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.
| Code | Title | Units |
|---|---|---|
| Required Courses: | ||
| BUSAD 110 | Human Resource Management | 3 |
| CULART 050 | Healthy Cooking and Special Diets | 3 |
| CULART 225 | Sanitation and Safety | 3 |
| CULART 240 | Procurement, Purchasing and Selection | 3 |
| FN 060 | Modified Diets | 4 |
| FN 064 | Nutrition Management | 3 |
| FN 066 | Nutrition Care | 3 |
| FN 162 | Introduction to Food and Nutrition | 3 |
| HOSP 160 | Culinary Production and Kitchen Operations | 3 |
| Total Units | 28 | |
| Code | Title | Units |
|---|---|---|
| Recommended Course: | ||
| FN 098 | Food and Nutrition Work Experience | 1-4 |
Students working for certificates must have a basic knowledge of arithmetic, reading and writing in order to learn and work in the occupations they select.
This is a Gainful Employment Program
Program Learning Outcomes
At the completion of this program, students will be able to:
- Explain hiring practices as it applies to the kitchen area.
- Provide nutrition services for schools, training camps, food-service companies, sports/fitness centers and restaurants.
- Supervise the production, prepare menus, and conduct training for food service personnel.
- Meet the California Department of Health Licensing Requirements for Dietetic Service Supervisor (DSS).