Current course offerings

Please Note: Course profiles marked as not available may still be in development.

Course description

Dietetics practitioners require management skills in order to practice effectively and to contribute to the delivery of food and nutrition services. In addition, many practitioners take on sole positions which usually include management roles, or wish to enter business for themselves. This course introduces issues associated with the management of food and nutrition services to a safe practice level. It uses a systems approach. Topics include menu planning, ordering and preparation methods for quantity food production, quality control, assurance and improvement of human resource management within a quality management framework. These concepts will be applied to nutrition services in a general sense as weill as to foodservice provision in healthcare and other settings where clients are dependent on the foodservice for their nutrition. This course provides the theoretical underpinnings for professional practice and assesses elements of the entry level competencies for dietetics.

Archived offerings