Rock Valley College
Rockford, Illinois

Dietary Managers

 

Dietary Managers in Healthcare

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www.rockvalleycollege.edu/ceonline

 

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Students must be working in the food service and/or Dietetics Department of a Health Care Facility and must demonstrate leadership abilities. Enrollment requires a recommendation of the health care facility administrator and a registered dietitian. Students will have a total of 120 hours of classroom instruction and 162 hours of practical, on-the-job experience (50 of these hours must be spent one-on-one with a registered dietitian). The complete course continues for 42 weeks, three sessions in August to June. Completion of the three sessions, Management of Food Service Operations, Medical Nutrition Therapy and Food Safety & human Resource Management meets the state requirements for dietary managers in Health care facilities and The Association of Nutrition and Foodservice Professionals (ANFP formerly DMA). Sessions may be taken in any order. Purchase text at RVC Bookstore. Students must have a high school diploma of GED and the Illinois Food Service Sanitation Certification before enrolling in this course. 
  • Students must have the Food Service Sanitation Certification mandated by the Illinois Department of Public Health before enrolling in the course.
  • Be employed at least PART-TIME in a food service and/or nutrition department of a healthcare facility.
  • Attend the mandatory orientation at the beginning of each session.
  • Bring a representative from the student's place of employment — consultant RD, CDM, supervisor or administrator to orientation.
  • Bring a copy of your high school diploma or GED to the orientation.
  • Take a reading assessment during orientation. (Students should read at a ninth grade or better reading level.)
  • Sign the cooperative agreement forms available at orientation,with approval of supervisor and preceptor dietitian.
  • Register and pay $285 before the start date of each session. 


All classes meet on Thursdays from 4-7 pm at Bell School Road Center, Room 3. 



SESSION I

Management of Food Service Operations
(3 Credits) Students will be introduced to system analysis principles, types and practices of food service institutions, regulations and laws and professional development. They will learn the principles of food preparation and management systems. 
TBA for Fall 2014                

SESSION II

Medical Nutrition Therapy
Students will learn the implications of diet in health and disease and document their assessments in the medical record.
December 5, 2013- March 20, 2014

SESSION III
Food Safety Sanitation & Human Resource Management 
Students will review the importance of sanitation and food safety practices and learn the techniques of communications, effective human resource management and operations management.
March 27- June 26, 2014


Former student comments:

 

 “ Absolutely amazing that what we do as dietary professionals can make so much difference in a person’s life, for the good.”

 “ Has boosted morale (in her facility) by using compliments instead of complaints.”

 “ I’ve had a huge attitude change. Learned how to motivate others.”

 “ I’ve cooked all my life and found info about cooking I didn’t know, learning how to deal with employees, learning other students’ situations that could help with my facility.”