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

Dietary Management
Technical Competency Area

The Dietary Management Program provides students with the skills and knowledge necessary to work as a dietary manager in institutional foodservice, such as in nursing homes and hospitals. Graduates will meet qualifications for the Dietary Managers Association certification examination to become a Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP).

Specific Requirements:

To enroll, students must have a high school diploma or GED, and an ACT Read score of 16 or higher or pass a reading placement test.

To meet course requirements, all courses include classroom lectures and field experiences under the supervision of a registered dietitian preceptor. Three hours per week of field experience are required for each course. If the student is not employed by the training facility, a background check, TB test, drug screen, physical exam, and proof of health insurance are required.

Required courses of Technical Competency Area in Dietary Management:

Hours
DMTP 101: Medical Nutrition Therapy 4
DMTP 110 or DMTP 111: DMA Resource Management 2-3
DMTP 115 or DMTP 116: DMA Foodservice Operations 3-4
DMTP 120 or DMTP 121: DMA Sanitation and Safety 2-3
Total credits for the Technical Competency Area in Dietary Management 11-14

Course work must be completed with at least a grade of “C” in each class to receive the Technical Competency Area in Dietary Management from BPCC.

For students who have two or more years of work experience as a Foodservice Manager, field experiences for DMTP 110, 115, 120 can be waived and students will enroll in DMTP 111, 116, and 121. Documentation must be submitted in advance of registration.

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