Coordinated Master's Program in Dietetics (CMPD)

Program Description

The Coordinated Master’s Program in Dietetics (CMPD) will provide coursework and supervised practice experience in Community Nutrition, Clinical Nutrition and Foods/Food Service Management.

This full-time program will require up to 2 3/4 years to complete. 35 graduate level credits are required for the MS degree, with an additional 18 credits for the supervised practice (internship). In addition, some students will need to complete courses required to meet CMPD requirements (e.g., microbiology, management). See the CMPD Program Completion Requirements below for further information.

Students will meet all requirements for the Plan B MS including a written research paper. In addition, students will complete assignments and self-study modules which will NOT earn graduate credit. Students will complete an additional 18 credits (1260 hours) of supervised practice of which 400 hours are in a Clinical Nutrition Internship, 400 hours are in a Food Service Management Internship, 400 hours in a Community Nutrition Internship and 60 hours in 2 specialty community rotations.


Nutrition Coursework  
Nutritional Science FSHN 550 Advanced Nutrition Science I and 551 Advanced Nutrition Science II
Lifecycle Nutrition FSHN 660 Women's Issues Throughout the Lifecycle
Nutrition Assessment FSHN 640 Nutritional Epidemiology
Clinical Nutrition FSHN 520 Advanced Medical Nutrition Therapy
Community Nutrition FSHN 620 Advanced Community Nutrition and FSHN 500 Food Systems, Nutrition and Food Security
Nutrition Education FSHN 525 Nutrition Education Theory and Practice
Other Requirements  
Nutrition Counseling FSHN 628 Advanced Nutrition Counseling Techniques and FSHN 686A Practicum: Counseling
Statistics Consult with academic advisor on which 500 or 600 level course to select
Speech/Professional Writing FSHN 692 Seminar and FSHN 698B Written Research Paper

The foods/food service management courses listed below are required by ACEND and/or the CMPD. They cannot, however, be counted toward a graduate program of study.

Foods/Food Service/Management Component of Coordinated Master’s Program in Dietetics:

Refer to the recommended sequence on Program of Study section below as most of these courses are offered 1 time per year.

FSHN 300 Food Principles and Application and FSHN 301 Food Principles and Application Lab or FSHN 495A Lab Credit for FSHN 300 is currently allowed by comprehensive examination.* The challenge for FSHN 300 will consist of two separate but related application assessments (comprehensive exam and recipe modification). These exercises are meant to evaluate your hands-on understanding. Students may take FSHN 301 Lab (2 credits) or alternatively, they may register for FSHN 495A (1 credit), which is only offered in the spring semester. The 2 credit lab is recommended for students with limited cooking experience.

RRM 310 Food Service Systems Operations Credit for RRM 310 is currently allowed by comprehensive examination.* The systems operations component consists of two parts: The first includes a team-based project which involves observation and analysis of an actual food service from a systems approach. Part two is a comprehensive exam over the assigned text. Students must pass the exam with an 80% or better.

RRM 311 Food Service Systems Production and Purchasing Credit for RRM 311 is currently allowed by comprehensive examination.* The food purchasing component has two parts: The first will include a field trip to a local food distributor’s food show. Students will identify three products and perform an analysis based on the products’ characteristics. Based on their purchasing analysis, students will make a decision as to whether or not the products would meet expectations for their anticipated place of business. The second part consists of a proctored, certificate exam issued by the National Restaurant Association, Education Foundation. Students must pass an 80 question test with a score of 80% or better.

* The opportunity to challenge the content of a course on the basis of an examination is permitted at the discretion of individual departments and may exclude courses where a laboratory or practicum is an integral part of the course being challenged.

Practicum: Food Service Management FSHN 386A.. This 2-credit, 60 hour practicum provides experience in large quantity food preparation, purchasing, menu development and analysis, recipe modification for special diets.

Fundamentals of ManagementMGT 305. A 3 credit management class offered by the College of Business, or acceptable substitute.

ServSafe® Certification: Students must be ServSafe® certified before beginning their food service management rotation. There are course and non-course options to become ServSafe® certified.

None of the courses above, including FSHN 495A can be counted toward a graduate program of study.

Supervised Practice

Internship - Clinical Dietetics FSHN 587A
400 hours of medical nutrition therapy including nutrition support in critical care, trauma, digestive tract disorders, diabetes, renal, oncology and cardiac nutrition. Placement at progressive community hospitals and regional medical centers.

Internship - Community Dietetics FSHN 587B
460 hours of community nutrition including placement in WIC, state health department, Extension, EFNEP, food bank and/or senior nutrition programs. Involvement in community health needs assessment, program planning, delivery and evaluation. Also includes two 30-hour specialty rotations to provide distinct experiences from specific community rotation placement.

Internship - Food Service Mgt. FSHN 587C
400 hours of practice in hospital food service, university residence hall dining, or K-12 school food service. Involvement in personnel management, purchasing, inventory control, menu planning and evaluation and staff development/in-service education.

2 3/4 Year Recommended Program of Study
Fall Spring Summer
FSHN 551a (3 credit) FSHN 550a (3 credit) FSHN 520 (3 credit)
FSHN 525 (2 credit) FSHN 620 (3 credit)
FSHN 628 (2 credit) FSHN Statistics (3 credit)
FSHN 686A (1 credit)
Additional CMPD-required Courses
FSHN 300b (no credit) FSHN 301 or FSHN 495Ac
(2/1 credit)
Any ACEND required courses needed
(e.g., Microbiology and lab;
Psychology, Management)

Fall Spring Summer
FSHN 640 (2 credit) FSHN 660 (2 credit)
FSHN 686Ad (1 credit)
FSHN 698B (2 credit) FSHN 692 (1 credit)
FSHN 500 (2 credit)
MS Electives (2/4 credit) FSHN 698B (2 credit)
MS Electives (1/2 credit)
Additional CMPD-required Courses
RRM311b (no credit) RRM310b (no credit) Food Safety (ServSafe®)e

YEAR 3 (for CMPD only)
Fall Spring
FSHN 587 Internship (Supervised Practice)FSHN 587 Internship (Supervised Practice)
FSHN 587 Internship (Supervised Practice; complete in next semester)

aFSHN 350 (3 credits) is a prerequisite for both FSHN 550 and 551 and must be completed during your first semester if not completed previously; speak with your advisor about implications for your schedule of classes if not completed before beginning your graduate program.

bChallenge exam/project; cannot be counted toward a graduate program of study; can take the actual undergraduate course if prefer.

cTake either undergraduate lab course FSHN 301 (2 credit), or graduate lab course FSHN 495A (1 credit); neither can be counted toward a graduate program of study

dThis course is taken 2 times. Second time expectations are increased (e.g. More in-depth client interaction, supervise other students).

eCan be taken for 1 credit (FSHN 696A) or study on own and arrange for exam through the department. Cannot be counted toward a graduate program of study. CMPD students must be ServSafe® Certified before they begin their Food Service Management rotations.

Highly recommended electives – FSHN 500 (offered Fall, take 1st or 2nd year), FSHN 650 A, B, or C (offered Fall or Spring, take 2nd year), FSHN 750 (offered Fall, take 2nd year), FSHN 680 (offered Spring, take 2nd year)

Consult with your advisor about other electives within or outside the FSHN department

General Comments on the Proposed Schedule

  • Statistics should be taken sometime in the first year to help students prepare for research (Plan B); talk to advisor about specific course to take
  • FSHN 686A (Counseling practicum) can potentially be taken in the spring semester (following FSHN 628) if fall workload is too heavy
  • Spring Year 1: FSHN 550 and 620 require a lot of time and effort so plan accordingly
  • Spring Year 2: FSHN 698B work and completing professional paper and oral defense should ideally be done before beginning supervised practice (dietetic internship)