Dietary Aide – Major #5750

Certificate Program Map
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The program map below represents an efficient and effective course taking sequence for this program. Individual circumstances might require some changes to this path. It is always recommended that you meet with your pathway counselor to develop a personalized educational plan.


This certificate is designed to prepare students for employment as a dietary aide in acute care settings such as hospitals, skilled nursing facilities, hospice facilities and rehabilitation centers.


Upon completion of the program, students will:
  1. 1. Identify the causes of food borne illness and the practices to prevent food borne illness in a food service system.
  2. 2. With the guidance of a registered dietitian,ensure that the nutritional needs of the clients of a health care facility will be met.
Effective Term: 2024 Fall Semester

Certificate Requirements 

9 units

FN 40
Nutrition

3 units
Effective Term: 2025 Fall Semester
Nutrition and diet patterns throughout the life cycle play an integral role in physical health, emotional health, and the prevention of chronic disease. Students will study this relationship through learning about nutrients and their interactions in the human body. Nutrition will be discussed through the lens of different social, psychological, and cultural considerations. This course includes nutrient metabolic pathways in its course content. (A, CSU, UC)
Course Details:
  1. Advisory: ENGL C1000
    1. E - Lifelong Understanding and Self-Development
    2. CSU Transfer Course
    1. E2 - Lifetime Skills

    FN 45
    Therapeutic Diets

    3 units
    Effective Term: 2025 Fall Semester
    Nutrition is a key component of disease prevention and treatment. This course focuses on nutrition treatment therapies for a variety of disease conditions and abnormal metabolic states. Students will learn how to apply the nutrition care process to acute patient care settings. (A, CSU)

    FSM 19
    Work Experience Education

    1 unit
    Effective Term: 2024 Fall Semester
    This course is designed for supervised employment extending the classroom based on occupational learning related to food service management. The course includes collaborative learning objectives established specific to food service management. Orientation hours may be required. (A, CSU)
    Course Details:
        1. CSU Transfer Course

          FSM 35
          Food Services, Sanitation, Safety, and Equipment

          2 units
          Effective Term: 2025 Fall Semester
          FSM 35 will explore the role of food service employees in preventing foodborne illness, as well as the supervisor's responsibilities in maintaining standards of health and safety. The class will also go over the selection and use of food service equipment for optimum safety and sanitation, and to meet federal, state and local regulations. Food Services, Sanitation, Safety, and Equipment will culminate in an exam for a nationally recognized food safety certificate. (A, CSU)
          Total: 9 units