Associate Degree in Dietetic Food Systems Management--Dietetic Technician Emphasis (60 credits)
REQUIREMENTS FOR THE MAJOR (43 credits)
A student enrolled in this major must receive a grade of C or better in all courses required for the major.
Some of the courses below require a worksite practice location.
| BI SC 004 |
Human Body: Form and Function
General survey of structure and function--from conception, through growth and reproduction, to death. Students who have passed BIOL 129 and 141 may not schedule this course. |
3 credits |
| D S M 100 |
The Profession of Dietetics
Introduction to the profession and exploration of the roles and responsibilities of dietetic professionals. |
1 credit |
| D S M 101* |
Food Safety and Sanitation
Principles and procedures to ensure food safety, using hazard analysis, critical control processes to manage a quantity food services sanitation system. |
3 credits |
| D S M 195* |
Field Experience in Community Dietetics
Planning, preparation, and field experiences in community dietetic programs. |
3 credits |
| D S M 205 |
Human Resource Management in Food Service Operations
Theories and principles of supervision and training of food service employees for overall operational effectiveness. |
3 credits |
| D S M 250* |
Principles of Quantity Food Production
Principles of management applied to menu planning, purchasing, food and labor costing, and analysis for institutional food service setting. |
3 credits |
| D S M 260* |
Management and Analysis of Quantity Food
Principles of management applied to menu planning, purchasing, food and labor costing, and analysis for institutional food service setting. |
4 credits |
| D S M 295A* |
Field Experience in Food Service Management |
1 credit |
| D S M 295W* |
Professional Staff Field Experience
Methods of, and practice in, the client-oriented dietetic systems. |
4 credits |
| ENGL 015 |
Rhetoric and Composition
Instruction and practice in writing expository prose that shows sensitivity to audience and purpose. |
3 credits |
NUTR 151
or
NUTR 251 |
Nutrition Component of the Food Service System
Introduction to basic nutrition principles and their application in a food service system. Students who have taken NUTR 251 may not schedule this course.
or
Introductory Principles of Nutrition
The nutrients: food sources and physiological functions as related to human growth and well-being throughout life; current nutrition issues. Students who have passed NUTR 151 may not schedule this course. |
3 credits |
| NUTR 252* |
Diet Therapy and Nutrition Care in Disease
Principles of nutrition care to meet therapeutic needs, inpatient care, and rehabilitation. |
4 credits |
| NUTR 253 |
Nutrition Care of the Elderly |
3 credits |
| NUTR 359* |
Nutrition Assessment Theory and Practice
Introduction to the purpose, methods, and scientific basis for assessment of the nutritional status and use of tools in a practice setting. |
2 credits |
SOC 001
or
PSYCH 100
or
HD FS 129 |
Introductory Sociology
The nature and characteristics of human societies and social life.
or
Psychology
Introduction to general psychology; principles of human behavior and their applications.
or
Introduction to Human Development and Family Studies
Introduction to psychosocial and family development at all stages of the individual and family life cycle. |
3 credits |
* Designates a course requiring a practice site
Note about underlined courses: When these courses are taken to fulfill the General Education requirements, the student may select 5 credits of electives.
General Education (21 credits)
|
Writing and Speaking (GWS)
|
3 credits |
|
Quantification (GQ)
|
3 credits |
|
Natural Sciences (GN)
|
3 credits |
|
Arts (GA)
|
3 credits |
|
Humanities (GH)
|
3 credits |
|
Social and Behavioral Sciences (GS)
|
3 credits |
| Professional electives |
3 credits |
Total: 60 credits
NOTE: Most courses must be completed in 6 months or less. However, some courses must be completed within a semester time frame. To earn your associate degree in a timely manner, we suggest completing 4 to 5 courses every 12 months. Listed prerequisites may be waived by the course instructor if you can demonstrate the required level of competency.
NOTE: Within the course work outlined above, students must complete U.S. and international cultures requirement (US and IL) and writing-intensive (W) courses. Contact a Student Services adviser for details.
