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Apr 25, 2024
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2022-2023 Academic Catalog [ARCHIVED CATALOG]
Dietary Management, CP
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 Return to: Programs of Study
This certificate of proficiency program provides basic sanitations and skills training to prepare students for entry-level employment in dietary management in the foodservice industry. Graduates of this program will be eligible to sit for the Certified Dietary Manager Exam. This program of study includes special program fees beyond current tuition and college fees. Students must make a “C” or better in all BAK, CUL, or HOS classes or the class must be repeated.
Program Learning Outcomes:
- Establish and maintain high standards of sanitation and food safety as established by the ServSafe Program
- Demonstrate proficiency in basic terminology and techniques for culinary arts and baking and pastry arts to include food preparation, presentation, and service
- Identify and demonstrate the concepts of recipe costing, purchasing, receiving, and issuing practices in food service operations
- Explain the characteristics, functions and food sources of the major nutrients and understand and demonstrate nutritional cooking methods including how to maximize nutrient retention
- Communicate clearly and professionally, both verb ally and in writing
- Develop strategies to improve business performance using creativity and problem solving skills based on operational theory and procedures
- Develop skills integral to success in the industry including meal service, supervisory management, the ability to work with others, and handling multiples tasks simultaneously
- Develop and apply ethical and sustainable hospitality industry policies
- Gather and document nutritional data in a medical care facility setting
- Recognize medical and nutritional terminology
- Modify diet plans implementing physicians’ dietary orders
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Dietary Management Core
Complete all (18 Hours)
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Return to: Programs of Study
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