Dietetic Service Supervisor Certificate of Achievement

Program Description

This program is designed for students to interested in the dynamic field of food and nutrition. Students will receive education and training for entry-level management positions in a food service department within a health care facility, community care, retirement center, or school food service organizations.  Supervisors write menus, design diets, teach classes to food service personnel and give instruction on individual diets.   

The pathway below represents an efficient and effective course taking sequence for this program.  Individual circumstances might require some changes to this pathway.  It is always recommended that you meet with an academic counselor to develop a personalized educational plan.

Division

Applied Technology, Transportation & Culinary Arts

Department

Foods and Nutrition

Career and Academic Pathway (CAP)

Business, Information Technology, Hospitality

Program Learning Outcomes

  1. Explain hiring practices as it applies to the kitchen area.

  2. Provide nutrition services for schools, training camps, food-service companies, sports/fitness centers and restaurants.

  3. Supervise the production, prepare menus, and conduct training for food service personnel.

  4. Meet the California Department of Health Licensing Requirements for Dietetic Service Supervisor (DSS).

Program Map

GE General Education
O Available Online
Program Requirement
P Program Prerequisites

1st Semester

15 units
BUSAD 110
Human Resource Management

This course is a survey of the objectives, functions, and practices in the management of employee relations, and the impact of employee relations on the effective achievement of the organization's goals. Students will also analyze the steps needed to develop practices in creating a diverse and inclusive work environment.

Course Details:

  1. Departmental Advisory: ENGL 101
    2. or
  2. Departmental Advisory: ENGL 101H
CULART 050
Healthy Cooking and Special Diets
This hands-on cooking class is an overview of the important nutrition principles, beneficial foods, and cooking techniques that contribute to building better brain health. Students prepare anti-inflammatory and nutrient dense foods rich in healthy fats, herbs and spices, antioxidants, probiotics, fiber, vitamins and minerals to create a delicious meal preparation.  The focus is on healthy eating, organic food, sustainability and special needs diets and cooking techniques.

Course Details:

CULART 225
Sanitation and Safety
This course focuses on the sanitation and safety issues involved with handling food through the food service process. Topics include the prevention of food borne illnesses; responsibilities of the food service manager and employees; the characteristics of a food-safe facility; food safety guidelines; and Hazard Analysis and Critical Control Point (HACCP) system and Serve Safe.

Course Details:

  • Transfers to CSU
    • CULART 240
    Procurement, Purchasing and Selection
    This course includes purchasing policies, specifications, procedures and controls and their implementation in the procurement of quantity foods, merchandise and supplies.

    Course Details:

    HOSP 160
    Culinary Production and Kitchen Operations
    This course will expose the student to a variety of production methods within the hospitality industry,  with an emphasis on kitchen production, soups, sauces, stocks, equipment in a commercial kitchen, menu development, and cooking techniques used in a commercial kitchen. (Formerly CULART 160)

    Course Details:

  • Transfers to CSU

    • 2nd Semester

    13 units
    FN 060
    Modified Diets
    This course concentrates on the principles of therapeutic nutrition in order to provide modified diets for individuals with a variety of health conditions. The focus is on the rationale for dietary adequacy and how modifications improve a person's well-being.

    Course Details:

    1. Prerequisite: FN 162
    FN 064
    Nutrition Management
    The focus of this course is on the food service and nutrition management in a health care facility. It includes the development of policies, protocols, and procedures for organizing, staffing and training, as well as the promotion of sound financial planning and a cost control system. 

    Course Details:

    FN 066
    Nutrition Care
    This course integrates the academic content and principles of nutrition, diet and menu development with the application of nutrition care, diet evaluation, diet education and dietetic practice. 

    Course Details:

    1. Prerequisite: FN 060
    FN 162
    Introduction to Food and Nutrition
    This course introduces the scientific concepts of nutrition related to the function of nutrients in the basic life processes. Emphasis is on individual nutrition needs for health promotion and disease prevention, food sources of nutrients, current nutritional issues and diet analysis.

    Course Details:

    1. Departmental Advisory: ENGL 101
      2. or
    2. Departmental Advisory: ENGL 101H