2007-2008 General Catalog Bossier Parish Community College BPCC Home Bossier Parish Community College Logo Catalog Table of Contents

Course Descriptions

Dietary Management (DMTP)

Prior to enrolling in any DMTP course, students must have an ACT score of 16 or greater, or pass the Read placement exam, or READ 099.

101:
Medical Nutrition Therapy. (4-3-3)
Provides the foundation knowledge of basic nutrition and medical nutrition therapy in both classroom and clinical experience. The course includes nutrition principles, dietary guidelines, menu planning, nutrition care plans and client education.
110:
DMA Resource Management. (3-2-3)
Overview of the basic functions of human resource management including employee hiring, supervision, development, communication, and professional interactions and DMA field experience.
111:
Resource Management (2-2-0)
Prerequisites: Approved DMTP field experience waiver for managers with 2 or more years of experience.
Overview of the basic functions of human resource management including employee hiring, supervision, development, communication, and professional interactions.
115:
DMA Food Service Operations. (4-3-3)
Foundation knowledge of institutional foodservice management in both classroom and field experience. Topics reviewed include delivery systems, menus, recipes, purchasing, receiving and storage, cooking procedures, equipment needs, safety, productivity, budgeting, cost effective procedures, and department coordinating.
116:
Food Service Operations (3-3-0)
Prerequisites: Approved DMTP field experience waiver for managers with 2 or more years experience.
Foundation knowledge of institutional foodservice management. Topics reviewed include delivery systems, menus, recipes, purchasing, receiving and storage, cooking procedures, equipment needs, safety, productivity, budgeting, cost effective procedures, and department coordinating.
120:
DMA Sanitation and Safety. (3-2-3)
Combines classroom and field experience in food safety and sanitation as it relates to the food service industry. Topics include food borne illness, safe food purchasing, receiving, storage, HACCP regulations, inspections, and crisis management.
121:
Sanitation and Safety (2-2-0)
Prerequisites: Approved DMTP field experience waiver for managers with 2 or more years experience.
Food safety and sanitation as it relates to the food service industry. Topics include food borne illness, safe food purchasing, receiving, storage, HACCP, regulations, inspections, and crisis management.

Back to Course List


BPCC HOME | A TO Z INDEX | CONTACT US | HELP | LINKS

Copyright © 2009 Bossier Parish Community College. All rights reserved.