The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
Associate Degree Requirements:
The major is one of several requirements students need to fulfill in order to be awarded the Associate Degree, the highest level of academic achievement recognized by Santa Rosa Junior College. Please note that all of the following requirements must be met in order for the degree to be conferred:
For all students admitted for the Fall 2009 term or any term thereafter,
a grade of "C" or better, or "P" if the course is taken on a pass/no pass basis,
is required for each course applied toward the major.
The Dietetic Technician Major prepares individuals to manage an efficient, safe and healthful food service or to work in health promotion in the community. Students acquire skills for supervising both food production and personnel in health care and other food service institutions; for assisting individuals in the selection of food; and for assisting dietitians with nutrition screening and education.
Courses include both classroom instruction and supervised field experience in community nutrition and local food service establishments. The Dietetic Technician major courses meet the minimal requirement of the California Department of Health Services for managing the food service department in a health care facility. Some required courses have strictly enforced prerequisites.
Program Student Learning Outcomes
Upon successful completion of this major, the student will be able to:
- Take and pass the Commission on Dietetic Registration (CDR) Exam for Dietetic Technicians, Registered (DTR) or be prepared to continue education in nutrition, dietetics, or foodservice at a higher level;
- communicate clearly and professionally as a Dietetic Technician, Registered, in written and verbal formats;
- apply basic knowledge of nutrition and physiology in assisting individuals with health promotion and disease prevention;
- prepare nutritional care plans for and provide counseling to clients from diverse cultural and social backgrounds at various stages in the lifecycle;
- manage cost control, purchasing, inventory, meal production, employee scheduling and supervision of foodservice workers for safe and sanitary commercial food production;
- use leadership skills to motivate employees to work as a team in an efficient and effective manner that meets or exceeds client expectations; and
- exhibit professional behaviors in all aspects of work as competent DTRs.
Students interested in a suggested order for taking classes in this program, can view the recommended course sequence. Click here for more information about the program, or contact the Consumer and Family Studies Department.
It is important that students who are completing an Associate Degree and desire to transfer to a four-year institution meet with a counselor to plan their lower division coursework. While many majors at SRJC are intended to align with lower division major preparation required by California public universities, specific lower-division major requirements vary among individual campuses. See a counselor, visit the Transfer Center, and check Guides For Transfer in Specific Majors, and ASSIST to review transfer preparation guides for specific schools and majors.
The orientation course for this program is DIET 70 or FDNT 70: Introduction to Nutrition, Dietetics and Food Service
Recommended electives: FDNT 60 Nutrition & Physical Fitness and FDNT 112 Sustainable Food Choices
All courses taken in conjunction with this program must be completed with a letter grade of 'C' or better.
Students will complete a portfolio demonstrating competency in entry level Dietetic Technician skills as part of their Supervised Field Experience classes, DIET 106.1 and 106.2.