Course Description

Program Description UTP Stage I: ICM's University Transfer Program Stage I (UTP Stage I) bridges secondary school and undergraduate studies. It consists of eight courses of study and is designed to prepare you for entry to university-level programs in Arts, Business, Environment, Engineering, or Science. If you successfully complete the program with the necessary GPA, you will be eligible for entry to UTP Stage II, which you may undertake in Arts, Business, Engineering, or Science. UTP Stage II: Arts is equivalent to the first year of University of Manitoba's Bachelor of Arts degree. When you progress to the second year of the degree program, you can choose from many areas in which to specialize, including economics, linguistic, philosophy, psychology and sociology. This program is meant for students with a minimum of a Grade 11 education or equivalent and an IELTS overall score of 5.0 with no band less than 4.5 and TOEFL overall score of 60, that would like to pursue a post-secondary education at the University of Manitoba. The program begins with an 8-month foundational program, including a mandatory English literacy course, followed by 12 months of a faculty-specialized academic program equivalent to the first year of university at U of M. Admission into the University of Manitoba is not guaranteed - students must meet progression requirements as well as any program-specific entry requirements highlighted by the the University in order to gain admission. The Human Nutritional Sciences program includes foundation courses in basic sciences, fundamental courses in metabolic and applied nutrition, and applied courses in food utilization and management with an overall emphasis in human nutrition in any of the options that are available. Students will master key competencies in specializations in nutrition, foods or the food industry. All students receive a solid theoretical foundation in both food and nutritional sciences. Topics of study include energy and exercise, nutrients and nutritional supplements, food labels and health claims, diet and disease prevention, nutrient metabolism and disease states, nutrient requirements and diet evaluation, nutrition education and dietary change, and food quality and ingredient technology.

Intake