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 three streams available:

  • Two-year diploma program
  • BBA transfer option
  • Advanced standing option

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).

Diploma in Nutrition and Food Service Management

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: 60–61

Year One

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.

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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.

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

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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.

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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 "C" grade in FSRV 3114 may be eligible for the flexible assessment option. Contact the department chair for further information.

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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.

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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.

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20 Credits

Support Courses (to be taken Year One)

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

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

Formerly BIOL 1116Students 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, or 1175.

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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.One of the following prerequisite combinations: A minimum "C" grade in BIOL 1111, 1118, or 1218; or A minimum "C+" grade in Life Sciences 11, Anatomy and Physiology 12, BIOL 1175 or equivalent; a minimum "C+" grade in one of the following: Chemistry 11, Chemistry 12, CHEM 1114, 1117, 1118, or 1217; and one of the following: LET 3; LEAP 8; a minimum "C+" grade in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a minimum "C" grade in CMNS 1115, ENGL 1100, 1120, 1123, 1128, 1129, or 1130; or an "S" grade in ENGL 1107, 1108, or 1110.

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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, or 1175.

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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: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in BC English 12, BC English Studies 12, BC Literary Studies 12, or BC English First Peoples 12; a minimum "C-" grade in three credits of university-transferable English or communications; or a minimum "C" grade in ENGL 1120; or an "S" grade in ENGL 1107, 1108, or 1110; andOne of the following prerequisite combinations:1) A minimum "C+" grade in Anatomy and Physiology 12; and one of the following: a minimum "C+" grade in Chemistry 11, CHEM 1114, 1117, or 1217; or2) One of the following: a minimum "C+" grade in BIOL 1111 or a minimum "C" grade in BIOL 1115. Note: Students applying to the Nursing Program must meet all the admission requirements of the program, including BIOL 1190 with a minimum "C+" grade.

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Three credits of university-transferable biology
3
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.

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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): One of the following: a minimum 67% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a university-level English or communications course for which Langara awards transfer credit; or a minimum "C" grade in ENGL 1120; or a minimum "C-" grade in ENGL 1121, or an "S" grade in ENGL 1107, 1108, or 1110. LET with a minimum Level 3; 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.

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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 the following: LET 4 (or LET 3 with a strong recommendation of concurrent registration in ENGL 1121); a minimum 70% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a minimum "C" grade in ENGL 1120; or an "S" grade in ENGL 1107, 1108, or 1110.

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ENGL 1123 Introduction to Academic Writing
3

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

Students read and analyze a variety of texts in order to develop techniques of research, critical thinking, close reading, and clear writing in an academic context. Course readings, which include a selection of scholarly articles, are drawn from at least three academic disciplines. By exploring and responding to a range of topics, students develop a foundation for post-secondary writing.Students will only receive credit for one of ENGL 1123, 1127, or 1128.Prerequisite(s): One of the following: LET 4 (or LET 3 with a strong recommendation of concurrent registration in ENGL 1121); a minimum 70% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a minimum "C" grade in ENGL 1120; an "S" grade in ENGL 1107, 1108, or 1110; or a minimum "C" grade in three credits of university-transferable English.

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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 1123, 1126, 1127, or 1128.Prerequisite(s): One of the following: LET 4 (or LET 3 with a strong recommendation of concurrent registration in ENGL 1121); a minimum 70% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a minimum "C" grade in ENGL 1120; or an "S" grade in ENGL 1107, 1108, or 1110.

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9–10 Credits

Year Two

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): A minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and an "S" grade in FSRV 1219.

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 three credits of university-transferable English.

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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 three credits of university-transferrable English.

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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 three credits of university-transferrable English.

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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 the following: BIOL 1111, 1115, 1175, 1190, or 1216; and a minimum "C" grade in one of the following: BUSM 1500, CMNS 1115, 1118, 2228, ENGL 1123, or 1127.

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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 2322.

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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. Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management. Prerequisite(s): An "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" in all other program courses.Note: Students who have not achieved a minimum CGPA of 2.0 will be dropped from the practicum prior to its commencement.

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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 two 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. Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management.Prerequisite(s): All of the following: an "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" grade in all other program courses.

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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 six 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.Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management.Prerequisite(s): All of the following: an "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" grade in all other program courses.

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

Support Courses (to be taken Year Two)

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): One of the following: a minimum 67% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a university-level English or communications course for which Langara awards transfer credit; or a minimum "C" grade in ENGL 1120; or a minimum "C-" grade in ENGL 1121, or an "S" grade in ENGL 1107, 1108, or 1110. LET with a minimum Level 3; 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.

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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.

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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 the following: LET 2; LETN 02; a minimum 50% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; IELTS 6.5 or equivalent.

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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): A minimum "C-" grade in one of the following: CMNS 1118, ENGL 1123, 1127, or 1140; or permission of the English department.

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Notes:
1 CMNS 2228 is the only option available online.
  
One of
PSYC 1115 Introduction to Biological, Cognitive, and Developmental 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 research methods, biological bases of behaviour, sensation and perception, development, consciousness, learning, and memory. PSYC 1115 and PSYC 1215 can be taken at the same time or in either order.

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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.

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9 Credits

Program Option Notes:

  1. Students must complete BUSM 1500, CMNS 1115, or 2228; CMNS 1118, ENGL 1123, or 1127; FSRV 4323; and NUTR 2112, 2212, 2322, and 2422 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. Check the prerequisites for the arts, science, and business courses that are part of the program.
  3. 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.

Diploma in Nutrition and Food Service Management (Advanced Standing Option)

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 (three or four 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): One of the following: a minimum 67% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a university-level English or communications course for which Langara awards transfer credit; or a minimum "C" grade in ENGL 1120; or a minimum "C-" grade in ENGL 1121, or an "S" grade in ENGL 1107, 1108, or 1110. LET with a minimum Level 3; 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.Registration in this course is restricted to students admitted to the 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): A minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and an "S" grade in FSRV 1219.

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 three 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 three 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 three 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 the following: BIOL 1111, 1115, 1175, 1190, or 1216; and a minimum "C" grade in one of the following: BUSM 1500, CMNS 1115, 1118, 2228, ENGL 1123, or 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 2322.

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): One of the following: a minimum 67% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a university-level English or communications course for which Langara awards transfer credit; or a minimum "C" grade in ENGL 1120; or a minimum "C-" grade in ENGL 1121, or an "S" grade in ENGL 1107, 1108, or 1110. LET with a minimum Level 3; 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.

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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.

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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 the following: LET 4 (or LET 3 with a strong recommendation of concurrent registration in ENGL 1121); a minimum 70% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a minimum "C" grade in ENGL 1120; or an "S" grade in 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): A minimum "C-" grade in one of the following: CMNS 1118, ENGL 1123, 1127, or 1140; or permission of the English department.

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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. Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management. Prerequisite(s): An "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" in all other program courses.Note: Students who have not achieved a minimum CGPA of 2.0 will be dropped from the practicum prior to its commencement.

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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 two 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. Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management.Prerequisite(s): All of the following: an "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" grade in all other program courses.

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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 six 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.Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management.Prerequisite(s): All of the following: an "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" grade in all other program courses.

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

Program Option Notes:

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

Diploma in Nutrition and Food Service Management (BBA Transfer Option)

Please note: Applications for admission to the Diploma in Nutrition and Food Service (BBA Transfer Option) have been suspended until further notice.

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 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, 2329, 2429, and 2529) will be exempted from the BUSM 3000 requirement of the BBA.

CURRICULUM

Total Credits: 66–67

Year One

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.

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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.

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

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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.

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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 "C" grade in FSRV 3114 may be eligible for the flexible assessment option. Contact the department chair for further information.

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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.

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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.

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20 Credits

Support Courses (to be taken Year One)

Courses Credits
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.

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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 the following: LET 4 (or LET 3 with a strong recommendation of concurrent registration in ENGL 1121); a minimum 70% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a minimum "C" grade in ENGL 1120; or an "S" grade in ENGL 1107, 1108, or 1110.

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

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

Formerly BIOL 1116Students 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, or 1175.

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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.One of the following prerequisite combinations: A minimum "C" grade in BIOL 1111, 1118, or 1218; or A minimum "C+" grade in Life Sciences 11, Anatomy and Physiology 12, BIOL 1175 or equivalent; a minimum "C+" grade in one of the following: Chemistry 11, Chemistry 12, CHEM 1114, 1117, 1118, or 1217; and one of the following: LET 3; LEAP 8; a minimum "C+" grade in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a minimum "C" grade in CMNS 1115, ENGL 1100, 1120, 1123, 1128, 1129, or 1130; or an "S" grade in ENGL 1107, 1108, or 1110.

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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, or 1175.

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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: LET 3 (or LPI equivalent); LEAP 8; a minimum "C+" grade in BC English 12, BC English Studies 12, BC Literary Studies 12, or BC English First Peoples 12; a minimum "C-" grade in three credits of university-transferable English or communications; or a minimum "C" grade in ENGL 1120; or an "S" grade in ENGL 1107, 1108, or 1110; andOne of the following prerequisite combinations:1) A minimum "C+" grade in Anatomy and Physiology 12; and one of the following: a minimum "C+" grade in Chemistry 11, CHEM 1114, 1117, or 1217; or2) One of the following: a minimum "C+" grade in BIOL 1111 or a minimum "C" grade in BIOL 1115. Note: Students applying to the Nursing Program must meet all the admission requirements of the program, including BIOL 1190 with a minimum "C+" grade.

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1 BIOL 1175 is the only BIOL course that is available online.
 
9–10 Credits

Year Two

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): A minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and an "S" grade in FSRV 1219.

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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 three credits of university-transferable English.

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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 three credits of university-transferrable English.

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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 three credits of university-transferrable English.

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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 the following: BIOL 1111, 1115, 1175, 1190, or 1216; and a minimum "C" grade in one of the following: BUSM 1500, CMNS 1115, 1118, 2228, ENGL 1123, or 1127.

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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 2322.

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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. Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management. Prerequisite(s): An "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" in all other program courses.Note: Students who have not achieved a minimum CGPA of 2.0 will be dropped from the practicum prior to its commencement.

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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 two 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. Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management.Prerequisite(s): All of the following: an "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" grade in all other program courses.

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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 six 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.Registration in this course is restricted to students admitted to the Diploma in Nutrition and Food Service Management.Prerequisite(s): All of the following: an "S" grade in FSRV 1219 and 2429; a minimum "C" grade in FSRV 4323, NUTR 2322, and 2422; a minimum "C" grade in BUSM 1500, CMNS 1115, or 2228; a minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and a minimum "C-" grade in all other program courses.

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

Support Courses (to be taken Year Two)

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.

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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.

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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 the following: LET 2; LETN 02; a minimum 50% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; IELTS 6.5 or equivalent.

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ENGL 1123 Introduction to Academic Writing
3

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

Students read and analyze a variety of texts in order to develop techniques of research, critical thinking, close reading, and clear writing in an academic context. Course readings, which include a selection of scholarly articles, are drawn from at least three academic disciplines. By exploring and responding to a range of topics, students develop a foundation for post-secondary writing.Students will only receive credit for one of ENGL 1123, 1127, or 1128.Prerequisite(s): One of the following: LET 4 (or LET 3 with a strong recommendation of concurrent registration in ENGL 1121); a minimum 70% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a minimum "C" grade in ENGL 1120; an "S" grade in ENGL 1107, 1108, or 1110; or a minimum "C" grade in three credits of university-transferable English.

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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 1123, 1126, 1127, or 1128.Prerequisite(s): One of the following: LET 4 (or LET 3 with a strong recommendation of concurrent registration in ENGL 1121); a minimum 70% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a minimum "C" grade in ENGL 1120; or an "S" grade in ENGL 1107, 1108, or 1110.

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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 1123, 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 the following: LET 5 (or LPI equivalent) or a minimum 85% in English First Peoples 12, English Studies 12 or Literary Studies 12, or equivalent.

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One of
STAT 1123 Basic Probability and Statistics for Business
3

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

Probability and statistics play a big role in everyday life and in the business world. In this introductory course, students learn data collection, analysis, presentation of data, probability, sampling distributions, estimation of parameters, hypothesis testing, regression, and tests for categorical data.Students will receive college credit for only one of STAT 1123, 1124, or 1181.Prerequisite(s): None, but a minimum "C" grade in Precalculus 11 (or equivalent) is strongly recommended. Prerequisites are valid for only three years.

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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. Students will receive college credit for only one of STAT 1123, 1124, or 1181.Prerequisite(s): One of the following: a minimum "C" grade in Foundations of Mathematics 11, Precalculus 11, Foundations of Mathematics 12, or Precalculus 12; an "S" grade in MATH 1150; or SDT 053. Prerequisites are valid for only three years.

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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 2281.Students will receive college credit for only one of STAT 1123, 1124, or 1181.Prerequisite(s): A minimum "C-" grade in one of the following: MATH 1153, 1171, 1173, 1174, 1175, or equivalent (all may be taken concurrently). Prerequisites are valid for only three years.

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12 Credits

Support Courses (to be taken Year One or Two)

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.Students will receive credit for only one of ECON 1220 or 4800. ECON 1220 may not be used to satisfy the ECON 4800 requirement.

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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.Students will receive credit for only one of ECON 1221 or 4810. ECON 1221 may not be used to satisfy the ECON 4810 requirement.

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3 Credits

Program Option Notes:

  1. Students must complete BUSM 1500, CMNS 1115, or 2228; CMNS 1118, ENGL 1123, or 1127; FSRV 4323 ; and NUTR 2112, 2212, 2322, and 2422 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 1221 while in third year of the program if not completed previously.
  3. 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 2322 are offered in the first half of term and FSRV 3214, NUTR 2212, and 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.