Dietary Management

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Dietary Manager Online

This self-paced 270-hour online program is approved by the Dietary Managers Association. The course includes 120 hours of course work, 50 hours in a preceptorship and 100 hours on the job experience. All course work should be complete in a 12-month period of time; for an additional fee, two six-month extensions are available. To meet the field experience requirements students must have a preceptor and be employed at least part-time in a foodservice operation, or arrange for work experience in a foodservice operation. Call 803-732-5231 for an application.

Food Service Operations Management

This part of Dietary Manager Program focuses on developing operations management skills. Topics include food and equipment procurement, budgeting, food cost control, marketing, and evaluating operations quality. Classroom hours: 36, practicum hours: 40. Textbook: Managing Food Service Operations (Fourth Edition). 2002, Kendall/Hunt Publishing Company.

Food Service Operations Management Practicum

Students will demonstrate skills in food and equipment procurement, budgeting, food cost control, marketing, and evaluating operations quality.

Human Resource Management Practicum

Demonstration of learned skills in workplace environment including hiring, maintaining and dismissing personnel; staff motivating, reviewing staff progress and conducting staff appraisals; conducting meetings, and demonstrating the use of appropriate supervisory skills in meeting EEO guidelines and others.

Human Resource Management for Dietary Managers

This part of the Dietary Manager Program focuses on developing human resource management skills. Topics include management responsibilities, personnel needs, hiring, maintaining and dismissing personnel; staff motivating, reviewing staff progress, conducting meetings, and learning the legal aspects of managing employees. Classroom hours: 32 practicum hours: 40. Textbook: Managing Food Service Operations (Fourth Edition). 2002 - Kendall/Hunt Publishing Company.

Nutrition Practicum

Demonstration of student proficiency in diet planning and modification for specific client needs, diet therapy, and in the computer applications in food service and menu planning. Instructor Edna Cox, RD.

Nutrition for Dietary Managers

The Dietary Managers Training Program prepares students to manage the nutritional needs of individuals in nursing homes, hospitals or other food service facilities. This part of the program concentrates on nutrition needs though the life cycle, diet modification, diet therapy, and functions and sources of nutrients. You also learn some computer applications in food service and the principals of menu planning. The course of study is 35 classroom hours and 45 practicum hours. Textbook: Diet Therapy for The Dietary Manager, Third Edition, 2001 - Kendall/Hunt Publishing Company. Instructor: Edna Cox, RD.

Sanitation: Managing Food Protection

The Dietary Managers Training Program prepares students to manage the nutritional needs of individuals in nursing homes, hospitals or other food service facilities. This part of the program focuses on the management of food safety and sanitation, food preparation techniques, and personal hygiene. There are 16 classroom hours plus 25 hours practicum for this course. Students are expected to pursue the other parts of the program and sit for the national certification exam. Textbook: Food Safety for Dietary Managers, 2002 edition; Publisher: Dietary Managers Association

Continuing Education