DISCONTINUED AS OF SPRING SEMESTER 2024
CURRICULUM
When taken full-time, the diploma can be completed in seven semesters.
With the exception of the co-op 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.
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Lecture Hours: 3.0 | Seminar: 2.0 | Lab: 0.0
Formerly COOP 2300EXPE 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.This course a prerequiste for participation in co-operative education.Students will receive credit for only one of BUSM 2300, COOP 2300, and EXPE 2300.Prerequisite(s): One of the following: a minimum 67% in English First Peoples 12, English Studies 12, Literary Studies 12, or equivalent; a minimum "C-" grade in a university-level English or communications course for which Langara awards transfer credit; a minimum "C" grade in ENGL 1120; a minimum "C-" grade in ENGL 1121; an "S" grade in ENGL 1107, 1108, or 1110; a minimum Level 3 on the LET; LEAP 8; or 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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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.
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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.
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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.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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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. Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.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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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.
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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.
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One of
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): A minimum "C" grade in BUSM 2300, COOP 2300, or EXPE 2300; a minimum 2.6 GPA; acceptance to the co-operative education option; and confirmed co-op work placement.
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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. Graded S/U.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, 2300, COOP 2300, or EXPE 2300; a minimum 2.6 GPA; acceptance to the co-operative education option; and an approved co-op work placement.
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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-operative education option; an approved co-op work placement; and successfull completion of COOP 2302.
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One of
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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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.Prerequisite(s): A minimum "C" grade in one of the following: BIOL 1111, 1118, 1175, or 1218; or A minimum "C+" grade in Life Sciences 11, Anatomy and Physiology 12, or equivalent; and a minimum "C+" grade in one of the following: Chemistry 11, CHEM 1114, 1117, 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; or a minimum "C" grade in CMNS 1115, ENGL 1120, 1123, or 1128; or an "S" grade in ENGL 1107, 1108, or 1110.
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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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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 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; 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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Notes:
1 BIOL 1175 is the only BIOL course that is available online.
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One of
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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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
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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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-transferrable English.
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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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| 33–34 Credits |
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All of
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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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.Prerequisite(s): A minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and an "S" grade in FSRV 1219.
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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.Prerequisite(s): 30 credits, including three credits of university-transferable English.
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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.Prerequisite(s): 18 credits including three credits of university-transferrable English.
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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.Prerequisite(s): 30 credits including three credits of university-transferrable English.
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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.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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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.Prerequisite(s): A minimum "C" grade in NUTR 2112 and 2212; a minimum "C-" grade in one of the following: BIOL 1115, 1116, 1175, 1190, or 1216; a minimum "C" grade in one of the following: BUSM 1500, CMNS 1115, 1118, 2228, ENGL 1123, or 1127.
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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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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
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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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.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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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.Students who have registered in a FSRV or NUTR course twice or more must obtain approval of the department chair to register again.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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Notes:
FSRV 2329 and 2529, or 2629 are capstone courses and can only be taken once all other courses have been successfully completed. |
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One of
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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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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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 course option offered online.
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| 31 Credits |