college information To complete graduation requirements for your ...

108.e
Dietary Management
course descriptions
Students enrolling in dietary management classes including field experience will be required to have a TB screening/clearance and to
complete the following background checks: Arkansas Maltreatment Central Registry and Arkansas Criminal Record. See your advisor for
details.
DIET 1002 Food Safety and Sanitation. ...............................................................2 Cr. (2 Lec.)
Prerequisite: None. Offered in the fall semester. This course promotes raising the food safety and sanitation competency level of all food service
professionals. Topics covered include causes and prevention of foodborne illness; safe food purchasing, receiving, and storage; sanitizing
equipment; HACCP; regulations; inspections; and crisis management. Students must successfully complete a final examination with a grade
of “C” or better from the Educational Foundation of the National Restaurant Association to receive a final grade in the course.
DIET 1011L Field Experience I. ........................................................................ 1 Cr. (3 Lab)
Grade of “C” or higher or concurrent enrolment in either DIET 1002 Food Safety and Sanitation or DIET 1013 Managing Food Service Programs or
documented employment in food preparation in an institutional food service operation or consent of dietary program director. Offered in the fall semester.
This course consists of 50 hours of hands-on, supervised experience in the food services department in a hospital, extended care, or healthrelated
facility. It is designed to complement/reinforce the lecture and classroom activities. Students must be able to stand for prolonged
periods of time and be able to lift up to 40 pounds.
DIET 1013 Managing Food Service Programs .........................................................3 Cr. (3 Lec.)
Prerequisite: None. Offered in the fall semester. This course is a study of the organization and management of food service systems. Topics covered
include planning, organizing, directing, controlling, and evaluating food service systems. Budget constraints and cost control techniques are
also covered.
DIET 1021L Field Experience II ........................................................................ 1 Cr. (3 Lab)
Grade of “C” or higher or concurrent enrolment in DIET 1112 Food Services Administration or documented employment in food preparation in an
institutional food service operation or consent of instructor. Offered in the spring semester. This course consists of 50 hours of hands-on, supervised
experience in management of the food services department in a hospital, extended care, or health-related facility. It is designed to
complement/reinforce the lecture and classroom activities. Students must be able to stand for prolonged periods of time and be able to lift up
to 40 pounds.
DIET 1023 Diet Therapy. ..............................................................................3 Cr. (3 Lec.)
Prerequisite: Grade of “C” or higher in NUTR 1503 Nutrition. Offered in the summer semester. This course provides extensive coverage of diet
therapy. Clinical descriptions for disease categories are followed by related medical nutrition therapy. Topics covered include dietary
guidelines, menu planning, nutrition through the life cycle, client education, and medical nutrition therapy for cardiovascular disease,
diabetes mellitus, obesity, gastrointestinal disease, liver and renal disease, etc.
DIET 1031L Field Experience III. ....................................................................... 1 Cr. (3 Lab)
Prerequisite: Grade of “C” or higher or concurrently enrolled in DIET 1023 Diet Therapy or consent of the instructor. Offered in the spring semester.
This course consists of 50 hours of hands-on, supervised experience in patient care in the food services department in a hospital, extended
care, or health-related facility. It is designed to complement/reinforce the lecture and classroom activities. Students must be able to stand for
prolonged periods of time and be able to lift up to 40 pounds.
DIET 1112 Food Services Administration .............................................................2 Cr. (2 Lec.)
Prerequisite: None. Offered in the spring semester. This course focuses on food services operations relating to the management of food service
personnel. Topics covered include employment laws, supervision and leadership, staffing and scheduling, recruitment and retention, staff
development, and communication skills.
Drafting
DRT 1004 Computer Aided Drafting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Cr. (3 Lec., 3 Lab)
Prerequisite: ACT Reading score of 17, COMPASS Reading score of 77, or grade of “C” or higher or concurrently enrolled in either ACAD 0324 Language
Arts or ACAD 0211 Reading Review. Co-requisite: Concurrently enrolled in BUS 1213 Computer Applications. Offered in the fall and spring semesters.
This course is an introduction to computer terminology that relates to the drafting field. Emphasis will be on the fundamental concepts