Program Outcomes for Dietary Management
- Foodservice Nutrition and Nutrition
Students will be able to use basic nutrition principles to plan,
prepare, and evaluate normal and modified diets.
- Management of Foodservice Standard
Students will be able to forecast inventory for, budget for,
write and prepare large quantity menus using standardized
- Human Resources Management
Students will be able to manage employees within a
foodservice department, including scheduling work, writing
performance standards and writing policies and procedures.
- Sanitation and Food Safety
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.