Modified Fall 2020 Schedule

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 Contact Information
Chairperson: Mary-Pat Maciolek
Dept. Assistant: Elice Brewer
Phone: 732.906.2538
Fax: 732.906.7745
Email: MMaciolek@middlesexcc.edu
Location: College Center 180
Hospitality, Culinary Arts & Dietetics
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 Contact Information
Chairperson: Mary-Pat Maciolek
Dept. Assistant: Elice Brewer
Phone: 732.906.2538
Fax: 732.906.7745
Email: MMaciolek@middlesexcc.edu
Location: College Center 180

Mission Statement and Program Goals

The Dietetic Technology Program provides the required nutrition, foodservice systems management, and science coursework as well as the minimum 450-hours of supervised practice for completion of the Associate in Applied Science in Dietetic Technology. Graduates who complete the Dietetic Technology Program are eligible for the national credentialing exam for Nutrition and Dietetic Technicians, Registered (NDTR), administered by the Commission on Dietetic Registration (CDR). CDRs NDTR certification program is fully accredited by the National Commission for Certifying Agencies (NCCA), the accrediting arm of the Institute for Credentialing Excellence (ICE). Accreditation by the ICE reflects achievement of the highest standards of professional credentialing.  NDTRs work in healthcare facilities, schools, restaurants, public health and community settings, and with food contract management companies. Upon graduation, many students choose to continue their education and transfer to universities.

Dietetic Technology Program Mission Statement

The mission of the Dietetic Technology Program at Middlesex County College is to provide an affordable, quality education for individuals from multicultural and diverse backgrounds who aspire to become entry-level dietetic technicians, registered. The program seeks to provide a competency-based education that is responsive to the needs of the dietetics profession, emphasizing academic excellence, lifelong learning, and individual success through a student-centered learning environment.


Broad Goals of the Dietetic Technology Program

  • To provide the opportunity for students to become competent practitioners and enable them to function in entry level positions in health care, business and industry, school foodservice, public health, foodservice and research with a diverse population.
  • To provide instruction that will enable students to develop an awareness of the broad outlines of human knowledge and to assist them with the development of intellectual, ethical, personal and social values and gain an appreciation for life-long learning.
  • To provide students with a theoretical foundation in dietetics supplemented by hands-on and practical skills in the food laboratory, computer laboratories, health fairs, and in field experience sites using state-of-the-art equipment and facilities.
  • To benefit the food and nutrition industry by educating and training skilled dietetics professionals.
  • To promote continuing education programs to encourage life-long learning.
  • To support the goals of Middlesex County College to provide quality transfer-oriented associate degree programs and quality, technologically current career-oriented associate degree and certificate programs while fostering the pursuit of life-long learning.

Broad Objectives of the Dietetic Technology Program

  • To provide the student with a theoretical foundation in dietetics and management of foodservice systems upon which further specialized training may be based. Such a foundation should provide the graduate with the basis for training for a broad spectrum of management and/or skilled careers by the employer, adjustment to changes in and the development of technology, and further educational development of the student.
  • To develop the students’ skills through a series of classroom and laboratory experiences integrated with supervised field experiences.
  • To develop the students’ ability to communicate both verbally and in writing.
  • To provide the student with an overview of the health care industry and the role of health care foodservice.
  • To develop the ability to recognize the organizational framework necessary for accomplishing the objectives of various foodservice systems.
  • To provide the student with the opportunity to think clearly and critically with questions that involve intellectual, personal and social concerns so that (s)he may enhance their personal, social, cultural, recreational and economic lives.

The Dietetic Technology Program

The Dietetic Technology Program at Middlesex County College is a program within the Hospitality, Culinary Arts, and Dietetics Department in the Division of Professional Studies.  The Program is designed to give students the appropriate educational background and clinical training needed to function as a Dietetic Technician in a variety of employment settings, including health care, business and industry, school foodservice, public health, foodservice and research.  The Program’s emphasis is on both management of foodservice systems and the promotion of health through proper nutrition.  It is designed to prepare the graduate to function at the mid-management level in assessment, planning, implementation and evaluation of the foodservice operation and treat and prevent disease through the administration of medical nutrition therapy as an integral part of the health care team.


Dietetic Technology Educational and Program Philosophy

A career program in nutrition and foodservice management at the technician level, an integral part of the community college, can meet the vocational needs of its citizens who desire this professional preparation while contributing to the health of the community it serves.  The individual who steps into the health care delivery system at any point must be competent to practice in the capacity in which (s)he works.

The dietetic technician, functioning as a member of the dietetics professional team, works under the supervision of a Registered Dietitian to assist in and provide foodservice management and medical nutrition therapy.  The educational preparation of dietetic technicians is accomplished within an institution of higher learning where concurrent classroom learning and supervised field experiences are provided.  Middlesex County College accepts the responsibility of identifying appropriate health care and community agencies and securing cooperative agreements from them to provide facilities for such field experiences.

The future of dietetics is one of increasing diversity and growing specialization. Program course content reflects current trends and anticipates future needs of its students. Dietetic Technicians will play an increasingly vital role in providing management skills to community and healthcare facilities.


Dietetic Technology Program Goals and Objectives

The Middlesex County College Dietetic Technician Program (DTEP) has developed program goals that reflect the College mission and the DTEP mission and are accomplished through activities conducted by the faculty, preceptors, and graduates. The DTEP has established expected outcomes with appropriate target measures to assess achievement of each goal. The DTEP has a written plan for ongoing assessment of the Program’s mission, goals and expected outcomes. Results of the assessment process are used to identify strengths and areas for improvement relative to components of the DTEP as they relate to policies, procedures, curriculum, faculty and other resources. DTEP programmatic planning and outcomes assessment is integrated with Middlesex County College planning and assessment. Upon request, data outlining achievement of program goals is available to ACEND and the public.

The following Dietetic Technology Program goals and measurable outcomes guide Program development and evaluation enabling the Dietetic Technology Program to fulfill its mission:

 

Program Goal #1:

The Dietetic Technology Program (DTEP) will prepare graduates to be employed as entry-level dietetic technicians and/or continue their education at the baccalaureate level.

  • At least 75% of the DTEP students will complete the Program requirements within three years of enrolling in the Introduction to Dietetic Technology course (HCD 151).
  • Over a five-year period, the first-time pass rate for the DTR exam for DTEP graduates will be at least 70%.
  • Over a five-year period, the one-year pass rate for the DTR exam for DTEP graduates will be at least 70%.
  • 25% of program graduates take the CDR credentialing exam for nutrition and dietetic technicians within 12 months of graduation.
  • At least 70% of DTP graduates who sought employment in dietetics or a related field will be employed within twelve months following graduation or enrolled in a baccalaureate degree program within twelve months following graduation.
  • Three years after completing the DTEP, 90% of the graduates who responded to the survey will report their performance as competent or proficient entry-level dietetic technicians.
  • Three years after completing the DTEP, 90% of employers who responded to the survey will rate the DTEP graduate as competent or proficient in work performance.
  • Within 3 years of completing the DTEP, Didactic (DP/DPD) or Coordinated Undergraduate Program (DE/CUP) faculty advisors will rate 75% of the DTEP graduates at least adequately prepared for the Didactic or Coordinated Undergraduate Program curricula.

 

Program Goal #2:

The DTEP will provide a challenging and stimulating sequential academic program that establishes high expectations and reflects standards appropriate to dietetic practice.

  • At least 80% of the DTEP students completing a course evaluation form will indicate a rating of at least 3.0 on a 5.0 Likert Scale for HCD course instructors.
  • At least 80% of the DTEP students completing a course evaluation form will indicate a rating of at least 3.0 on a 5.0 Likert Scale for HCD required courses.
  • At least 80% of the DTEP students completing a preceptor evaluation form will indicate a rating of at least 3.0 on a 5.0 Likert Scale for supervised field experience preceptors.
  • Over a five-year period, the DTEP will have a retention rate of at least 65% during the first year of enrollment.
  • In an annual survey of DTEP preceptors, at least 90% of preceptors responding will agree or strongly agree with established performance statements.

 

Program Goal #3:

The DTEP will prepare students to develop a commitment to lifelong learning, professional development, and service to the community.

  • At least 75% of students enrolled in Dietetic Technology courses (HCD) will be members of the Middlesex County College Dietetic Technology Club.
  • Three years after completing the DTEP, 90% of employers who responded to the survey will rate the DTEP graduate as satisfied or very satisfied with regard to exhibiting professional and ethical behavior.
  • Three years after completing the DTEP, 50% of DTEP graduates will report continued membership in the Academy of Nutrition and Dietetics.
  • Three years after completing the DTEP, 50% of the graduates will report participation in at least one professional activity since graduation.
  • The number of diverse students completing the DTEP will be at least 75% of the total students graduating.
  • Three years after completing the DTEP, 50% of the graduates will report participation in at least one community service activity since graduation.
  • Three years after completing the DTEP, 75% of the graduates will provide a positive response to the following question: using your professional skills, are you contributing to your community-at-large?

The Dietetic Technician Program Outcomes Data and Student Learning Assessment Outcomes Data are available on request.

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