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Vue d'ensemble

Nutrition et diététique : Competency-based professional course focusing on human resources management, marketing, budgeting, HACCP principles, allergen management, recipe standardization, local and federal sanitation laws, and quality assurance in food settings and case studies. Students receive Allergen and WHMIS certification upon completion of this course.

Terms: Hiver 2025

Instructors: Duhamel, Paul-Guy (Winter)

• Winter

• Prerequisite: NUTR 345

• NUTR 346 includes a fee of $390.08 for the Hazard Analysis Critical Control Points (HACCP) online course, the Canadian Food Safety Certification Advanced.fst book and examination and for a laboratory manual and supplies.