Jun 03, 2023  
2023-2024 Academic Catalog (DRAFT) 
2023-2024 Academic Catalog (DRAFT)

Culinary & Hospitality: Dietary Supervision Certificate (DITS-CC)

Location(s): Naugatuck Valley

DRAFT CT State Community College Catalog 2023-2024

  • New students enrolling for the first time in Fall 2023 will begin as students of Connecticut State Community College under this draft catalog. 
  • Continuing students from one of the 12 community colleges will be transitioned into a CT State program in this draft catalog as of the start of the Fall 2023 term.
  • This catalog is a draft to be finalized in the Spring of 2023. The policies, courses and programs described are not applicable until the Fall 2023 term and may be updated as circumstances require.

The certificate is designed primarily for health care food service personnel seeking professional development. To satisfy industry standards, students must successfully complete the following credit courses with a grade of “C” or better and pass the ServSafe Food Protection Manager Certification offered through the Educational Foundation of the National Restaurant Association. Credits may be applied toward the degree program in Foodservice Management.

Learning Outcomes:

Upon successful completion of all program requirements, graduates will be able to:

  • Identify agents and vectors of food-borne illness.
  • Employ proper sanitary procedures in the purchasing, receiving, storing, issuing, preparing, and serving of food products.
  • Design basic sanitation training for foodservice employees.
  • Discuss federal, state, and local regulations and standards of foodservice sanitation.
  • Inspect, from a sanitation viewpoint, equipment, and facility design.
  • Qualify for certification in applied foodservice sanitation from the Educational Foundation of the National Restaurant Association.
  • Define, discuss, and employ basic food preparation theories and techniques.
  • Recognize and use a variety of kitchen tools, equipment, and raw food products.
  • Plan, organize, prepare, and evaluate finished food items from the raw state.
  • Interpret, and evaluate written recipes; mathematically expand and reduce these recipes; be able to pre- cost the recipes; understand computer applications regarding these calculations.
  • Define, discuss, and explain the importance of nutrition to health status.
  • Apply acquired nutrition knowledge to daily food preparation.