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Nov 22, 2024
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2024-2025 Academic Catalog
Dietary Management, TC
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 Return to: Programs of Study
This technical certificate program provides knowledge and laboratory experience to prepare students for the dietary manager profession. Graduates may become employed with nursing homes, retirement centers, hospitals or other food service locations. 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 sanitation and food safety standards established by the ServSafe Program
- Demonstrate proficiency in basic terminology and technique3s 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 includi9ng 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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General Education Courses
Complete all (6 Hours)
Dietary Management Core
Complete eight (24 credit hours)
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Return to: Programs of Study
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