This Sample Program Pathway is designed to provide an example of course selections in a term by term sequence. Please see an Academic Advisor for a plan specific to your academic needs.
Term hours subtotal:
4
Description: This course incorporates food delivery and production systems, facility and materials management, menu planning, food and non-food procurement, cost and quality control methods. Institutional and healthcare food safety and sanitation principles will be reviewed and applied. A ServSafe (level II) certificate will be earned from the National Restaurant Association (NRA) to all students successfully passing the proctored ServSafe exam. Nutrition & Dietetics Technician students, as well as Dietary Manager program students, must successfully complete this course with a "C" or better and also successfully complete the ServSafe certification exam. Students with a current ServSafe certification may waive the ServSafe examination portion of this course with appropriate submission of a valid and verifiable ServSafe certificate provided to the instructor.
Notes: Spring Only A current ServSafe certificate submitted to the Program Director will waive the ServSafe exam requirement in this course
Term hours subtotal:
3
Description: Practical skill development in feeding techniques for the elderly, hospitalized, rehabilitation, or populations with physical feeding need support. Ensures understanding of nutritional needs of patients and residents, communication and interactions between patients/residents/staff, behavior challenges and safety procedures. Students receive a Dining Assistant Certificate from Ohio Department of Health upon completion.
Notes: Summer Only
Description: Hands-on experience completed in an institutional foodservice kitchen. Covers menu development including modified diets, recipe scaling, forecasting and food production, equipment care and use, kitchen layout and design, safety and sanitation. Five directed-practice hours per week at assigned site.
Notes: Summer Only
Description: This food laboratory course addresses food science principles for the functions of ingredients in modified textured and therapeutic recipe preparation. A review of quantity cooking principles, sensory evaluation of food, recipe standardization, kitchen equipment and food safety and sanitation are completed. Food composition and product evaluation along with the application of food pairing, plating, and garnishing techniques reviewed. Hazard analysis critical control point standards are identified and reinforced. Six lab hours per week.
Notes: Summer Only
Description: This course introduces the functions of management and identifies a variety of tools used to assist with organizational performance. While designed for the healthcare nutrition department managerial application, the proliferation of foodservice business operations such as cafes, coffee shops, and specialty food kiosks within healthcare settings, this course provides retail business concept strategies and exposure. Application of marketing concepts, financial reports/budget, quality improvement and current trends/regulations in healthcare nutrition environments reviewed. This foodservice course culminates the Nutrition & Dietetics Technician program food service and food management curriculum offerings. Students continuing on to complete their Medical Nutrition Therapy I and II courses must successfully complete the Mid-Program Assessment for Domain I (foodservice management) exam offered in this course. Students will have 3 attempts to successfully complete the assessment exam with an 82% or higher. Unsuccessful completion of the assessment exam will require a Program Director-guided remediation strategy.
Notes: Summer Only
Description: Hands-on experience completed in an institutional foodservice setting. Covers five major aspects of human resource management: planning, organizing, directing, controlling and evaluating and the tools used to assist with organizational performance. Includes marketing of services, budget concerns and cost control measures while maintaining quality service within regulatory guidelines. Five directed-practice hours per week at assigned practicum site.
Notes: Summer Only
Term hours subtotal:
9