Program Outcomes

Program Outcomes for Dietary Management

  1. Foodservice Nutrition and Nutrition Therapy Standard

    Students will be able to use basic nutrition principles to plan, prepare, and evaluate normal and modified diets.

  2. Management of Foodservice Standard

    Students will be able to forecast inventory for, budget for, write and prepare large quantity menus using standardized recipes.

  3. Human Resources Management Standard

    Students will be able to manage employees within a foodservice department, including scheduling work, writing performance standards and writing policies and procedures.

  4. Sanitation and Food Safety Standard

    Students will be able to handle and monitor use of foods, supplies and equipment according to established sanitation and quality standards to ensure compliance with safety and sanitation regulations.

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