Dietary management training is readily available at community and technical colleges through certificates with advancement available into associate's degree programs. Training includes substantial practical experience. Successful program completion makes students eligible to sit for state, federal and/or industry certification exams, as well as for membership in organizations such as the Association of Nutrition and Foodservice Professionals. Topics in these courses can include the following:
- Recipe analysis
- Eating disorders
- Employee evaluation
- Foodborne illness
- Meats and poultry
List of Dietary Management Courses
Basic Culinary Arts Course
Students in this course cover the fundamental food preparation terminology and methods, as well as basic cooking principles. In addition to developing basic skills, students will learn about the history and tradition of chefs. They study basic culinary management techniques, work ethics and professionalism, and food service styles.
Food Service Management Course
This course examines the overall management theories and skills needed to operate an institutional food service establishment. Topics discussed include nutritional meal planning, recipe development, facility design and layout, staffing and financial management. Students learn to evaluate food service and implement a quality improvement plan.
Nutrition and Wellness Course
Principles of nutrition and how to plan a menu that achieves desired nutritional goals for clients, customers or patients are the primary focuses of this course. Students examine how individuals select their food, including the influence of religion and culture on their selections. They learn what motivates people to eat, and are trained on how to explain the benefits of a nutritional diet in promoting wellness. Menus are developed based on price, nutrition, cooking techniques and food supplies.
Nutrition Data Management Course
This class teaches students how to maintain nutritional records of individuals in clinical food service settings, such as hospitals or senior living facilities. Course topics include nutritional screening, confidential diet consultations and evaluations, and health plan effectiveness. Individuals learn how to participate in surveys conducted by regulatory agencies.
Food Safety and Sanitation Course
Students learn to identify the causes of food borne illnesses, especially during the purchasing, preparation, cooking, serving and storage of food. Individuals learn to develop a food safety system and how to train employees to follow these guidelines. The proper and sanitary maintenance of equipment and facilities is examined. Also discussed are the roles of regulatory agencies in food safety and sanitation.
Food Service Leadership Course
Lecture and class materials in this course examine the decision-making skills and leadership abilities typically used in the hospitality industry. Students learn how to evoke cooperation and establish manager-employee relationships. They learn how to delegate responsibility and to make quick, correct decisions. This class emphasizes the development of personal skills and the use of real life experiences as teaching lessons.