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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

Model Route Fall 2025 Cohort
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 HYB/SYNC/ASYNC 2 2 14 28
NFSM 108 Pathways to Success Hybrid/F2F 2 2 14 28
NFSM 109* Nutritional Science F2F 3 3 14 42
NFSM 117* Mathematics for Food Service Management F2F 3 3 14 42
NFSM 105* Kitchen Production F2F 3 3 14 42
NFSM 101* Computer Applications F2F 3 3 14 42
GNED Elective 3 3 14 42
Total 266
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 NFSM 109 – P Hybrid (2 F2F, 1 Async) 3 3 14 42
NFSM 112* Food Properties Analysis NFSM 100 and 105 – P F2F 2 1 3 14 42
NFSM 115 Purchasing for the Food Services Industry NFSM 101 and 117 – P F2F 1 2 3 14 42
NFSM 208* Food Service Accounting NFSM 117  -P F2F 3 3 14 42
IPAH 201*  Interprofessional Approaches in Health Care All Semester 1 – P F2F 2 2 14 28
GNED Elective 3 3 14 42
COMM 160/161 College Communication 1 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 F2F 3 3 14 42
NFSM 206* Medical Nutrition Therapy NFSM 110 – P Hybrid (F2F, AYNC) 5 5 14 70
NFSM 207 Facilities Planning & Design NFSM 117 – P F2F 3 3 14 42
NFSM 210 Marketing and Merchandising for Food Services Operations All Semester 2 – P F2F 2 2 14 28
NFSM 211* Supervision Practices NFSM 100, 115 and 117 – P F2F 2 2 14 28
NFSM 223* Food Services Systems Management NFSM 101, 115 and 117 – P F2F 3 3 14 42
COMM 170/171 College Communication 2 COMM 160/161 – P 2 2 14 42
GNED 500 Global Citizenship: From Social Analysis to Social Action 3 3 14 42
Total  336
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 NFSM 202 – P F2F 5 5 8 40
NFSM 213 Recipe Development and Costing NFSM 101, 211 and 223 – P F2F 3 1 4 8 32
NFSM 216* Health Care Menu Planning NFSM 206 – P F2F 3 3 8 24
NFSM 220* Nutrition Assessment and Counseling Techniques NFSM 101 and 206 – P F2F 1 2 3 8 24
NFSM 221* Financial Management NFSM 208 and 223 – P F2F 3 3 8 24
NFSM 219 Professional Practice Seminar All Semester 3 – P, NFSM 217 – C HYB/F2F 14 14 1 14
NFSM 217* Field Placement All Semester 3 and 4 – P, NFSM 219 – C  F2F 40 6 240
Total 398
Notes
* Minimum grade requirements: “C”

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