Food Service/Dietary Management
The Food Service/Dietary Management program (9.5 credit hours) covers topics dealing with nutrition, menu planning, food preparation, sanitation and safety, human relations, purchasing, scheduling, training, record keeping, and supervision. Upon completion, you will be prepared to begin a job as a food service employee, manager, or supervisor in an institutional food service operation.
With the completion of this program and a 150-hour preceptorship completed at a health care facility under the supervision of a Licensed Medical Nutrition Therapist or upon completion of the optional four credit hours of dietary management field experience classes, you will be eligible to sit for the Dietary Managers Association (DMA) national examination required to obtain the Certified Dietary Manager (CDM) credential.
*Food Service/Dietary Management Program Statistics