Course Description: This course provides training on food safety and sanitation practices in dietary services. Participants will learn about foodborne illnesses, safe food handling, and sanitation procedures to ensure a safe food service environment. Course Outcomes:

1. Understand food safety and sanitation principles.
2. Identify common foodborne illnesses and their prevention.
3. Implement safe food handling practices.
4. Maintain high standards of sanitation in food service areas.
5. Enhance the safety and quality of food served in healthcare settings.

Objectives:

1. Identify key principles of food safety and sanitation.
2. Develop and implement safe food handling procedures.
3. Recognize and prevent common foodborne illnesses.
4. Monitor and evaluate sanitation practices in food service areas.
5. Address common challenges in food safety and sanitation.
6. Educate staff about food safety and sanitation practices.
7. Collaborate with food service professionals to ensure compliance.
8. Ensure compliance with food safety regulations and standards.
9. Develop strategies for continuous improvement in food safety.
10. Review case studies to apply food safety and sanitation techniques in real-world settings.

Units:

1. Introduction to Food Safety and Sanitation
2. Principles of Foodborne Illness Prevention
3. Safe Food Handling Practices
4. Sanitation Procedures in Food Service Areas
5. Monitoring and Evaluating Food Safety Practices
6. Addressing Challenges in Food Safety and Sanitation
7. Staff Education on Food Safety Practices
8. Collaboration with Food Service Professionals
9. Compliance with Food Safety Regulations and Standards
10. Case Studies and Practical Applications

Course Description: This course focuses on the management of dietary services in healthcare settings. Participants will learn about menu planning, inventory control, budgeting, and staff management to ensure efficient and effective dietary services. Course Outcomes:

1. Develop proficiency in dietary management.
2. Implement effective menu planning and inventory control.
3. Manage dietary service budgets efficiently.
4. Supervise and lead dietary staff effectively.
5. Enhance the overall quality and efficiency of dietary services.

Objectives:

1. Identify key principles of dietary management.
2. Develop and implement menu planning strategies.
3. Monitor and control inventory in dietary services.
4. Manage dietary service budgets effectively.
5. Address common challenges in dietary management.
6. Educate staff about dietary management principles.
7. Foster a culture of excellence and accountability in dietary services.
8. Collaborate with other departments to optimize dietary services.
9. Ensure compliance with dietary management regulations.
10. Review case studies to apply dietary management techniques in real-world settings.

Units:

1. Introduction to Dietary Management
2. Principles of Menu Planning
3. Inventory Control in Dietary Services
4. Budgeting for Dietary Services
5. Supervising and Leading Dietary Staff
6. Monitoring and Evaluating Dietary Service Practices
7. Addressing Challenges in Dietary Management
8. Staff Education on Dietary Management Principles
9. Collaboration with Other Departments
10. Case Studies and Practical Applications

Course Description: This course provides specialized training on pediatric nutrition. Participants will learn about nutritional needs at different stages of childhood, pediatric dietary guidelines, and strategies to address common nutritional issues in children. Course Outcomes:

1. Understand the principles of pediatric nutrition.
2. Identify nutritional needs at different stages of childhood.
3. Develop and implement pediatric dietary guidelines.
4. Address common nutritional issues in children.
5. Enhance the nutritional health of pediatric patients.

Objectives:

1. Identify key principles of pediatric nutrition.
2. Understand nutritional needs from infancy to adolescence.
3. Develop dietary guidelines for pediatric patients.
4. Monitor and evaluate the nutritional status of children.
5. Address common challenges in pediatric nutrition.
6. Educate parents and caregivers about pediatric nutrition.
7. Collaborate with pediatric healthcare professionals.
8. Ensure compliance with pediatric nutrition guidelines and standards.
9. Develop strategies for continuous improvement in pediatric nutrition.
10. Review case studies to apply pediatric nutrition techniques in real-world settings.

Units:

1. Introduction to Pediatric Nutrition
2. Nutritional Needs in Infancy
3. Nutritional Needs in Early Childhood
4. Nutritional Needs in School-Age Children
5. Nutritional Needs in Adolescence
6. Developing Pediatric Dietary Guidelines
7. Monitoring and Evaluating Pediatric Nutritional Status
8. Addressing Challenges in Pediatric Nutrition
9. Parent and Caregiver Education on Pediatric Nutrition
10. Case Studies and Practical Applications

Course Description: This course provides specialized training on nutrition for the elderly. Participants will learn about the unique nutritional needs of older adults, dietary modifications for aging populations, and strategies to manage common nutritional issues in geriatric patients. Course Outcomes:

1. Understand the principles of geriatric nutrition.
2. Identify nutritional needs of older adults.
3. Develop and implement dietary modifications for aging populations.
4. Address common nutritional issues in geriatric patients.
5. Enhance the nutritional health of elderly patients.

Objectives:

1. Identify key principles of geriatric nutrition.
2. Understand the nutritional needs of aging populations.
3. Develop dietary modifications for older adults.
4. Monitor and evaluate the nutritional status of elderly patients.
5. Address common challenges in geriatric nutrition.
6. Educate elderly patients and caregivers about nutrition.
7. Collaborate with geriatric healthcare professionals.
8. Ensure compliance with geriatric nutrition guidelines and standards.
9. Develop strategies for continuous improvement in geriatric nutrition.
10. Review case studies to apply geriatric nutrition techniques in real-world settings.

Units:

1. Introduction to Geriatric Nutrition
2. Nutritional Needs of Aging Populations
3. Developing Dietary Modifications for Older Adults
4. Monitoring and Evaluating Geriatric Nutritional Status
5. Addressing Challenges in Geriatric Nutrition
6. Patient and Caregiver Education on Geriatric Nutrition
7. Collaboration with Geriatric Healthcare Professionals
8. Compliance with Geriatric Nutrition Guidelines and Standards
9. Continuous Improvement in Geriatric Nutrition
10. Case Studies and Practical Applications

Course Description: This course provides a foundational understanding of social work principles, ethics, and practices. Participants will learn about the role of social workers, the values and ethics guiding the profession, and the basic skills needed for effective social work practice. Course Outcomes:

1. Understand the fundamental principles of social work.
2. Identify the roles and responsibilities of social workers.
3. Apply social work values and ethics in practice.
4. Develop basic social work skills.
5. Enhance professional practice through understanding core social work concepts.

Objectives:

1. Identify key principles and values of social work.
2. Understand the roles and responsibilities of social workers.
3. Apply ethical principles in social work practice.
4. Develop basic skills in communication, assessment, and intervention.
5. Monitor and evaluate social work practices.
6. Address common challenges in social work.
7. Educate clients and communities about social work services.
8. Collaborate with multidisciplinary teams to provide comprehensive care.
9. Ensure compliance with social work regulations and standards.
10. Review case studies to apply social work fundamentals in real-world settings.

Units:

1. Introduction to Social Work
2. Principles and Values of Social Work
3. Roles and Responsibilities of Social Workers
4. Ethical Principles in Social Work Practice
5. Communication Skills for Social Workers
6. Assessment and Intervention Techniques
7. Monitoring and Evaluating Social Work Practices
8. Addressing Challenges in Social Work
9. Client and Community Education on Social Work Services
10. Case Studies and Practical Applications