Dietetic Technology/Nutritional Services Management is one of the majors included in the college’s School of Culinary Arts/Hospitality. Students enrolling in this program may seek employment in long-term care facilities, retirement centers, child nutrition and school lunch programs, nutrition programs for the elderly, hospitals, public health nutrition programs, and food service systems management firms as food service managers, dietary managers or nutrition care support workers. Students complete 60 credit hours of classroom/laboratory work along with a three-credit capstone practicum in area facilities/related activities. Students are responsible for securing a practicum site, which meets the program requirements. A physical examination is required for enrollment in the practicum course. Components required in this exam are contingent upon the practicum site and immunizations may be required. Graduates of the nutritional services option of dietetic technology are eligible to become members of the Association of Food and Nutrition Professionals and to write the certification examination to become a Certified Dietary Manager (CDM). Students will be required to provide medical proof of good physical health to begin the first laboratory course. Students are expected to be well groomed in compliance with standards of sanitation. Uniforms, program tool kit and transportation to the practicum site are required. Special attire may be required at the practicum site as students are expected to conform to the dress code and regulation of the facility. Business attire may be required for some class assignments
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