Rock Creek Campus
Bldg 2 Room 255
Career and Program Description
Foods and Nutrition includes the study of human metabolism, foods and other forms of nutrient delivery that support human health, factors that can affect nutrient availability, the food supply and human health behaviors. Critical inquiries are made into how food and nutrition are marketed and how nutrition recommendations are developed. At PCC, Foods and Nutrition offerings include a 100-level course: Personal Nutrition which emphasizes basic nutrition principals and personal health behaviors; a 200-level course: Nutrition tailored to students pursuing careers in the life sciences and allied health; and the Dietary Manager and Certificate Program courses.
The Dietary Manager (DM) Certificate program includes coursework and field experience designed to prepare graduates to work in care facilities such as hospitals, skilled nursing facilities, assisted living facilities, schools, and correctional facilities. The Dietary Manager works in a high-pressure environment with individuals in various capacities. The Dietary Manager ensures a safe food service environment, and trains and evaluates food service staff. Additionally, the Dietary Manager screens clients, modifies menus for clients with special dietary needs and collaborates with allied health care workers to develop, implement, and monitor appropriate feeding plans for clients. Completion of the Dietary Manager Certificate qualifies the graduate to take the national Certified Dietary Manager, Certified Food Protection Professionals Credentialing Exam. (Pending ANFP approval)
Degrees and Certificates Offered
Less than One-Year Certificate
Prerequisites and Requirements
- Writing 90 or equivalent placement scores
- Math 20 or equivalent placement scores
Dietary Manager Less than One-Year Certificate
Minimum 16 credits.
Dietary Manager Certificate Credit Summary
Dietary Manager Certificate Courses
|DM 105||Food Safety: ServSafe||1|
|DM 119||Nutrition Through the Life Cycle||3|
|DM 129||Food Service and Personnel Management||4|
|DM 130||Dietary Manager Field Experience I||3|
|DM 139||Nutrition for Dietary Managers||3|
|DM 140||Dietary Manager Field Experience II||2|
DM 105. Food Safety: ServSafe. 1 Credit.
Covers foodborne illnesses in food industry. Includes identifying and analyzing the factors which cause foodborne illnesses and food safety and sanitation through proper purchasing, preparation, handling and storage. Includes the ServSafe exam.
DM 119. Nutrition Through the Life Cycle. 3 Credits.
Examines the multi-dimensional relationships between humans and food. Includes the digestion process and the organs involved and the availability of nutrients from foods. Explores how culture, religion and age can impact food consumption. Prerequisites: MTH 20 and WR 90 or equivalent placement test scores.
DM 129. Food Service and Personnel Management. 4 Credits.
Covers managing people in the food service setting. Includes performing, planning and implementing safe food production from purchasing to serving. Corequisite: DM 130. Prerequisites: MTH 20 and WR 90 or equivalent placment test scores.
DM 130. Dietary Manager Field Experience I. 3 Credits.
Provides an opportunity to practice dietary manager skills of food service delivery and personnel resource management in a hospital, a skilled nursing center or other equivalent setting. Corequisites: DM 129. Prerequisite: DM 105.
DM 139. Nutrition for Dietary Managers. 3 Credits.
Explores medical nutrition therapy in long-term and acute care settings. Includes the common diseases and the specific diets used in the treatment or control of the disease. Includes the theory and process of nutritional screening for assessment of diet adequacy and the tools to plan and prepare menus. Prerequisite. DM 119. Corequisite: DM 140.
DM 140. Dietary Manager Field Experience II. 2 Credits.
Provide skilled practice for the Dietary Manager with an emphasis on nutrition and medical nutrition therapy in a skilled nursing facility, hospital or other equivalent setting. Corequisite: DM 139.
Foods and Nutrition
FN 110. Personal Nutrition. 3 Credits.
Explores personal food habits and beliefs. Emphasizes practical application of nutrition knowledge to enhance general health. Analyze present diet and evaluate it according to latest nutritional guidelines. Basic nutrition course for students with little or no science background. Audit available.
FN 225. Nutrition. 4 Credits.
Introduces components of an adequate diet, nutrient availability and utilization. Analyze dietary intake and compare to current scientific guidelines. Examines peripheral factors influencing diet such as global and local issues, cultural environment, and elements of food safety. Strong background in life sciences recommended. Prerequisite: WR 121, MTH 60 or higher; and BI 231 or FT 131. Audit available.