Dietary Supervision | Naugatuck Valley Community College

Academic Catalog

Certificate Programs

Download the 2018-19 College Catalog in PDF format.

Business Division

Dietary Supervision

Program Description

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

Program Requirements

Course No. Title Credits
HSP*H101 Principles of Food Preparation††
HSP*H102 Food Production & Purchasing††† 3
HSP*H109 Food Safety Certification 1
BIO*H111 Introduction to Nutrition 3
Total Credit Hours 7

HSP*H108 - Foodservice Sanitation

(3 credits) may be substituted for HSP*H109.

††Course substitution may be allowed with written approval of the Hospitality Management Program Coordinator.
†††Course substitution may be allowed with written approval of the Hospitality Management Program Coordinator. Prerequisite of HSP*H101 may be waived with approval of the Hospitality Management Program Coordinator.


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

  1. Identify agents and vectors of food-borne illness.
  2. Employ proper sanitary procedures in the purchasing, receiving, storing, issuing, preparing, and serving of food products.
  3. Design basic sanitation training for foodservice employees.
  4. Discuss federal, state and local regulations and standards of foodservice sanitation.
  5. Inspect, from a sanitation viewpoint, equipment and facility design.
  6. Qualify for certification in applied foodservice sanitation from the Educational Foundation of the National Restaurant Association.
  7. Define, discuss, and employ basic food preparation theories and techniques.
  8. Recognize and use a variety of kitchen tools, equipment, and raw food products.
  9. Plan, organize, prepare, and evaluate finished food items from the raw state.
  10. Memorize, interpret, and evaluate written recipes; mathematically expand and reduce these recipes; be able to pre-cost the recipes; understand computer applications regarding these calculations.
  11. Define, discuss, and employ beginning kitchen management theories and techniques. Plan, organize and communicate (through written papers) information gained through journal research.
  12. Define, discuss, and explain the importance of nutrition to health status.
  13. Define and apply the components of nutrition to various age groups.
  14. Apply acquired nutrition knowledge to daily living experiences.
  15. Identify their personal nutritional status through use of computer nutrition program used in conjunction with written daily food diary.

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