Hospitality Dietary Management

The Hospitality Dietary Management program provides students the knowledge and management skills needed to plan and implement nutritional food menus with accommodations for allergens and special diets. Students will learn culinary skills and procedures, kitchen management, along with an understanding of nutrition and health. This combination will enable students to have a rewarding career in a variety of foodservice settings.

Program Options

The Hospitality Dietary Management program offers a technical certificate option. High school seniors are also eligible to apply to this program.

The technical certificate is a one-year program. Graduates will gain basic culinary skills as well as healthcare knowledge in nutrition, growth and development, gerontology nursing, and healthcare management. Students will also learn kitchen management, practice sanitation and safety, purchasing and cost controls. A hands-on internship is a requirement of the program. Upon, graduation, students will be prepared to take the national exam for Certified Dietary Manager.

Technical Certificate Course Requirements

Career Opportunities

A career in Hospitality Dietary Management allows for foodservice management positions across many industries and institutions.

Career opportunities include:

  • Hospitals
  • Hotels
  • Spas
  • Retirement communities
  • Long-term care facilities
  • Educational institutions

Program Faculty

Kayla Luder

Practical Nursing Instructor

620-341-1368
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Kayla has been a Registered Nurse since 2013. She graduated from Emporia State University in 2013 with a Bachelor of Science degree in Nursing. Before becoming a nurse educator, Kayla was employed at Newman Regional Health in Emporia for five years and on the Medical/Surgical/Telemetry floor. Kayla has been with FHTC since 2017.

Alberto Navarro-Trujillo

Hospitality/Culinary Arts Instructor

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Alberto is an alumni from FHTC’s Hospitality/Culinary Arts program, graduating in the Honor Society, and began as an instructor in 2018. He has studied under Chef Lance Nitahara and Evelyn O’Connor. Alberto has extensive experience in food truck operation and has catered events ranging from private dinner parties to groups up to three hundred. He has over five years of management experience including leading a kitchen team in Colorado Springs. Alberto has extensive knowledge in Latin American Cuisines as well as Dietary Restrictions and Nutrition and teaches several courses, among those are Culinary Techniques & Theory, World Cuisine and Modern Gastronomy.

Tricia Parks

Practical Nursing Instructor

620-341-1327
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Tricia graduated from Emporia State University in 2010 with a Bachelor of Science in Nursing and from Fort Hays State University in 2019 with a Master of Science in Nursing Education degree. Before becoming a nurse educator, Tricia was employed at Newman Regional Health Women’s Life Center. She also worked at Tyson Fresh Meats: Holcomb as the occupational health nurse and in school nursing for North Lyon County school district. Tricia has been with FHTC since 2014.

Kendra Smith

Hospitality/Culinary Arts Instructor

620-341-1324
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Kendra began teaching in the Hospitality/Culinary Arts program at FHTC in 2019. Prior to this position, she worked as a counselor and educator. Kendra has worked several positions in the restaurant including Pastry Chef and Corporate Chef. She worked with celebrity chefs in the Fort Worth, Texas area to keep them up to date on market trends and helped them manage restaurants in general. Kendra has also owned her own restaurant in the hospital district in Fort Worth. Kendra holds a Master’s Certificate in Addiction Counseling from Montana State University, a Bachelor’s in Education from Texas Wesleyan University and an Associate of Culinary Arts from The Art Institute of Dallas.


620-341-1368
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Kayla has been a Registered Nurse since 2013. She graduated from Emporia State University in 2013 with a Bachelor of Science degree in Nursing. Before becoming a nurse educator, Kayla was employed at Newman Regional Health in Emporia for five years and on the Medical/Surgical/Telemetry floor. Kayla has been with FHTC since 2017.


Send Email

Alberto is an alumni from FHTC’s Hospitality/Culinary Arts program, graduating in the Honor Society, and began as an instructor in 2018. He has studied under Chef Lance Nitahara and Evelyn O’Connor. Alberto has extensive experience in food truck operation and has catered events ranging from private dinner parties to groups up to three hundred. He has over five years of management experience including leading a kitchen team in Colorado Springs. Alberto has extensive knowledge in Latin American Cuisines as well as Dietary Restrictions and Nutrition and teaches several courses, among those are Culinary Techniques & Theory, World Cuisine and Modern Gastronomy.


620-341-1327
Send Email

Tricia graduated from Emporia State University in 2010 with a Bachelor of Science in Nursing and from Fort Hays State University in 2019 with a Master of Science in Nursing Education degree. Before becoming a nurse educator, Tricia was employed at Newman Regional Health Women’s Life Center. She also worked at Tyson Fresh Meats: Holcomb as the occupational health nurse and in school nursing for North Lyon County school district. Tricia has been with FHTC since 2014.


620-341-1324
Send Email

Kendra began teaching in the Hospitality/Culinary Arts program at FHTC in 2019. Prior to this position, she worked as a counselor and educator. Kendra has worked several positions in the restaurant including Pastry Chef and Corporate Chef. She worked with celebrity chefs in the Fort Worth, Texas area to keep them up to date on market trends and helped them manage restaurants in general. Kendra has also owned her own restaurant in the hospital district in Fort Worth. Kendra holds a Master’s Certificate in Addiction Counseling from Montana State University, a Bachelor’s in Education from Texas Wesleyan University and an Associate of Culinary Arts from The Art Institute of Dallas.

Program Information & Resources

Estimated program costs and testing criteria​ are available in the documents below. Visit our admissions page to learn about admissions steps and other helpful information.

Hospitality Dietary Management Cost Sheet View Document
Hospitality Dietary Management Cost Sheet - High School Students View Document