Dietary Service Supervisor– Major #5681 - Certificate of Achievement

This program map only provides one possible pathway for degree and/or certificate obtainment and is for reference only. Please schedule an appointment with a counselor to develop your individualized Student Education Plan.
It is also important to discuss your transfer options with a counselor because each university will require specific courses.

The certificate of achievement prepares students for management in a food service department within health care facilities such as hospitals, skilled nursing, assisted living or adult day care centers. This program meets the California Department of Public Health requirements for certification/approval. Course grades are earned through the development of competencies needed for successful employment as a Dietary Service Supervisor. Consult with a member of the Food and Nutrition program staff before scheduling courses in the program. The student will be registered in the program and a program of study, including appropriate field experience, will be planned.

1. The students will be able to apply the state and federal regulations that govern the operation of a food service department in a long term health care facility.

Program Map

Term 1

10.5 units
FN 1
Principles of Food Preparation
This course applies food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food. (A, CSU)

Course Details:

  1. Advisory: ENGL C1000
    1. CSU Transfer
      FN 40
      Nutrition
      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. CSU Transfer
          FSM 35
          Food Services, Sanitation, Safety, and Equipment
          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)

          Course Details:

          1. Advisory: ENGL C1000
            1. CSU Transfer
              FSM 38
              Quantity Food Preparation
              Food service operations require the preparation of food in large quantities. Quantity food preparation relies on additional skills beyond basic food preparation. Students will learn these skills with emphasis on recipe standardization, use of equipment and time, application of the principles of sanitation and safety, and the attractive service of food. (A, CSU)

              Course Details:

              1. Prerequisite: FN 1
              2. Advisory: FSM 35
                3. AND
              3. Advisory: ENGL C1000
                1. CSU Transfer

                  Term 2

                  8 units
                  FN 45
                  Therapeutic Diets
                  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)

                  Course Details:

                  1. Prerequisite: FN 40
                  2. Advisory: FSM 19
                    3. AND
                  3. Advisory: ENGL C1000
                    1. CSU Transfer
                      FSM 11
                      Food Service Supervision
                      The course content of FSM 11 will include current methods of supervision and leadership which are applicable to the food service industry. Methods and techniques of recruitment, selection, training, and evaluation of personnel will be discussed. Other topics include record maintenance, enforcement of safety and sanitary standards, and supervision of food service employees. (A, CSU)

                      Course Details:

                      1. Advisory: FSM 19
                        2. AND
                      2. Advisory: ENGL C1000
                        1. CSU Transfer
                          FSM 19
                          Work Experience Education
                          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