Dietetic/Foodservice Orientation

Catalog description

This introductory course provides the student with an overview of both the foodservice and clinical aspects of the professional role of the dietetic technician and the dietary manager in a variety of settings. Professional ethics, professional organizations and the team approach are discussed. Field visits, discussion forums and personal portfolio development enhance content. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.