Course Number and Course Title | Year 1 Annual # of Sections | Year 1 Annual Enrollment Total | Year 2 Annual # of Sections | Year 2 Annual Enrollment Total |
---|---|---|---|---|
HS 013 | 6 | 220 | 6 | 220 |
CART 060 | 4 | 140 | 4 | 140 |
CART 010 | 2 | 70 | 2 | 70 |
HS 016 | 2 | 70 | 2 | 70 |
HS 015 | 3 | 90 | 3 | 90 |
CART 003 | 2 | 70 | 2 | 70 |
CART 016 | 3 | 90 | 3 | 90 |
HS 017 | 2 | 70 | 2 | 70 |
Projected Annual Completers | ||||
30 |
The goal for the Certified Dietary Manager Program is to provide the student with skills, knowledge, abilities and other characteristics to successfully enter the workforce and succeed at the management level in the food service department in health care, community care, or school food service organizations.
1. Be prepared to seek and obtainentry-level management positions in a food service department.
2. Effectively communicate and implement ethical decision making as part of a health care team.
3. Design meal plans and employ food preparation and storage techniques in accordance with federal and state guidelines.
4. Be qualified to sit for the Certified Dietary Manager (CDM) National exam.
5. Be prepared to manage menus, food purchasing, and food preparation as an entry-level Certified Dietary Manager.
6. Apply nutrition principles, document nutrition information, ensure food safety, and manage work teams as an entry- level Certified Dietary Manager.
Requirements | Dept. Name/# | Name | Units | Sequence |
---|---|---|---|---|
Advisory: ENG 061 | HS 013 | General Nutrition | 3 | Semesters offered (Year 1 Fall) |
CART 060 | Sanitation & Safety | 3 | Semesters offered (Year 1 Fall) | |
CART 010 | Food Procurement & Cost Control | 3 | Semesters offered (Year 1 Spring) | |
HS 016 | Certified Dietary Manager | 3 | Semesters offered (Year 1 Spring) | |
HS 013 | HS 015 | Advanced Nutrition, Modified Diets | 3 | Semesters offered (Year 2 Fall) |
CART 003 | Culinary Fundamentals | 3 | Semesters offered (Year 2 Fall) | |
CART 003 | CART 016 | Culinary Supervision | 3 | Semesters offered (Year 2 Spring) |
HS 016 | HS 017 | Certified Dietary Manager Clinical Lab Experience | 3 | Semesters offered (Year 2 Spring) |
Requirements | Dept. Name/# | Name | Units | Sequence |
---|---|---|---|---|
Advisory: ENG 061 | HS 013 | General Nutrition | 3 | Semesters offered (Year 1 Fall) |
CART 060 | Sanitation & Safety | 3 | Semesters offered (Year 1 Fall) | |
CART 010 | Food Procurement & Cost Control | 3 | Semesters offered (Year 1 Spring) | |
HS 016 | Certified Dietary Manager | 3 | Semesters offered (Year 1 Spring) | |
HS 013 | HS 015 | Advanced Nutrition, Modified Diets | 3 | Semesters offered (Year 2 Fall) |
CART 003 | Culinary Fundamentals | 3 | Semesters offered (Year 2 Fall) | |
CART 003 | CART 016 | Culinary Supervision | 3 | Semesters offered (Year 2 Spring) |
HS 016 | HS 017 | Certified Dietary Manager Clinical Lab Experience | 3 | Semesters offered (Year 2 Spring) |
Diann Thursby · 04/05/24
Received regional recommendation at 3-4-2024 IEDRC Deans Meeting.