Dietitian Manager Curriculum Guide and Course Descriptions

The one-year Dietary Manager program is designed specifically to train members of the dietetic team who function under the close supervision of a registered dietitian and participate in food service operation through assigned tasks. It is for persons currently employed in health care food service. The program includes courses in the theory and experience in food preparation and safety, sanitation, quality control, nutrition, modified diets, personnel management, cost control and ethics.

Recommended Courses
(Postsecondary Program Only)

	Credit Hrs.	Contact Hrs.
DIET-150 Patient/Client Nutrition	3	50
DIET-170 Food Facility Personnel	3	40
DIET-200 Food Facility Management	2	30
DIET-250 Food Facilities Lab I	5	150
DIET-255 Food Facilities Lab II	2	66

Description of Courses

DIET-150. Patient/Client Nutrition. 3 Hours (50 Contact Hours). This course serves as an overview of the theory, observation and supervised application of principles of nutrition and modified diets in a clinical setting. Prerequisite: High school diploma or GED, and must be employed in the food service department of a healthcare facility.

DIET-170. Food Facility Personnel. 3 Hours (40 Contact Hours). This course focuses on human resource development and management of food service personnel. Students will learn strategies for hiring, training, supervising and effectively evaluating employees in the food service industry. Prerequisite: High school diploma or GED, and must be employed in the food service department of a healthcare facility.

DIET-200. Food Facility Management. 2 Hours (30 Contact Hours). This course will focus on the application of theories and concepts pertaining to the management and operation of a food service facility. Students will learn about quality control, cost control, safety and ethics in the food service industry. Prerequisite: High school diploma or GED, and must be employed in the food service department of a healthcare facility.

DIET-250. Food Facilities Lab I. 5 Hours (150 Contact Hours). Students will receive hands-on application of theory and practice in food preparation, safety, sanitation, and medical nutrition therapy in a health care food service facility. Prerequisite: High school diploma or GED, and must be employed in the food service department of a healthcare facility.

DIET-255. Food Facilities Lab II. 2 Hours (66 Contact Hours). Students will receive hands-on application of theory and practice in food preparation, safety, sanitation, and medical nutrition therapy in a health care food service facility. Prerequisite: High school diploma or GED, and must be employed in the foodservice department of a healthcare facility.