Programs

Program Outcomes

Dietetic Technician, 10-313-1

1. Communicate clearly and professionally in both written and verbal formats.
2. Exhibit professional behaviors in the work environment, including but not limited to initiative, life-long learning skills, networking, and reliability/punctuality and respect for diversity.
3. Use technical skills to analyze and manage food and nutrition-related information.
4. Work cooperatively with others to provide optimal care and service.
5. Apply quality assurance principles and practices in both food service management and nutritional care settings.
6. Demonstrate professional ethics, honesty and respect when dealing with co-workers, supervisors, and patients/clients.
7. Write and implement a nutrition care plan for selected patients/clients.
8. Manage multiple facets of food service, including but not limited to food production, personnel, purchasing/budget, menu planning, sanitation and safety, and employee training.
9. Promote consumption of foods that meet the nutritional needs of diverse individuals and groups.

Revised 4/11/05

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