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- Management of Foodservice

- Sanitation & Food Safety

- Nutrition & Medical Nutrition Therapy

- Human Resource Management

- Career Skills



- Utilize the systems approach to procure, produce, and serve food to all customers.

- Provide a safe and sanitary environment for employees.

- Utilize appropriate supervisory management techniques.

- Provide appropriate quality nutritional care for the client.

- Meet all licensing and regulatory agency standards.

- Utilize business, marketing, and public relation skills to Excellerate foodservice and nutrition to peers, patients, and community.

- Constantly strive for improved performance as a Dietary Manager.

- Participate in the professional activities of the Association of Nutrition & Foodservice Professionals.



Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

 Access data, references, patient education materials, consumer and other information from credible sources.

 Perform nutrition screening and identify clients or patients to be referred to a registered dietitian nutritionist.

 Evaluate information to determine if it is consistent with accepted scientific evidence. Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

 Participate in quality improvement and customer satisfaction activities to Excellerate delivery of nutrition services.

 Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals.

Interpersonal Behavioral and Social Skills

The ability to show cultural competence in interactions with clients, colleagues and staff.

 Demonstrate an understanding of cultural competence/sensitivity.

 Show cultural competence in interactions with clients, colleagues and staff.

 Implement interventions to effect change and enhance wellness in diverse individuals and groups.

Oral and Written Communication 1. The ability to listen to and understand information and ideas presented through spoken words and sentences.

2. The ability to communicate information and ideas in

 Prepare and deliver sound food and nutrition presentations to a target audience.

 Provide nutrition and lifestyle education to well populations.

 Promote health improvement, food safety, wellness and disease speaking so others will understand.

3. The ability to read and understand information and ideas presented in writing.

4. The ability to communicate information and ideas in writing so others will understand. prevention for the general population.

 Develop nutrition education materials for disease prevention and health improvement that are culturally and age appropriate and designed for the educational level of the audience.

Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Physical activities Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

 Demonstrate sufficient upperbody strength and manual dexterity to operate and clean household and institutional equipment required for food preparation and food.

 Travel to clinical sites and have mobility within and around the sites.

Activities may involve standing, sitting, stooping and be in hot and cold facilities.

 Demonstrate the ability to exert maximum muscle force to lift, push, pull, or carry objects such as food supplies, small equipment and delivery of meals.

 Sensing

 Visual

 Hearing

 Taste

 Smell

1. The ability to see details at close range (within a few feet of the observer).

2. The ability to taste and smell to determine acceptability of foods and supplements.

3. The ability to hear spoken words.

 Demonstrate sufficient vision, smell and taste to evaluate the appearance, aroma, and flavor of food.

 Demonstrate sufficient vision to observe compliance with food sanitation and safety codes.

Professional Attributes Practicing professional skills required in entry-level positions.

 Attend scheduled classes, labs and supervised practices and be present for examination and testing. Be prepared for class.

 Maintain professional demeanor in class and during supervised practice.

 Maintain personal hygiene and dress code policies.

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