Dietary Service Supervisor– Major #5681

Certificate of Achievement 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.


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.


Upon completion of the program, students will:
  1. 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.
Effective Term: 2024 Fall Semester

Term 1

11 units

FN 1
Principles of Food Preparation

3 units
Effective Term: 2025 Fall Semester
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

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

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)
Course Details:
  1. Advisory: ENGL C1000

FSM 38
Quantity Food Preparation

3 units
Effective Term: 2025 Fall Semester
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. (
  2. Advisory: FSM 35
    3. AND
  3. Advisory: ENGL C1000
    4. )

Term 2

8 units

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)
Course Details:
  1. Prerequisite: FN 40
    2. (
  2. Advisory: FSM 19
    3. AND
  3. Advisory: ENGL C1000
    4. )

FSM 11
Food Service Supervision

2 units
Effective Term: 2025 Fall Semester
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
    3. )

FSM 19
Work Experience Education

3 units
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:
    Total: 19 units