Dietetic Aide

Nutrition and dietetics is an interdisciplinary science that studies factors that affect our food choices, the chemical and physiological processes involved in processing and delivering the chemical components of those foods to the body. Students will focus their studies in nutritional science including chemistry and physiology as well as institutional nutrition, community nutrition, food production, management of foodservice operations. The courses within this program are designed to provide students with applicable skills useful in a vast range of occupations. This program is designed to prepare students for entry level employment in a designated unit or department in health care, community care, school food service, or health and community directed programs of nutrition services. These services are often provided for the elderly and infants or children.

We are projecting that 5 students will complete this certificate program the first year and enrollment will increase as the program grows.

The goal of the Dietetic Aide Certificate is to prepare students for an entry level position in the Nutrition and/or Dietetics industry. The competencies of this certificate are based on the knowledge section of o*Net Online Summary report for SOC code 29-2051.00 - Dietetic Technicians and 29-1031.00 - Dietitians and Nutritionists. The list below includes the courses within this certificate that substantially address each competency. This is a vocational instruction program and is therefore, aligned with the California Community Colleges mission as defined in CAL. O*Net Skills & Knowledge • Biology — BIOL 270 • Food Production — CULART 160 • Psychology — PSYCH 100(H) & FN 162 • Therapy and Counseling — PSYCH 100(H) • Chemistry — CHEM 150(H), 151(H), 212(H) & FN162 • Reading Comprehension —FN 162, PSYCH 100(H), CHEM 150(H), & BIOL 270 • Active Listening —FN 162, PSYCH 100(H), CHEM 150(H), & BIOL 270 • Critical Thinking —FN 162, PSYCH 100(H), CHEM 150(H), & BIOL 270 • Social Perceptiveness — FN 162, PSYCH 100(H), CHEM 150(H), & BIOL 270 • Writing —FN 162, PSYCH 100(H), CHEM 150(H), & BIOL 270 • Complex Problem Solving —FN 162, PSYCH 100(H), CHEM 150(H), & BIOL 270 • Time Management —FN 162, PSYCH 100(H), CHEM 150(H), & BIOL 270 The program‐level student learning objective is: Upon successful completion of the program, graduates will have the opportunity to: • Establish and maintain safety and sanitation procedures. • Prepare and follow standardized recipes using a variety of cooking techniques which meet industry quality standards. • Understand and implement customer service using active listening and understanding and communicate effectively. • Define and articulate the core values of the Hospitality Industry. • Understand the basics of business within the industry and participate in monitoring activities including self and others.

Required Core Course (19 units) FN 162 - Introduction to Food and Nutrition 3 CULART 160 - Introduction to Foods 3 PSYCH 100 - General Psychology 3 or PSYCH 100H - General Psychology - Honors 3 CHEM 150 - General Chemistry 5 or CHEM 150H - General Chemistry - Honors 5 BIOL 270 - Microbiology 5 Certificate Units 19