Nutrition and Food Service Professional Certificate
Dr. Paula Boley, EdD, MSN, RN, Dean
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).
See here for Technical Standards information.
|BHS 1390||Medical Terminology 1||2|
|MGT 1010 ||Principles of Management 1||3|
|DTN 1000||Basic Nutrition 1||2|
|BHS 2250||Effective Patient Education 1||.5|
|MGT 2000 ||Human Resource Management||3|
|DTN 1011||Medical Nutrition Therapy||4|
|DTN 1021||Food Service Management||3|
|DTN 1031||Clinical Experience||2|
See www.RhodesState.edu/GainfulEmployment for additional information on certificates.