Overview
Dietetic technicians are trained in food preparation and nutrition and are an integral part of health care and food service management teams. They promote optimal health through proper nutrition by providing personalized services to meet clients’ nutritional needs, and are trained to supervise people who prepare and serve food.
Dietetic technicians work independently or in teams with registered dietitians in a variety of employment settings, including hospitals, nursing care centers, retirement centers, schools, food companies, and community health programs.
Program graduates earn an Associate of Applied Science degree that includes 472 hours of directed practice and practicums. Students are also required to complete an additional 31 hours of professional meetings, food shows, and wellness and program support activities.
Program Mission and Goals
Mission
The program will provide legendary educational experiences in preparing students for entry into positions involving food, nutrition, foodservice management and dietetics. We promise to:
- Be student/customer-centered
- Support success based academic standards
- Provide world-class clinical and experiential learning
- Provide comprehensive academic offerings
Goals
Goal 1: Prepare graduates who are competent for entry-level dietetic technician positions involving food, nutrition, and foodservice management.
Objectives:
- 70% of program graduates will pass the NDTR credentialing exam on the first attempt.
- 70% of program graduates will pass the NDTR credentialing exam within one year of first attempt.
- Within 12 months of graduation from the program, 65% of graduates will obtain nutrition related work.
- 80% of students will complete the degree requirements within 3 years (150% of the two-year program length).
Goal 2: Graduates will be prepared to reflect standards of the dietetic technician and meet the employment needs of the tri-state area and the nation.
Objectives:
- Completion rates will be 70% or greater for the degree program.
- 80% of employers of program graduates will rate graduates performance at 4 or better on a 5-item scale.
- 80% of program graduates will rate their faculty and academic advising as “satisfied” or “very satisfied.”
- 80% of program graduates will rate their satisfaction with clinical or directed practice experience as “satisfied” or “very satisfied.”
Program outcomes data are available on request.
More information about the program, such as the process to become a Registered Dietetic Technician (DTR), costs, and completion requirements, is provided in the Student Handbook.
Related Programs
Culinary Arts (CUL)Hospitality Management (HOSP)Pastry Arts (PAS)Dietary Management Certificate Pathway I (DMCP1)Dietary Management Certificate Pathway II (DMCP2)Dietary Management Certificate Pathway IIIb (DMCP3)Pre-Nutrition Science (PNS)Accreditation
The Dietary Management program is accredited by the Accreditation Council for Education in Nutrition and Dietetics, 120 South Riverside, Plaza Suite 2000, Chicago IL 60606. Website: www.eatrightacend.org. Phone: (312) 899-0040, extension 5400.
Graduates of the program are eligible to take the Exam for Dietetic Technicians’ national exam to become a Dietetic Technician, Registered.
Contacts
Program Chair
Advisor
Career Outlook
Graduates Are Prepared To
- Counsel clients and families on specific diets and design specialized meal plans
- Document client care
- Develop, implement, and review nutrition care plans
- Develop recipes and design menus
- Ensure quality and safety of food service
- Monitor budget and inventory
- Monitor food quality and meal acceptance
- Participate in assessing client’s nutritional status
- Supervise food production
- Teach nutrition classes
Representative Job Titles For Graduates
- Dietetic Technician
- Dietetic Technician, Registered (after successful completion of registration exam)
Graduate Employment Outlook
According to the U.S. Bureau of Labor Statistics, growth in employment of dietetic practitioners is expected to grow by 8% through 2029, much faster than the average for all occupations. The growth is due to continuing emphasis on disease prevention, a growing and aging population, and increased public interest in nutrition.
$56,000 median annual salary
Graduate Starting Salary Projections
Contacts
Program Chair
Advisor
Curriculum
Effective 2024-2025 academic year
Dietetic Technology (DT)
| Semester 1 | Lec | Lab | Credits | |
|---|---|---|---|---|
| BIO 151 | Anatomy and Physiology 1 ( G) | 3 | 2 | 4 |
| DT 110 | Community Nutrition ( T) | 2 | 2 | 3 |
| CUL 115 | Food Service Sanitation ( B) | 1 | 0 | 1 |
| DT 120 | Nutrition for a Healthy Lifestyle ( B) | 3 | 0 | 3 |
| DT 190 | Dietetic Professional Practices ( B) | 1 | 0 | 1 |
| FYE 1XX First Year Experience Elective (B) | 1 | 0 | 1 | |
| Semester 2 | ||||
| BIO 152 | Anatomy and Physiology 2 ( B) | 3 | 2 | 4 |
| DT 115 | Cooking for a Healthy Lifestyle ( T) | 1 | 3 | 2 |
| DT 125 | Nutrition Through the Lifecycle ( T) | 3 | 0 | 3 |
| DT 130 | Nutrition Assessment ( T) | 1 | 2 | 2 |
| DT 180 | Dietetic Directed Practice: Health Care 1 ( T) | 0 | 5 | 1 |
| ENG 101 | English Composition 1 ( G) | 3 | 0 | 3 |
| Semester 3 | ||||
| ENG 10X English Composition Elective (G) | 3 | 0 | 3 | |
| MAT 1XX Mathematics Elective (G) | 3 | 0 | 3 | |
| XXX XXX Social/Behavioral Science Elective (G) | 3 | 0 | 3 | |
| Semester 4 | ||||
| DT 205 | Cultural Food Production ( T) | 0 | 6 | 3 |
| DT 211 | Food Service Management 1 ( T) | 2 | 0 | 2 |
| DT 221 | Medical Nutrition Therapy 1 ( T) | 2 | 2 | 3 |
| DT 280 | Dietetic Directed Practice: Food Service ( T) | 0 | 6 | 1 |
| DT 283 | Dietetic Directed Practice: Health Care 2 ( T) | 0 | 5 | 1 |
| DT 285 | Dietetic Directed Practice: Health Care 3 ( T) | 0 | 5 | 1 |
| HRM 110 | Food and Beverage Cost Control ( B) | 3 | 0 | 3 |
| Semester 5 | ||||
| CHE 110 | Fundamentals of Chemistry ( B) | 3 | 3 | 4 |
| DT 212 | Food Service Management 2 ( T) | 2 | 0 | 2 |
| DT 222 | Medical Nutrition Therapy 2 ( T) | 2 | 2 | 3 |
| DT 287 | Dietetic Practicum: Food Service ( T) | 1 | 7 | 2 |
| DT 289 | Dietetic Practicum: Clinical ( T) | 1 | 7 | 2 |
| DT 290 | Dietetic Competencies ( T) | 2 | 0 | 2 |
| Total Credits: | 49 | 59 | 66 | |
Electives
| First Year Experience Elective | ||
| FYE 100 | College Success Strategies: Overview | 1 |
| FYE 105 | College Success Strategies: Overview and Application | 2 |
| FYE 110 | College Success Strategies: Practice and Application | 3 |
| English Composition Elective | ||
| ENG 102 | English Composition 2: Contemporary Issues | 3 |
| ENG 103 | English Composition 2: Writing about Literature | 3 |
| ENG 104 | English Composition 2: Technical Communication | 3 |
| ENG 105 | English Composition 2: Business Communication | 3 |
| Mathematics Elective | ||
| MAT 105 | Quantitative Reasoning | 3 |
| MAT 111 | Business Mathematics | 3 |
| MAT 131 | Statistics 1 | 3 |
| MAT 151 | College Algebra | 4 |
| Social/Behavioral Science Elective | ||
| Any PSY, SOC | 3 | |
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum
• This curriculum displays only course numbers without the added letter.
• The alternative version, when available, meets the requirements of the course version without the added letter.