GradCert Food and Nutrition Management
Course Overview
This course prepares students for leadership roles in food service management by blending culinary expertise with sound business and nutritional science principles. Students will learn to oversee complex operations while adhering to the highest professional standards and promoting health-focused initiatives. The curriculum emphasizes practical skills in financial control, human resources, and strategic business planning specific to the food and nutrition sector.
Key Program Highlights
- Master quality management and professional standards for food service operations
- Apply nutritional science to assess needs and solve real-world menu challenges
- Develop skills in financial analysis, budgeting, and cost control
- Learn to design and implement effective human resource plans
- Collaborate on strategic business and client care plans
Course Overview
This course prepares students for leadership roles in food service management by blending culinary expertise with sound business and nutritional science principles. Students will learn to oversee complex operations while adhering to the highest professional standards and promoting health-focused initiatives. The curriculum emphasizes practical skills in financial control, human resources, and strategic business planning specific to the food and nutrition sector.
Key Program Highlights
- Master quality management and professional standards for food service operations
- Apply nutritional science to assess needs and solve real-world menu challenges
- Develop skills in financial analysis, budgeting, and cost control
- Learn to design and implement effective human resource plans
- Collaborate on strategic business and client care plans
Requirements
Modules
- Anatomy And Physiology In Health And Disease
- Food Service And Quality Management
- Basic Nutrition
- Field Placement Career Preparation
- Finance And Accounting
- Professional Practice In Food And Nutrition Management
- Food Modification
- Human Resource Management
- Menu Theory And Design
- Gerontology For Food And Nutrition
- Advanced Nutrition
- Field Placement Experience
