Dietetic Services Supervisor Program Certificate of Achievement

This program provides training for students planning employment in the food service department of health care institutions. Courses in this program meet State of California Department of Health Services certification requirements. Consult with a faculty member in the Foods and Nutrition Program before scheduling courses in the program and at this time appropriate clinical field experience will be planned. A sanitation certificate such as ServSafe or equivalent is required for this certificate. To Achieve the Certificate of Achievement: Upon completion of the required courses with at least a "C" or "P" grade in each course, the student will be awarded a Certificate of Achievement.

In the past 4 academic years, there have been 8 students who have completed their DSS certification. It is expected that the number of students completing the program will continue with similar numbers.

1. Upon successful completion of the program, the student will be able to interpret the state and federal laws and regulations applicable to food service operations in health care and differentiate the role and limitations of the Dietary Service Supervisor under Title 22 (California Code of Regulations, Title 22 Federal Code of Regulations, Business and Professions Code of Registered Dietitians and Dietetic Technicians Registered, FDA Food Code, etc.)

2. Upon successful completion of the program, the student will be able to utilize the above referenced laws, and in conjunction with the registered dietitian, examine compliance with regulations and acceptable standards of care.

3. Upon successful completion of the program, the student will be able to develop resident/patient profiles including diet prescriptions, food preferences, texture modifications, and/or need for assistance during mealtimes.

4. Upon successful completion of the program, the student will be able to use the facility diet manual and help the registered dietitian design menus and standardized recipes that are within the diet allowances, textures, and nutritional needs of residents/patients in accordance with standards of care.

5. Upon successful completion of the program, the student will be able to assemble standardized recipes in production and follow the diet prescription ordered by the physician.

6. Upon successful completion of the program, the student will be able to appraise food quality in all phases of preparation; including receiving, storage, preparation, and service under sanitary conditions to prevent food borne illness. Sanitation oversight includes all food service department areas and components such as storage rooms, refrigerators/freezers, food preparation, and service equipment and surfaces, tray lines, and carts.

This program provides training for students planning employment in the food service department of health care institutions. Courses in this program meet State of California Department of Health Services certification requirements. Consult with a faculty member in the Foods and Nutrition Program before scheduling courses in the program and at this time appropriate clinical field experience will be planned. A sanitation certificate such as ServSafe or equivalent is required for this certificate.

To achieve the Certificate of Achievement:

Upon completion of the required courses with at least a ‘C’ or ‘P’ grade in each course, the student will be awarded a Certificate of Achievement.

1. Upon successful completion of the program, the student will be able to interpret the state and federal laws and regulations applicable to food service operations in health care and differentiate the role and limitations of the Dietary Service Supervisor under Title 22 (California Code of Regulations, Title 22 Federal Code of Regulations, Business and Professions Code of Registered Dietitians and Dietetic Technicians Registered, FDA Food Code, etc.)
2. Upon successful completion of the program, the student will be able to utilize the above referenced laws, and in conjunction with the registered dietitian, examine compliance with regulations and acceptable standards of care.
3. Upon successful completion of the program, the student will be able to develop resident/patient profiles including diet prescriptions, food preferences, texture modifications, and/or need for assistance during meal times.
4. Upon successful completion of the program, the student will be able to use the facility diet manual and help the registered dietitian design menus and standardized recipes that are within the diet allowances, textures, and nutritional needs of residents/patients in accordance with standards of care.
5. Upon successful completion of the program, the student will be able to assemble standardized recipes in production and follow the diet prescription ordered by the physician.
6. Upon successful completion of the program, the student will be able to appraise food quality in all phases of preparation; including receiving, storage, preparation, and service under sanitary conditions to prevent food borne illness. Sanitation oversight includes all food service department areas and components such as storage rooms, refrigerators/freezers, food preparation, and service equipment and surfaces, tray lines, and carts.