Dietary Manager

Certificate in Applied Science

30 Credit Hours

This certificate is designed for students who want to work in the culinary nutrition areas of schools, retirement communities and health care facilities. Students will be able to sit for the Dietary Manager certification upon completion of this certificate.

Major Requirements

CUL 103	Nutrition	3
Lec: 3 Lab: 0 Credit:3 This course is a study of general nutritional needs of the life cycle, including carbohydrates, proteins, fats, vitamins, and minerals. Practical applications for the food service professional are emphasized.Learn More

CUL 104	Introduction to Culinary Arts	3
Lec: 3 Lab: 0 Credit:3 This survey course introduces students to the world of culinary arts. Students will be exposed to culinary history, culinary organizations and branches of the culinary field that offer different opportunities in the profession.Learn More Prerequisites RWR 100 or appropriate placement

CUL 105	Kitchen Fundamentals	3
Lec: 2 Lab: 3 Credit:3 This course introduces students to the foundations of sanitation, basic measurements, equipment identification and basic costing.Learn More Prerequisites RWR 100

CUL 118	Nutritional Cooking	3
Lec: 2 Lab: 3 Credit:3 This course focuses on the principles of food nutrition (based on ADA standards) and international food pyramids. Students will create menus, prepare and cook meals while adhering to the principles of a balanced diet.Learn More Prerequisites CUL 112 or BKP 101 or BKP 102

CUL 128	Culinary Management and Human Resources	3
Lec: 2 Lab: 3 Credit:3 This course is the study of the theories and concepts of management with an emphasis on human relations skills and managerial techniques as applied to chefs and kitchen managers. Legal aspects of the industry are introduced as part of human resources and executive team responsibilities.Learn More Prerequisites CUL 104 and CUL 105

CUL 129	Storeroom and Purchasing	3
Lec: 2 Lab: 3 Credit:3 This course combines purchasing theory with practical experience in the storeroom. Students develop skills in purchasing, developing requisitions, food transfers, inventory and organization of the storeroom.Learn More Prerequisites CUL 104 and CUL 105 and

CUL 171	Food and Beverage Controls	3
Lec: 3 Lab: 0 Credit:3 This course covers the principles and procedures involved in an effective food and beverage control system including standards determination, operating budgets, cost-volume-profit analysis, income and cost control, menu pricing, labor cost control, and computer applications related to these concepts.Learn More Prerequisites CUL 129 or departmental approval

CUL 230	Therapeutic Nutrition	3
Lec: 3 Lab: 0 Credit:3 This is an introductory course to the study of diet therapy of an individual with a health problem, the etiology of the disease, and the necessary diet modifications to aid in restoring the individual's health.Learn More Prerequisites CUL 103 and CUL 118

CUL 277	SCWE in Culinary Arts	3
Lec: 0 Lab: 12 Credit:3 This course integrates culinary skills at an approved worksite related to the culinary industry.Learn More

CUL 297	Advanced Stagerie	3
Lec: 0 Lab: 12 Credit:3 This advanced externship provides students the opportunity to work in a restaurant with a selected chef.Learn More

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Admission Requirements

Admission into this program requires proof of high school graduation (or GED) and qualifying placement levels.