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  1. Programs
  3. Culinary Arts - Culinary/Nutrition Science Management

Culinary Arts - Culinary/Nutrition Science Management

Wallace State Community College

Associate's Degree

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Nutrition Science Management program prepares students for careers in dietetic technician roles and food service management. Coursework covers nutrition principles, food service management, medical nutrition therapy, and community nutrition.

Credits

64 credits

Format

In-Person

Eligibility Calculator

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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

No requirements listed.

Financial Aid

Eligible funding programs

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Scholarships

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Locations

Where this program is offered

  • Alabama

    Alabama

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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 29-2051.00

Skills

SpeakingActive ListeningReading ComprehensionMonitoringCritical ThinkingWritingLearning StrategiesSocial PerceptivenessManagement of Personnel ResourcesCoordinationService Orientation

Knowledge

Customer and Personal ServiceEnglish LanguageEducation and TrainingMathematicsPublic Safety and SecurityAdministration and ManagementFood ProductionPersonnel and Human Resources

Abilities

Oral ComprehensionOral ExpressionDeductive ReasoningWritten ComprehensionProblem SensitivityNear VisionSpeech ClarityWritten ExpressionInductive ReasoningFluency of IdeasSelective AttentionSpeech Recognition

Tasks

  • Observe and monitor patient food intake and body weight, and report changes, progress, and dietary p
  • Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' diet
  • Prepare a major meal, following recipes and determining group food quantities.
  • 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 softwareCalendar and scheduling softwareData base user interface and query softwareMedical softwareEnterprise resource planning ERP softwareTime accounting softwareObject or component oriented development softwareInventory management softwarePoint of sale POS software

Tools

Body-fat calipersCommercial kitchen food slicersCommercial kitchen knivesCommercial kitchen microwave ovensCommercial kitchen mixersCommercial kitchen ovensCommercial kitchen stovesDesktop computersFood scalesLaptop computersMedical floor scalesMedical measuring tapesPersonal computersProgrammable calculatorsComputerized cash registersLaser printersNotebook computersPersonal digital assistants PDA

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

  • Dietetic Technicians29-2051.00
  • 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 Associate's Degree)

  • Patient dietary progress and weight change patterns — monitor routinely and summarize for the supervising dietitian with reduced oversight in a clinical nutrition unit.
  • Individual dietary histories — obtain, evaluate, and translate into preliminary nutrition care plans for review by a registered dietitian.
  • Group meal production — plan quantities, adjust recipes for volume, and oversee preparation in a healthcare or community food service facility.
  • Food service operations — assist dietitians in supervising kitchen staff, maintaining quality standards, and ensuring regulatory compliance during daily service.
  • Individualized meal plans — develop within established guidelines for patients or community clients with common nutrition-related conditions such as diabetes or hypertension.
  • Nutrition education sessions — deliver structured instruction to individuals or small groups in a community health or outpatient clinic setting.
  • Interdisciplinary team meetings — participate actively, contributing nutrition-related observations and updates on assigned patients' dietary progress.
  • Food and nutrition research data — compile, organize, and summarize using spreadsheet and analytical software to support dietitian-led projects.
  • Inventory management software — use to track food supply levels, reduce waste, and generate reorder requests in a food service environment.
  • Time-sensitive meal service schedules — coordinate across multiple diet types simultaneously, applying time management skills in a busy institutional kitchen.

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

Auto-populated·from Scorecard + DOL
Completion Rate
91%
Placement Rate
82%