Jul 23, 2024  
2023-2024 Catalog 
2023-2024 Catalog [ARCHIVED CATALOG]

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DIT 102 - Dietetic/Foodservice Orientation

Credits: 3
3 Lecture Hours

This introductory course provides the student with an overview of both the foodservice and clinical aspects of the professional role of the dietetic technician and the dietary manager in a variety of settings. Professional ethics, professional organizations and the team approach are discussed. Field visits, discussion forums and personal portfolio development enhance content. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Learning Outcomes
Upon successful completion of the course, the student will:

  1. Establish plans for a future role in the field of dietetics and foodservice.
  2. Identify areas of practice and career opportunities.
  3. Apply critical thinking skills (KNDT 1.3).
  4. Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and the Code of Ethics for the Profession of Nutrition and Dietetics; and interprofessional relationships in various practice settings (KNDT 2.3).
  5. Identify and describe the work of interprofessional teams and the roles of others with whom the nutrition and dietetics technician, registered, collaborates in the delivery of food and nutrition services (KNDT 2.4).
  6. Defend a position on issues impacting the nutrition and dietetics profession (KNDT 2.9).
  7. Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals (KNDT 5.2).
  8. Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement (CNDT 5.1).
Listed Topics
  1. The profession of dietetics
  2. Dietetic education and training
  3. Dietetic credentialing
  4. Health care team
  5. Hospital organizations, health care agencies and the community
  6. Ethics and health care
  7. History of foodservice
  8. Contract service
  9. Production systems
  10. Foodservice operations
  11. Future of foodservice
Reference Materials
Textbook, audio-visual, field visits.
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals:
  • Critical Thinking & Problem Solving
  • Information Literacy
Approved By: Dr. Quintin B. Bullock Date Approved: 12/15/2021
Last Reviewed: 5/13/2022

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