Dietetic Service Supervisor (DSS)/Certified Dietary Manager (CDM)
Certificate of Achievement Nutrition and Food · Chaffey College · 2026-2027 Catalog
Description
This program, currently approved by the California State Department of Health, prepares students for entry level management in a food service department in health care, community care, or school food service organizations, including entry levels of supervision. The program fulfills the federal and state training regulations for positions in general acute-care hospitals, acute psychiatric hospitals, skilled nursing facilities, and intermediate/residential-care facilities. This program addition of the CDM qualification is under review and awaiting approval by the Association of Nutrition and Foodservice Professionals (ANFP) to be in conjunction with the DSS certificate program, an approved training program and pathway to take the credentialing exam for the Certified Dietary Manager (CDM) certification.
Program Learning Outcomes
Upon the successful completion of this program, students should be able to:
- Demonstrate an ability to apply management principles, safe food handling skills, meal planning for diverse populations and medical prescriptions and communication skills.
- Effectively communicate and implement ethical decision making as part of a health care team.
- Design meal plans and employ food preparation and storage techniques in accordance with federal and state guidelines.
- Demonstrate skills such as leadership skills, problem solving skills, and constructive interactions in a food handling team environment.
- Be prepared to manage menus, food purchasing, and food preparation as an entry-level Certified Dietary Manager.
- Apply nutrition principles, document nutrition information, ensure food safety, and manage work teams as an entry-level Certified Dietary Manager.
| Course | Title | Units |
|---|---|---|
| Requirements for the Certificate of Achievement (CA): | 24 | |
| CUL 15 | Sanitation, Safety, and Equipment Management | 3 |
| CUL 17 | Principles of Food Preparation | 3 |
| HOTFS 14 | Food and Beverage Management | 3 |
| NF 11 | Food Service Management Supervision | 3 |
| NF 15 | Nutrition I: Introduction to Nutrition Science | 3 |
| NF 19 | Nutrition II: Modified Diets | 3 |
| NF 471 | Dietetic Service Supervisor I | 1 |
| NF 471L | Dietetic Service Supervisor I: Supervised Clinical Laboratory | 2 |
| NF 472 | Dietetic Service Supervisor II | 1 |
| NF 472L | Dietetic Service Supervisor II: Supervised Clinical Laboratory | 2 |
| Total | 24 | |
Other Information
Health and Wellness
Local Program (Major) Code: N256
Program Control Number: 07389
TOP Code: 1306.20*
CIP Code: 19.0505