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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 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 292 RFIM Internship 3
COHP 100 Orientation to Medical Vocabul 1
COHP 160 Nutrition for Healthy Living 3
COHP 221 Menu Planning for Healthcare 3
COHP 222 Nutrition Review & Compliance 3
HCSA 336 Health Care Supervisory Pract 4
Directed Elective (See Advisor) 3
General Education
Communication Competence
COMM 105 Interpersonal Communication 3
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 115 Intermediate Algebra 3
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 60-61

Why choose Dietary and Food Service Management

FSU’s Dietary and Food Service Management Associates Degree program was developed in response to industry’s need for Certified Dietary Managers within the healthcare industry. This program prepares graduates to take the certification exam to become a Certified Dietary Manager (CDM) with the Association of Nutrition & Foodservice Professionals.
Students will complete 150 hours of supervised clinical experience with 25 hours of this work experience being directly with a Registered Dietitian. A Certified Dietary Manager has the education, training, and experience to meet the responsibilities of a dietary manager and has proven this by passing a nationally-recognized credentialing exam and fulfilling the requirements needed to maintain certified status.
CDM’s are experts at managing dietary operations. They are 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. A certified dietary manager runs the day-to-day operations including the management of food service employees, scheduling, payroll, hiring, employee relations and performance management. Other responsibilities include nutrition consulting, meal planning, inventory control, budgeting and purchasing. Additionally, a dietary manager should expect to interact with numerous employees and clientele on a daily basis; communication and customer service are important functions of the position. The ServSafe Certification needed for work in this area is a part of the degree’s course work.

Career Opportunities

Certified and well trained job candidates are in high demand in the increasingly growing healthcare field. Jobs available in: hospitals, nursing and rehabilitation centers, senior communities, health clubs, and more.

Admission Requirements

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

Transfer Students: Combined college or university GPA of 2.35 (on a 4.0 scale) from all institutions attended. GPA is based on completion of 12 credit hours or more. Transfer equivalency for FSU ENGLISH 150 or placement during the first semester at FSU which would require an ACT English score of 16 or higher; Compass score 70 – 100. Transfer equivalency for FSU MATH 115 or placement during the first semester at FSU which would require an ACT Math score of 19 or higher; Compass Algebra score 46 - 74 and HS Algebra with 2.0.

Exceptions for New and Transfer Students: Applicants not meeting the above criteria but having a 2.35 High School GPA and at least a 16 ACT in Math or Reading (2.00 Overall GPA for Transfer Students) can be considered for conditional admission in a College of Business Pre-Program. Any mitigating circumstances will be considered on an individual basis by the College of Business Dean’s Office.

Pre-Program students must complete a minimum of 12 FSU credits (excluding developmental courses) with a 2.35 GPA; courses must include ENGL 150 and MATH 115 before being considered for admission into their program of choice. Students must meet admission criteria for their chosen degree program by the time they have earned 30 credits.

More Information:
Additional guidance can be found on the College of Business Webpage under the Admissions tab.

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: 231-591-2382
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.

Accredited through ANFP, Association of Nutrition & Foodservice Professionals
Next Review is 2017 2018

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