Adult Program Number: N900100
Dietary managers help plan and prepare nutritious meals for hospitals, long-term facilities, schools, and a host of other food service operations. With elevated skills gained from this program at RIVEROAK Technical College, you can earn a certificate that qualifies you for more advanced positions, better pay and increased long-term opportunities to continue your education and advancement in the food service industry. RTC’s program is primarily designed for food services employees working in health care facilities who have leadership and management potential.
As part of the certificate program, you’ll complete 150 hours of classroom work, along with another 150 hours of on-the-job experience where you’ll be supervised by a qualified specialist, called a preceptor.
These specialist check assignments, evaluate your performance and write a letter of recommendation prior to the end of the course.
Program Cost: Approximate cost for this program is $1,600.
The content includes but is not limited to facility planning for sanitation and safety; selection and supervision of equipment and supplies; application of principles of nutrition to diets and menus; cost planning and quality control; supervision of food preparation; evaluation of food quality, portion size and diet accuracy; supervision and in-service training of dietary personnel, personnel management, and employability and communication skills. Students are prepared to utilize nutritional knowledge in preparing food and in serving individuals with specific dietary needs under the supervision of a registered dietitian.
These classes are required for all Dietary Manager Program students:
Sanitation/ServSafe - 12 hours
Preparation and Service of Modified Diets - 17.5 hours
Meal Service - 12 hours
Food Preparation Principles - 15 hours
Food Preparation/Production Laboratory - 24 hours
Foodservice Management - 20 hours
Foodservice Safety - 8 hours
Nutrition Care Planning – 17.5 hours
Budgets, Purchasing & Inventory Control - 10 hours
Resource Management – 12.5 hours
SUPERVISED FIELD EXPERIENCE
The Field Experiences are reality-oriented learning activities scheduled to coordinate with classroom experience outside the school classroom. The supervised Field Experience consists of four independent study modules, each of which contains a series of experiences to be completed in the student’s facility.
The four field experience modules are:
Foodservice Sanitation - 28 hours
Nutrition - 55 hours
Management of Foodservice Operations- 29 hours
Human Resource Management - 38 hours