Dietetic Managers manage dietary operations in healthcare facilities
Program Objective:
The purpose of this program is to prepare students for employment as Dietary Managers in the Healthcare Industry.
Program Content:
The content includes but is not limited to facility planning for sanitation and safety; selection and supervision of equipment and supplies; application of principles of nutrition to diets and menus; cost planning and quality control; supervision of food preparation; evaluation of food quality, portion size and diet accuracy; supervision and in-service training of dietary personnel, personnel management, and employability and communication skills. Students are prepared to utilize nutritional knowledge in preparing food and in serving individuals with specific dietary needs under the supervision of a registered dietitian.
Admission Requirements:
16 years of age or older and not currently enrolled in any K-12 program
Occupational Interest
High School Diploma
Have taken the Nutrition and Dietetic Clerk program
Completion Requirements:
The program consists of one occupational completion point.
| OCP | COURSE | HOURS |
|---|---|---|
| OCP A | Dietary Manager | 300 Hours |
| Total Hours: 300 | ||
Students are expected to complete program competencies.
Employment Opportunities:
Dietetic Managers work as:
- Food Service Directors
- Managers in Healthcare Institution
Employment Requirements:
High School Diploma
Salary:
The average wage for this career in Florida is $29.63 hourly or $61,630 annually.
Financial Aid:
Students can get 25-30{b533825cd748175e9ba9a3c570131a9d78979e76d9a4d5eba796aeedbda8bc49} allocation money through the District as DFAB.
Program Cost:
In-state residents – $2.56 per hour (Subject to change)
Out of state resident – $10.25 per hour (Subject to change)
Material fee – $20.00
Identification fee – $5.00 per trimester
Liability insurance fee – $14.50
Students must purchase books/kits and/or uniforms, if applicable
Program Hours:
- Tuesday – Thursday from 4:00 p.m. to 8:00 p.m.
Meeting the needs of the growing Healthcare Industry
Program Objective:
Diet clerks are involved in the preparation of safe and nutritious meals for patients/clients in various healthcare facilities. The diet clerk works under the supervision of a registered dietitian in a hospital or nursing home or may work under the direction of a certified dietary manager or dietetic technician. With experience, the dietetic clerk may assume assistant supervisory responsibilities in various units of the nutrition department.
Program Content:
The content includes but is not limited to an introduction to the dietetic career ladder. It is designed to train students to assist in various functions of food service related to patient care. Diet Clerks are involved in the preparation of safe and nutritious meals for patients/clients in various healthcare facilities. The curriculum includes a combination of theory, laboratory and clinical experiences.
Admission Requirements:
16 years of age or older and not currently enrolled in any K-12 program
Occupational Interest
Completion Requirements:
This program consists of one occupational completion point.
| OCP | COURSE | HOURS |
|---|---|---|
| OCP A | Diet Clerk | 300 Hours |
| Total Hours: 300 | ||
Students are expected to complete program competencies.
Employment Opportunities:
- Diet Clerk
Employment Requirements:
Have taken Nutrition & Dietetic Clerk Program
High School Diploma required for Hospital Employment
Salary:
Florida Diet Clerk salaries vary greatly from town to town. The average wage for this career in Miami, Florida is $11.95 hourly or $24,866 annually.
Financial Aid:
Students can get 25-30{b533825cd748175e9ba9a3c570131a9d78979e76d9a4d5eba796aeedbda8bc49} allocation money through the District as DFAB.
Program Cost:
In-state residents – $2.56 per hour (Subject to change)
Out of state resident – $10.25 per hour (Subject to change)
$15.00 application fee per trimester
Material fee – $20.00
Identification fee – $5.00 per trimester
Liability insurance fee – $14.50
Students must purchase books/kits and/or uniforms, if applicable
Program Hours:
- Monday – Friday from 8:00 a.m. to 2:00 p.m.
A rewarding career awaits you in an industry full of fun and excitement
Program Objective:
The Commercial Foods and Culinary Arts/Professional Culinary Arts and Hospitality Program has a commitment to provide a quality educational program to the student emphasizing essential skills, knowledge, and the need for desirable work habits and attitudes. The program is flexible enough for teaching specialties, seeking basic job preparatory skills or for upgrading those in the trade.
Program Content:
This program provides students with the technical knowledge and skills for employment in the areas of Commercial Cooking and Baking as cooks, bakers and/or food preparation workers in the commercial foods and culinary arts industry, as well as, supplemental training for persons previously employed in food service occupations. Instruction includes a combination of classroom theory and practical experience.
Admission Requirements:
16 years of age or older and not currently enrolled in any K-12 program
Occupational Interest
Completion Requirements:
The entire program is 1200 clock hours, but students can earn a certificate upon completion of the following OCPs:
| OCP | COURSE | HOURS |
|---|---|---|
| OCP A | Food Preparation | 300 Hours |
| OCP B | Cook, Restaurant | 300 Hours |
| OCP C | Chef/Head Cook | 300 Hours |
| OCP D | Food Service Management | 300 Hours |
| Total Hours: 1200 | ||
Minimum basic-skills grade levels required for awarding a Full Program Completion Certificate are 9th grade in Math, Reading, and Language on the TABE® test, or Industry Certification. Additional information can be provided by student services. Students are expected to complete program competencies.
Employment Opportunities:
- Prep Cook
- Line Cook
- Saute Cook
- Fryer and Grill Cook
- Baking and Pastry Cooks
- Garde Manager
- Cake Decorator
- Saucier
- Catering and Buffet Planner
- Table Settings and Server
- Kitchen Management
- FOH Manager
- Food Safety Manager
- Sous Chef/Chef de Cusine
Employment Requirements:
ServSafe Food Protection Management Certification is strongly recommended
On-the-job training or postsecondary training in a Culinary Arts program is recommended
Salary:
The average wage for this career in Florida is $26.60 hourly or $55,330 annually.
Financial Aid:
Financial aid is available to those who qualify. Applicants must have a high school diploma from an accredited High School, or its equivalent. To apply, complete the Free Application for Federal Student Aid, at www.fafsa.gov. Questions pertaining to this matter should be directed to the Financial Aid Office.
Program Cost:
In-state residents – $2.56 per hour (Subject to change)
Out of state resident – $10.25 per hour (Subject to change)
$15.00 application fee per trimester
Material fee – $20.00
Identification fee – $5.00 per trimester
Liability insurance fee – $10.50
Students must purchase books/kits and/or uniforms, if applicable
Program Hours:
- Monday – Friday from 7:00 a.m. to 1:00 p.m.
- Monday – Thursday from 5:00 p.m. to 10:15 p.m.