Nutrition and Food Services Management

PROGRAM DESCRIPTION

The Nutrition and Food Service Management is a 6-week, 148 hours program which will provide participants with the practical knowledge and skills to obtain satisfactory employment in the food service industry. Many food service locations are required to have a staff member with the training & certification needed to operate a safe establishment. This program is licensed by the Arizona State Board for Private Post-Secondary Education. Regional Center for Border Health, Inc. College of Health Careers holds an institutional accreditation through the Accrediting Bureau of Health Education School.

PROGRAM GOAL

On completion of this program, students will demonstrate an understanding of employment and career opportunities in the food service industry and acquire the skills necessary to obtain ServSafe certification and entry-level employment.

PROGRAM PREREQUISITES

Nutrition and Food Service Management program has no prerequisites. The student has to complete 80 hours of required program of study and 280 hours of practicum/internship in order to be eligible for graduation.

ADMISSION REQUIREMENTS

All interested participants must submit a completed admission application.

• No GED or high school diploma is required.
• 18 years of age or older.
• Students must have the ability to fully participate in classroom, laboratory, or clinical setting program activities.
• Students will test for the ServSafe National Certification.
• This course is offered in English and Spanish.

Orientation

Clock Hours: 0 Lecture
Students will be provided an overall orientation of Regional Center for Border Health, Inc. College of Health Careers, and complete required student file forms. During this orientation, students will be provided ways to study, how the courses will be presented and what testing procedures will be performed.

Lifestyle Management, Nutrition and Self Esteem

Clock Hours: 10 Lecture. 4 Lab Hours. Prerequisites: Orientation
This program will provide participants with practical knowledge of life skills management and the impact on personal life and the workplace. Topics covered include: Self Esteem, Self Image, Attitude, Self Management, Time Management, Goal Setting and Getting Organized.

Job Responsibilities

Clock Hours: 4 Lecture. Prerequisites: Lyfestyle Managment, Nutrition and Self Esteem
This program will provide participants with complete instruction and knowledge of on-the-job responsibilities and tasks to perform on a regular workday guided by program policies and procedures. The program will work with the Somerton Main Street Cafe Employee Policies & Procedures and will discuss topics such as: Punctuality, Opening & Closing Shop, Taking Orders, Cash Register Opening/Closing, Money Handling, Food Preparation and Service, Ordering, Receiving, Inventory & Storing, Cleaning up and Food Handler’s Card. 

Kitchen Management + Kitchen Practice

Clock Hours: 4 Lecture. Prerequisites: Job Responsibilities
Participants learn and apply practical knowledge relating to nutritious, safe food to be served to customers. Participants will learn and apply practical knowledge about every step in the process by which goods and services are brought into the food service operation. Sanitation and safety policies will be covered relating to food handling and cleanliness of the food service operations.

Menu & Recipe Planning, Analyzing Meals, Customer Service 

Clock Hours: 4 Lecture. 4 Lab Hours. Prerequisites: Kitchen Management and Kitchen Practice
Participants will discover new techniques on recipe planning, creating effective & tasteful menus. Menu analysis will determine cost effectiveness of meals planned to be served & how receptive customers are toward menu choices. Participants learn and apply basic knowledge relating to customer service and demonstrate how effective customer service will ensure the success of the organization.  

Customer Service

Clock Hours: 6 Lecture. Prerequisites: Menu & Recipe Planning, Analyzing Meals, Customer Service
Participants learn and apply practical knowledge relating to effective Customer Service. Participants will learn how effective customer service will ensure continued success of the organizations, how to deal with unhappy customers and how to resolve conflicts within the organization or with customers.

Teamwork, Visiting Facilities 

Clock Hours: 8 Lecture. 4 Lab Hours. Prerequisites: Customer Service
Participants learn and apply practical knowledge revolving around the ability to apply interpersonal skills in the workplace. This application of teamwork theories are crucial for the employee to be able to work as a team member.

Health Education & CPR

Clock Hours: 8 Lecture. Prerequisites: Teamwork, Visiting Facilities
Participants learn and apply practical knowledge of nutrition and how to apply this knowledge to tear or avoid chronic disease development. Participants become aware of lifestyle choice and how culture affects the food choice that are made on a daily basis. Participants are taught cardiopulmonary resuscitation and how to clear airways of obstructions.

ServSafe Certification

Clock Hours: 40 Lecture. Prerequisites: Health Education & CPR
Participants learn and apply ServSafe training within the food service agency. The ServSafe training and certification is nationally recognized by more jurisdictions than any other food safety training & certification programs. As a result of this training the participants will be qualified to sit for the ServSafe national certification examination and be able to apply principles discovered to the food service workplace.

Career Development, Review

Clock Hours: 6 Lecture. Prerequisites: Health Education & CPR
Participants learn and apply practical knowledge and skills necessary to obtain employment in the food service industry.

Externship

Clock Hours: 40 Clinical Hours. Prerequisites: Succesfully completing all previous externship assigments/demonstrations.
Students will attend performed clinical duties in La Cocina interspersed with the lecture portion of the course. Practical application of material learned first will be utilized in the externship site as assigned by the instructor. All students will be supervised by the instructor that will not exceed a 1:10 ratio.

Nutrition and Food Service Management Program Costs:

Tuition 148 hours: $970.00
Registration Fee (non refundable): $50.00 
Uniforms: $140.00
Supplies/Materials: $120.00
Certification Exam: $100.00 
Total Cost: $1,380.00