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Orange Coast College Food Service Management Commercial Suggested Electives: Beginning Computer Keyboarding 1 CIS Emergency Medical Responder EMS Or First Aid & CPR HLED A090 A100 1.5 4 A112 2 Required Prerequisites: Completion of all courses for Dietetic Service Supervisor Certificate of Achievement with a grade of “C” or better Subtotal 21.5 Course Units FOOD SERVICE MANAGEMENT — INSTITUTIONAL Students completing these programs are qualified to manage food service operations in institutional settings, such as corporations, healthcare facilities, detention facilities, and schools. Patient Care Interpersonal Communication Careers in Dietetics/Food Science Applied Nutrition Food Service Math/Accounting Menu Planning and Purchasing Catering ALH CMST FN/NC FN FSM FSM FSM Dietary Service Supervisors plan and supervise employees engaged in a variety of food service activities in a medical facility. Responsibilities include assisting the professional staff in auditing patient menus, visiting patients to discuss dietary problems, and coordinating work of food production personnel with other departments. Program Outcomes FOREIGN LANGUAGES ASSOCIATE IN ARTS DEGREE Course Units FN FSM FSM FSM FSM NC NC A170 A150 A151 A160 A260 A175 A180 Total Units 3 4 2 3 3 3.5 3 21.5 Upon successful completion of the certificate, student meets California Department of Health Licensing Requirements for Dietetic Service Supervisor. DIETETIC SERVICE MANAGER CERTIFICATE OF ACHIEVEMENT Dietetic Service Managers work in hospitals, long-term care, schools, correctional facilities, and many other settings. Responsibilities may include directing and controlling the following: menu planning, food purchasing, food production and service, financial management, employee recruitment, training, and supervision, and (in some settings) nutritional assessment and clinical care. Students completing this certificate join the Dietetic Managers Association and take the National Certification exam. Program Outcomes 1. For professional employment as entry level Food Service supervisors. 2. To advance to positions with greater management responsibilities to meet the needs of acute and long-term healthcare facilities. 102 40 FOREIGN LANGUAGES The program will prepare students for successful employment as entry- level Food Service Supervisors to meet the needs of Acute and Long- term Healthcare Facilities. Nutrition Quantity Foods Preparation Food Production Management Sanitation and Safety Supervision and Training Techniques Health Care Field Experience Introduction to Medical Nutrition Therapy Total Units Upon successful completion of the certificate, students meet Dietary Managers’ Association criteria for certification and are eligible to take the National Certification Examination. CERTIFICATE OF ACHIEVEMENT 1. 2.5 3 1 2 4 3 3 Subtotal 18.5 DIETETIC SERVICE SUPERVISOR A115 A100 A100 A171 A240 A250 A284 Complete eighteen (18) units from the following and the Associate in Arts graduation requirements as outlined in the Graduation Requirements section of the catalog. If a student chooses this degree option, a plan must be developed with a counselor and placed on file prior to petitioning for graduation. Course Units Introduction to Linguistics Elementary Chinese Elementary French 1 Elementary French 2 Intermediate French 1 Intermediate French 2 Elementary German 1 Elementary German 2 Elementary Italian 1 Elementary Italian 2 Elementary Japanese 1 Elementary Japanese 2 Intermediate Japanese 1 Intermediate Japanese 2 Elementary Spanish 1 / Honors Elementary Spanish 2 / Honors Intermediate Spanish 1 / Honors Intermediate Spanish 2 ANTH CHIN FREN FREN REN FREN GRMN GRMN ITAL ITAL JAPN JAPN JAPN JAPN SPAN SPAN SPAN SPAN A190 A180 A180 A185 A280 A285 A180 A185 A180 A185 A180 A185 A280 A285 A180 / A180H A185 / A185H A280 / A280H A285 Minimum Program Major Units AA General Education Option 1, 2, or 3 Transferable electives as needed to satisfy unit requirement Total Degree Units 3 5 5 5 4 4 5 5 5 5 5 5 5 5 5 5 5 5 18 Varies Varies 60