Dietary Manager Certificate (Owens Code: ZCDM)

Required Courses

^*The Age of Coursework for Food, Nutrition and Hospitality (FNH) courses is 5 years - chair approval required for courses beyond that.  Please refer to College Policy, Chapter 2 - Academic, 3358:11-2-22 Age of Coursework Policy.

**Students who currently hold the ServSafe certificate and/or current CPR should see the chair as some coursework may be waived.

***All students enrolled in the program must earn a “C” grade or better in each Food, Nutrition and Hospitality (FNH) course and maintain a 2.0 grade point average.

• FNH 121 - Basic Nutrition Credits: 2(Lec: 2)
• FNH 135 - ServSafe Credits: 2(Lec: 2)
• FNH 112 - Fundamental of Food Production Credits: 3(Lec: 2 Lab: 4)
• FNH 212 - Essentials of Supervision Credits: 3(Lec: 3)
• FNH 230 - Purchasing & Cost Controls Credits: 3(Lec: 3)
• IST 131 - Computer Concepts and Apps Credits: 3(Lec: 3)
• FNH 102 - Applied Nutrition Credits: 4(Lec: 3 Other: 5)
• FNH 270 - Techniques of Healthy Cooking Credits: 3(Lec: 2 Lab: 3)
• FNH 190 - Nutrition App Clinical Lab Credits: 1(Oth: 5)
• FNH 289 - Systems Mgt Clinical Lab Credits: 2(Oth: 10)

Petition for Certificate Completion

Students are eligible to become a candidate for a certificate when the student has completed all necessary requirements. Students who are registering for their final semester of course work must submit a petition for certificate completion by accessing their Ozone account.

Visit the Owens website for petition deadline dates and fee information.  For more information regarding certificate completion refer to Chapter 2 - Academic College Policy, 3358:11-2-51, Graduation Requirements Policy and Procedures.