The Dietary Manager Certificate is designed to provide students with fundamental knowledge, skills, and experience in nutrition, food safety and sanitation,food service management, and operations management. The required courses prepare students for positions as dietary managers of food service operations in healthcare settings, such as nursing homes, long-term care facilities, senior living communities, and hospitals. This certificate requires a total of 16 units. A minimum grade of C is required in each course taken.
10-20 annual completions
The Nutrition & Foods department seeks to create a dynamic learning eco-system that prepares students for careers, position advancements and/or higher-level degrees through practical,real-world and community experiences in and out of the classroom.
This certificate requires a total of 16 units. A minimum grade of C is required in each course taken.
Course | Title | Units | Year/Semester (Y1 or S1) |
---|---|---|---|
NUTR 210F | Human Nutrition | 3 | Y1 fall |
FOOD 110F | Food Safety & Sanitation | 3 | Y1 fall |
FOOD 120 F | Food Service Manager | 3 | Y1, fall |
NUTR 230 F | Introduction to Medical Nutrition Therapy | 3 | Y1, spring |
NUTR 295 F | Nutrition and Foods Internship | 4 | Y1, spring |
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