Dietetic Technician (Culinary Dietetic Option) (226A)
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 Program: 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.
The multi-disciplinary training 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. Typical job titles can include: personal chef, clinical
dietetic technician, food service director and research dietetic technician.
Demand for dietetic technicians comes from nursing homes, clinics, residential care facilities and the increased desire
for personal chefs. The starting salary is typically $24,000-$30,000.
Upon completion of the dietetic technician program, students may
apply for membership in the American
Dietetic Association (ADA). Graduates of this 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
on Dietetic Registration. Passing of this examination certifies candidates as Dietetic Technicians, Registered (D.T.R.).
This A.S. degree program articulates into a bachelor’s degree
program at the University
of North Florida and a bachelor’s in health science program
at Nova
Southeastern University. See more information
on articulation.
This program is accredited by the Commission
on Accreditation for Dietetics Education of the ADA, 127 S.
Riverside Plaza, Suite 2000, Chicago, IL 60606-6995.
Estimated tuition is $4,250 (for Florida residents, as of 7/06). Contact the program manager for additional costs (textbooks, materials, fees).
After enrolling at Florida Community College 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.”
- 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. All remedial courses must be completed prior to enrollment in DIE 1204.
- First semester students must complete core courses HUN 1201 and FSS 1202 with a C or better. 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 better.
- Students must follow the dietetic technician program course sequence. Many core courses offered in
sequence meet only once a year.
- A grade of C or better must be earned in all core courses.
| General Education Courses |
| ENC 1101 |
English Composition I |
3 |
| |
*Mathematics |
3 |
| SPC 2016 |
Speech Communications for Business
and the Professions |
3 |
or SPC 2040 Introduction to Speech
Communications |
|
| or SPC 2600 Fundamentals of Public
Speaking |
|
| |
*Humanities |
3 |
| |
*Social and Behavioral Sciences |
3 |
| |
Credit Hours |
15 |
| Professional Courses |
| APA 1001 |
Applied Accounting |
3 |
| HUN 1201 |
Human Nutrition |
3 |
| FSS 1100 |
Menu and Marketing Management |
3 |
| FSS 1202 |
Food Production I |
3 |
| FSS 1221 |
Food Production II |
3 |
| DIE 1204 |
Clinical Nutrition, Phase I |
3 |
| FSS 2300 |
Supervision and Personnel
Management |
3 |
| DIE 1201 |
Clinical Nutrition, Phase II |
3 |
| DIE 2270 |
Clinical Nutrition, Practicum — Lab/Clinical |
3 |
| FOS 1201 |
Sanitation and Safety Management |
3 |
| BSC 2010C |
Principles of Biology I |
4 |
| FSS 1250 |
Dining Room Management |
3 |
| FSS 2942 |
Culinary Management Internship I |
3 |
| FSS 1240 |
American Regional Foods |
3 |
| FSS 1120 |
Management of Food and Beverage
Purchasing |
3 |
| HSC 1531 |
Medical Terminology (for Health
Professionals) |
3 |
| |
Credit Hours |
49 |
Total Credit Hours: 64
*Refer to A.S. degree General
Education Requirements.
Students enrolled in the food production courses are required
to purchase a basic knife set, 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.
You have two options in this program: the associate
in science (A.S.) degree, which can prepare you for employment
or transfer to a state university, and the associate in applied
science (A.A.S.) degree, which is intended primarily for students
who want immediate employment after graduation. If you choose
the A.S. degree you must take MAC 1105, MGF 1106 or a higher level
mathematics. The A.A.S. degree requires MAT 1033 or higher. Please
see an advisor to determine the option that is best for you.
