Dietetic Aide Certificate of Achievement

Program Description

This program is designed to prepare students for entry-level employment in a designated unit or department in health care, community care, school food service, retirement center, or health and community directed programs of nutrition services. These services are often geared towards people with advanced dietary healthcare needs. 

The pathway below represents an efficient and effective course taking sequence for this program.  Individual circumstances might require some changes to this pathway.  It is always recommended that you meet with an academic counselor to develop a personalized educational plan.

Division

Applied Technology, Transportation & Culinary Arts

Department

Foods and Nutrition

Career and Academic Pathway (CAP)

Business, Information Technology, Hospitality

Program Learning Outcomes

  1. Create and design a menu for modified diets.

  2. Prepare and serve food for modified diets.

  3. Interpret and implement directions from dietitians in the provision of food service and nutritional programs.

Program Map

GE General Education
O Available Online
Program Requirement
P Program Prerequisites

1st Semester

16 units
CULART 225
Sanitation and Safety
This course focuses on the sanitation and safety issues involved with handling food through the food service process. Topics include the prevention of food borne illnesses; responsibilities of the food service manager and employees; the characteristics of a food-safe facility; food safety guidelines; and Hazard Analysis and Critical Control Point (HACCP) system and Serve Safe.

Course Details:

  • Transfers to CSU
    • CULART 240
    Procurement, Purchasing and Selection
    This course includes purchasing policies, specifications, procedures and controls and their implementation in the procurement of quantity foods, merchandise and supplies.

    Course Details:

    FN 060
    Modified Diets
    This course concentrates on the principles of therapeutic nutrition in order to provide modified diets for individuals with a variety of health conditions. The focus is on the rationale for dietary adequacy and how modifications improve a person's well-being.

    Course Details:

    1. Prerequisite: FN 162
    FN 162
    Introduction to Food and Nutrition
    This course introduces the scientific concepts of nutrition related to the function of nutrients in the basic life processes. Emphasis is on individual nutrition needs for health promotion and disease prevention, food sources of nutrients, current nutritional issues and diet analysis.

    Course Details:

    1. Departmental Advisory: ENGL 101
      2. or
    2. Departmental Advisory: ENGL 101H
    HOSP 160
    Culinary Production and Kitchen Operations
    This course will expose the student to a variety of production methods within the hospitality industry,  with an emphasis on kitchen production, soups, sauces, stocks, equipment in a commercial kitchen, menu development, and cooking techniques used in a commercial kitchen. (Formerly CULART 160)

    Course Details:

  • Transfers to CSU