opening, operation and closing of the Kelsey Campus coffee shop.

Credit Units: 2

Other Hours: 36

Prerequisites(s): FOOD 189, SANT 185, SFTY 192

Learning Method(s): Lecture/Lab

You will be assigned to an acute care, long term care and/or commercial setting for on-the-job training and experience.

Credit Units: 12

Other Hours: 180

Prerequisites(s): NUTR 284

Learning Method(s): Clinical/Practicum-Individual, Clinical/Practicum

You will apply your food service management skills to direct and control the grand opening, operation and closing of the Kelsey Campus coffee shop for one month. You will also build on your knowledge of using a computerized point of sale system.

Credit Units: 7

Lab Hours: 106

Prerequisites(s): PROJ 295

Learning Method(s): Lab/Practical