Curriculum

The Dietary Managers Program prepares individuals to be a trained foodservice professional.
Dietary Managers specialize in cost containment programs, supervise staff, develop and maintain high levels of sanitation and partner with Registered Dietitian to understand and meet the basic nutritional needs of clients.

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 food, nutrition, communication, management, and sanitation. The Dietary Manager student must complete all course requirements including 150 clinical experience hours.