Welcome to IDS 035: Introduction to Food Service Management

An online course brought to you by IEDNC inc.

Introduction to Food Service Management, offered by IEDNC Inc., is an online-based course designed to educate about the core, foundational concepts of nutrition management. Through a series of modules and interlinking units, learn about menu planning, inventory control, nutrition labeling, food preservation, and several other topics. This course highlights various skills and areas of expertise that are commonly seen in management settings through a comprehensive approach to learning.

Course Curriculum

  • 1

    Course Overview

    • Introduction to Food Service Management Overview
  • 2

    Module 1: The Foundations of the Food Service Industry

    • Unit 1.1: The Foodservice Industry

    • Unit 1.2: The Systems Approach
  • 3

    Module 2: The Fundamentals of Food Service

    • Unit 2.1a: The Menu Planning and Recipe Standardization

    • Unit 2.1b: The Menu Planning and Recipe Standardization

    • Unit 2.1c: The Menu Planning and Recipe Standardization

    • Unit 2.2a: Introduction to Production Standards and Selection

    • Unit 2.2b: Meat and Meat Products

    • Unit 2.2c: Seafood, Poultry & Egg Products

    • Unit 2.2d: Milk, Dairy, Non-dairy Substitutes, and Cheese

    • Unit 2.2e: Fruits and Vegetables

    • Unit 2.2f: Grains and Cereal

    • Unit 2.2g: Fats & Oils, other Staples, and Equipment & Utensils

    • Unit 2.3a: Basic Cooking Methods

    • Unit 2.3b: Cooking Methods for Specific Foods

    • Unit 2.4: Equipment
  • 4

    Module 3: The Operational Functions

    • Unit 3.1a: Purchasing

    • Unit 3.1b: Purchasing

    • Unit 3.1c: Purchasing

    • Unit 3.2a: Receiving, Storage and Inventory Control

    • Unit 3.2b: Receiving, Storage and Inventory Control

    • Unit 3.3a: Food Production

    • Unit 3.3b: Food Production

    • Unit 3.4a: Distribution and Service

    • Unit 3.4b: Distribution and Service

    • Unit 3.5a: Facilities Planning and Design

    • Unit 3.5b: Facilities Planning and Design

    • Unit 3.6a: Environmental Issues and Sustainability

    • Unit 3.6b: Environmental Issues and Sustainability

    • Unit 3.6c: Environmental Issues and Sustainability

    • Unit 3.7: Safety, security and Emergency Preparedness
  • 5

    Module 4: Food Preservation

    • Unit 4.1: Food Properties

    • Unit 4.2: Food Preservation

    • Unit 4.3: Packaging

    • Unit 4.4: Role of Ingredients and their Interaction

    • Unit 4.5: Household Food Preparation

    • Unit 4.6: Sensory Evaluation
  • 6

    Module 5: Food Labelling

    • Unit 5.1: General Labelling Requirements

    • Unit 5.2a: Nutrition Labelling and Nutrient Content Claims

    • Unit 5.2b: Nutrition Labelling and Health Claims

    • Unit 5.3: Food Labelling Changes

Instructor(s)

Registered Dietitian, Certified Diabetes Educator

Faiqua Khalid

A Registered Dietitian and Certified Diabetes Educator, holding a B.Sc. and M.Sc. in Food and Nutrition. During the 6+ years of practice as a dietitian, Faiqua has worked with a variety of clients - from general nutrition to healthy eating for chronic health conditions such as diabetes. She has helped thousands of patients with chronic disease management such as high blood sugars, cholesterol and blood pressure. Faiqua has a special interest in prediabetes and diabetes; and is passionate about educating patients so they become champions in their care. She believes in empowering patients with knowledge to make the right food decisions and is constantly motivated by patients' success stories. Aside from nutrition counselling, Faiqua enjoys recipe development, writing blogs and food photography.