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 healthcare 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.
NOTE: Courses listed in the first/third semester will be scheduled for the fall; second/fourth semester courses will be scheduled for the spring. The student is encouraged to use the curriculum planner to keep track of courses taken and those still needed. In some cases, one or more courses may be taken in a different order than indicated on the planner. However, individual course prerequisites must be observed.
Prerequisites/Corequisites – Some courses require another course be taken beforehand or at the same time. To check if a course has a prerequisite or corequisite, see the course description.
1 Any Mathematics course that is taken as part of the requirements in any Business Program must be taken concurrently with or prior to Accounting for Managers (ACCT 110) or Financial Accounting (ACCT 203). 2 The student may choose an optional 4 credits (165 hours) or 5 credits (210 hours).