Program Model Route
The courses required for completion of your program are outlined in your model route. Every program has a set of courses that you are required to successfully complete in order to graduate from the program. Your model route shows the sequence of courses by semester that you are required to take, including experiential learning (e.g., work terms and field placements). Your model route also shows any pre-requisites and co-requisites. You will be expected to complete the courses and other requirements outlined in the model route that was in effect when you began your program unless there are program changes (program changes will be communicated to you).
Your Model Route
| Semester 1 | ||||||||
| Course Code | Course Title | Pre-/Co-Requisites | Modality | Lab Hours per Week | Lecture Hours per Week | Total Hours per Week | Weeks | Total Hours |
|---|---|---|---|---|---|---|---|---|
| NFSM 100* | Principles of Sanitation, Safety and Hygiene | DLO | 3 | 3 | 14 | 42 | ||
| NFSM 108 | Pathways to Success | HYB | 2 | 2 | 14 | 28 | ||
| NFSM 109 | Nutritional Science | 3 | 3 | 14 | 42 | |||
| NFSM 117 | Mathematics for Food Service Management | DLO | 3 | 3 | 14 | 42 | ||
| NFSM 105 | Kitchen Production | 3 | 3 | 14 | 42 | |||
| NFSM 101 | Computer Applications | BLD | 3 | 3 | 14 | 42 | ||
| GNED | Elective | 3 | 3 | 14 | 42 | |||
| COMM 160/161 | College Communication 1 | 3 | 3 | 14 | 42 | |||
| Total | 322 | |||||||
| Semester 2 | ||||||||
| Course Code | Course Title | Co-/Pre-Requisite | Modality | Lab Hours per Week | Lecture Hours per Week | Total Hours per Week | Weeks | Total Hours |
| NFSM 110* | Nutrition for a Healthy Lifestyle | All Semester 1-P | DLO | 1 | 3 | 4 | 14 | 56 |
| NFSM 112 | Food Properties Analysis | All Semester 1-P | 2 | 1 | 3 | 14 | 42 | |
| NFSM 115 | Purchasing for the Food Services Industry | All Semester 1-P | BLD | 3 | 3 | 14 | 42 | |
| NFSM 208 | Food Service Accounting | All Semester 1-P | DLO | 3 | 3 | 14 | 42 | |
| IPAH 201 | Interprofessional Approaches in Health Care | All Semester 1-P | DLO | 2 | 2 | 14 | 28 | |
| GNED 500 | Global Citizenship: From Social Analysis to Social Action | 3 | 3 | 14 | 42 | |||
| COMM 170/171 | College Communication 2 | 3 | 3 | 14 | 42 | |||
| Total | 294 | |||||||
| Semester 3 | ||||||||
| Course Code | Course Title | Co-/Pre-Requisite | Modality | Lab Hours per Week | Lecture Hours per Week | Total Hours per Week | Weeks | Total Hours |
| NFSM 202* | Organizational Behaviour in Food Services | All Semester 2-P | 3 | 3 | 14 | 42 | ||
| NFSM 206* | Medical Nutrition Therapy | All Semester 2-P | Hybrid | 3 | 3 | 6 | 14 | 84 |
| NFSM 207 | Facilities Planning & Design | All Semester 2-P | 3 | 3 | 14 | 42 | ||
| NFSM 210 | Marketing and Merchandising for Food Services Operations | All Semester 2-P | 3 | 3 | 14 | 42 | ||
| NFSM 211 | Supervision Practices | All Semester 2-P | 2 | 2 | 14 | 28 | ||
| NFSM 223* | Food Services Systems Management | All Semester 2-P | 1 | 2 | 3 | 14 | 42 | |
| GNED | Elective | 3 | 3 | 14 | 42 | |||
| Total | 322 | |||||||
| Semester 4 | ||||||||
| Course Code | Course Title | Co-/Pre-Requisite | Modality | Lab Hours per Week | Lecture Hours per Week | Total Hours per Week | Weeks | Total Hours |
| NFSM 203* | Human Resources Management in Food Services | All Semester 3-P | BLD | 6 | 6 | 8 | 48 | |
| NFSM 213 | Recipe Development and Costing | All Semester 3-P | 1 | 3 | 4 | 8 | 32 | |
| NFSM 216* | Health Care Menu Planning | All Semester 3-P | DLO | 3 | 3 | 8 | 24 | |
| NFSM 219 | Professional Practice Seminar | All Semester 3-P, NFSM 217-C | DLO | 3 | 3 | 8 | 24 | |
| NFSM 220* | Nutrition Assessment and Counseling Techniques | All Semester 3-P | 1 | 2 | 3 | 8 | 24 | |
| NFSM 221* | Financial Management | All Semester 3-P | DLO | 3 | 3 | 8 | 24 | |
| NFSM 217* | Field Placement | All Semester 3-P, NFSM 219-C | 40 | 6 | 240 | |||
| Total | 416 | |||||||
| Notes | ||||||||
| * Minimum grade requirements: “C” | ||||||||
