Student Learning Outcomes Upon completion of the course, a student will be able to:
demonstrate the ability to supervise the production of food that is safe, high quality, meets budget, is aesthetically pleasing, and reflects current nutrition practices.
apply management principles to human resource functions, facility management, planning and goal setting, and development and measurement of outcomes and quality improvement.
list and discuss examples of ethical considerations for the food and nutrition professional.
describe the basic tenets of patient confidentiality according to the Health Insurance Portability and Accountability Act of 1996 (HIPPA).
demonstrate proficiency in following requirements of local, state and federal regulations.
participate in regulator agency surveys.
plan and provide appropriate meal service to clients.
demonstrate proficiency in the protection of food in all phases of storage, preparation, holding, service and transportation using HACCP guidelines.
demonstrate ability to manage physical facilities to ensure compliance with safety and sanitation regulations.
demonstrate ability to manage care, maintenance and use of facility equipment.
Course Description This course provides a supervised, 90-hour learning experience in clinical and community environments with emphasis on developing skills in Management of Food Service Operations and Human Resource Management. It is required for students seeking a certificate in the Dietary Manager Program. Focus areas include quality improvement and evaluation of service, meal planning, recipe development, safe and sanitary food procurement and production methods, facility layout and design, staffing, marketing, and financial management