Hospitality Management Dietary Manager Option, A.A.S.

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This program prepares the student to assume supervisory and managerial responsibility in the institutional setting. The specific courses are complimented by a practicum at a health care facility that gives the student a significant period of supervised, on-the-job experience. At the completion of the program requirements, the student receives an A.A.S. degree and is eligible for the national Certified Dietary Manager (CDM) credentialing examination. Graduates of this program may seek employment as Food Service Director, Dietary Manager, Supervisor of Food Services.

Minimum - 67 credits

First Semester (15)

Second Semester (18/19)

Third Semester (18/19)

FSVC 210 - Hospitality Law
* FSVC 201 - Quantity Food Production w/lab
FSVC 203 - Food and Beverage Purchasing
COMM 201 - Speech
* ENGL 102 - English II
PHED 125 - Physical Wellness or
Physical Education XXXX or
HLTH 120 - Health Science

Fourth Semester (16/17)

Note(s):

^* Course has a prerequisite

^a Any Mathematics course that is taken as part of the requirements in any Business Program must be taken concurrently with or prior to Basic Accounting (ACCT 110) or Accounting I (ACCT 201).

^b The student may choose an optional 4 credits (165 hours) or 5 credits (210 hours)