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Evaluation Worksheet
Recommended Course Sequence
| Dietary Manager Certificate |
Health Sciences |
Total Units: 16 |
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Catalog rights may apply, see a counselor for more information.
Term Effective:
Fall 2021
Description:
The Dietary Manager Certificate of Achievement prepares individuals to manage an efficient, safe and healthful food service program. Students acquire skills for supervising both food production and personnel in health care and other food service institutions. The program includes both classroom instruction and clinical rotations through local food service establishments. The Dietary Manager certificate is the minimal requirement of the California Department of Public Health for managing the food service department in a health care facility.
Upon successful completion of this program, the student will be able to:
- Communicate clearly and professionally as a Dietary Manager;
- interview clients to obtain relevant nutrition information, and follow diet orders to provide nutritious meals for a variety of clients and medical
conditions;
- manage cost control, purchasing, inventory, meal production, employee scheduling and supervision of foodservice workers for safe and sanitary
commercial food production; and
- use leadership skills to motivate foodservice employees to work as a team in an efficient and effective manner that meets or exceeds client
expectations.
Program Requirements:
The requirements for the Dietary Manager Certificate program are:
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Complete 16 units from
- Dietary Service Supervisor Requirements
| Dietary Service Supervisor Requirements - complete 16.00 units |
| DIET 50 | Sanitation and Safety | 2.00 |
| DIET 52 | Management Training Techniques | 2.00 |
| DIET 55 | Food Production Management | 3.00 |
| FDNT 10 | Elementary Nutrition | 3.00 |
| DIET 176 | Applied Nutrition Therapy | 3.00 |
| DIET 176L | Applied Nutrition Therapy Lab | 1.00 |
Complete any combination totaling at least 1.00 units from the following:
| | Course | Description | Units |
|---|
| DIET 107.1 | Dietetic Technician 1: Lecture | 1.00 |
| DIET 107.1L | Dietetic Technician 1: Supervised Field Experience | 4.00 |
| DIET 107.2 | Dietetic Technician 2: Lecture | 1.00 |
| DIET 107.2L | Dietetic Technician 2: Supervised Field Experience | 4.00 |
| WEOC 99I | Occupational Work Experience Internship | 0.50-8.00 |
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Complete any combination totaling at least 1.00 units from the following:
| | Course | Description | Units |
|---|
| DIET 70 | Introduction to Nutrition, Dietetics and Food Service | 1.00 |
| FDNT 70 | Introduction to Nutrition, Dietetics and Food Service | 1.00 |
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Term Effective:
Fall 2021
The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
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Course Prerequisites and Advisories:
Courses in a program of study may have prerequisites or advisories;
that is, courses that must or should be completed before taking that course.
Please check for prerequisites or advisories by clicking on the course numbers
in the Program Requirements section.
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It is important that students who are completing an Associate Degree and desire to transfer to a four-year institution meet with a counselor to plan their lower division coursework. While many majors at SRJC are intended to align with lower division major preparation required by California public universities, specific lower-division major requirements vary among individual campuses. See a counselor, visit the Transfer Center, and check Guides For Transfer in Specific Majors, and ASSIST to review transfer preparation guides for specific schools and majors.
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Notes:
Students must complete FDNT 10 before enrolling in DIET 176.
A certificate will be granted upon completion of the required courses with a grade of "C" or better.
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