2008 - 2009 Catalog
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Dietetic Technician
Health Career Admissions
Program Code: GDTP AAS
Associate in Applied Science (A.A.S.)
Minimum graduation requirement — 70 semester hours
The dietetic technician program prepares students to work in the field of dietetics under the direct supervision of a registered dietician. Dietetic technician students can follow two different pathways — focusing on a clinical and community dietetic option or a dietetic food management option. Dietetic technicians work in a variety of settings including health care, food service, community public health programs, fitness and wellness programs, in commercial food industry, and in higher education helping with research. Students will complete 600 hours of clinical practicum. At the completion of the program, the students will be eligible to sit for the Dietary Managers examination.
Program Notes*
• This is a selective admissions program — you must be admitted into the program before taking DTP courses. See a counselor/advisor or the health professions department chair to advise you through the application process.
• Students must assess into ENG 101 and MAT 095.
• Students are required to maintain a 2.0 minimum GPA and a C or higher in all DTP and required courses.
• DTP 138 and HPI 139 are required for Food Management option only.
• DTP 126 is required for Clinical and Community Dietetic option only.
• Students are required to have a current healthcare provider CPR card prior to the start of clinicals.
• College level reading (83 or above on COMPASS) is required for admission to the program.
Suggested Full-time Sequence |
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|
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FALL
|
SPRING
|
SUMMER |
Required Program Courses (22 hours) |
Credit Hours |
DTP 106 Cultural Foods |
3 |
DTP 112 Introduction to Dietetic Careers |
1 |
DTP 114 Nutrition Counseling |
3 |
DTP 122 Community Nutrition |
3 |
DTP 133 Nutrition Seminar I |
1 |
DTP 201 Clinical Nutrition |
5 |
DTP 150 Nutrition and Diet Therapy |
3 |
DTP 215 Clinical Practicum I |
3 |
Other Required Courses (26 hours ) |
|
BIO 111 Basic Anatomy and Physiology |
4 |
BIO 126 Food Microbiology |
3 |
CHE 106 Chemistry for Health Professions |
4 |
HCS 154 Medical Terminology |
3 |
HPI 110 Foodservice Sanitation |
1 |
HPI 112 Food Standards and Production I |
5 |
HPI 113 Foodservice Systems |
3 |
HPI 115 Menu Management |
3 |
|
|
Required General Education Core Courses (15 hours) |
|
ENG 101 Composition I |
3 |
MAT 151 Mathematics for Health Careers |
2 |
PHI 100 Introduction to Logic and Critical Thinking |
3 |
PSY 101 Introduction to Psychology |
4 |
SPE 120 Interpersonal Communication |
3 |
CLINICAL AND COMMUNITY DIETETIC OPTION |
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Second-Year Suggested Sequence |
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FALL
|
SPRING
|
SUMMER |
Required Program Courses (7 hours) |
Credit Hours |
DTP 126 Nutrition and the Life Cycle |
3 |
DTP 233 Nutrition Seminar II |
1 |
DTP 235 Clinical Practicum II |
3 |
Total Semester Credit Hours |
70 |
DIETETIC FOOD MANAGEMENT OPTION |
||
Second-Year Suggested Sequence |
||
FALL
|
SPRING
|
SUMMER |
Required Program Courses (9 hours) |
Credit Hours |
DTP 138 Food Service Seminar I |
1 |
DTP 238 Food Service Seminar II |
1 |
DTP 255 Clinical Practicum III |
3 |
HPI 139 Food Standards and Production II |
4 |
Total Semester Credit Hours |
72 |
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West Bradley Ave. • Champaign, IL 61821 • 217.351.2200 • 800.346.8089
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