Program provides training for students planning employment in the food service department of a health care operation. Courses in this program meet State of California Department of Health Services certification requirements. Consult with a member of the Foods and Nutrition Program staff before scheduling courses in the program.
At this time appropriate clinical field experience will be planned. A sanitation certificate such as ServSafe or equivalent is required for this certificate.
Upon completion of the following courses with at least a ‘C’ grade in each course, the student will be awarded a Dietetic Services Supervisor Program Certificate of Achievement.
A minimum of 18.5 semester units in the major with a grade of ‘C’ or better while maintaining a minimum grade point average of at least 2.0 in all California State University transferable coursework.
(including completion of the ServSafe exam)
||Introduction to the Foodservice Industry
||Food Service Production Theory I
||Food Service Production Laboratory I
||Food Service Production Management
||Dietetic Service Supervisor Practicum
Total Units: 18.5
**The courses and unit values on this page are representative of the typical values and courses required by this program. They are taken from the most current catalog, and therefore may not be accurate for the degree or certificate requirements for some students, depending on your year of catalog rights. Please refer to your appropriate catalog or see a counselor for accurate degree requirements.
Program Learning Outcomes
Upon successful completion, the student will:
- locate the state and federal laws and regulations applicable to food service operations in health care (California Code of Regulations, Title 22 Federal Code of Regulations, Business and Professions Code of Registered Dietitians and Dietetic Technicans Registered, FDA Food Code, etc.).
- utilizing the above references laws, and in conjunction with the registered dietitian, determine compliance with regulations and acceptable standards of care.
- identify the role and limitations of the Dietary Service Supervisor under Title 22.
- review, with a registered dietitian, a facility’s policies and procedures to ensure that they are in compliance with regulations and standards of practice.
- locate diet manuals and show ability to use them by making menu substitutions to meet the nutritional needs of residents/patients in accordance with standard of care.
- help registered dietitian ensure that menus and standardized recipes are followed by food service staff. Help develop standardized menus.
- ensure that food is prepared and served by methods that conserve nutritive value, flavor, and appearance. Ensure that food is prepared to meet individual texture and nutrient needs and that substitutions are of similar nutritive value.
- ensure that residents/patients receive and consume foods as prescribed by the physician. Document diet prescriptions, food preferences, and the possible need for texture modification and/or assistance during meal times by maintaining and updating card profiles.
- protect food in all phases of preparation. Ensure that food is inspected for quality upon receiving, then stored, prepared, and served under sanitary confitions to prevent food borne illness. Santitation oversight includes all food service department areas and components such as storage rooms, refrigerators/freezers, food preparation, and service equipment and surfaces, tray lines, and carts.
- assist with day to day operations such as:
- food forecasting, ordering, storage, preparation, and service.
- employee staffing schedules.
- employee health and safety programs.
- labor relations.
- employee orientation and ongoing planned staff development.