Dietetic Services Supervisor Program

Dietetic Services Supervisor Program Certificate of Achievement

The Dietetic Services Supervisor program provides training for students planning employment in the food service department of health care institutions. Courses in the DSS program meet the State of California Department of Health Services certification requirements. Consult with a faculty member in the Foods and Nutrition Program before scheduling courses in the program, and at this time, appropriate clinical field experience will be planned. Upon completion of the required courses with at least a "C" or "P" (pass) grade in each course, the student will be eligible for a Certificate of Achievement.

Program Learning Outcomes

• 1. Locate the state and federal laws and regulations applicable to food service operations in health care (California Code of Regulations, Title 22 Federal Code of Regulations, Business and Professions Code of Registered Dietitians and Dietetic Technicians Registered, FDA Food Code, etc.).

• 1. Upon successful completion of the program, the student will be able to interpret the state and federal laws and regulations applicable to food service operations in health care and differentiate the role and limitations of the Dietary Service Supervisor under Title 22 (California Code of Regulations, Title 22 Federal Code of Regulations, Business and Professions Code of Registered Dietitians and Dietetic Technicians Registered, FDA Food Code, etc.).

• 2. Upon successful completion of the program, the student will be able to utilize the above-referenced laws and, in conjunction with the registered dietitian, examine compliance with regulations and acceptable standards of care.

• 2. Utilizing the above references laws, and in conjunction with the registered dietitian, determine compliance with regulations and acceptable standards of care.

• 3. Identify the role and limitations of the Dietary Service Supervisor under Title 22.

• 3. Upon successful completion of the program, the student will be able to develop resident/patient profiles, including diet prescriptions, food preferences, texture modifications, and/or need for assistance during meal times.

• 4. Review, with a registered dietitian, a facility’s policies and procedures to ensure that they are in compliance with regulations and standards of practice.

• 4. Upon successful completion of the program, the student will be able to use the facility diet manual and help the registered dietitian design menus and standardized recipes that are within the diet allowances, textures, and nutritional needs of residents/patients in accordance with standards of care.

• 5. Locate diet manuals and show ability to use them by making menu substitutions to meet the nutritional needs of residents/patients in accordance with standard of care.

• 5. Upon successful completion of the program, the student will be able to assemble standardized recipes in production and follow the diet prescription ordered by the physician.

• 6. Help registered dietitian ensure that menus and standardized recipes are followed by food service staff. Help develop standardized menus.

• 6. Upon successful completion of the program, the student will be able to appraise food quality in all phases of preparation, including receiving, storage, preparation, and service under sanitary conditions to prevent food-borne illness. Sanitation oversight includes all food service department areas and components such as storage rooms, refrigerators/freezers, food preparation, service equipment and surfaces, tray lines, and carts.

• 10. Assist with day to day operations such as: ‚ Food forecasting, ordering, storage, preparation, and service. ‚ Employee staffing schedules. ‚ Employee health and safety programs. ‚ Labor relations. ‚ Employee orientation and ongoing planned staff development.

Program Requirements