associate in arts degree program - St. Louis Community College

55 2010-2011 CATALOG
Dietetic Technology:
Food Service Management Option
ASSOCIATE IN APPLIED SCIENCE DEGREE
Florissant Valley
This program includes a variety of courses in food and
nutrition sciences, foodservice systems management,
communication and education. Students completing the program
are eligible to sit for the national registration exam to become
credentialed as a Dietetic Technician, Registered (DTR). Dietetic
technicians in the food service management area work
independently or in teams with registered dietitians in schools,
day-care centers, correctional facilities, health facilities,
corporations and hospitals managing employees, purchasing and
food preparation, and preparing budgets within food service
operations. Food companies, contract food management
companies, or food vending distribution operations hire dietetic
technicians to develop menus, overseeing food service
preparation and food safety, and preparing food labeling and
nutrient information.
I. Career General Education 19-20 credits
ENG:101 College Composition I . . . . . . . . . . . . . . . . . . . . 3
COM:101 Oral Communication I . . . . . . . . . . . . . . . . . . . . 3
MTH:xxx Mathematics Elective . . . . . . . . . . . . . . . . . . . . . 3
(MTH:108 or higher)
BIO/CHM: Biology/Chemistry Elective. . . . . . . . . . . . . . . 4-5
PSY:200 General Psychology . . . . . . . . . . . . . . . . . . . . . . 3
XXX:xxx Missouri State Requirement . . . . . . . . . . . . . . . 3
II. Physical Education Activity 2
III: Area of Concentration 46 credits
DIT:108 Food: Preparation and Science Lecture . . . . . . 3
DIT:109 Food: Preparation and Science Lab . . . . . . . . . 2
DIT:103 Food Management . . . . . . . . . . . . . . . . . . . . . . . 3
DIT:104 Clinical Nutrition . . . . . . . . . . . . . . . . . . . . . . . . . 3
DIT:214 Nutrition Through the Life Cycle . . . . . . . . . . . 3
DIT:106 Food Management Practicum . . . . . . . . . . . . . . 3
DIT:107 Clinical Nutrition Practicum. . . . . . . . . . . . . . . . 3
DIT:115 Principles of Nutrition . . . . . . . . . . . . . . . . . . . . 3
DIT:201 Food Systems Management. . . . . . . . . . . . . . . . 3
DIT:202 Medical Nutrition Therapy. . . . . . . . . . . . . . . . . 3
DIT:204 Seminar: Strategies for Professional
Practice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
DIT:206 Seminar: Dietetic Practitioner Issues . . . . . . . . 2
DIT:207 Quantity Foods . . . . . . . . . . . . . . . . . . . . . . . . . . 3
DIT:208 Food Systems Management Practicum . . . . . . 4
DIT:210 Community Nutrition. . . . . . . . . . . . . . . . . . . . . 3
DIT:225 The Cultural Feast: An Introduction to
Food and Society . . . . . . . . . . . . . . . . . . . . . . . 3
IV: Program Elective 3 credits
(Program Director has list of approved courses.)
Program total . . . .70-71 credits
Dietetic Technology:
Nutrition Care Option
ASSOCIATE IN APPLIED SCIENCE DEGREE
Florissant Valley
This program includes a variety of courses in food and
nutrition sciences, foodservice systems management,
communication and education. Students completing the program
are eligible to sit for the national registration exam to become
credentialed as a Dietetic Technician, Registered (DTR). Dietetic
technicians in the nutrition care area work independently or in
teams with registered dieticians in hospitals, HMOs, clinics,
nursing homes, retirement centers, hospital health care programs
and research facilities helping to treat and prevent disease and
administering medical nutrition therapy as an important member
of health care teams. WIC programs, public health agencies,
company health programs, health clubs, weight management
clinics and community wellness programs hire dietetic technicians
to develop and teach nutrition classes and educate clients about
the connection between food, fitness and health.
I. Career General Education 19-20 credits
ENG:101 College Composition I . . . . . . . . . . . . . . . . . . . . 3
COM:101 Oral Communication I . . . . . . . . . . . . . . . . . . . . 3
MTH:xxx Mathematics Elective
(MTH:108 or higher) . . . . . . . . . . . . . . . . . . . . 3
BIO/CHM: Biology/Chemistry Elective. . . . . . . . . . . . . . . 4-5
PSY:200 General Psychology . . . . . . . . . . . . . . . . . . . . . . 3
XXX:xxx Missouri State Requirement . . . . . . . . . . . . . . . 3
II. Physical Education Activity 2 credits
III. Area of Concentration 46 credits
DIT:108 Food: Preparation and Science Lecture . . . . . . 3
DIT:109 Food: Preparation and Science Lab . . . . . . . . . 2
DIT:103 Food Management . . . . . . . . . . . . . . . . . . . . . . . 3
DIT:104 Clinical Nutrition. . . . . . . . . . . . . . . . . . . . . . . . . 3
DIT:214 Nutrition Through the Life Cycle . . . . . . . . . . . 3
DIT:106 Food Management Practicum . . . . . . . . . . . . . . 3
DIT:107 Clinical Nutrition Practicum. . . . . . . . . . . . . . . . 3
DIT:115 Principles of Nutrition . . . . . . . . . . . . . . . . . . . . 3
DIT:201 Food Systems Management. . . . . . . . . . . . . . . . 3
DIT:202 Medical Nutrition Therapy. . . . . . . . . . . . . . . . . 3
DIT:204 Seminar: Strategies for Professional
Practice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
DIT:206 Seminar: Dietetic Practitioner Issues . . . . . . . . 2
DIT:207 Quantity Foods . . . . . . . . . . . . . . . . . . . . . . . . . 3
DIT:209 Community Nutrition Practicum . . . . . . . . . . . 4
DIT:210 Community Nutrition. . . . . . . . . . . . . . . . . . . . . 3
DIT:225 The Cultural Feast: An Introduction to
Food and Society . . . . . . . . . . . . . . . . . . . . . . . 3
IV. Program Elective 3 credits
(Program Director has list of approved courses.)
Program total . . . . 70-71 credits