Dietetic Technology (DIT)

DIT 121 | Nutrition for Dietary Managers

Lecture Credit: 4

Focuses on the study of normal nutrition in the individual, nutrition education, nutritional assessment, care plans, principles of therapeutic nutrition, diet modification, and quality assurance for clinical nutrition services. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

Prerequisite: Program Chair Approval

DIT 123 | Management for Dietary Managers

Lecture Credit: 4

Focuses on the study of foodservice, sanitation and safety, personnel and communications, and business operations required to manage a foodservice department located in continuous care retirement communities, long-term care facilities, hospitals, schools, and correctional institutions. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

Prerequisite: Program Chair Approval

DIT 180 | Field Experience: Nutrition

Internship Credit: 2

Offers field experience in the study and application of nutrition therapy through modified diets, nutrition screening and nutrition assessments. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

Prerequisite: Program Chair Approval

DIT 181 | Field Experience: Human Resources Management

Internship Credit: 1

Offers field experience in the study and application of personnel management, policies, and evaluation and communication within a foodservice department. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

Prerequisite: Program Chair Approval

DIT 182 | Field Experience: Sanitation and Management of Food Systems

Internship Credit: 1

Offers field experience in the study and application of sanitation principles, food protection, Hazard Analysis and Critical Control Point (HACCP) guidelines, and safety inspections of food preparation equipment and use by employees to meet regulatory guidelines in a foodservice department. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

Prerequisite: Program Chair Approval