FSNM-E-MPP - FSNM Essentials Course – Menu Planning and Quantity Food Production
Description
Welcome to the FSNM Essentials - Menu Planning and Quantity Food Production course enrolment page
This course introduces the principles and practical applications of menu planning and production in healthcare food service. You’ll learn how well-designed menus go beyond food selection to support nutrition, client satisfaction, healing, and operational efficiency. The course examines the role of Food Service and Nutrition Managers (FSNMs) in developing menus that meet regulatory requirements, reflect client preferences, and align with organizational and other standards. You’ll explore various menu types along with tools and resources that support your practical application of the content.
The course guides you through the full menu planning and implementation process—from considering dietary needs, cultural values, and budget constraints to applying recipes, costing, and production systems. You’ll learn how to design inclusive, sustainable, therapeutic and emergency menus in healthcare settings. Finally, you’ll gain skills in recipe standardization, production forecasting, and portion control, ensuring that meals served are client-centred, safe, nutritious, and consistent.
This course includes the following units:
- Introduction to Menu Planning in Healthcare
- Menu Planning Process and Considerations
- Menu Planning for Healthcare Settings and Community
- Quantity Food Production
Note: If you have been accepted to the Food Service and Nutrition Management in Healthcare Program do not enrol in this course version. Please refer to your acceptance letter for the correct course enrolment instructions. If you are unsure, please contact us fsnmprogram@healthcarecan.ca