Program Curriculum

Program Curriculum

The Nutrition and Food Service Management Program provides educational opportunities for individuals who wish to pursue a career in food service management, with a focus on the health care sector.

This diploma program can be completed fully online, and students have the option of taking support courses on campus. Students studying full time can complete the diploma in two years. Students studying part time have a maximum of six years to complete the full diploma program options. Applicants may begin the program in any semester.

Students may choose the Bachelor of Business Administration (BBA) Transfer Option of this diploma. Students in this option will complete most of the bridging courses required for admission to the third year of the BBA (Business Management or Marketing Management concentrations).

Applicants holding a Bachelor of Science in Nutritional Science, dietetics, or related higher-level degree from a recognized Canadian post-secondary institution may enter the Advanced Standing option directly into second year.

There are four streams available:

  • Two-year diploma program
  • Two-year diploma program (COOP)
  • BBA transfer option
  • Advanced Standing option

The Graduate is eligible for membership in the Canadian Society of Nutrition Management and regional associations upon completion of the program curriculum.

Support courses can be completed online, in person at Langara College, or at a college close to students (depending on course transferability and if the course meets graduation requirements).

CURRICULUM

Students work in their homes at times convenient to them. Typically, students can expect to spend 8-10 hours per week per course.

Total Credits: 61-64

Year 1

Courses Credits
All of
FSRV 1113 Food Service Systems
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online introductory course, students study the organization of the institutional food service and the standards required for operation. Areas of study include organizational structure, sanitation and food safety, WHMIS, HACCP, staff training, work simplification, purchasing, receiving and inventory control. Some fieldwork involved.

More Information »

FSRV 1213 Production and Service Systems
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students will study the various systems in place for the efficient operation of an institutional food service. Areas of study include meal production, styles of meal service, catering, special events planning, warewashing. Course involves some fieldwork.

More Information »

FSRV 1219 Orientation to Food Service Operations
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 4.0

This practicum provides the opportunity for the student to become familiar with the policies and procedures of a food service operation. Each student is involved for a minimum of 250 hours in the operation. Program students with 250 or more hours experience working in a food service operation within the past three years may be eligible for the flexible assessment option. Contact the Department Chair for further information. Graded S/U.

Restricted to program students in Diploma in Nutrition and Food Service Management.

More Information »

FSRV 3114 Food Production - Standards of Quality I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students study the preparation of quality food products. Areas of study include examination of structural ingredients of food products, the principles and procedures involved in the production of recipes, and use of established standards of quality to evaluate food products.

Note: Students with Cooks Trades papers and the knowledge and understanding of topics in FSRV 3114 may be eligible for the Flexible Assessment option. Contact the Department Chair.

More Information »

FSRV 3214 Food Production - Standards of Quality II and Recipe Development
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students will continue the study of the production of quality food products. The principles of menu planning and the development, standardization and nutritional analysis of recipes are included.

Note: Students with Cook Trades papers and a minimum grade of "C" in FSRV 3114 may be eligible for the Flexible Assessment option. Contact the Department Chair for further information.

More Information »

NUTR 2112 Nutrition I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students are given an introduction to the science of nutrition. Areas of study include an overview of the nutrients, their function, nutritional processes, and the evaluation of nutrition related information sources. The energy producing nutrients - protein, fat and carbohydrate - are studied in depth.


More Information »

NUTR 2212 Nutrition II
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students continue the study of normal nutrition. The specific areas of study include vitamins, minerals, fluids, nutritional assessment, food and drug interactions, and specific nutritional concerns during the stages of the life cycle. Completion of NUTR 2112 and 2212 will enable the student to relate nutritional needs to meal planning for optimal health.

More Information »

Support Courses (to be taken Year 1)

Courses Credits
One of
BIOL 1111 Concepts in Biology: Introduction to Human Biology
4

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 2.0

Students from a variety of backgrounds are introduced to Biology and how it relates to humans, as well as issues of social importance in today's world. Through lectures and laboratories, students acquire theoretical knowledge and participate in practical demonstrations of biological phenomena that will inform and aid their day to day lives. Topics of study include the essential chemistry of life, cellular structure and function, basic microbiology, nutrition, and an investigation of the structure and function of several human body systems.

Students will receive credit for only one of BIOL 1111, 1116, and 1175.

More Information »

BIOL 1115 General Biology I
4

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 2.0

Students majoring in science are introduced to cell and molecular biology with a strong emphasis on evolution. Through lectures and laboratories, students acquire the theoretical background and hands-on skills necessary to succeed in upper level biology courses. Topics of study include physical and chemical properties of living matter, atoms and molecules, molecular transformations essential to life, biological information flow, cellular structures and functions, cell energetics, cell division, heredity, and population genetics.

Prerequisites(s): A minimum "C+" grade in Biology 12, and a minimum of "C+" grade in one of the following: Chemistry 11, CHEM 1114, CHEM 1117, or CHEM 1217; and one of the following: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in one of English 12, English Literature 12, or English First Peoples 12; a minimum "C" grade in one of ENGL 1127, 1128, or CMNS 1115; or a minimum "C" in ENGL 1120; or a "S" grade in one of ENGL 1107, 1108, or 1110;

Or

A minimum "C" grade in one of the following: BIOL 1111, BIOL 1216, BIOL 1118, BIOL 1218, or BIOL 1175.

More Information »

BIOL 1175 Introduction to Human Biology 1
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

An introduction to human biology that covers the structure and function of cells, tissues, and selected human organ systems. Other topics include basic chemistry and microbiology.

Students will receive credit for only one of BIOL 1111, 1116 and 1175.

More Information »

BIOL 1190 Health Science I - Human Anatomy and Physiology I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 2.0

An introduction to human structures and functions emphasizing basic physiology principles plus cell and tissue structure. Laboratory exercises will demonstrate underlying physiological processes.

Prerequisite(s): One of the following prerequisite combinations:
1) A minimum "C+" grade in Biology 12; and one of the following: a minimum "C+" grade in Chemistry 11, CHEM 1114, 1117, or 1217; and one of the following: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in one of the following: BC English 12, BC English Studies 12, BC English Literature 12, BC Literary Studies 12, or BC English First Peoples 12; or a minimum "C" grade in ENGL 1120; or an "S" grade in of the ENGL 1107, 1108, or 1110.

2) One of the following: a minimum "C+" grade in BIOL 1111 or a minimum "C" grade in BIOL 1115; and one of the following: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in one of the following: BC English 12, BC English Studies 12, BC English Literature 12, BC Literary Studies 12, or BC English First Peoples 12; or a minimum "C" grade in ENGL 1120; or an "S" grade in one of ENGL 1107, 1108, or 1110.

Note: Students applying to the Nursing Program must meet all the admission requirements of the program, including BIOL 1190 with a minimum "C+" grade.

More Information »

1 BIOL 1175 is the only BIOL course that is available online.
 
One of
BUSM 1100 Introduction to Business in Canada
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

This course introduces students to Canada's economy, different economic systems, business ethics and social responsibility, legal fundamentals and management. The course examines organizational and human resource management concepts and practices, marketing, accounting, finance, and operations management.

More Information »

BUSM 2200 Organizational Behaviour
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

Students in this course examine how individual and group behaviour affects organizational goal attainment and success. Topics will include individual attributes such as attitude, personality and perception, and organizational culture and management skills such as leadership, empowerment, participation, communication, and motivation. There will be a strong international focus with an emphasis on diversity, managerial ethics, and development of Total Quality Management. Students will have practical and hands-on assignments for decision making, problem solving and case analysis to improve their analytical skills.

Students will receive credit for only one of BUSM 1321 and 2200.

Prerequisite(s): English Requirement, one of the following: a minimum 67% in BC English 12 or equivalent; a minimum 67% in BC English Literature 12; a minimum 67% in BC English First Peoples 12; a university-level English or Communications course for which Langara awards transfer credit; a minimum "C" in ENGL 1120; a minimum "C-" in ENGL 1121; a "S" in one of ENGL 1107, 1108, or 1110; a minimum Level 3 on the LET; LEAP 8; LPI with a minimum 26 on the essay and one of 5 in English usage, 5 in sentence structure, or 10 in reading comprehension.



More Information »

One of
CMNS 1118 Written Communications
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

Training in writing skills, with emphasis on business writing in a career context. Writing projects include: memos, letters, reports, resumes, and employment correspondence.

Prerequisite(s): One of LET 3 (or LPI equivalent); a minimum 80% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12; or a "C" in ENGL 1120; or an "S" in one of ENGL 1107, 1108, or 1110.

More Information »

ENGL 1127 Essay Writing and Short Prose Selections
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

This course emphasizes the principles of composition through the study and writing of various kinds of essays, including the research essay. As a secondary aim, it encourages an appreciation of modern literature through a study of the short story.

Students will receive credit for only one of ENGL 1126, 1127, and 1128.

Prerequisite(s): One of LET 4 (or LET 3 with strong recommendation of concurrent registration in ENGL 1121) or LPI equivalent; a minimum 80% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12; or a minimum "C" in ENGL 1120; or an "S" in one of ENGL 1107, 1108, or 1110.

More Information »

Year 2

Courses Credits
All of
FSRV 2429 Food Service Management Practicum
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 4.0

This practicum provides the opportunity for the student to assume the managerial functions of menu planning, purchasing, recipe development, food safety plans and stock control and apply appropriate policies and procedures to food service operations in the field. The student will further develop the interpersonal skills of teamwork and dealing with clients. Each student will assume the responsibility of planning a theme menu in a facility. Students complete Food Safe Level II certification as a requirement of this practium. Graded S/U.

Prerequisite(s): FSRV 1219; one of CMNS 1118 or ENGL 1127 with a minimum "C" grade.

More Information »

FSRV 4323 Financial Management of Foodservice Operations
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students examine the responsibilities and financial theories involved in management of food service operations. The use of Excel and its application to manage financials is covered. Topics include cost control (food, beverages, labour), financial planning, and marketing. Access to Excel software is required.

Prerequisite(s): 30 credits, including 3 credits of university-transferable English.

More Information »

FSRV 4324 Quality Food Production
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students apply the principles of quality food preparation to the production of food in large quantities. The organization of the production kitchen, planning and scheduling of production, principles and procedures for quantity food production and HACCP are studied. If not already completed, students will be required to successfully complete the "Serving it Right" certificate as part of this course.

Prerequisite(s): 18 credits including 3 credits of university-transferrable English.

More Information »

FSRV 4444 Management of Facilities and Support Services
3

Lecture Hours: 3.0 | Seminar: 2.0 | Lab: 0.0

This online course focuses on the equipment used in food production and service, laundry and housekeeping service areas, and the design of these areas. The course includes a group project that provides teams of students with the opportunity to apply their knowledge of the design of a foodservice facility: develop specifications, review ergonomics and preventative maintenance practices for food and support service areas.

Prerequisite(s): 30 credits including 3 credits of university-transferrable English.

More Information »

NUTR 2322 Advanced Nutrition I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

This is an online course. Specific areas of study are the development of nutritional care plans, the relationship between nutrition and illness, the role of nutritional care in stress and wasting disorders, disorders of the gastro-intestinal tract, and adverse food reactions. Emphasis is given to the role of the supervisory/technical staff in the implementation of nutritional care plans. The online course notes are designed to provide information regarding the etiology of disease and dietary principles for conditions that are responsive to diet modifications. Through online communication diet writing/menu marking skills are developed.

Prerequisite(s): A minimum "C" grade in NUTR 2112 and 2212; a minimum "C-" grade in one of BIOL 1111, 1115, 1175, 1190, or 1216; a minimum "C" grade in one of CMNS 1115, 1118, 2228, BUSM 1500, or ENGL 1127.

More Information »

NUTR 2422 Advanced Nutrition II
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

This online course is a continuation of NUTR 2322. This course examines the role of nutritional care in the prevention and treatment of disease. Specific areas of study are the role of nutritional care in diabetes, hypoglycaemia, weight control, and disorders of the cardio-vascular system, and kidneys. Emphasis is given to the role of the supervisory/technical staff in the implementation of nutritional care plans.

Prerequisite(s): A minimum "C" grade in NUTR 2112 and 2212; a minimum "C-" grade in one of BIOL 1115, 1116, 1175, 1190, or 1216; a minimum "C" grade in one of CMNS 1115, 1118, 2228, BUSM 1500, or ENGL 1127.

More Information »

One of
FSRV 2329 Food Service Supervision Practicum
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 3.0

Taken in the final semester, this practicum provides the opportunity for the student to assume the responsibilities of a supervisor and to apply the policies and procedures to food service operations in the field, while under the supervision of a practicing Food Service Manager. Each student will complete a minimum of 15 days, full time, in a food service facility supervising staff, production and service of meals to clients. The student must have successfully completed FoodSafe II, or recognized equivalent, prior to entering the placement site. Graded S/U.

Restricted to Program Students.

Prerequisite(s): "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422, and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228, or BUSM 1500; a minimum "C" grade in CMNS 1118 or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2529 Food Service Supervision - Final Practicum
3

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 9.0

In this capstone course taken in the final term, the student will spend a minimum of 2 weeks, full time (10 days) in a food service facility in a staff relief position. The student will apply supervisory, management and clinical skills in a working environment. Upon completion of the practical portion of this course, students will submit a journal of their learning, workload and responsibilities of an entry-level supervisor/manager to complete the requirements for graduation. Graded S/U.

Restricted to program students.

Prerequisite(s): "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422, and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228, or BUSM 1500; a minimum "C" grade in CMNS 1118 or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2629 Food Service Management - Final Practicum
5

Lecture Hours: 0.0 | Seminar: 14.5 | Lab: 0.0

Taken in the final semester, this practicum provides the opportunity for the student with 6 or more years of food service management experience to apply their management experience to an established set of competencies. Based on a self-assessment and instructor review, the student will be required to complete a minimum number of full days in a food service facility other than where they are currently employed, to supplement their experience and/or to achieve competencies not met through their past experience. Enrolment in this course is on an invitation only basis, based on the extent of management experience in a health care setting and approval of the Department Chair. Graded S/U. Restricted to Program Students.

Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management program.

Prerequisite(s): A minimum "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422 and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228 or BUSM 1500; a minimum "C" grade in CMNS 1118, or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2329 and FSRV 2529 or 2629 are capstone courses and can only be taken once all other courses have been successfully completed.
 

Support Courses (to be taken Year 2)

Courses Credits
One of
BUSM 1500 Business Presentation Skills
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

This course will develop the communication skills to prepare students to act effectively in a range of practical business situations. It will include skill development in managing meetings, public speaking and interpersonal communications in a business setting. Students will be required to develop presentations using PowerPoint.

More Information »

CMNS 1115 Interpersonal Communications
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

Interpersonal communications theory put into practice in exercises, group and individual projects that cover small group dynamics, interviews, and oral presentations.

Prerequisite(s): One of LET 3 (or LPI equivalent); a minimum 80% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12; or an "S" in one of ENGL 1107, 1108, or 1110; or a minimum 'C' in ENGL 1120.

More Information »

CMNS 2228 Advanced Written Communications 1
3

Lecture Hours: 3.0 | Seminar: 0.0 | Lab: 1.0

Students in CMNS 2228 will learn advanced written communication skills, including both business and technical writing. Students will learn and practice advanced editing skills and writing for the Web.

Prerequisite(s): One of CMNS 1118, ENGL 1127, or ENGL 1140, or permission of the English Department.

More Information »

Notes:
1 CMNS 2228 is the only option available online.
 
All of
BUSM 2115 Human Resources Management
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

A course in human and industrial relations with emphasis on the various processes and techniques of acquiring and maintaining an efficient workforce. It will examine the more technical aspects of personnel management, including legal issues, compensation, and employer/employee rights in sufficient depth to give a reasonable understanding of their purpose and nature. The course will be taught using a series of seminar type lectures, readings, case histories and guest lectures.

Prerequisite(s): English Requirement, one of the following: a minimum 67% in BC English 12 or equivalent; a minimum 67% in BC English Literature 12; a minimum 67% in BC English First Peoples 12; a university-level English or Communications course for which Langara awards transfer credit; a minimum "C" in ENGL 1120; a minimum "C-" in ENGL 1121; a "S" in one of ENGL 1107, 1108, or 1110; a minimum Level 3 on the LET; LEAP 8; LPI with a minimum 26 on the essay and one of 5 in English usage, 5 in sentence structure, or 10 in reading comprehension.




More Information »

PSYC 1215 Introduction to Social, Personality, and Abnormal Psychology
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

An introduction to theories, methods, and research findings of modern psychology. Topics may include but are not limited to thinking, language, intelligence, personality, emotion, stress and health, motivation, social behavior, and psychological disorders and therapies. PSYC 1115 and 1215 can be taken at the same time or in either order.

More Information »

Program Option Notes:

  1. Students must complete NUTR 2112, 2212, 2322, and 2422; FSRV 4323; CMNS 1118 or ENGL 1127; and one of CMNS 1115, 2228, or BUSM 1500 with a minimum "C" grade and all remaining courses in the diploma program with a minimum "C-" grade in order to be eligible for graduation.
  2. FSRV 3114, FSRV 3214, NUTR 2112, NUTR 2212, NUTR 2322 and NUTR 2422 are compressed courses each offered over one-half of the term. FSRV 3114, NUTR 2112 and NUTR 2322 are offered in the first half of term and FSRV 3214, NUTR 2212 and NUTR 2422 are offered in the last half of the term.
  3. Check the prerequisites for the arts and science courses that are part of the program.
  4. Please ensure that courses taken at other institutions are fully transferable to Langara College for graduation credit. Check the BCCAT Guide (www.bccat.bc.ca) for details. If in doubt, confirm transferability of courses selected from other institution with the Department Chair before registering for these courses.
  5. FSRV 4323 and FSRV 4324 together are considered equivalent to FNH 440 at UBC and can be used for course credit equivalency for students with a non-dietetics undergraduate degree who plan to apply for a graduate dietetic internship based on UBC academic equivalency assessment.

CURRICULUM

Upon approval of block transfer credit and completion of 33 credits from the program, a Diploma in Nutrition and Food Service Management will be granted.

Students studying full-time can complete the diploma in one year (3 or 4 semesters). Students have a maximum of three years to complete the program.

Total Credits: 60

Courses Credits
All of
BUSM 2115 Human Resources Management
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

A course in human and industrial relations with emphasis on the various processes and techniques of acquiring and maintaining an efficient workforce. It will examine the more technical aspects of personnel management, including legal issues, compensation, and employer/employee rights in sufficient depth to give a reasonable understanding of their purpose and nature. The course will be taught using a series of seminar type lectures, readings, case histories and guest lectures.

Prerequisite(s): English Requirement, one of the following: a minimum 67% in BC English 12 or equivalent; a minimum 67% in BC English Literature 12; a minimum 67% in BC English First Peoples 12; a university-level English or Communications course for which Langara awards transfer credit; a minimum "C" in ENGL 1120; a minimum "C-" in ENGL 1121; a "S" in one of ENGL 1107, 1108, or 1110; a minimum Level 3 on the LET; LEAP 8; LPI with a minimum 26 on the essay and one of 5 in English usage, 5 in sentence structure, or 10 in reading comprehension.




More Information »

FSRV 1219 Orientation to Food Service Operations
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 4.0

This practicum provides the opportunity for the student to become familiar with the policies and procedures of a food service operation. Each student is involved for a minimum of 250 hours in the operation. Program students with 250 or more hours experience working in a food service operation within the past three years may be eligible for the flexible assessment option. Contact the Department Chair for further information. Graded S/U.

Restricted to program students in Diploma in Nutrition and Food Service Management.

More Information »

FSRV 2429 Food Service Management Practicum
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 4.0

This practicum provides the opportunity for the student to assume the managerial functions of menu planning, purchasing, recipe development, food safety plans and stock control and apply appropriate policies and procedures to food service operations in the field. The student will further develop the interpersonal skills of teamwork and dealing with clients. Each student will assume the responsibility of planning a theme menu in a facility. Students complete Food Safe Level II certification as a requirement of this practium. Graded S/U.

Prerequisite(s): FSRV 1219; one of CMNS 1118 or ENGL 1127 with a minimum "C" grade.

More Information »

FSRV 4323 Financial Management of Foodservice Operations
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students examine the responsibilities and financial theories involved in management of food service operations. The use of Excel and its application to manage financials is covered. Topics include cost control (food, beverages, labour), financial planning, and marketing. Access to Excel software is required.

Prerequisite(s): 30 credits, including 3 credits of university-transferable English.

More Information »

FSRV 4324 Quality Food Production
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students apply the principles of quality food preparation to the production of food in large quantities. The organization of the production kitchen, planning and scheduling of production, principles and procedures for quantity food production and HACCP are studied. If not already completed, students will be required to successfully complete the "Serving it Right" certificate as part of this course.

Prerequisite(s): 18 credits including 3 credits of university-transferrable English.

More Information »

FSRV 4444 Management of Facilities and Support Services
3

Lecture Hours: 3.0 | Seminar: 2.0 | Lab: 0.0

This online course focuses on the equipment used in food production and service, laundry and housekeeping service areas, and the design of these areas. The course includes a group project that provides teams of students with the opportunity to apply their knowledge of the design of a foodservice facility: develop specifications, review ergonomics and preventative maintenance practices for food and support service areas.

Prerequisite(s): 30 credits including 3 credits of university-transferrable English.

More Information »

NUTR 2322 Advanced Nutrition I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

This is an online course. Specific areas of study are the development of nutritional care plans, the relationship between nutrition and illness, the role of nutritional care in stress and wasting disorders, disorders of the gastro-intestinal tract, and adverse food reactions. Emphasis is given to the role of the supervisory/technical staff in the implementation of nutritional care plans. The online course notes are designed to provide information regarding the etiology of disease and dietary principles for conditions that are responsive to diet modifications. Through online communication diet writing/menu marking skills are developed.

Prerequisite(s): A minimum "C" grade in NUTR 2112 and 2212; a minimum "C-" grade in one of BIOL 1111, 1115, 1175, 1190, or 1216; a minimum "C" grade in one of CMNS 1115, 1118, 2228, BUSM 1500, or ENGL 1127.

More Information »

NUTR 2422 Advanced Nutrition II
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

This online course is a continuation of NUTR 2322. This course examines the role of nutritional care in the prevention and treatment of disease. Specific areas of study are the role of nutritional care in diabetes, hypoglycaemia, weight control, and disorders of the cardio-vascular system, and kidneys. Emphasis is given to the role of the supervisory/technical staff in the implementation of nutritional care plans.

Prerequisite(s): A minimum "C" grade in NUTR 2112 and 2212; a minimum "C-" grade in one of BIOL 1115, 1116, 1175, 1190, or 1216; a minimum "C" grade in one of CMNS 1115, 1118, 2228, BUSM 1500, or ENGL 1127.

More Information »

One of
FSRV 2329 Food Service Supervision Practicum
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 3.0

Taken in the final semester, this practicum provides the opportunity for the student to assume the responsibilities of a supervisor and to apply the policies and procedures to food service operations in the field, while under the supervision of a practicing Food Service Manager. Each student will complete a minimum of 15 days, full time, in a food service facility supervising staff, production and service of meals to clients. The student must have successfully completed FoodSafe II, or recognized equivalent, prior to entering the placement site. Graded S/U.

Restricted to Program Students.

Prerequisite(s): "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422, and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228, or BUSM 1500; a minimum "C" grade in CMNS 1118 or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2529 Food Service Supervision - Final Practicum
3

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 9.0

In this capstone course taken in the final term, the student will spend a minimum of 2 weeks, full time (10 days) in a food service facility in a staff relief position. The student will apply supervisory, management and clinical skills in a working environment. Upon completion of the practical portion of this course, students will submit a journal of their learning, workload and responsibilities of an entry-level supervisor/manager to complete the requirements for graduation. Graded S/U.

Restricted to program students.

Prerequisite(s): "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422, and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228, or BUSM 1500; a minimum "C" grade in CMNS 1118 or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2629 Food Service Management - Final Practicum
5

Lecture Hours: 0.0 | Seminar: 14.5 | Lab: 0.0

Taken in the final semester, this practicum provides the opportunity for the student with 6 or more years of food service management experience to apply their management experience to an established set of competencies. Based on a self-assessment and instructor review, the student will be required to complete a minimum number of full days in a food service facility other than where they are currently employed, to supplement their experience and/or to achieve competencies not met through their past experience. Enrolment in this course is on an invitation only basis, based on the extent of management experience in a health care setting and approval of the Department Chair. Graded S/U. Restricted to Program Students.

Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management program.

Prerequisite(s): A minimum "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422 and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228 or BUSM 1500; a minimum "C" grade in CMNS 1118, or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

One of
BUSM 2200 Organizational Behaviour
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

Students in this course examine how individual and group behaviour affects organizational goal attainment and success. Topics will include individual attributes such as attitude, personality and perception, and organizational culture and management skills such as leadership, empowerment, participation, communication, and motivation. There will be a strong international focus with an emphasis on diversity, managerial ethics, and development of Total Quality Management. Students will have practical and hands-on assignments for decision making, problem solving and case analysis to improve their analytical skills.

Students will receive credit for only one of BUSM 1321 and 2200.

Prerequisite(s): English Requirement, one of the following: a minimum 67% in BC English 12 or equivalent; a minimum 67% in BC English Literature 12; a minimum 67% in BC English First Peoples 12; a university-level English or Communications course for which Langara awards transfer credit; a minimum "C" in ENGL 1120; a minimum "C-" in ENGL 1121; a "S" in one of ENGL 1107, 1108, or 1110; a minimum Level 3 on the LET; LEAP 8; LPI with a minimum 26 on the essay and one of 5 in English usage, 5 in sentence structure, or 10 in reading comprehension.



More Information »

MARK 1115 Introduction to Marketing
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

Marketing is an exciting and dynamic business discipline, which offers excellent career prospects. The course covers the roles and functions of marketing in the modern business enterprise with particular emphasis on the elements in marketing such as product planning and development, pricing, promotion and distribution. The course delivery is a series of lectures including a lot of interaction through discussion, teamwork, videos, practical exercises and case studies so you can relate the material discussed to real life business challenges.

More Information »

One of
CMNS 1118 Written Communications
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

Training in writing skills, with emphasis on business writing in a career context. Writing projects include: memos, letters, reports, resumes, and employment correspondence.

Prerequisite(s): One of LET 3 (or LPI equivalent); a minimum 80% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12; or a "C" in ENGL 1120; or an "S" in one of ENGL 1107, 1108, or 1110.

More Information »

CMNS 2228 Advanced Written Communications
3

Lecture Hours: 3.0 | Seminar: 0.0 | Lab: 1.0

Students in CMNS 2228 will learn advanced written communication skills, including both business and technical writing. Students will learn and practice advanced editing skills and writing for the Web.

Prerequisite(s): One of CMNS 1118, ENGL 1127, or ENGL 1140, or permission of the English Department.

More Information »

One university-transferable English course (see note 4)
3
24 transfer credits (see note 3)
24

Program Option Notes:

Notes

  1. Students must complete all courses in the Nutrition and Food Service Management Advanced Standing Diploma program with a minimum "C-" grade and a "C" grade in NUTR 2322, 2422, FSRV 4323, and CMNS 1118 or 2228 to be eligible for graduation. Students will also need to adhere to the Credentials Policy for graduation requirements.
  2. The graduate is eligible for membership in the Canadian Society of Nutrition Management (CSNM) and regional associations.
  3. The 24 credits are transferred when the applicant is accepted into the program.
  4. The three credits of university-transferable English are transferred when the applicant is accepted into the program.

Students choosing the BBA Transfer Option will complete specific electives that will enable them to transfer directly to third year of Langara's Bachelor of Business Administration program providing they meet the minimum cumulative GPA requirements for admission to third year of the degree. ECON 1220 or ECON 1221, normally a required bridging course for entry to third year of this degree must be completed during the third year if not previously completed. Students completing all four food service practicums (FSRV 1219, FSRV 2329, FSRV 2429, and FSRV 2529) will be exempted from the BUSM 3000 requirement of the BBA.

CURRICULUM

Total Credits: 66-67

Total Concentration Credits: 66-67

Year 1

Courses Credits
All of
FSRV 1113 Food Service Systems
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online introductory course, students study the organization of the institutional food service and the standards required for operation. Areas of study include organizational structure, sanitation and food safety, WHMIS, HACCP, staff training, work simplification, purchasing, receiving and inventory control. Some fieldwork involved.

More Information »

FSRV 1213 Production and Service Systems
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students will study the various systems in place for the efficient operation of an institutional food service. Areas of study include meal production, styles of meal service, catering, special events planning, warewashing. Course involves some fieldwork.

More Information »

FSRV 1219 Orientation to Food Service Operations
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 4.0

This practicum provides the opportunity for the student to become familiar with the policies and procedures of a food service operation. Each student is involved for a minimum of 250 hours in the operation. Program students with 250 or more hours experience working in a food service operation within the past three years may be eligible for the flexible assessment option. Contact the Department Chair for further information. Graded S/U.

Restricted to program students in Diploma in Nutrition and Food Service Management.

More Information »

FSRV 3114 Food Production - Standards of Quality I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students study the preparation of quality food products. Areas of study include examination of structural ingredients of food products, the principles and procedures involved in the production of recipes, and use of established standards of quality to evaluate food products.

Note: Students with Cooks Trades papers and the knowledge and understanding of topics in FSRV 3114 may be eligible for the Flexible Assessment option. Contact the Department Chair.

More Information »

FSRV 3214 Food Production - Standards of Quality II and Recipe Development
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students will continue the study of the production of quality food products. The principles of menu planning and the development, standardization and nutritional analysis of recipes are included.

Note: Students with Cook Trades papers and a minimum grade of "C" in FSRV 3114 may be eligible for the Flexible Assessment option. Contact the Department Chair for further information.

More Information »

NUTR 2112 Nutrition I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students are given an introduction to the science of nutrition. Areas of study include an overview of the nutrients, their function, nutritional processes, and the evaluation of nutrition related information sources. The energy producing nutrients - protein, fat and carbohydrate - are studied in depth.


More Information »

NUTR 2212 Nutrition II
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students continue the study of normal nutrition. The specific areas of study include vitamins, minerals, fluids, nutritional assessment, food and drug interactions, and specific nutritional concerns during the stages of the life cycle. Completion of NUTR 2112 and 2212 will enable the student to relate nutritional needs to meal planning for optimal health.

More Information »

Support Courses (to be taken Year 1)

Courses Credits
One of
BIOL 1111 Concepts in Biology: Introduction to Human Biology
4

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 2.0

Students from a variety of backgrounds are introduced to Biology and how it relates to humans, as well as issues of social importance in today's world. Through lectures and laboratories, students acquire theoretical knowledge and participate in practical demonstrations of biological phenomena that will inform and aid their day to day lives. Topics of study include the essential chemistry of life, cellular structure and function, basic microbiology, nutrition, and an investigation of the structure and function of several human body systems.

Students will receive credit for only one of BIOL 1111, 1116, and 1175.

More Information »

BIOL 1115 General Biology I
4

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 2.0

Students majoring in science are introduced to cell and molecular biology with a strong emphasis on evolution. Through lectures and laboratories, students acquire the theoretical background and hands-on skills necessary to succeed in upper level biology courses. Topics of study include physical and chemical properties of living matter, atoms and molecules, molecular transformations essential to life, biological information flow, cellular structures and functions, cell energetics, cell division, heredity, and population genetics.

Prerequisites(s): A minimum "C+" grade in Biology 12, and a minimum of "C+" grade in one of the following: Chemistry 11, CHEM 1114, CHEM 1117, or CHEM 1217; and one of the following: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in one of English 12, English Literature 12, or English First Peoples 12; a minimum "C" grade in one of ENGL 1127, 1128, or CMNS 1115; or a minimum "C" in ENGL 1120; or a "S" grade in one of ENGL 1107, 1108, or 1110;

Or

A minimum "C" grade in one of the following: BIOL 1111, BIOL 1216, BIOL 1118, BIOL 1218, or BIOL 1175.

More Information »

BIOL 1175 Introduction to Human Biology 1
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

An introduction to human biology that covers the structure and function of cells, tissues, and selected human organ systems. Other topics include basic chemistry and microbiology.

Students will receive credit for only one of BIOL 1111, 1116 and 1175.

More Information »

BIOL 1190 Health Science I - Human Anatomy and Physiology I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 2.0

An introduction to human structures and functions emphasizing basic physiology principles plus cell and tissue structure. Laboratory exercises will demonstrate underlying physiological processes.

Prerequisite(s): One of the following prerequisite combinations:
1) A minimum "C+" grade in Biology 12; and one of the following: a minimum "C+" grade in Chemistry 11, CHEM 1114, 1117, or 1217; and one of the following: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in one of the following: BC English 12, BC English Studies 12, BC English Literature 12, BC Literary Studies 12, or BC English First Peoples 12; or a minimum "C" grade in ENGL 1120; or an "S" grade in of the ENGL 1107, 1108, or 1110.

2) One of the following: a minimum "C+" grade in BIOL 1111 or a minimum "C" grade in BIOL 1115; and one of the following: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in one of the following: BC English 12, BC English Studies 12, BC English Literature 12, BC Literary Studies 12, or BC English First Peoples 12; or a minimum "C" grade in ENGL 1120; or an "S" grade in one of ENGL 1107, 1108, or 1110.

Note: Students applying to the Nursing Program must meet all the admission requirements of the program, including BIOL 1190 with a minimum "C+" grade.

More Information »

1 BIOL 1175 is the only BIOL course that is available online.
 
All of
BUSM 1100 Introduction to Business in Canada
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

This course introduces students to Canada's economy, different economic systems, business ethics and social responsibility, legal fundamentals and management. The course examines organizational and human resource management concepts and practices, marketing, accounting, finance, and operations management.

More Information »

CMNS 1118 Written Communications
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

Training in writing skills, with emphasis on business writing in a career context. Writing projects include: memos, letters, reports, resumes, and employment correspondence.

Prerequisite(s): One of LET 3 (or LPI equivalent); a minimum 80% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12; or a "C" in ENGL 1120; or an "S" in one of ENGL 1107, 1108, or 1110.

More Information »

Year 2

Courses Credits
All of
FSRV 2429 Food Service Management Practicum
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 4.0

This practicum provides the opportunity for the student to assume the managerial functions of menu planning, purchasing, recipe development, food safety plans and stock control and apply appropriate policies and procedures to food service operations in the field. The student will further develop the interpersonal skills of teamwork and dealing with clients. Each student will assume the responsibility of planning a theme menu in a facility. Students complete Food Safe Level II certification as a requirement of this practium. Graded S/U.

Prerequisite(s): FSRV 1219; one of CMNS 1118 or ENGL 1127 with a minimum "C" grade.

More Information »

FSRV 4323 Financial Management of Foodservice Operations
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students examine the responsibilities and financial theories involved in management of food service operations. The use of Excel and its application to manage financials is covered. Topics include cost control (food, beverages, labour), financial planning, and marketing. Access to Excel software is required.

Prerequisite(s): 30 credits, including 3 credits of university-transferable English.

More Information »

FSRV 4324 Quality Food Production
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students apply the principles of quality food preparation to the production of food in large quantities. The organization of the production kitchen, planning and scheduling of production, principles and procedures for quantity food production and HACCP are studied. If not already completed, students will be required to successfully complete the "Serving it Right" certificate as part of this course.

Prerequisite(s): 18 credits including 3 credits of university-transferrable English.

More Information »

FSRV 4444 Management of Facilities and Support Services
3

Lecture Hours: 3.0 | Seminar: 2.0 | Lab: 0.0

This online course focuses on the equipment used in food production and service, laundry and housekeeping service areas, and the design of these areas. The course includes a group project that provides teams of students with the opportunity to apply their knowledge of the design of a foodservice facility: develop specifications, review ergonomics and preventative maintenance practices for food and support service areas.

Prerequisite(s): 30 credits including 3 credits of university-transferrable English.

More Information »

NUTR 2322 Advanced Nutrition I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

This is an online course. Specific areas of study are the development of nutritional care plans, the relationship between nutrition and illness, the role of nutritional care in stress and wasting disorders, disorders of the gastro-intestinal tract, and adverse food reactions. Emphasis is given to the role of the supervisory/technical staff in the implementation of nutritional care plans. The online course notes are designed to provide information regarding the etiology of disease and dietary principles for conditions that are responsive to diet modifications. Through online communication diet writing/menu marking skills are developed.

Prerequisite(s): A minimum "C" grade in NUTR 2112 and 2212; a minimum "C-" grade in one of BIOL 1111, 1115, 1175, 1190, or 1216; a minimum "C" grade in one of CMNS 1115, 1118, 2228, BUSM 1500, or ENGL 1127.

More Information »

NUTR 2422 Advanced Nutrition II
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

This online course is a continuation of NUTR 2322. This course examines the role of nutritional care in the prevention and treatment of disease. Specific areas of study are the role of nutritional care in diabetes, hypoglycaemia, weight control, and disorders of the cardio-vascular system, and kidneys. Emphasis is given to the role of the supervisory/technical staff in the implementation of nutritional care plans.

Prerequisite(s): A minimum "C" grade in NUTR 2112 and 2212; a minimum "C-" grade in one of BIOL 1115, 1116, 1175, 1190, or 1216; a minimum "C" grade in one of CMNS 1115, 1118, 2228, BUSM 1500, or ENGL 1127.

More Information »

One of
FSRV 2329 Food Service Supervision Practicum
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 3.0

Taken in the final semester, this practicum provides the opportunity for the student to assume the responsibilities of a supervisor and to apply the policies and procedures to food service operations in the field, while under the supervision of a practicing Food Service Manager. Each student will complete a minimum of 15 days, full time, in a food service facility supervising staff, production and service of meals to clients. The student must have successfully completed FoodSafe II, or recognized equivalent, prior to entering the placement site. Graded S/U.

Restricted to Program Students.

Prerequisite(s): "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422, and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228, or BUSM 1500; a minimum "C" grade in CMNS 1118 or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2529 Food Service Supervision - Final Practicum
3

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 9.0

In this capstone course taken in the final term, the student will spend a minimum of 2 weeks, full time (10 days) in a food service facility in a staff relief position. The student will apply supervisory, management and clinical skills in a working environment. Upon completion of the practical portion of this course, students will submit a journal of their learning, workload and responsibilities of an entry-level supervisor/manager to complete the requirements for graduation. Graded S/U.

Restricted to program students.

Prerequisite(s): "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422, and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228, or BUSM 1500; a minimum "C" grade in CMNS 1118 or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2629 Food Service Management - Final Practicum
5

Lecture Hours: 0.0 | Seminar: 14.5 | Lab: 0.0

Taken in the final semester, this practicum provides the opportunity for the student with 6 or more years of food service management experience to apply their management experience to an established set of competencies. Based on a self-assessment and instructor review, the student will be required to complete a minimum number of full days in a food service facility other than where they are currently employed, to supplement their experience and/or to achieve competencies not met through their past experience. Enrolment in this course is on an invitation only basis, based on the extent of management experience in a health care setting and approval of the Department Chair. Graded S/U. Restricted to Program Students.

Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management program.

Prerequisite(s): A minimum "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422 and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228 or BUSM 1500; a minimum "C" grade in CMNS 1118, or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2329 and FSRV 2529 or 2629 are capstone courses and can only be taken once all other courses have been successfully completed.
 

Support Courses (to be taken Year 2)

Courses Credits
All of
MARK 1115 Introduction to Marketing
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

Marketing is an exciting and dynamic business discipline, which offers excellent career prospects. The course covers the roles and functions of marketing in the modern business enterprise with particular emphasis on the elements in marketing such as product planning and development, pricing, promotion and distribution. The course delivery is a series of lectures including a lot of interaction through discussion, teamwork, videos, practical exercises and case studies so you can relate the material discussed to real life business challenges.

More Information »

PSYC 1215 Introduction to Social, Personality, and Abnormal Psychology
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

An introduction to theories, methods, and research findings of modern psychology. Topics may include but are not limited to thinking, language, intelligence, personality, emotion, stress and health, motivation, social behavior, and psychological disorders and therapies. PSYC 1115 and 1215 can be taken at the same time or in either order.

More Information »

One of
CMNS 1115 Interpersonal Communications
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

Interpersonal communications theory put into practice in exercises, group and individual projects that cover small group dynamics, interviews, and oral presentations.

Prerequisite(s): One of LET 3 (or LPI equivalent); a minimum 80% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12; or an "S" in one of ENGL 1107, 1108, or 1110; or a minimum 'C' in ENGL 1120.

More Information »

ENGL 1127 Essay Writing and Short Prose Selections
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

This course emphasizes the principles of composition through the study and writing of various kinds of essays, including the research essay. As a secondary aim, it encourages an appreciation of modern literature through a study of the short story.

Students will receive credit for only one of ENGL 1126, 1127, and 1128.

Prerequisite(s): One of LET 4 (or LET 3 with strong recommendation of concurrent registration in ENGL 1121) or LPI equivalent; a minimum 80% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12; or a minimum "C" in ENGL 1120; or an "S" in one of ENGL 1107, 1108, or 1110.

More Information »

ENGL 1128 Short Prose Selections and Composition
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

ENGL 1128 introduces students to the principles of composition through the study of various kinds of essays, including the research essay. It also emphasizes an appreciation of modern prose writing through the study of both short stories and essays. Most writing assignments are related to the literature studied. Because this course is designed for students with superior writing skills, more intensive reading will be required.

Students will receive credit for only one of ENGL 1127 or 1128.

Students intending to pursue studies in the Faculty of Arts at the University of British Columbia should choose ENGL 1100.

Prerequisite(s): One of LET 5 (or LPI equivalent) or a minimum 85% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12.

More Information »

One of
STAT 1123 Basic Probability and Statistics for Business
3

Lecture Hours: 3.0 | Seminar: 0.0 | Lab: 1.0

Includes: collection, classification, analysis, and presentation of numerical data; measures of location and variability; probability; random samples and sampling distributions; estimation of parameters; testing hypotheses; regression; index numbers; time-series; decision theory. Intended primarily for students in two-year Langara Business Administration Programs.

College credit will be given for only one of the following courses: STAT 1123, 1124, or 1181.

Prerequisite(s): None, but a grade of "C" or higher in Principles of Mathematics 11 or Precalculus 11 (or equivalent) is strongly recommended. Prerequisites are valid for only three years.

More Information »

STAT 1124 Statistical Methods I
3

Lecture Hours: 3.0 | Seminar: 0.0 | Lab: 1.0

An introductory course in statistics developed through the concept of randomness for students in social sciences, nursing, social work, physiotherapy, business, etc. Topics will include sampling, experimental design, levels of measurement, descriptive statistics, regression, sampling distributions, normal distribution and inferential procedures of estimation and hypothesis testing. This course may be followed by STAT 1224.

College credit will be given for only one of the following courses: STAT 1123, 1124, or 1181.

College credit will be given for only one of the following courses: STAT 1124 or PSYC 2321.

Prerequisite(s): A minimum "C" grade in one of: Foundations of Mathematics 11, Precalculus 11, Foundations of Mathematics 12, or Precalculus 12; or a minimum "C-" grade in MATH 1150; or MDT 053. Prerequisites are valid for only three years.

More Information »

STAT 1181 Descriptive and Elementary Inferential Statistics
3

Lecture Hours: 3.0 | Seminar: 0.0 | Lab: 1.0

A first course in probability and statistics including introduction to probability, descriptive statistics, regression, correlation, contingency tables, sampling distributions, estimation, hypothesis testing. This course may be followed by STAT 2225 or STAT 2281.

College credit will be given for only one of the following courses: STAT 1123, 1124, or 1181.

Prerequisite(s): MATH 1153, 1171, 1173 or 1174 with a "C-" grade or higher or equivalent (may be taken concurrently). Prerequisites are valid for only three years.

More Information »

Support Courses (to be taken Year 1 or 2)

Courses Credits
One of
ECON 1220 Principles of Microeconomics
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

Introductory concepts; the market system; price determination; demand and utility; competitive supply; cost analysis; market structures; equilibrium of the firm; pricing of factor inputs; land rents; wages; interest and capital.

More Information »

ECON 1221 Principles of Macroeconomics
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

Introductory macroeconomic concepts; circular flow of income and product; national income; equilibrium level of domestic income; fiscal policy; money and banking; international trade; inflation and unemployment.

More Information »

Program Option Notes:

  1. Students must complete NUTR 2112, 2212, 2322, and 2422; FSRV 4323; CMNS 1118; and one of CMNS 1115, 2228, or ENGL 1127 with a minimum "C" grade and all remaining courses in the diploma program with a minimum "C-" grade in order to be eligible for graduation.
  2. Students wanting to transfer into the third year of the BBA (Business Management or Marketing Management concentrations) must meet the minimum CGPA requirement for admission to third-year of the BBA and must complete ECON 1220 or ECON 1221 while in third year of the program if not completed previously.
  3. FSRV 3114, FSRV 3214, NUTR 2112, NUTR 2212, NUTR 2322 and NUTR 2422 are compressed courses each offered over one-half of the term. FSRV 3114, NUTR 2112 and NUTR 2322 are offered in the first half of term and FSRV 3214, NUTR 2212 and NUTR 2422 are offered in the last half of the term.
  4. Check the prerequisites for the arts and science courses that are part of the program.
  5. Please ensure that courses taken at other institutions are fully transferable to Langara College for graduation credit. Check the BCCAT Guide (www.bccat.bc.ca) for details. If in doubt, confirm transferability of courses selected from other institutions with the Department Chair before registering for these courses.

CURRICULUM

When taken full-time, the diploma can be completed in seven (7) semesters.

With the exception of the COOP work placement, students work in their homes at times convenient to them. Typically, students can expect to spend 8-10 hours per week, per course.

Total Credits: 64

Depending on the health policies of the fieldwork and practicum sites, students may be required to have a flu shot or other vaccinations/tests such as Hepatitis A and TB before starting practicum courses. A criminal record check may be required for some placement sites.

Year 1

Courses Credits
All of
FSRV 1113 Food Service Systems
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online introductory course, students study the organization of the institutional food service and the standards required for operation. Areas of study include organizational structure, sanitation and food safety, WHMIS, HACCP, staff training, work simplification, purchasing, receiving and inventory control. Some fieldwork involved.

More Information »

FSRV 1213 Production and Service Systems
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students will study the various systems in place for the efficient operation of an institutional food service. Areas of study include meal production, styles of meal service, catering, special events planning, warewashing. Course involves some fieldwork.

More Information »

FSRV 3114 Food Production - Standards of Quality I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students study the preparation of quality food products. Areas of study include examination of structural ingredients of food products, the principles and procedures involved in the production of recipes, and use of established standards of quality to evaluate food products.

Note: Students with Cooks Trades papers and the knowledge and understanding of topics in FSRV 3114 may be eligible for the Flexible Assessment option. Contact the Department Chair.

More Information »

FSRV 3214 Food Production - Standards of Quality II and Recipe Development
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students will continue the study of the production of quality food products. The principles of menu planning and the development, standardization and nutritional analysis of recipes are included.

Note: Students with Cook Trades papers and a minimum grade of "C" in FSRV 3114 may be eligible for the Flexible Assessment option. Contact the Department Chair for further information.

More Information »

NUTR 2112 Nutrition I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students are given an introduction to the science of nutrition. Areas of study include an overview of the nutrients, their function, nutritional processes, and the evaluation of nutrition related information sources. The energy producing nutrients - protein, fat and carbohydrate - are studied in depth.


More Information »

NUTR 2212 Nutrition II
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students continue the study of normal nutrition. The specific areas of study include vitamins, minerals, fluids, nutritional assessment, food and drug interactions, and specific nutritional concerns during the stages of the life cycle. Completion of NUTR 2112 and 2212 will enable the student to relate nutritional needs to meal planning for optimal health.

More Information »

EXPE 2300 Employment Strategies for Current Labour Markets
3

Lecture Hours: 3.0 | Seminar: 2.0 | Lab: 0.0

EXPE 2300 is a combined lecture/seminar course that will provide students with knowledge of what it takes to get a job in today's constantly changing workplace. This course will give students a chance to learn as well as practice each of the steps towards attaining a job, including self-assessment; resume and cover letter writing; networking and interviewing skills; as well as job search tactics. By completing this course, each student will have the resources to make a positive, lasting impression on prospective employers. This course complements other curriculum already offered in career programs with the Co-operative Education option and is designed to further develop specific competencies related to employment in the student's field of study. The final project is to produce a professional career portfolio. 9

Students will receive credit for only one of BUSM 2300, COOP 2300, and EXPE 2300.

Note: This course a prerequiste for participation in Co-operative Education.

Prerequisite(s): English Requirement, one of the following: a minimum 67% in BC English 12 or equivalent; a minimum 67% in BC English Literature 12; a minimum 67% in BC English First Peoples 12; a minimum "C-" in a university-level English or Communications course for which Langara awards transfer credit; a minimum "C" in ENGL 1120; a minimum "C-" in ENGL 1121; a "S" in one of ENGL 1107, 1108, or 1110; a minimum Level 3 on the LET; LEAP 8; LPI with a minimum 26 on the essay and one of 5 in English usage, 5 in sentence structure, or 10 in reading comprehension.

More Information »

One of
COOP 2301 Co-operative Work Placement I
3

Lecture Hours: 0.0 | Seminar: 0.0 | Lab: 22.5

Work experience and report. Practical application of theoretical knowledge gained in academic studies to enhance skills and to provide professional and personal development. Co-op work placements consist of full time work in a student's area of study. Evaluation will consist of employer evaluation, work term report, and presentation.

Co-operative Education courses cannot be used to meet elective requirements.

Students will only receive credit for COOP 2301, or COOP 2302 and 2303.

Prerequisite(s): Minimum "C" grade in BUSM 2300, COOP 2300, or EXPE 2300; minimum 2.6 GPA; acceptance to the co-op option; and confirmed co-op work placement.

More Information »

COOP 2302 Co-op Work Placement I Part I
1.5

Lecture Hours: 0.0 | Seminar: 16.25 | Lab: 0.0

COOP 2302 Co-op Work Placement l Part 1 is paired with COOP 2303 Co-op Work Placement l Part 2, and together these two courses are recognized as the equivalent of COOP 2301 (Work Placement l). This course is the first half of a Co-op placement taken part-time over two terms.

Work experience and report. Practical application of theoretical knowledge gained in academic studies to enhance skills and to provide professional and personal development. Co-op work placements consist of work in a student's area of study. Evaluation will consist of employer evaluation, work term report, and presentation.

Successful completion of COOP 2302 requires completion of working hours and assignments. Students registering in COOP 2302 are committing to register in COOP 2303 in the subsequent term in order to receive the equivalent credit to COOP 2301.

Co-operative Education courses cannot be used to meet elective requirements.

Students will only receive credit for COOP 2301, or COOP 2302 and 2303.

Prerequisite(s): A minimum "C" grade in BUSM 1310, BUSM 2300, COOP 2300, or EXPE 2300; a minimum 2.6 GPA; acceptance to the Co-op Option; and approved Co-op work placement.

More Information »

COOP 2303 Co-op Work Placement I Part 2
1.5

Lecture Hours: 0.0 | Seminar: 16.25 | Lab: 0.0

COOP 2303 Co-op Work Placmement l Part 2 is paired with COOP 2302 Co-op Work Placement l Part 1, and together these two courses are recognized as the equivalent of COOP 2301 (Work Placement l). This course is the second half of a Co-op placement taken part-time over two terms.

Work experience and report. Practical application of theoretical knowledge gained in academic studies to enhance skills and to provide professional and personal development. Co-op work placements consist of work in a student's area of study. Evaluation will consist of employer evaluation, work term report, and presentation.

Successful completion of COOP 2303 requires completion of working hours and assignments, plus successful completion of COOP 2302 the previous term. Students registering in COOP 2302 are committing to register in COOP 2303 in the subsequent term in order to receive the equivalent credit to COOP 2301.

Co-operative Education courses cannot be used to meet elective requirements.

Students will only receive credit for COOP 2301, or COOP 2302 and 2303.

Prerequisite(s): A minimum "C" grade in BUSM 1310, BUSM 2300, COOP 2300, or EXPE 2300; a minimum 2.6 GPA; acceptance to the co-op option; approved co-op work placement; and successful completion of COOP 2302.

More Information »

One of
BIOL 1111 Concepts in Biology: Introduction to Human Biology
4

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 2.0

Students from a variety of backgrounds are introduced to Biology and how it relates to humans, as well as issues of social importance in today's world. Through lectures and laboratories, students acquire theoretical knowledge and participate in practical demonstrations of biological phenomena that will inform and aid their day to day lives. Topics of study include the essential chemistry of life, cellular structure and function, basic microbiology, nutrition, and an investigation of the structure and function of several human body systems.

Students will receive credit for only one of BIOL 1111, 1116, and 1175.

More Information »

BIOL 1115 General Biology I
4

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 2.0

Students majoring in science are introduced to cell and molecular biology with a strong emphasis on evolution. Through lectures and laboratories, students acquire the theoretical background and hands-on skills necessary to succeed in upper level biology courses. Topics of study include physical and chemical properties of living matter, atoms and molecules, molecular transformations essential to life, biological information flow, cellular structures and functions, cell energetics, cell division, heredity, and population genetics.

Prerequisites(s): A minimum "C+" grade in Biology 12, and a minimum of "C+" grade in one of the following: Chemistry 11, CHEM 1114, CHEM 1117, or CHEM 1217; and one of the following: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in one of English 12, English Literature 12, or English First Peoples 12; a minimum "C" grade in one of ENGL 1127, 1128, or CMNS 1115; or a minimum "C" in ENGL 1120; or a "S" grade in one of ENGL 1107, 1108, or 1110;

Or

A minimum "C" grade in one of the following: BIOL 1111, BIOL 1216, BIOL 1118, BIOL 1218, or BIOL 1175.

More Information »

BIOL 1175 Introduction to Human Biology 1
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

An introduction to human biology that covers the structure and function of cells, tissues, and selected human organ systems. Other topics include basic chemistry and microbiology.

Students will receive credit for only one of BIOL 1111, 1116 and 1175.

More Information »

BIOL 1190 Health Science I - Human Anatomy and Physiology I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 2.0

An introduction to human structures and functions emphasizing basic physiology principles plus cell and tissue structure. Laboratory exercises will demonstrate underlying physiological processes.

Prerequisite(s): One of the following prerequisite combinations:
1) A minimum "C+" grade in Biology 12; and one of the following: a minimum "C+" grade in Chemistry 11, CHEM 1114, 1117, or 1217; and one of the following: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in one of the following: BC English 12, BC English Studies 12, BC English Literature 12, BC Literary Studies 12, or BC English First Peoples 12; or a minimum "C" grade in ENGL 1120; or an "S" grade in of the ENGL 1107, 1108, or 1110.

2) One of the following: a minimum "C+" grade in BIOL 1111 or a minimum "C" grade in BIOL 1115; and one of the following: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in one of the following: BC English 12, BC English Studies 12, BC English Literature 12, BC Literary Studies 12, or BC English First Peoples 12; or a minimum "C" grade in ENGL 1120; or an "S" grade in one of ENGL 1107, 1108, or 1110.

Note: Students applying to the Nursing Program must meet all the admission requirements of the program, including BIOL 1190 with a minimum "C+" grade.

More Information »

1 BIOL 1175 is the only BIOL course that is available online.
 
One of
BUSM 1100 Introduction to Business in Canada
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

This course introduces students to Canada's economy, different economic systems, business ethics and social responsibility, legal fundamentals and management. The course examines organizational and human resource management concepts and practices, marketing, accounting, finance, and operations management.

More Information »

BUSM 2200 Organizational Behaviour
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

Students in this course examine how individual and group behaviour affects organizational goal attainment and success. Topics will include individual attributes such as attitude, personality and perception, and organizational culture and management skills such as leadership, empowerment, participation, communication, and motivation. There will be a strong international focus with an emphasis on diversity, managerial ethics, and development of Total Quality Management. Students will have practical and hands-on assignments for decision making, problem solving and case analysis to improve their analytical skills.

Students will receive credit for only one of BUSM 1321 and 2200.

Prerequisite(s): English Requirement, one of the following: a minimum 67% in BC English 12 or equivalent; a minimum 67% in BC English Literature 12; a minimum 67% in BC English First Peoples 12; a university-level English or Communications course for which Langara awards transfer credit; a minimum "C" in ENGL 1120; a minimum "C-" in ENGL 1121; a "S" in one of ENGL 1107, 1108, or 1110; a minimum Level 3 on the LET; LEAP 8; LPI with a minimum 26 on the essay and one of 5 in English usage, 5 in sentence structure, or 10 in reading comprehension.



More Information »

One of
CMNS 1118 Written Communications
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

Training in writing skills, with emphasis on business writing in a career context. Writing projects include: memos, letters, reports, resumes, and employment correspondence.

Prerequisite(s): One of LET 3 (or LPI equivalent); a minimum 80% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12; or a "C" in ENGL 1120; or an "S" in one of ENGL 1107, 1108, or 1110.

More Information »

ENGL 1127 Essay Writing and Short Prose Selections
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

This course emphasizes the principles of composition through the study and writing of various kinds of essays, including the research essay. As a secondary aim, it encourages an appreciation of modern literature through a study of the short story.

Students will receive credit for only one of ENGL 1126, 1127, and 1128.

Prerequisite(s): One of LET 4 (or LET 3 with strong recommendation of concurrent registration in ENGL 1121) or LPI equivalent; a minimum 80% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12; or a minimum "C" in ENGL 1120; or an "S" in one of ENGL 1107, 1108, or 1110.

More Information »

Year 2

Courses Credits
All of
BUSM 2115 Human Resources Management
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

A course in human and industrial relations with emphasis on the various processes and techniques of acquiring and maintaining an efficient workforce. It will examine the more technical aspects of personnel management, including legal issues, compensation, and employer/employee rights in sufficient depth to give a reasonable understanding of their purpose and nature. The course will be taught using a series of seminar type lectures, readings, case histories and guest lectures.

Prerequisite(s): English Requirement, one of the following: a minimum 67% in BC English 12 or equivalent; a minimum 67% in BC English Literature 12; a minimum 67% in BC English First Peoples 12; a university-level English or Communications course for which Langara awards transfer credit; a minimum "C" in ENGL 1120; a minimum "C-" in ENGL 1121; a "S" in one of ENGL 1107, 1108, or 1110; a minimum Level 3 on the LET; LEAP 8; LPI with a minimum 26 on the essay and one of 5 in English usage, 5 in sentence structure, or 10 in reading comprehension.




More Information »

FSRV 2429 Food Service Management Practicum
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 4.0

This practicum provides the opportunity for the student to assume the managerial functions of menu planning, purchasing, recipe development, food safety plans and stock control and apply appropriate policies and procedures to food service operations in the field. The student will further develop the interpersonal skills of teamwork and dealing with clients. Each student will assume the responsibility of planning a theme menu in a facility. Students complete Food Safe Level II certification as a requirement of this practium. Graded S/U.

Prerequisite(s): FSRV 1219; one of CMNS 1118 or ENGL 1127 with a minimum "C" grade.

More Information »

FSRV 4323 Financial Management of Foodservice Operations
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students examine the responsibilities and financial theories involved in management of food service operations. The use of Excel and its application to manage financials is covered. Topics include cost control (food, beverages, labour), financial planning, and marketing. Access to Excel software is required.

Prerequisite(s): 30 credits, including 3 credits of university-transferable English.

More Information »

FSRV 4324 Quality Food Production
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

In this online course, students apply the principles of quality food preparation to the production of food in large quantities. The organization of the production kitchen, planning and scheduling of production, principles and procedures for quantity food production and HACCP are studied. If not already completed, students will be required to successfully complete the "Serving it Right" certificate as part of this course.

Prerequisite(s): 18 credits including 3 credits of university-transferrable English.

More Information »

FSRV 4444 Management of Facilities and Support Services
3

Lecture Hours: 3.0 | Seminar: 2.0 | Lab: 0.0

This online course focuses on the equipment used in food production and service, laundry and housekeeping service areas, and the design of these areas. The course includes a group project that provides teams of students with the opportunity to apply their knowledge of the design of a foodservice facility: develop specifications, review ergonomics and preventative maintenance practices for food and support service areas.

Prerequisite(s): 30 credits including 3 credits of university-transferrable English.

More Information »

NUTR 2322 Advanced Nutrition I
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

This is an online course. Specific areas of study are the development of nutritional care plans, the relationship between nutrition and illness, the role of nutritional care in stress and wasting disorders, disorders of the gastro-intestinal tract, and adverse food reactions. Emphasis is given to the role of the supervisory/technical staff in the implementation of nutritional care plans. The online course notes are designed to provide information regarding the etiology of disease and dietary principles for conditions that are responsive to diet modifications. Through online communication diet writing/menu marking skills are developed.

Prerequisite(s): A minimum "C" grade in NUTR 2112 and 2212; a minimum "C-" grade in one of BIOL 1111, 1115, 1175, 1190, or 1216; a minimum "C" grade in one of CMNS 1115, 1118, 2228, BUSM 1500, or ENGL 1127.

More Information »

NUTR 2422 Advanced Nutrition II
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

This online course is a continuation of NUTR 2322. This course examines the role of nutritional care in the prevention and treatment of disease. Specific areas of study are the role of nutritional care in diabetes, hypoglycaemia, weight control, and disorders of the cardio-vascular system, and kidneys. Emphasis is given to the role of the supervisory/technical staff in the implementation of nutritional care plans.

Prerequisite(s): A minimum "C" grade in NUTR 2112 and 2212; a minimum "C-" grade in one of BIOL 1115, 1116, 1175, 1190, or 1216; a minimum "C" grade in one of CMNS 1115, 1118, 2228, BUSM 1500, or ENGL 1127.

More Information »

PSYC 1215 Introduction to Social, Personality, and Abnormal Psychology
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

An introduction to theories, methods, and research findings of modern psychology. Topics may include but are not limited to thinking, language, intelligence, personality, emotion, stress and health, motivation, social behavior, and psychological disorders and therapies. PSYC 1115 and 1215 can be taken at the same time or in either order.

More Information »

One of
FSRV 2629 Food Service Management - Final Practicum
5

Lecture Hours: 0.0 | Seminar: 14.5 | Lab: 0.0

Taken in the final semester, this practicum provides the opportunity for the student with 6 or more years of food service management experience to apply their management experience to an established set of competencies. Based on a self-assessment and instructor review, the student will be required to complete a minimum number of full days in a food service facility other than where they are currently employed, to supplement their experience and/or to achieve competencies not met through their past experience. Enrolment in this course is on an invitation only basis, based on the extent of management experience in a health care setting and approval of the Department Chair. Graded S/U. Restricted to Program Students.

Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management program.

Prerequisite(s): A minimum "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422 and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228 or BUSM 1500; a minimum "C" grade in CMNS 1118, or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2329 Food Service Supervision Practicum
2

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 3.0

Taken in the final semester, this practicum provides the opportunity for the student to assume the responsibilities of a supervisor and to apply the policies and procedures to food service operations in the field, while under the supervision of a practicing Food Service Manager. Each student will complete a minimum of 15 days, full time, in a food service facility supervising staff, production and service of meals to clients. The student must have successfully completed FoodSafe II, or recognized equivalent, prior to entering the placement site. Graded S/U.

Restricted to Program Students.

Prerequisite(s): "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422, and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228, or BUSM 1500; a minimum "C" grade in CMNS 1118 or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2529 Food Service Supervision - Final Practicum
3

Lecture Hours: 0.0 | Seminar: 1.0 | Lab: 9.0

In this capstone course taken in the final term, the student will spend a minimum of 2 weeks, full time (10 days) in a food service facility in a staff relief position. The student will apply supervisory, management and clinical skills in a working environment. Upon completion of the practical portion of this course, students will submit a journal of their learning, workload and responsibilities of an entry-level supervisor/manager to complete the requirements for graduation. Graded S/U.

Restricted to program students.

Prerequisite(s): "S" grade in FSRV 1219 and FSRV 2429; a minimum "C" grade in NUTR 2322, NUTR 2422, and FSRV 4323; a minimum "C" grade in one of CMNS 1115, CMNS 2228, or BUSM 1500; a minimum "C" grade in CMNS 1118 or ENGL 1127; a minimum "C-" in all other program courses.

More Information »

FSRV 2329, 2529, and 2629 are capstone courses and can only be taken once all other courses have been successfully completed.
 
One of
BUSM 1500 Business Presentation Skills
3

Lecture Hours: 3.0 | Seminar: 1.0 | Lab: 0.0

This course will develop the communication skills to prepare students to act effectively in a range of practical business situations. It will include skill development in managing meetings, public speaking and interpersonal communications in a business setting. Students will be required to develop presentations using PowerPoint.

More Information »

CMNS 1115 Interpersonal Communications
3

Lecture Hours: 4.0 | Seminar: 0.0 | Lab: 0.0

Interpersonal communications theory put into practice in exercises, group and individual projects that cover small group dynamics, interviews, and oral presentations.

Prerequisite(s): One of LET 3 (or LPI equivalent); a minimum 80% in one of BC English 12 or BC English Literature 12 or BC English First Peoples 12; or an "S" in one of ENGL 1107, 1108, or 1110; or a minimum 'C' in ENGL 1120.

More Information »

CMNS 2228 Advanced Written Communications 1
3

Lecture Hours: 3.0 | Seminar: 0.0 | Lab: 1.0

Students in CMNS 2228 will learn advanced written communication skills, including both business and technical writing. Students will learn and practice advanced editing skills and writing for the Web.

Prerequisite(s): One of CMNS 1118, ENGL 1127, or ENGL 1140, or permission of the English Department.

More Information »

Notes:
1 CMNS 2228 is the only course option offered online.
 

Program Option Notes:

  1. Students must complete NUTR 2112, 2212, 2322, and 2422; FSRV 4323; CMNS 1118 or ENGL 1127; and one of CMNS 1115, 2228, or BUSM 1500 with a minimum "C" grade and all remaining courses in the diploma program with a minimum "C-" grade in order to be eligible for graduation.
  2. FSRV 3114, 3214, NUTR 2112, 2212, 2322, and 2422 are compressed courses each offered over one-half of the term. FSRV 3114, NUTR 2112, and NUTR 2322 are offered in the first half of the term and FSRV 3214. NUTR 2212, and NUTR 2422 are offered in the last half of the term.
  3. Check the prerequisites for the arts and science courses that are part of the program.
  4. Please ensure that courses taken at other institutions are fully transferable to Langara College for graduation credit. Check the BCCAT Guide for details. If in doubt, confirm transferability of courses selected from other institutions with the Department Chair before registering for these courses.
  5. FSRV 4323 and 4324 together are considered equivalent to FNH 440 at UBC and can be used for course credit equivalency for students with a non-dietetics undergraduate degree who plan to apply for a graduate dietetic internship based on UBC academic equivalency assessment.