Dietary Service Supervisors/Certified Dietary Managers plan and supervise employees in Food and Nutrition services at a health care facility. Responsibilities include assisting the dietitian with patient care activities, coordinating work of food production personnel, and ensuring safe and nutritionally adequate food for patients and residents.

Program Outcome

The program will prepare students for successful employment as entry-level Food and Nutrition managers to meet the needs of healthcare facilities and other employers.

Review Graduation Requirements.

Course List Units

Course	Title	Units
Required Courses
FN A170	Nutrition	3
NC A175	Health Care Field Experience	4
FBM A102	Sanitation and Safety	2
FBM A115	Fundamentals of Food Production	3
FBM A215	Quantity Food Production Management	2
FBM A221	Menu Planning and Purchasing	3
FBM A222	Management, Leadership, and Training	3
NC A180	Introduction to Medical Nutrition Therapy	3
Total Units		23

Upon successful completion of the certificate, student meets California Department of Health Licensing Requirements for Dietetic Service Supervisor.

Program Sequence

These sequences at Orange Coast College are curriculum maps for students to finish all requirements for the certificate. There may be advisories, prerequisites, or time requirements that students need to consider before following these maps. Students are advised to meet with an Orange Coast College Counselor for alternate sequencing.

Plan of Study Grid

Year 1
Semester 1		Units
FN A170	Nutrition	3
FBM A115	Fundamentals of Food Production	3
FBM A102	Sanitation and Safety	2
FBM A222	Management, Leadership, and Training	3
	Units	11
Semester 2
FBM A221	Menu Planning and Purchasing	3
FBM A215	Quantity Food Production Management	2
NC A175	Health Care Field Experience 2	4
NC A180	Introduction to Medical Nutrition Therapy 2	3
	Units	12
	Total Units	23

¹

Fall only course

²

Spring only course