Associate in Applied Science (AAS)
Dietary Manager Specialization

Hamilton, Pamela

Founding Faculty
Assistant Dean, School of Human Services
Program Coordinator, Dietary Manager
Professor, Food Service Managment
304-367-4297
139 Education Building
Locust Avenue Campus, Fairmont
Image of Pamela Hamilton
Program Purpose: 

The Food Service Management degree program offers four options for students to choose from:  Dietary ManagerResort & Hotel Management; and Culinary ArtsPastry & Baking Arts.

The Food Service Management major and its options were designed to fill a need in the industry. Employment in Food service is typically not very sensitive to economic conditions, and rates of employment are expected to remain consistent, according to the US Dept. of Labor. In fact, according to the National Restaurant Association, the restaurant industry employs an estimated 13 million people, or 9% of the U.S. workforce and is expected to add almost two million jobs over the next decade.

Student Learning Outcomes: 

Upon successful completion of the AAS degree in Food Service Management, graduates will be able to do the following:

  • Demonstrate a professional work ethic as is expected for employment in the Food Service Management Field
  • Apply nutritional standards as expected in Food Service Management Fields
  • Apply knowledge of basic food principles, including food purchasing, planning, and preparation
  • Manage human and physical resources in ways that comply with food service industry standards
  • Satisfy outcomes for individual program option*

*See faculty advisors for specific expectations of individual program

Opportunities: 

Graduates of the Dietary Management option will be qualified for jobs that require them to perform menu planning, food purchasing, food production and service, financial management, employee recruitment, training and supervision and (in some settings) nutritional assessment and clinical care duties. This work is challenging and involves caring for people and working with people. Working conditions may include varied hours, long days and the requirement to juggle multiple demands, including working with both people and paperwork.

Typical job settings include hospitals, long-term care facilities, correctional facilities; and school systems. Specific job titles include Certified Dietary Manager (CDM); Dietary Assistant; Nutrition Assistant; and Food Service Manager (Healthcare).  According to the US Bureau of Labor and Statistics, employment of Dietary Mangers and other nutrition specialists is expected to grow faster than average through the year 2016 due to increasing interest in disease prevention, public interest in nutrition and obesity, and a population that is both growing and aging (Source: Dietary Managers Association).

Program Specific Accreditation: 

American Culinary Federation Education Foundation’s Accrediting Commission
180 Center Place Way
St. Augustine, FL 32095
(800) 624-9458
www.acfchefs.org

Notice to Students: 

It is the responsibility of the student to meet with the faculty advisor to schedule all courses for the completion of this degree. Failure to seek assistance from the advisor may delay graduation.

Permission is required to carry over 18 hours per semester. To be considered, the student must be graduating or have a semester cumulative 3.00 GPA. Hours may not exceed 19 in any semester without permission.

The semester before graduation, the student should schedule a Graduation Evaluation through the Registrar’s Office and must also apply for graduation. Students are reminder to review campus policies and procedure posted in the college catalog.

Program Total Credit Hours: 
60 CHs
Support Coursework: 
9 CHs

ENGL 1104

Written English I
3|4
CH(s)

ENGL 1108

Written English II
3
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)

ENGL 1104 Prerequisite(s): 18 or higher on the English portion of ACT; 450 or higher on Critical Reading of SAT; A scaled score of 38 or higher on Writing Skills Set of ASSET; 88 or higher on Sentence Skills of ACCUPLACER. Students falling below the listed scores will be required to take a four(4) credit hour ENGL 1104.
ENGL 1109 may be substituted for ENGL 1108.  ENGL 1108 & 1109 Prerequisite(s): ENGL 1104.

Program Specific Required Coursework: 
51 CHs

FOSM 1110

Nutrition
3
CH(s)

FOSM 1121

Food Service Facilities & Equipment
1
CH(s)

FOSM 1122

Safety & Sanitation -ServSafe*
2
CH(s)

FOSM 1140

Food Service Cost Analysis & Management
3
CH(s)

FOSM 1180

Professionalism
2
CH(s)

FOSM 2201

Principles of Food Selection & Preparation
2
CH(s)

FOSM 2202

Principles of Quantity Food Production
2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab
2
CH(s)

FOSM 2204

Principles of Quantity Food Production Lab
2
CH(s)

FOSM 2220

Diet Therapy
3
CH(s)

FOSM 2224

Purchasing and Receiving
3
CH(s)

FOSM 2228

Food Service Organization & Management
3
CH(s)

FOSM 2995

Food Service Practicum
2
CH(s)

FOSM 2250

Applications in Community & Medical Nutrition
3
CH(s)

FOSM 2260

Seminar in Dietary Management
1
CH(s)

HLCA 1100

Medical Terminology
3
CH(s)

HLCA 1170

Human Anatomy and Physiology
3
CH(s)

HLCA 1171

Human Anatomy and Physiology Laboratory
1
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)
Model Schedule
Fall Semester

ENGL 1104

Written English I
3|4
CH(s)

FOSM 1110

Nutrition
3
CH(s)

FOSM 1121

Food Service Facilities & Equipment
1
CH(s)

FOSM 1122

Safety & Sanitation -ServSafe*
2
CH(s)

FOSM 1180

Professionalism
2
CH(s)

FOSM 2201

Principles of Food Selection & Preparation
2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab
2
CH(s)
Total Credit Hours: 
15 CHs

ENGL 1104 Prerequisite(s): 18 or higher on the English portion of ACT; 450 or higher on Critical Reading of SAT; A scaled score of 38 or higher on Writing Skills Set of ASSET; 88 or higher on Sentence Skills of ACCUPLACER. Students falling below the listed scores will be required to take a four(4) credit hour ENGL 1104.

Spring Semester

ENGL 1108

Written English II
3
CH(s)

FOSM 1140

Food Service Cost Analysis & Management
3
CH(s)

FOSM 2202

Principles of Quantity Food Production
2
CH(s)

FOSM 2204

Principles of Quantity Food Production Lab
2
CH(s)

FOSM 2220

Diet Therapy
3
CH(s)

HLCA 1100

Medical Terminology
3
CH(s)
Total Credit Hours: 
16 CHs

ENGL 1109 may be substituted for ENGL 1108.  ENGL 1108 & 1109 Prerequisite(s): ENGL 1104.

Fall Semester

FOSM 2224

Purchasing and Receiving
3
CH(s)

FOSM 2228

Food Service Organization & Management
3
CH(s)

FOSM 2250

Applications in Community & Medical Nutrition
3
CH(s)

FOSM 2995

Food Service Practicum
2
CH(s)

HLCA 1170

Human Anatomy and Physiology
3
CH(s)

HLCA 1171

Human Anatomy and Physiology Laboratory
1
CH(s)
Total Credit Hours: 
16 CHs
Spring Semester

FOSM 1120

Nutrition in Childhood & Adolescence
3
CH(s)

FOSM 2995

Food Service Practicum
2
CH(s)

FOSM 2260

Seminar in Dietary Management
1
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)
Total Credit Hours: 
13 CHs

FOSM 1150 may be substituted for FOSM 1120
FOSM 2995, 10 CHs required (equivalent to 450 hrs internship at approved health care facility).

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