MATC 2023-24 Catalog

Dietary Manager CERTIFICATE

Program Code: 61-313-1

West Allis Campus

COURSES Credits DIETNT-106 Food Service Sanitation ‡ .......................... 2 (or) CULMGT-112 Food Service Sanitation DIETNT-108 Food Service Management 1 ‡ .................. 3 DIETNT-118 Food Service Management 1: Coordinated Practice ‡............................... 1 DIETNT-151 Nutrition for Dietetics ‡ ............................. 4 TOTAL CREDITS: 10 ‡ Prerequisite required. Program curriculum requirements are subject to change.

NUTRITION AND DIETETIC TECHNICIAN matc.edu/pathways Certi fi cate • Dietary Manager, p. 207 Associate Degree • Nutrition and Dietetic Technician, p. 100

Certi fi cates

Bilingual (Spanish) mode also is o ff ered. Students enrolled in the Nutrition and Dietetic Technician associate degree program will complete all of this certi fi cate’s required courses as part of their program. Students have the opportunity to learn about safe food handling, meal planning, menu management and supervision. Students are eligible for ANFP Pre-Professional membership and upon successful completion of the program, graduates are eligible for the ANFP professional membership. A Registered Dietitian Nutritionist directly supervises a minimum of 25 of the 30 nutrition-related fi eld experience hours and coordinates the entire 150 hours: 150 hours of precepted fi eld experience overseen by a Registered Dietitian. Upon completion of this certi fi cate, students are eligible to take the nationally recognized CDM Credentialing Exam o ff ered by the Certifying Board for Dietary Managers. These professionals work in a variety of healthcare and institutional food settings. Current MATC students should consult their Academic Program Plan for speci fi c curriculum requirements. Somecerti fi cates can be earned while completing associate degrees and/or technical diplomas that are eligible for fi nancial aid. Certi fi cate programs alone are not eligible for fi nancial aid; contact MATC for details. All credits incerti fi cate programs must be earned at MATC with a 2.0 cumulative GPA or higher. Upon completion of the certi fi cate’s requirements, the student’s transcript is notated with the credential earned.

This program is approved by the Association of Nutrition & Foodservice Professionals (ANFP), P.O. Box 3610, St. Charles, IL 60174; 800-323-1908; anfponline.org.

Start Dates: August and January

Healthcare

matc.edu/course-catalog/healthcare

Page 207

matc.edu | 414-297-MATC | Wisconsin Relay System 711