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Vue d'ensemble
Nutrition et di茅t茅tique : Competency-based professional course for management of food service systems in healthcare organizations, food service industry, and groups. Principles of management theory and development of business plan in nutritionrelated activities. Emphasis on strategic planning; food policies; menu development; recipe standardization, nutrient analysis, costing; food purchasing; quality control; marketing; staffing; management styles; and ethical and professional behaviour. Students receive Canadian Food Safety Certification (Advanced.fst) upon completion of this course.
Terms: Automne 2020
Instructors: Duhamel, Paul-Guy (Fall)
Fall
Prerequisite: NUTR 209.
Restriction: Restricted to Bachelor of Science (Nutritional Sciences) (B.Sc.(Nutr.Sc.)) - Major Dietetics
