This course is an introduction to the science of food. The students will study the chemical and physical properties of foods and the principles of food selection, storage and preparation. The preservation of nutrients, colour, texture and flavour will be addressed.

Through laboratory work and demonstrations, students practise food selection, storage, preparation and evaluation. The students will develop the ability to recognize and produce quality food items.

Students will gain a basic understanding of the structure, composition, and function of the human body in relation to health and nutrition status. Topics discussed are: cells and major organ systems, including the gastrointestinal, cardiovascular, respiratory, urinary and endocrine systems.

An introduction to procedures to convert and cost a recipe using metric and imperial measure. Application of basic manual and computer procedures to food cost control, including food purchasing, inventory content and production control.

The importance of food microorganisms, sanitation and safety practices for the food industry are covered. Topics include: The Sanitation Code, Public Health Act, Occupational Health and Safety Act, WHMIS legislation and Workers Compensation Act. Safe food handling practices, infection control, HACCP, kitchen safety, fire safety, accident investigation and work inspection are presented.

This course inroduces the nutrients - carbohydrate, fat, protein, vitamins, minerals and water and their roles in metabolism. Students will learn Canadian Dietary Guidelines. Recommended nutrient intakes are discussed. Students will learn to plan and evaluate nutritional needs for healthy individuals throughout the life cycle and for different lifestyles.

Physical, cognitive and social development of the human: a study of the life stages. Special attention is given to the development of the ability to respond to psychological needs of clients, peers and employees.

This course examines the basic principles of planning and equipping a food-service facility. Equipment selection and procurement, food service systems, work areas and blueprint reading are discussed. The safe handling of equipment will be addressed.

The student will learn about and experience methods of modifying traditional recipes to reflect healthy choices and new eating patterns.

Through demonstration and hands-on exercises, students will learn the practical application of design theory as it relates to menu planning and design, food demonstration, food presentation and table display.

The impact of culture on food habits and cuisine is explored. Emphasis will be placed on the practical application of learning to plan menus in the multicultural Canadian context. Students will gain an understanding of food preparation techniques and ingredients used by major ethnic groups. Special attention will be given to sound nutrition and the introduction of cultural cuisine to the health and commercial food sectors. (Offered in the Winter only at Kemptville.)

This course focuses on the study of microorganisms and provides a broad perspective of the relationship of microorganisms to people, animals and plants. The human/microbe interactions are presented in the most depth.

The principles and practices of sensory evaluation for market research, product development, quality control, and research or product selection are covered. A practical approach familiarizes students with basic methodology and statistical procedures for analyzing results.

This course provides an understanding of the principles of nutrition assessment and the development of the nutrition care plan as a component of health care for individuals. It is an introduction to nutrition related diseases in terms of cause and treatment, emphasizing dietary modification. Students are familiarized with the application of dietary modification by diet writing/menu marking.

An introductory course in marketing as it relates to food and nutrition services. Emphasis will be placed on assessing consumer behaviour in today's highly competitive markets. The market mix, the marketing process and strategy planning are included. Product/service marketing from beginning to end is covered in a special class project.

Students gain experience in planning, preparation, presentation and service of food in varied food service settings. Emphasis is placed on the use of the menu as the primary control in food service operations.

This course introduces the menu as the primary control of food service operations: menu planning procedures, factors to consider when planning menus, the principles of menu format and design, the set and cycle menus, selective and non-selective menus, the evaluation of menus based on Canada's Food Guide, and client characteristics and acceptability.

The student will develop an appreciation for preparation and presentation methods used in "haute cuisine". The student will also have an understanding of the wine industry and its relation to food.

This course develops skills in computerized nutrient analysis and provides exposure to current issues in nutrition and community nutrition programming. Students develop a portfolio of recipes tested for client acceptability, and analysed for nutrient content. Controversies in nutrition are discussed and critical thinking is expected and encouraged. Community nutrition programs are presented by experts in the field, and finally, students develop their own nutrition education program for campus students, or other groups approved by the instructor.

Student-initiated learning opportunities can be developed as a credit course in consultation with a supervising faculty member. Details of the activities included in the program will be outlined in a learning contract initiated by the student and agreed to by the faculty supervisor prior to the commencement of the work experience.

Building on knowledge and skill developed in DFN*3000, students study more nutrition related diseases and their treatment. The application of the principles of nutrition management continues in the planning and preparing of dietary modifications for various diseases.

To provide and orientation to the responsibilities of a Food Service Supervisor/Diet Technician, while giving an opportunity for the student to demonstrate the competency of an entry-level employee in these positions. The course provides five weeks field placement with a participating employer immediately at the end of the winter semester. The student is exposed to all aspects of the food service department, ensuring a clear understanding of the function of each area and how the Food Service Supervisor's responsibilities contribute to the production and service of quality food and nutritional care.

Concepts and procedures for controlling costs, managing budgets and pricing products and services are discussed and practiced. These topics are presented in the context of food service management but the principles are applicable to business in general.

Organizational structure in health care facilities will be addressed as well as standards of care, Quality Assurance programs, policies and procedures. Through case studies, students will learn how to solve various situations in food service operation.

The procedures for managing a quantity food facility are studied and students practice quantity food preparation and service in the college cafeteria.

Students practice Quantity Food Preparation and Service through work experience on campus. They become familiar with quantity food preparation, techniques, equipment and procedures for managing a quantity food operation. Students will develop standardized recipes and new products.