This program prepares students for a career as a dietetic technician in a health care facility, school, day care center, correction facility, corporation or community health setting. The Dietetic Technology Program is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (312) 899-0040 ext 5400. http://www.eatright.org/ACEND.
Graduates are eligible for active membership in the Academy of Nutrition and Dietetics and to write the registration examination for dietetic technicians administered by the Commission on Dietetic Registration to become a Dietetic Technician Registered (DTR). Students are also eligible for membership in the Dietary Managers Association and to sit for the credentialing examination to become a Certified Dietary Manager (CDM).
Short Title : Essentials of Human Anatomy and Physiology
Course Code : BIO-108
Department Description : Natural Sciences
Course Description : A one semester survey of the cells, tissues and systems of the human body. Structural, functional and biochemical features of the integumentary, skeletal, muscular, nervous, endocrine, special senses, digestive, respiratory, lymphatic, urinary and reproductive systems in health and disease are studied and examined. Recommended for non-science majors. This course fulfills the science requirement for Dietetic Technology students.
Prerequisites :
Appropriate score on the College placement test or MAT-013 and one year high school laboratory science or BIO-010 or CHM-010
Short Title : Introduction to Dietetic Technology
Course Code : HCD-151
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : An introduction to the organization of food service in health care facilities and the role of the dietetic technician.
Short Title : English Composition I
Course Code : ENG-121
Course Description :
Through a variety of writing projects requiring competence in clear, correct, and effective English, students use inferential and critical skills in the process of composing documented essays. Extensive reading materials serve as structural models and as the bases for discussion and for the writing of essays involving response, analysis, and synthesis.
Prerequisites :
A passing score on the College Placement Test; or a grade of "C" or better in ENG-010 and RDG-011 (RDG-011 can be a co-requisite; or a grade of "C" or better in ESL-097 and ESL-098.
Co requisites :
RDG-011 may be taken as a co-requisite if not previously completed with a grade of "C" or better.
Short Title : Food and Cooking Fundamentals
Course Code : HCD-102
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The study of food: ingredient knowledge, cooking techniques, food science, and recipes. Emphasis is on the development of professional culinary skills. Within the lab component of the course, students will work in teams to demonstrate competence and skill in professional food preparation and production using commercial food equipment.
Co requisites :
HCD-104
Short Title : Hospitality Technologies
Course Code : HCD-104
Department Description : Hosptiality, Culinary Arts and Dietetics
Course Description : An introduction to the use of foodservice and hospitality technologies available to chefs and managers.
Co requisites :
HCD-102 if not already taken.
Short Title : Basic Nutrition
Course Code : HCD-105
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Principles of nutrition including the various essential nutrients in foods and their functions in the human body.
Co requisites :
BIO-108
Short Title : Foodservice Sanitation
Course Code : HCD-108
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Introduces techniques for safe food handling including microbiology, preventing foodborne illnesses, maintenance of safe facilities and training foodservice employees. Industry Certification.
Short Title : Tools and Techniques of the Nutrition Care Process
Course Code : HCD-152
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : An introduction to the total organization of health care facilities, departmental function and responsibilities, as well as professional and paraprofessional interrelationships.
Prerequisites :
HCD-102, HCD-105, HCD-151 - all with at grade of "C" or better
Co requisites :
HCD-155 and HCD-241
Short Title : Supervised Field Experience: Nutrition Care
Course Code : HCD-155
Department Description : Hosptitality, Culinary Arts and Dietitics
Course Description : A clinical experience designed to introduce students to the organization of food service in a specific health care facility and to provide an integrated approach to the nutritional care of patients.
Prerequisites :
HCD-151 and HCD-105 - both with a grade of "C" or better
Co requisites :
HCD-112, HCD-152 and HCD-241
Short Title : English Composition II
Course Code : ENG-122
Department Description : English
Course Description : Through a variety of writing projects requiring competence in clear, correct, and effective English, students use inferential and critical skills in the process of composing argument synthesis essays. Students engage in formal written argumentation based on extensive reading and analysis of complex texts. Through the research process, students will locate, analyze, and synthesize scholarly sources to advance their own informed positions on relevant issues in the composition of a formal research paper.
Prerequisites :
A grade of “C” or better in ENG-121
Short Title : Quantity Food Production and Menu Design
Course Code : HCD-112
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The study of and application of techniques, standards, and principles of quantity cookery. Emphasis is on the flow of food production through the kitchen of food service of food service operations and the development of skills in culinary arts. Within the lab component of the course, students will work in teams to demonstrate competence and skill in quantity food production, including recipe development for quantity cookery, food costing, and preparing of quantity food products.
Prerequisites :
Co requisites :
HCD-108
Short Title : Introduction to Medical Nutrition Therapy
Course Code : HCD-241
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Explores the nutritional management of disease. Application of nutrition principles to the nutritional care of patients/clients as a result of disease development.
Prerequisites :
HCD-105 with a grade of "C" or better
Short Title : Fundamentals of Public Speaking
Course Code : SPE-121
Department Description : Visual, Performing and Media Arts
Course Description : Introduction to the theory and practice of public address; the study of representative public addresses and the preparation and delivery of short speeches.
Short Title : Supervised Field Experience: Foodservice Systems Management
Course Code : HCD-256
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : A foodservice systems management experience in a health care facility designed to give students an opportunity to apply classroom theory to quantity food production, patient and employee foodservice and personnel management.
Prerequisites :
HCD-155 and HCD-241 - both with a grade of "C" or better
Co requisites :
HCD-243 and HCD-230
Short Title : Banquet and Dining Room Management
Course Code : HCD-230
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The application of management techniques through the experience of planning and managing luncheons catered by students in the HCD programs. The course provides opportunities to apply principles of menu planning, food cost controls, sanitation, food production, employee supervision, marketing and guest service.
Prerequisites :
Short Title : Food Service Systems Management in Dietetics
Course Code : HCD-243
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : The study of and application of concepts and theories in foodservice systems management including; human resources, labor laws, materials management, information technology, physical resources, financial management, quality improvement techniques and theories, marketing and menu planning.
Short Title : Introduction to Sociology
Course Code : SOC-121
Department Description : History and Social Science
Course Description : This course examines human relationships in society, analyzes concepts of culture, socialization, values, norms, deviance, stratification and causes and effects of inequalities.
Short Title : Physical Educ Elective
Course Code : PED-EL1
Department Description : Health, Physical Education, Recreation & Dance
Short Title : Supervised Field Experience: Clinical, Community, Foodservice
Course Code : HCD-257
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : A clinical experience in acute care, long-term care, school food service and community based nutrition programs designed to emphasize the managerial functions of planning and control in relation to food procurement, inventory management, cost accounting and nutritional management of patients; a culminating experience.
Prerequisites :
HCD-256, HCD-243 and HCD-245 - all with a grade of "C" or better
Co requisites :
HCD-206 and HCD-259
Short Title : Seminar in Dietetic Technology
Course Code : HCD-259
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Explores the expanding dimensions of the dietetic technician's role in health care, business and industry, school food service, public health, foodservice and research and prepares the student for entry-level positions.
Prerequisites :
HCD-256 with a grade of "C" or better.
Co requisites :
HCD-206, HCD-245 and HCD-257
Short Title : Food Purchasing and Cost Controls
Course Code : HCD-206
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Principles and management of cost control systems for planning, controlling and analyzing costs related to food, labor, and other expenses in food service operations. Complemented by the principles and theories of food procurement, including management, safety and ethical considerations in the procurement process. Within the lab component of the course, students will demonstrate competence in food purchasing and cost controls of a foodservice operation by preparing records necessary for sound financial operations in foodservice, including purchase orders for all major food categories and the development of food cost reports. Students will be eligible to site for the industry certification exam.
Prerequisites :
Short Title : Nutrition Throughout the Life Span
Course Code : HCD-245
Department Description : Hospitality, Culinary Arts and Dietetics
Course Description : Explores the principles and impact of nutrition on preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood and aging. For every phase of life, investigate characteristics of Norman growth and development, nutrition assessment, the most common nutritional deficiencies seen, nutrient needs and practical means of delivering nutrition. Practice in planning meals appropriate for each stage of life is included.
Prerequisites :
HCD-105 with a grade of "C" or better
Short Title : The Mathematics of Money
Course Code : MAT-101
Department Description : Mathematics
Course Description : This course is primarily for liberal arts students interested in the practical applications of mathematics. Topics surveyed include problem solving and data analysis, mathematical modeling, the financial applications of probability and statistics, inductive reasoning, and financial literacy.
Prerequisites :
Appropriate score on the College placement test, successful completion of MAT-013 or equivalent or departmental approval.
Note: Students who choose to transfer, in consultation with their academic advisor, should enroll in a mathematics course for which they have the appropriate academic background.
Short Title : Introduction to Psychology
Course Code : PSY-123
Course Description :
Provides a psychological basis for the understanding of human behavior. A survey of fundamentals that are necessary for subsequent psychology courses. Topics include but are not limited to: learning, motivation, cognition, personality, abnormal behavior, development and social psychology.
Contact Name: Dr. Mary-Pat Maciolek, department chair
Contact Phone: 732.906.2538
Contact Email: MMaciolek@middlesexcc.edu
Department Web: https://www.middlesexcc.edu/hospitality-culinary-arts-dietetics/
They study the management of food service systems and how to function at the mid-management level in assessment, planning, implementation, and evaluation of the food service operations and nutrition care plans. They learn in the classroom and in clinical settings.
Many four year colleges and universities will apply the courses taken towards a bachelor’s degree in dietetics, foods and nutrition and hotel, restaurant management. The College has official articulation agreements with NYU, the College of St. Elizabeth, and Montclair State University.
Algebra I is a prerequisite for all majors. Algebra I competency may be verified with a passing score on the College’s placement test or completion of the appropriate course. Students also need a grade of “C” or higher in one year of high school laboratory science.
Once students complete developmental coursework (if needed), the degree can be completed in two years of full-time study. They can shorten the amount of time by taking courses in the summer and winter sessions.
Yes, there are practical considerations, health considerations and legal considerations that you should review before making the decision to choose dietetics as a career:
The following Practical Considerations are listed so students may be better able to assess their career choice in terms of ability to succeed in the program and gain employment in the field:
Due to the nature of clinical experiences in Dietetic Technology Program, students will be participating in a work environment that has the potential of exposure to bloodborne pathogens and infectious diseases. All students accepted into the Dietetic Technology Program are provided with instruction on infection control protocols specific to the Program in order to reduce the risk of disease transmission.
A student is required to have a criminal background check performed with satisfactory results acceptable by Middlesex County College, and the Dietetic Technology Program and/or participating clinical facilities as a condition of admission, initial enrollment and/or continued enrollment. An offer of admission will not be final and enrollment not permitted until the completion of a satisfactory criminal background check. Drug testing is a requirement for some of the programs. Admission may be denied or rescinded or enrollment terminated based on the results of the criminal background check and the drug testing.
Our students transfer to 4-year colleges and universities around the globe. We’ve had students transfer to every state, including Alaska and Hawaii.
The Statewide Transfer Agreement for New Jersey ensures that students who earn an A.A. or A.S. degree at a community college will have those credits fully transferable to a New Jersey public four-year institution, will have completed half of the credits required for a basic four-year degree and will have completed all lower division general education requirements. In addition, articulation agreements are being worked out with institutions granting baccalaureate degrees in Public Health to facilitate the transfer process. Students should discuss the transfer process with an advisor.
Are you interested in transferring to a school in New Jersey? You can use the tools at NJTransfer.org to see which of your MCC courses will transfer to a specific college.
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