Nutrition and Food Service Professional Certificate

Dr. Paula Boley,  EdD, MSN, RN, Dean
Phone: (419) 995-8218
Email: boley.p1@rhodesstate.edu
Office: 224D Cook Hall

The Nutrition and Food Service Professional certificate program is designed for persons interested in working in the food service industry. The curriculum is a blend of nutrition and management courses that prepare the student to work in collaboration with dietitians, doctors, nurses and health care administrators to manage food service departments in health care facilities. Those who successfully complete the curriculum will receive a certificate and are eligible to take the national examination to become a Certified Dietary Manager through the Association of Food Services Professionals (ANFP).

Technical Standards

See here for Technical Standards information.

First Year
FallHours
BHS 1390Medical Terminology 12
MGT 1010 Principles of Management 13
DTN 1000Basic Nutrition 12
BHS 2250Effective Patient Education 1.5
 Term Hours7.5
Spring
MGT 2000 Human Resource Management 3
DTN 1011Medical Nutrition Therapy 4
 Term Hours7
Summer
DTN 1021Food Service Management 3
DTN 1031Clinical Experience 2
 Term Hours5
 Total Hours 19.5

Portfolio Course

1

Online course

See www.RhodesState.edu/GainfulEmployment for additional information on certificates.