AS Degree Requirements

AS • Dietetic Technician Degree Requirements (64 Credit Hours)

The Dietetic Technician program prepares students to function at the generalist level of dietetic care under the supervision of a registered dietician. Duties include supervision of employees, menu planning, diet instruction, food purchasing and supervision of food production. The multi-disciplinary training (culinary, hospitality and dietetics) will enable graduates to use culinary arts and food service management skills in a variety of traditional and non-traditional job settings.

NOTE: The Dietetic Technician AS degree is currently granted candidacy for accreditation by the Accreditatin Council for Education in Nutriition and Dietetics (ACEND), 120 S Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, 312-899-0040 x 5400.

Graduates of a ACEND accredited Dietetic Technician program are eligible to write the Commission on Dietetic Registration (CDR) registration examination for dietetic technicians.

General Education Requirements
BSC 1092C     Human Biology ............................................... 3 cr.     

ENC 1101        English Composition I ..................................... 3 cr.     

MAC 1105     College Algebra ................................................ 3 cr.                 

PSY 2012         General Psychology ........................................ 3 cr.           

Humanities General Education ............................................... 3 cr.

Program Required Courses
ACG 2021    Financial Accounting .................................................... 3 cr.


CGS 1000 Introduction to Computers and Technology .......................  3 cr.


DIE 2000    Introduction to Dietetics................................................  3 cr.


DIE 2270    Clinical Nutrition I ......................................................... 3 cr.


DIE 2271    Clinical Nutrition II......................................................... 3 cr.


DIE 2401    Nutrition Education and Interviewing................................ 3 cr.


DIE 2419    Nutrition Education Practicum ......................................... 2 cr.


DIE 2533    Clinical Practicum .......................................................... 2 cr.


FOS 1201    Sanitation and Safety Management ................................. 2 cr.


FSS 1223C Food Preparation for Managers ......................................... 4 cr.


FSS 1941    Food Practicum I ........................................................... 2 cr.


FSS 2100    Food Plans and Menu Preparation .................................... 3 cr.


FSS 2120    Food Purchase and Storage.............................................  3 cr.


HFT 2210    Supervisory Development ............................................... 3 cr.


HSC 1531    Medical Terminology....................................................... 3 cr.


HUN 2201* Fundamentals of Human Nutrition..................................... 3 cr.


MCB 1060    Food Microbiology ......................................................... 3 cr.


MCB 1060L Food Microbiology Laboratory ........................................... 1 cr.


* Recommended course(s) for the first semester.

This page was last updated - October 17, 2011  by Eugene Broda