Technical Certificate

Dietetic Management and Supervision (5741)

This is a selective access program. 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.

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 the Dietetic Technician/Culinary option associate degree program (226A).

Accreditation
The program is approved by the Dietary Managers Association.

Cost
Estimated tuition is $850 (for Florida residents as of 7/05). Estimated cost of materials, fees and books is $400.

Curriculum

Professional Courses		Contact Hours	Workforce Credits
*VPI 0100	Basic Reading Skills
*VPI 0200	Basic Mathematical Skills
*VPI 0300	Basic Language Skills
HUN 0200	Human Nutrition	45	1.5
FSS 0207	Food Production I	120	4.0
HMV 0605	Supervision and Personnel Management	45	1.5
FSS 0941	Clinical Nutrition I	150	5.0
FOS 0201	Sanitation and Safety Management	45	1.5
FSS 0101	Management of Food and Beverage Purchasing	45	1.5
	Total Contact Hours	450	15.0

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