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Dietary Management Program

Program is currently inactive.

Students of the Dietary Manager program at Coffeyville Community College are treated to an outstanding educational experience both in the classroom and in the workplace.  This program, which is fully accredited by the Dietary Managers Association, prepares and qualifies foodservice professionals to take a national certification exam to earn the credentials of Certified Dietary Manager/Certified Food Protection Professional (CDM/CFPP).   

Focusing on the four main areas of dietary services (foodservice management, human resource management, medical nutrition therapy, and food safety and sanitation), students obtain effective skills and techniques necessary for a successful career in a variety of foodservice establishments.  The program is directed and taught by a Registered Dietitian, utilizing both classroom discussion and field experience in the workplace.  

Before enrolling in the Dietary Manager program, the student must be employed in a foodservice operation in a healthcare facility.  Most students are employed in long-term care facilities, hospitals, assisted and residential living centers, and group living centers.  These facilities offer the students the type of working environment necessary to complete the field experience requirements of this program.

The Dietary Manager classes meet on alternating Fridays, September through May.   

The fall semester classes are:

DIET-200 Food Facility Management 2 credit hours
DIET-250 Food Facility Lab 5 credit hours

 

Spring semester classes include the following:

DIET-150 Patient/Client Nutrition 3 credit hours
DIET-170 Food Facility Personnel 3 credit hours
DIET-255 Food Facility Lab II 2 credit hours

 

Successful completion of the Dietary Manager program earns students a total of 15 college credits.  It also puts students in the perfect position for a personally and professionally rewarding career in a management position in a healthcare facility foodservice operation.

For more information, you may contact CCC Technical Campus Student Services at 620-252-7550.

Course Descriptions

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.

9 Month Program

Classes meet on alternating Fridays, September through May.