Master of Arts in Foodservice Management and Dietetics (M.A.F.M.D.)
University of Southern California Leonard Davis School of Gerontology
Key Information
Campus location
Los Angeles, USA
Languages
English
Study format
Distance learning, On-Campus
Duration
32 hours
Pace
Full time, Part time
Tuition fees
USD 2,137 *
Application deadline
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Earliest start date
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* per unit plus fees for all students, regardless of location
Scholarships
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Introduction
The Master of Arts in Foodservice Management and Dietetics will prepare students to communicate principles and practices of lifespan nutrition related to health and longevity as well as evaluate principles and practices related to wellness. At the end of this program, graduates will be able to implement best practices in personnel management related to foodservice systems and sit for the national Certifying Board for Dietary Managers (C.B.D.M.) Credentialing Exam.
Designed For
- Future leaders in foodservice management
- Individuals interested in careers as dietary managers (C.D.M.s)
- Individuals interested in healthspan, longevity, wellness, nutrition, and dietetics
Admissions
Scholarships and Funding
Curriculum
Curriculum (32 units)
- GERO 488: Food, Culture, Disease, and Longevity in Italy and the Mediterranean (4 units)
- GERO 500: Perspectives on a Changing Society: An Introduction to Aging (4 units)
- GERO 512: Communicating Nutrition and Health (2 units)
- GERO 515: Food Production and Foodservice Management (4 units)
- GERO 567: Prevention of Chronic Diseases through Nutrition, Physical Activity and Lifestyle Changes (4 units)
- GERO 577: Foodservice and Senior Living (2 units)
- GERO 578 Revenue Management for Senior Living (2 units)
- GERO 591 Field Practicum (4 units)
- GERO 592 Multidisciplinary Research Seminar in Aging (2 units)
- GERO 593: Research Methods (4 units)
Program Outcome
- Provide leadership in foodservice systems and aging using evidenced-based research and best practices and sit for the CDM exam.
- Effectively communicate with, counsel, and educate diverse populations about food and its societal and cultural relevance with a person-centered approach.
- Understand the importance of the biological, psychological, and social aspects of aging especially as they relate to food production and consumption.
- Practice basic frameworks and public health models using systems thinking and best practices in food safety and production.
- Independently produce and evaluate complex menus and formulate recipes.
- Understand the aspects of senior living hospitality functions as they relate to food service.
Career Opportunities
Foodservice management in:
- Healthcare facilities
- Schools
- Senior living communities
- Corporate wellness