2008-2009 General Catalog Bossier Parish Community College BPCC Home Bossier Parish Community College Logo Catalog Table of Contents

Course Descriptions

Dietary Management (DMTP)

Prior to enrolling in any DMTP course, students must have an ACT score of 16 or greater, or pass the Read placement exam, or READ 099.

101:
Medical Nutrition Therapy. (4-3-3)
Provides the foundation knowledge of basic nutrition and medical nutrition therapy in both classroom and clinical experience. The course includes nutrition principles, dietary guidelines, menu planning, nutrition care plans and client education for dietary managers.
102:
Nutrition Therapy for Dietary Managers. (3-3-0)
Prerequisites: Certified Dietary Manager (CDM) or eligible to take the CDM exam.
Review and update of the foundation knowledge of basic nutrition and medical nutrition therapy for Certified Dietary Managers or persons eligible to take the CDM exam who previously completed supervised field experience in medical nutrition therapy. Topics include nutrition principles, dietary guidelines, menu planning, nutrition care plans and client education.
110:
DMA Resource Management. (3-2-3)
Overview of the basic functions of human resource management including employee hiring, supervision, development, communication, and professional interactions and DMA field experience.
111:
Resource Management (2-2-0)
Prerequisites: Approved DMTP field experience waiver for managers with 2 or more years of experience.
Overview of the basic functions of human resource management including employee hiring, supervision, development, communication, and professional interactions.
115:
DMA Food Service Operations. (4-3-3)
Foundation knowledge of institutional foodservice management in both classroom and field experience. Topics reviewed include delivery systems, menus, recipes, purchasing, receiving and storage, cooking procedures, equipment needs, safety, productivity, budgeting, cost effective procedures, and department coordinating.
116:
Food Service Operations (3-3-0)
Prerequisites: Approved DMTP field experience waiver for managers with 2 or more years experience.
Foundation knowledge of institutional foodservice management. Topics reviewed include delivery systems, menus, recipes, purchasing, receiving and storage, cooking procedures, equipment needs, safety, productivity, budgeting, cost effective procedures, and department coordinating.
120:
DMA Sanitation and Safety. (3-2-3)
Combines classroom and field experience in food safety and sanitation as it relates to the food service industry. Topics include food borne illness, safe food purchasing, receiving, storage, HACCP regulations, inspections, crisis management, and computer applications.
121:
Sanitation and Safety (2-2-0)
Prerequisites: Approved DMTP field experience waiver for managers with 2 or more years experience.
Food safety and sanitation as it relates to the food service industry. Topics include food borne illness, safe food purchasing, receiving, storage, HACCP, regulations, inspections, crisis management, and computer applications.

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