Degree and Certificate Programs

Culinary Arts, Hospitality and Travel

Dietetic Technician (Culinary Dietetic Option) (226A)

Associate in Science or Associate in Applied Science

Mission: The Institute of the South for Hospitality and Culinary Arts is dedicated to the meaningful learning and excellent teaching that enables our students to achieve their full potential in the hospitality, dietetics and food service industries. Our long term goal is to empower students to become leading partners in a dynamic prosperous community.

The dietetic technician program prepares students to function at the generalist level of dietetic care under the supervision of a registered dietitian. Typical duties include supervision of employees, menu planning, patient interviewing, diet instruction for routine modification, employee training, food purchasing and supervision of food production. The dietetic technician is an integral part of the health care team in an occupation offering both personal and financial rewards. Upon completion of the dietetic technician program, students may apply for membership in the American Dietetic Association. Graduates of this American Dietetic Association approved program meet licensure requirements under Public Law 59A-4.100. Successful completion of the program qualifies graduates to take the national registration examination administered through the Commission of Dietetic Registration. Passing of this examination certifies candidates as Dietetic Technicians, Registered (D.T.R.).

A culinary/dietetics option is available for students desiring multi-disciplinary training. This option will enable graduates to use culinary arts, nutrition and food service management skills in a variety of traditional and non-traditional job settings. Successful completion of this program qualifies graduates to take the national registration examination.

The program manager, with the approval of the dean of instruction, may require additional courses or make substitutions required to meet the needs
of students.

Students enrolled in the food production courses are required to purchase a basic knife set and an approved chef’s uniform and black non-skid shoes. Textbooks are required for a majority of courses.

Students must supply their own health and professional liability insurance coverage while enrolled in the program. The companies, who provide internship sites, require students to have health and professional liability insurance coverage while on their premises.

Not all core courses are offered every term. There is a specified order in which some courses must be completed. The recommended sequence is available in a student handout.

See the program adviser for specific provisions.

Note: Students have two degree alternatives in this program: The associate in science (A.S.) and the associate in applied science (A.A.S.). If you intend to pursue further education at the university level, you should enroll in the A.S. option. If you intend to go directly to work after completing your associate’s degree, consider the A.A.S. While the A.A.S. will not provide you with the articulation benefits of the A.S., the A.A.S. will provide you with the skills required to begin working in the field immediately upon graduation. If you are unsure of which option is best for you, please see an advisor for further counseling.

For further information on this program contact: Program Manager, Institute of the South for Hospitality and Culinary Arts, North Campus, Room D-316, 904.766.5563.

After enrolling at FCCJ and completing general testing and counseling, students must meet with the dietetic professor or program manager to initiate “The Steps For Successful Completion of Core Courses.”

1. Placement test scores shall meet minimum requirements for entrance into college-level English and mathematics courses, or the proper remediation courses must be taken. Students cannot enroll in further dietetic technician core courses until remedial courses are completed.
2. First semester students must complete core courses HUN 1201 and FSS 1202 with a “C” or higher. If presently enrolled in these courses, mid-term grades will be used and continuation in the program will be conditional upon completion of courses with “C” or higher.
3. Students must follow the dietetic technician program course sequence. Many core courses offered in sequence meet only once a year.

By November 1, students will submit a completed application for successful continuation in the program courses to the Institute for the South office.

Required Courses

The following is a list of courses required for this program presented in a recommended sequence of completion. The sequence is only a suggested guide, and there is no requirement to follow the sequence precisely. Students in this program may register for any course as long as the student has met any prerequisites for that course.

Course Number and Title	Credits
HUN 1201 Human Nutrition	3
FSS 1202 Food Production I	3
ENC 1101 English Composition I	3
*Mathematics	3
FSS 1221 Food Production II	3
CGS 1060 Introductory Computer Concepts	3
OR
CGS 1570 Microcomputer Applications
DIE 1204 Clinical Nutrition, Phase I	3
SPC 2600 Fundamentals of Speech Communication	3
DIE 2120 Supervision and Personnel Management for Dietetics	3
DIE 1201 Clinical Nutrition, Phase II	3
DIE 2270 Clinical Nutrition, Practicum I — Lab/Clinical	3
EDF 1005 Introduction to Education	3
FOS 1201 Sanitation and Safety Management	3
BSC 2010C Principles of Biology I	4
DIE 2271 Clinical Nutrition, Practicum II — Lab/Clinical	3
HFT 1265 Restaurant Management	3
FSS 2942 Culinary Management Internship I	3
FSS 1240 American Regional Foods	3
FSS 1120 Management of Food and Beverage Purchasing	3
*Humanities	3
*Social and Behavioral Sciences Area A	3
OR
PSY 1012 General Psychology
Total Credit Hours	64

*Refer to A.S. degree General Education Requirements.

Note: Students earning an A.S. degree must take MAC 1105, MGF 1106 or a higher level mathematics course. Students earning an A.A.S. degree must take MAT 1033 or a higher level mathematics course.