Dietary Management Certificate (DMC)
2020-2021 Agriculture and Food Services Pathway
Certificate, Career & Technical Education and Business Division
Recommended Course Selection Sequence
| CFS114 | Food Safety and Sanitation | 3 |
| CFS228 | Food & Beverage Cost Control | 3 |
| | |
| BUS100 | Introduction to Business | 3 |
| OR | |
| MGT102 | Principles of Management | 3 |
| | |
| DTC102 | The Science of Nutrition | 3 |
| DTC202 | Food Preparation | 3 |
| DTC206 | Intro to Clinical Dietetics | 4 |
| CPS100 | Information Technology and Its Applications | 3 |
| DTC204 | Introduction to Dietary Management | 4 |
| MGT201 | Human Resource Management | 3 |
| | |
DIR-ELECTIVE
| Directed Elective | 3 |
| OR | |
| DTC218 | Dietary Manager Supervised Practicum | 3 |
| | |
Total Credit Hours: 32
Program Notes
- Open admissions
- This program approved by the Association of Nutrition and Food Service Professionals (ANFP)
- Stackable credential
- Day program
- To enroll in DTC218 you must achieve a minimum of a 3.0 CGPA and a minimum of a B grade in DTC102, DTC202, DTC204, DTC206, CFS114, and MGT201
Campus Information
Additional Graduation Requirements
Advising Notes
This certificate is designed upon completion to prepare a student for entry level employment in dietary management.
For students interested in continuing their education in the dietary management pathway, courses in this certificate count towards Nutrition Science and Dietary Technology Degree.
Courses are listed in the recommended order you should take them.
Many courses have prerequisite requirements that must be fulfilled to be eligible to enroll in the course.
Taking classes in the winter intersession and summer can accelerate your time to degree completion.
All student degree audits for graduation purposes will be based off the official program of study the student is enrolled in.