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  1. Programs
  3. Dietetic Services Supervisor Program

Dietetic Services Supervisor Program

Bakersfield College

CertificateCIP: 19.0505

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

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Financial Aid

Eligible funding programs

No funding information available.

Scholarships

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Locations

Where this program is offered

  • Bakersfield, California

    1801 Panorama Dr, Bakersfield, California, 93305-1299

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-2012.00

Skills

SpeakingService OrientationCritical ThinkingActive ListeningReading ComprehensionMonitoringCoordinationJudgment and Decision MakingManagement of Personnel ResourcesInstructingWritingOperations MonitoringQuality Control AnalysisSocial PerceptivenessLearning StrategiesActive Learning

Knowledge

English LanguageCustomer and Personal ServiceAdministration and ManagementFood ProductionMathematicsProduction and ProcessingBiologyMedicine and DentistryTherapy and CounselingEducation and TrainingPsychologyPersonnel and Human Resources

Abilities

Oral ExpressionOral ComprehensionProblem SensitivityDeductive ReasoningSpeech ClarityWritten ComprehensionInductive ReasoningWritten ExpressionNear VisionSpeech RecognitionInformation OrderingCategory FlexibilityFluency of IdeasSelective Attention

Tasks

  • Monitor and record food temperatures to ensure food safety.
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of porti
  • Rotate and store food supplies.
  • Resolve customer complaints regarding food service.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements
  • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dieta
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutritio
  • Evaluate and grade students' class work, laboratory work, projects, assignments, and papers.
  • Prepare course materials, such as syllabi, homework assignments, and handouts.
  • Prepare and deliver lectures to undergraduate or graduate students on topics such as food science, n
  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.

Technology

Analytical or scientific softwareData base user interface and query softwarePoint of sale POS softwareWord processing softwareInventory management softwareSpreadsheet softwareHuman resources softwareAccounting softwareMedical softwareCloud-based data access and sharing softwareGraphics or photo imaging softwareComputer based training softwareCalendar and scheduling softwareData base management system softwareInformation retrieval or search softwareTime accounting softwareObject or component oriented development software

Tools

Apple corersBlast chillersBlendersBone sawsBox gratersBraziersBread slicersBroilersCappuccino makersCarbonated beverage dispensersCash registersChefs' knivesCommercial coffee grindersCommercial coffeemakersCommercial dishwashersBarcode scannersCard readersCredit card processing machinesDesktop computersLinear imaging scannersLong range charged coupled device CCD barcode scannersNotebook computersPoint of sale POS printersPoint of sale POS terminalsPoint of service scannersPoint of service workstationsRestaurant guest and server paging systemsAutomated blood pressure cuffsBioelectric impedance machinesGlucometers

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

  • Cooks, Institution and Cafeteria35-2012.00
  • First-Line Supervisors of Food Preparation and Serving Workers35-1012.00
  • Dietitians and Nutritionists29-1031.00
  • Family and Consumer Sciences Teachers, Postsecondary25-1192.00
  • Food Service Managers11-9051.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Food temperature logs — maintain accurately and flag out-of-range readings independently during daily meal production cycles.
  • Menu items for special dietary or nutritional restrictions — cook routinely with reduced oversight using facility-approved recipes in a healthcare or school cafeteria.
  • Dry goods, refrigerated, and frozen food supplies — rotate and store consistently according to labeling and expiration schedules without prompting.
  • Cooking equipment and kitchen appliances — clean, inspect, and report functional issues using a facility maintenance checklist after each shift.
  • Meal portions — apportion and serve efficiently to large groups of patrons during high-volume service periods in an institutional dining setting.
  • Meat, fish, and poultry items — clean, cut, and cook to proper internal temperatures following menu specifications with minimal supervision.
  • Production timelines — manage personal workload and coordinate with coworkers to ensure all menu components are ready at scheduled service times.
  • Point-of-sale or tray-tracking software — use to record meal counts and dietary substitutions at the serving line in a cafeteria environment.
  • Quality of outgoing food items — analyze for portion size, temperature, and appearance before service and correct minor deficiencies independently.
  • Sanitation standards — apply consistently across work areas and equipment, adapting procedures when non-routine cleaning situations arise.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported