Dietetic Technician
Associate Degree of Applied Science
Program Number:
103131 Program Courses offered at the following Campuses:
About
The Dietetic Technician program prepares students to function as members of the health care team in community nutrition, nutritional care and/or food service management. The program emphasizes the relationship of foods and nutrition to health. Successful students are able to communicate information, follow procedures, adhere to standards, organize work schedules, be wise decision makers, are emotionally stable and are able to handle difficult situations. They should have an interest and should be willing to learn and keep abreast of the current literature and technology in food, nutrition and health.
Students enrolled in the program have an opportunity to apply their knowledge in practical experiences for a total of 571 hours. They are affiliated in health care facilities such as hospitals or long term care facilities and community settings such as WIC Clinics (Women, Infants and Children).
Admissions
Requirements for Program Application
The following is required to process your application:
- High School transcript - or
- HSED/GED Test Scores - and
- All College transcripts - and
- COMPASS, ASSET, ACT or SAT test scores. Bachelors Degree waives testing.
Admission Processing Deadlines:
Fall 2010
For this program applications and credentials must be received by July 1st, 2010 to be considered for the fall semester.
Admission information and Next Steps:
Program Outcomes
Program Outcomes:
- Communicate clearly and professionally in both written and verbal formats.
- 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.
- Use technical skills to analyze and manage food and nutrition-related information.
- Work cooperatively with others to provide optimal care and service.
- Apply quality assurance principles and practices in both food service management and nutritional care settings.
- Demonstrate professional ethics, honesty and respect when dealing with co-workers, supervisors, and patients/clients.
- Write and implement a nutrition care plan for selected patients/clients.
- Manage multiple facets of food service, including but not limited to food production, personnel, purchasing/budget, menu planning, sanitation and safety, and employee training.
- Promote consumption of foods that meet the nutritional needs of diverse individuals and groups.
Employment
Career Potential:
- Clinical Nutrition
- Hospitals and Long-Term Care Facilities
- Mental Health and Special Needs Facilities
- Medical Clinics
- Food Service Management
- Hospitals and Long-Term Care Facilities
- School Food Service
- College Food Services
- Commercial, Employee Cafeterias
- Contractual, Catering
- Day Care (child/adult)
- Community Nutrition
- Schools
- Governmental Programs (WIC, Headstart, etc.)
- Congregate Meal Sites
- Health Care Organizations (Cancer Society, Diabetes Association, Heart Association)
- Consultant to Retail Food Operations (restaurants, grocery stores)
- Wellness and Fitness Programs
- Weight Maintenance Programs
Additional Info
Additional Info about the Program:
- Caregiver Background Check (CBC);
- Physical health exam within the first three months of the first semester, including documentation of immunizations;
- A two-step TB test once per year;
- Students must meet the “essential functions” identified for the program. The list of essential functions is available upon request.
Last Modified: November 4, 2009