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DIETARY MANAGER

Program Overview

NOTE: This program is being withdrawn. Its inclusion in our catalog is for those students who are finishing the requirements.

This 18 credit-hour certificate program is designed for persons who desire a position in health care food service supervision. Food service personnel working in nutrition related fields who would like to enhance their management and clinical skills and promotion opportunities may also benefit from this program of study.

A dietary manager performs supervisory and clinical duties necessary to meet the basic nutritional needs of individuals. Supervision of employees, assuring menu acceptance by clients and managing food production are several of the responsibilities of a dietary manager.

The curriculum is approved by the Association for Nutrition and Food Service Professionals. Students who complete the 18 credit-hour certificate are eligible to take a national certification examination.

Program Requirements

FIRST SEMESTER

A grade of C or better in all DIT and FSM courses is required for all students.

Number Course Title Credits
DIT 103 2

Description: Introduces the components of the nutrition care process including methods of nutrition screening which is the framework used by dietetics professionals for the provision of nutritional services. Issues related to the dietetics profession including responsibilities of dietetic professionals, code of ethics, standards of professional performance, credentialing and development of a professional portfolio are also covered.

Class Schedule:  Spring 2019 | Summer 2019 | Fall 2019

DIT 220 3

Description: Introduces the principles and processes to successfully deliver quality food systems. Emphasizes menu planning, purchasing, procurement, production, kitchen design and equipment, distribution and service, sanitation and safety, quality improvement.

Prerequisite: Prior or concurrent enrollment in FSM 114 with a grade of C or better.

Class Schedule:  Spring 2019 | Summer 2019 | Fall 2019

FSM 114 2

Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager’s Certification test.

Class Schedule:  Spring 2019 | Summer 2019 | Fall 2019

NTR 101 3

Description: Introduces the science of nutrition and its relationship to health and disease. Nutrients found in foods, their digestion, absorption and metabolism by the body; cultural, socioeconomic and psychological influences on food selection; and application of these concepts to promote good nutritional health and prevent disease will be covered. (formerly DIT 101)

Class Schedule:  Spring 2019 | Summer 2019 | Fall 2019

SECOND SEMESTER:

A grade of C or better in all DIT and FSM courses is required for all students.

Number Course Title Credits
DIT 102 3

Description: Studies the nutritional care of clients with chronic and acute disease conditions.

Prerequisite: DIT 101 with a grade of C or better.

Class Schedule:  Spring 2019 | Summer 2019 | Fall 2019

DIT 150 5

Description: Offers student assigned clinical laboratory experience in approved health care and community agencies. Emphasis will be placed on development of skills required of the dietary manager.

Prerequisite: DIT 103 and DIT 220 with grades of C or better, and prior or concurrent enrollment in DIT 102.

Class Schedule:  Spring 2019 | Summer 2019 | Fall 2019

Last Updated: 5/7/19