and Supervision (5741)
Florida Community College's Institute of the
South for Hospitality and Culinary Arts is dedicated to the meaningful
learning and excellent teaching that enables our students to achieve
their full potential in the hospitality, dietetics and food service
industries. Our long term goal is to empower students to become
leading partners in a dynamic, prosperous community.
The Dietetic Management and Supervision program
includes a minimum of 300 clock hours in the classroom/laboratory
and 150 clock hours in supervised clinical experience under the
supervision of a registered dietitian.
Typical duties of a dietary manager include:
- Understanding and addressing the clienteles
everyday nutritional needs.
- Hiring, motivating, training and supervising
- Balancing menu variety and appeal with planned
cost/ profit objectives.
- Consulting with a registered dietitian for
specialized nutrition expertise.
- Purchasing foods, goods, equipment and services.
This program is for persons who have documented
experiences in a health care facility in dietary production. A
letter from their employer must be submitted stating that they
are being considered for first level supervisory positions.
Expected Job Growth: Stable.
$18,000 - $25,000
Completers of this program may apply for membership in the Dietary
Managers Association (DMA) and are eligible to take the DMA
certification exam; the passing this exam qualifies the candidate
as a certified dietary manager. Graduates will also be prepared
to take the National
Restaurant Association's ServSafe Manager certification exam.
Students may internally articulate into FCCJ's Dietetic
Technician/Culinary option associate degree program (226A).
The program is approved by the Dietary Managers Association.
Total Credit Hours: 450 contact hours/15
*Students who have satisfactory test scores
are not required to take these courses.
Estimated tuition is $700 (for Florida residents as of 7/04).
Estimated cost of materials, fees and books is $300.