Dietary and Food Service Management (DFSM)

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Dietary and Food Service Management DFSM

Degree Type: Associate in Applied Science

College(s): Business

Required Courses		Credit Hours
Professional Component:
ACCT 201	Principles of Accounting 1	3
MGMT 301	Applied Management	3
Major Courses
RFIM 101	Orientation to Hospitality Ind	1
RFIM 113	Sanitation and Safety	3
RFIM 115	Food-Labor Cost Control System	3
RFIM 127	Principles of Cooking - Baking	3
RFIM 211	Purchasing-Hospitality Ind	3
RFIM 214	Design-Layout Food Facilities	3
RFIM 292	RFIM Internship	3
CAHS 122	Mgmt of Patient Dietary Needs	3
CAHS 160	Nutrition for Healthy Living	3
CAHS 222	Patient Services	3
MRIS 102	Orientation to Med Vocabulary	1
HCSA 336	Health Care Supervisory Pract	4
General Education
Communication Competence
COMM 105	Interpersonal Communication	3
Or
COMM 121	Fundamentals-Public Speaking	3
ENGL 150	English 1	3
ENGL 250	English 2	3
Scientific Understanding
Lab Science Elective		4
Quantitative Skills
MATH 117	Contemporary Mathematics	4
Cultural Enrichment
Cultural Enrichment Elective		3
Social Awareness
ECON 221	Principles of Macroeconomics	3
Minimum credit hours required for AAS degree		63

Why choose Dietary and Food Service Management

The Dietary and Food Service Management Program at Ferris State was developed to respond to the industry need for certified dietary managers within the healthcare industry. This program prepares students to become certified as a CDM, Certified Dietary Manager, and includes 400 hours of supervised clinical experience. Graduates will be experts at managing dietary operations, and will work together with registered dietitians to provide quality nutritional care for clients in a variety of non-commercial settings.

These graduates will be trained and qualified to administrate menus, food purchasing, and food preparation; and to apply nutrition principles, document nutrition information, ensure food safety, manage work teams, and much more.

Career Opportunities

It is clear that the dietetic and nutritional jobs will continue to grow and certification and trained job candidates are in high demand. The projected growth in both acute and long-term care facilities provides numerous employment opportunities for individuals trained to provide nutrition services.

Admission Requirements

New Students: 2.5 GPA (on a 4.0 scale) from high school and two of the following three criteria: (1) English ACT score of 16 or higher, or English SAT score of 370 or higher; (2) Math ACT score of 19 or higher, or Math SAT score of 460 or higher; (3) Reading ACT score of 19 or higher, or Verbal SAT score of 430 or higher.

Transfer Students: Combined college or university GPA of 2.35 (on a 4.0 scale) from all institutions attended, and the following criteria: (1) transfer equivalency for ENGL 150 or placement in ENGL 150 the first semester at FSU which would require an English ACT score of 16 or higher; (2) transfer equivalency for FSU MATH 115 or placement in MATH 115 the first semester at FSU which would require a Math ACT score of 19 or higher.

Exceptions: Applicants not meeting the above criteria (new or transfer students) for direct admission, but still meet Ferris State University admission criteria, will be placed in the Pre-Business program until the admission criteria are met. Any mitigating circumstances will be considered on an individual basis by the College of Business Deans's Office.

Graduation Requirements

Graduation requires a minimum 2.0 GPA in core classes, in the major, and overall.

More Information

Hospitality Programs
West Commons 106
1319 Cramer Circle
Big Rapids, MI 49307
Phone: 231-591-2385
Email: doylej@ferris.edu

The College of Business is accredited by the Accreditation Council for Business Schools and Programs (ACBSAP) Next Accreditation Review is February 2018.
http://www.acbsp.org/p/st/ld/sid=s1_001