This Certificate provides a full and comprehensive overview of institution food service management. Emphasis is placed on the application of facility design, menu planning, food procurement, inventory control, food safety principles, human resource and financial management and food production. Upon completion, students should be able to work in a health care environment under the supervision of a registered dietitian and be eligible to sit for the national certified dietary managers' examination.
Employment opportunities include hospitals, correctional centers, nursing homes, public health agencies, schools, retirement centers, hospices, home care agencies, and commercial food service systems. Course work includes content related to foodservice management, nutrition, and medical nutrition therapy, human resources, and food safety/sanitation.
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