Program

Associate of Applied Science in Culinary and Dietary Management

The Culinary and Dietary Management course of study trains students in the fundamentals of cooking and managing dietary operations with the goal of providing optimum nutritional care through healthy foods and quality foodservice management. Core coursework covers fundamentals in cooking, foodservice management, human resource management, nutrition, and food safety and sanitation.

Certificates and Degree

Students who complete the coursework will receive the Associate Degree in Applied Science in Culinary and Dietary Management and two certificates, Certificate in Dietary Management and Occupational Cooking Certificate. Students are eligible to take a national certification exam offered by the Dietary Managers Association. Upon passing the exam the student will earn two credentials, Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP).  The Hocking College Dietary Management Program has been approved by the Dietary Managers Association.

Dietary Managers Association
406 Surrey Woods Dr.
St. Charles, IL 60174  
800.323.1908    
www.dmaonline.org

Program Outcomes

The following outcomes are skills and knowledge cultivated in students seeking the Associate of Applied Science in Culinary and Dietary Management:

• Apply the principles of safety and sanitation in food service operations;
• Perform basic cooking techniques - roast, sauté, broil, bake, knife skills;
• Manage equipment use and maintenance;
• Participate in, or supervise, food purchasing, receiving, and inventory control;
• Demonstrate leadership and organizational skills in human resource management;
• Supervise food production activities that meet nutritional guidelines, budgetary restrains and client acceptance;
• Gather nutrition data through routine nutrition screening, reviewing intake records and visual meal rounds;
• Implement diet plans and physician diet orders using appropriate modifications;
• Utilize standard nutrition care procedures;
• Develop menus that meet the nutritional needs of clients;
• Provide basic nutrition education; and,
• Demonstrate professional behavior by adhering to the professional code of ethics of the Dietary Managers Association and the American Culinary Federation.

Curriculum

• 2011 Transition
• 2012 Curriculum

Career Opportunities

Graduates of the Associate Degree program are qualified in food preparation, administration of menus and food purchasing, and able to document nutrition information, ensure food safety, manage work teams and much more. Employment in foodservice is less dependent on economic conditions, and continues to growing steadily. This is especially true in healthcare where the demand for culinary expertise is growing at a dramatic pace.

Most graduates find jobs in healthcare – nursing homes, rehabilitation centers, senior living communities and hospitals. Others are employed in correctional facilities, schools and the military. The fastest-growing segment in the non-commercial market is in eldercare, an area where the skills of the Culinary and Dietary Manager can be a perfect fit.

Occupation Profile

Hocking College Career Services