Dietary Management, Certificate of Proficiency
This program is designed for health care foodservice employees interested in developing dietary management skills. The components of the program are in five key areas: Nutrition, Foodservice, Personnel and Communications, Sanitation and Safety, and Business Operations. This program is approved by the Association of Nutrition & Foodservice Professionals (ANFP).
Courses
- DIET 1200 — DIET-1200 Basic Nutrition
- DIET 1310 — DIET-1310 Introduction to Dietetics
- DIET 1320 — DIET-1320 Nutrition Applications
- DIET 1940 — DIET-1940 Dietary Managers Field Experience
- DIET 2301 — DIET-2301 Medical Nutrition Therapy I
- ENG 0995 — ENG-0995 Applied College Literacies
- ENG 1010 — ENG-1010 College Composition I
- ENG 101H — ENG-101H Honors College Composition I
- HOSP 1020 — HOSP-1020 Sanitation and Safety
- HOSP 1031 — HOSP-1031 Fundamentals of Culinary Arts
- HOSP 2400 — HOSP-2400 Hospitality Management and Supervision
- HOSP 2500 — HOSP-2500 Hospitality Cost Control
- HOSP 2700 — HOSP-2700 Hospitality Purchasing
- MATH 0955 — MATH-0955 Beginning Algebra