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North Shore Community College
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You can print or download an official Program of Study Sheet for this program. This can help you track your progress through the program.

Dietary Management Certificate (DMC)
Program Course Descriptions

BUS100 Introduction to Business
Pre: Communications and Mathematics Proficiencies
Designed to introduce the student to the various aspects of the business world. Topics include economic systems, management principles, organizing concepts, motivation theory, production and quality, marketing principles, accounting concepts, financial management and contracts. Fulfills open elective.
or  MGT102 Principles of Management
Pre: Communications proficiency
Covers the fundamentals of management including the functions of planning, organizing, influencing, and controlling in organizations. Prepares business students to better understand the management process.
CFS114 Food Safety and Sanitation
Pre: Communications and Mathematics Proficiencies
This course is designed to expose students to areas of importance in food safety and sanitation. Material covered will help the students in solving individual problems concerning sanitation and public health. The students will be prepared for the ServSafe certification exam given by the Educational Foundation of the National Restaurant Association. This course is approved for the USDA Food Technology Training Program.
CFS228 Food and Beverage Cost Control
Pre: Communications and Mathematics Proficiencies
This course will focus on management techniques, daily and monthly food costs, beverage costs, inventory control and the analysis of labor and overhead costs. Also includes an in-depth survey of modern management and control techniques utilized in the food service industry.
DTC102 The Science of Nutrition
Pre: Communications Proficiency
This evidence based nutrition course introduces the nutritional needs of the healthy human body. The course is designed to provide an understanding of the nutrients essential for energy, growth and maintenance. Discussion will be promoted to develop conclusions concerning food additives, and the validity and reliability of nutrition information. Students will learn the facts necessary to plan well-balanced meals and analyze diets using different methodoligies.
DTC202 Food Preparation
Pre: DTC102
An introductory food preparation course designed to familiarize the student with basic cooking techniques. The food laboratory emphasizes knife handling, mise en place and various cookery methods. The course covers recipe modification for good health along with the application of basic food science with a focus on meats, poultry, eggs, fish, produce, grains and dairy. (1 hour of lecture, 4 hours of lab per week)
DTC ELECTIVE Nutrition Science Directed Elective
or  DTC218 Dietary Manager Supervised Practicum
CPS100 Information Technology and Its Applications
Pre: Communications and Mathematics Proficiencies
This course provides an introduction to the technical and social aspect of IT. Topics include computer hardware, software, telecommunications concepts, Web applications, Internet services, ethical issues, data security, and privacy. IT applications in areas such as business, education, and the arts will be examined. Course projects using operating system, word processing, spreadsheet, and presentation software will be integrated throughout the course. CPS100 may be fulfilled by a challenge exam and successfully completing a 3-credit liberal arts course. Credits are not awarded for passing the challeng exam. (3 lecture hours per week). Fulfills open and liberal arts elective.
DTC204 Introduction to Dietary Management
Pre: DTC102 or IDS106 with a C or better
A general orientation to the fundamentals of Dietary Food Service. Special emphasis will be given to the methods and principles of food production as practiced by the food service industry. Field trips to various hospitals, nursing homes, and other related fields will be featured. Supervisory skills and techniques related to the operation of a dietary department will be developed.
DTC206 Introduction to Clinical Dietetics
Pre: DTC102 with a C or better
This course is designed to familiarize the student with nutritional management in disease. Emphasis is placed on diet as a therapeutic tool in the control and management of illness including nutritional intervention for metabolic diseases, disturbances of the gastrointestinal tract, cardiovascular disease, obesity, malnutrition, hepatic and renal disease. The student will also become familiar with basic anthropometrics as well as other therapeutic tools used within the clinical setting. (4 hours of lecture per week)
MGT201 Human Resource Management
Pre: BUS 100 or MGT 102
Analysis of policy and administrative functions involved in human resource management. Topics include manpower planning, selection, training, communication, methods of payment and motivation, employee welfare, and research. Selected cases are employed to develop student's decision-making capability.
North Shore Community College reserves the right to make changes in courses, program requirements, policies, and regulations as circumstances dictate. There is no guarantee that any listed course will be offered in any given semester.
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