NS 4880 - Applied Dietetics in Food Service Systems

Spring. 4 credits. Letter grades only (no audit).

Prerequisite: HADM 1361 , HADM 3365, or intro food service management course, NS 2470 and BIOMI 2900. Enrollment limited to: senior DPD (Dietetics) students. Junior DPD (Dietetics) students by permission of instructor. NS 4880 is a required course to fulfill Didactic Program in Dietetics knowledge requirements, as outlined in the Learning Outcomes. Approximately $110 for special supplies/training and activities.

E. Gier.

Gain experience in facility design; equipment selection, use, and care; job analysis and evaluation; human resources planning; management of financial resources; recipe development and volume food production; computer-assisted management; employee training; and applied safety and sanitation standards. Through planning and executing a themed event, students synthesize and apply knowledge and skills required to operate and manage a foodservice program. Laboratories are arranged through Cornell Dining and other off-campus sites. Completion of a professional portfolio is required. ServSafe training and examination is conducted; successful completion results in ServSafe manager certification.

Outcome 1: (2.1): Demonstrate effective and professional oral and written communication and documentation.

Outcome 2: (2.2): Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics.

Outcome 3: (4.1): Apply management theories to the development of programs or services.

Outcome 4: (4.2): Evaluate a budget/financial management plan and interpret financial data.

Outcome 5: (4.4): Apply the principles of human resource management to different situations.

Outcome 6: (4.5): Apply safety and sanitation principles related to food, personnel, and consumers.

Outcome 7: (4.6): Explain the processes involved in delivering quality food and nutrition services.

Outcome 8: (4.7): Evaluate data to be used in decision-making for continuous quality improvement.

Outcome 9: (5.1): Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.

Outcome 10: (5.2): Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.

(5.3): Practice how to self-advocate for opportunities in a variety of settings.

(5.4): Practice resolving differences or dealing with conflict.

(5.5): Promote team involvement and recognize the skills of each member.

(5.6): Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.