Technical Certificate

Dietetic Management and Supervision (5741)

Florida Community College's Institute of the South for Hospitality and Culinary Arts is dedicated to the meaningful learning and excellent teaching that enables our students to achieve their full potential in the hospitality, dietetics and food service industries. Our long term goal is to empower students to become leading partners in a dynamic, prosperous community.

The Dietetic Management and Supervision program includes a minimum of 300 clock hours in the classroom/laboratory and 150 clock hours in supervised clinical experience under the supervision of a registered dietitian.

Typical duties of a dietary manager include:

1. Understanding and addressing the clientele’s everyday nutritional needs.
2. Hiring, motivating, training and supervising of subordinates.
3. Balancing menu variety and appeal with planned cost/ profit objectives.
4. Consulting with a registered dietitian for specialized nutrition expertise.
5. Purchasing foods, goods, equipment and services.

This program is for persons who have documented experiences in a health care facility in dietary production. A letter from their employer must be submitted stating that they are being considered for first level supervisory positions.

Expected Job Growth: Stable.

Starting Salary: $18,000 - $25,000


Certification and Licensing:
Completers of this program may apply for membership in the Dietary Managers Association (DMA) and are eligible to take the DMA certification exam; the passing this exam qualifies the candidate as a certified dietary manager. Graduates will also be prepared to take the National Restaurant Association's ServSafe Manager certification exam.

Articulation:
Students may internally articulate into FCCJ's Dietetic Technician/Culinary option associate degree program (226A).

Accreditation:
The program is approved by the Dietary Managers Association.

Curriculum:

Professional Courses
*VPI 0100 Reading Skills
*VPI 0200 Mathematical Skills
*VPI 0300 Language Skills

HUN 0200 Human Nutrition (45/1.5)
FSS 0207 Food Production I (120/4)
HMV 0605 Supervision and Personnel Management (45/1.5)
FSS 0941 Clinical Nutrition I (150/5)
FOS 0201 Sanitation and Safety Management (45/1.5)
FSS 0101 Management of Food and Beverage Purchasing (45/1.5)

Total Credit Hours: 450 contact hours/15 workforce credits

*Students who have satisfactory test scores are not required to take these courses.

Cost:
Estimated tuition is $700 (for Florida residents as of 7/04). Estimated cost of materials, fees and books is $300.