Dietetic Technician (Culinary Dietetic Option) (226A)
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 (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 of Dietetic Registration. Passing of this examination certifies candidates as Dietetic Technicians, Registered (D.T.R.).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 dietician, food service director and research dietetic technician. 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 (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 of Dietetic Registration. Passing of this examination certifies candidates as Dietetic Technicians, Registered (D.T.R.).
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
dietician, 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. For more information, please visit the Transfer Services Web site.
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.
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.
Estimated tuition is $4,250 (for Florida residents, as of 7/07). Contact the program manager for additional costs (textbooks, materials, fees).
To meet the minimum requirements for consideration for acceptance to the Dietetic Technician program, students must:
- 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.
- By November 1, students will submit a completed application for successful continuation in the program courses to the Institute of the South office.
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 handbook available in the culinary offices.
| Course Number and Title |
Credits |
| General Education |
| 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 |
| Required 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./A.A.S. degree General
Education Requirements.
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.
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