Food Management

Spring 2012

Dietary Management Program

Training in the aspect of normal and therapeutic nutrition and diet therapy; management of food service operations and sanitation including equipment use, food preparation techniques and quality assurance; human relations and human resource development, including staffing and job assignments and HACCP regulations. Note: National credentialing exam offered by the Dietary Manager’s Association requires 150-hours work experience plus 120 hours of classroom instruction. The work experience needs to be completed in a health care or other institutional food service facility with a satisfactory evaluation from a Registered Dietitian who has acted as a preceptor. College certificate awarded after successful completion of both the 120 hours of classroom instruction and 150 hours of work experience.

Required Courses

DMP 110 - Nutrition and Diet Therapy (40 hrs)

            DMP 120 - Operations Management / Sanitation (40 hrs)

DMP 130 – HR Management / HACCP (40 hrs)

DMP 110

NUTRITION & DIET THERAPY

This course teaches the functions of nutrients, digestion and nutritional needs, as well as various food preferences and customs. We teach the guidelines for diet planning and how to recognize the symptoms of deficiency and excess. Learn principles of diet therapy, diet modification, special needs, nutritional assessment, care, quality assurance and clinical nutritional services. Text required.

Fee: $379.00 SS