Dietary Management Certificate (DMC)
2017-2018
Type: Career, Certificate (C1)
Open Admissions
Division: Career & Tech Education & Bus
The Dietary Management Certificate Program is designed to prepare students for entry level managerial positions in hospitals, long term care facilities, assisted living centers, food service contract companies, schools, and correctional facilities. Upon graduation, students will be able to prepare nutritious menus, purchase, receive and store foods, maintain food safety and sanitation standards, manage personnel, and maintain basic quality assurance and budgetary reports.
Students may continue their education by transferring into the Nutritional Science and Diet Technology Program at North Shore Community College.
First Year
Fall
| CFS114 | Food Safety and Sanitation | 3 |
| CFS228 | Food & Beverage Cost Control | 3 |
| CMP101 | Composition 1 | 3 |
| DTC102 | The Science of Nutrition | 3 |
| DTC202 | Food Preparation | 3 |
| Total Credit Hours: | 15 |
Spring
| BUS100 | Introduction to Business | 3 |
| CPS100 | Information Technology and Its Applications | 3 |
| DTC204 | Introduction to Dietary Management | 4 |
| MGT201 | Human Resource Management | 3 |
| Total Credit Hours: | 13 |
Requirement Notes
DTC102: IDS106: Understanding Nutrition can be substituted for DTC102: Nutrition for Healthy Living.
DTC202: Students with a certificate or associate degree in Culinary Arts may waive DTC202: Food Preparation. Students with careers in culinary without a degree may take a departmental exam for DTC202 Food Preparation.
CPS100: May be fulfilled by challenge exam and 3 liberal arts credits.
Program Note
Communications and Mathematics proficiencies required to graduate.
See guided pathway sheets for advising information specific to your area of focus.
Total Credit Hours: 28