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Dietary Service Supervisor

This certificate prepares students to supervise healthcare facilities as food service supervisors in convalescent, nursing and retirement homes. The curriculum focuses on the fundamentals of culinary science, sanitation, nutrition, modified diets, and sound management practices.
Program Learning Outcomes: Students will demonstrate cooking techniques commonly found in professional food service establishments. Students will plan sanitation policies and practices at an ongoing foodservice establishment. Students will evaluate patients’ nutritional needs and formulate appropriate diets.
Students interested in pursuing a Bachelor's degree, should meet with an academic and/or transfer counselor to discuss transfer requirements.
To explore major-related career information, click on the Career Profile link.

PREREQUISITE COURSES REQUIRED COURSES FOR CERTIFICATE UNITS
 
CULIN 111 or equivalent
CULIN 111
or
CULIN 112
Fundamentals of Professional Cooking 1
Fundamentals of Professional Cooking 2
4
or
4
  CULIN 113 Institutional Sanitation Practices for Food Service and Hospitality 3
  CULIN 116 Institutional Purchasing for Food Service and Hospitality 3
  CULIN 142 Nutrition Controversies 2
  HRM 256 Management of Hospitality Personnel Operations 3
  NUTR 114 or
NUTR 125
Nutrition & Menu Planning
Elements of Nutrition
3 or
3
CULIN 111 and 114, or equivalent NUTR 118 Dietary Health Care 3
  CULIN 50 Internship 3
  TOTAL UNITS REQUIRED 24
NOTE: ADDITIONAL COURSEWORK MIGHT BE REQUIRED IF PREREQUISITES ARE NOT MET. SEE A COUNSELOR TO PREPARE A STUDENT EDUCATIONAL PLAN. 
August 2016 GCC Catalog 2016-2017
Important Notice: In the event of a discrepancy between the information presented above and the online and/or print versions of the GCC Catalog, please contact a counselor or the office of Admissions and Records.