Course Description
Dietary Manager I
(3-2-3) Preparation for supervisory roles in food
service departments. Emphasis on normal and
therapeutic nutrition and food service systems
management. Major topics include dietary and meal
planning guidelines, sources and functions of
nutrients, diet therapy, nutritional assessment
and care, food production management and
purchasing, and regulatory agencies.
Required Prerequisite: HECO 1322 and TSI Met in
Non-Algebraic Math pathway
Recommended Corequisite: DITA-1301
Semester hours:3
Lecture hours:2
Lab hours:3
Petition required:N
Course may be repeated for credit when the topic varies:N
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