Topics of Study

Included in this program are the following topics of study drawn from the essential professional areas of knowledge and skills required by a dietary manager:

• Working in a Health Care Facility
• Food Service Systems & Regulations
• Principles of Food Preparation
• Principles of Food Quality
• Menu Planning
• Purchasing Procedures and Practices
• Food Storage Practices and Procedures
• Food Production, Service, & Distribution
• Operation and Care of Equipment
• Sanitary Practices in Food Service
• Safety in the Kitchen
• Controlling Costs
• What Do We Eat?
• Basic Nutrition
• Digestion
• Patient Nutritional Care
• Texture-Modified Diets
• Fat- and Sodium-Modified Diets
• Calorie-Modified Diets
• Personnel Supervision
• Getting Work Done Through People
• Training & Development
• Problem-Solving & Decision-Making
• Quality Assurance