Dietetic Technician Program

Working alongside a nutritionist, or even independently, dietetic technicians provide menus and food options for clients with special nutritional needs.

We also offer a training option for students with a four-year degree in clinical dietetics, and a transfer degree.

Upon successful completion of our program, you will be eligible to sit for the Commission of Dietetics Registration (CDR) national exam.

Mission

The mission of the Dietetic Technician Program is to provide accessible quality educational experiences to prepare entry-level nutrition and dietetics technicians, registered in areas of food and nutrition services.

Serve the needs of students, employers, and the community at large.
Anticipate and respond to educational needs of individuals to achieve their goals in the dietetic field by providing
- a program and degree in a technical field;
- customized job training;
- a transfer degree.

Program Information

Program Requirements

The Dietetic Technician program has its own set of admissions requirements in addition to the TMCC Application. Find out how to register for our classes.

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Internships

Get information about the Supervised Practice Internship requirement.

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Goals and Objectives

Goal	Objective
Provide theoretical and practical foundations to adequately prepare graduates as entry-level nutrition and dietetics technicians, registered as practitioners who are advocates for the profession within the community.	The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for nutrition and dietetics technicians is at least 70%. 80% of graduates will achieve membership in the Academy of Nutrition and Dietetics or other professional organization. 80% of graduates will indicate they were satisfied with the quality of education and training received from the Dietetic Technician Program. 80% of employers will rate TMCC program graduates as adequately prepared as entry- level practitioners.
Provide an accessible and responsive academic program to the diverse population at TMCC, delivering excellence in learning opportunities reflecting the standards of practice leading to successful graduates in the nutrition and dietetics profession.	At least 80 percent of program graduates complete degree track (Track 1 = AAS or Track 2 = AS) requirements within 3–4.5 years (3 years for Track 1/AAS degree; 4.5 years for Track 2/AS degree) (150% of the program length). 70% of program graduates take the CDR credentialing exam for nutrition and dietetics technicians within 12 months of program completion. Of graduates who seek employment 75% are employed in nutrition and dietetics or related fields within 12 months of graduation.

Program outcomes data are available on request.

Accreditation

The Accreditation Council for Education in Nutrition and Dietetics (ACEND)® is the accrediting agency for education programs preparing students for careers as registered dietitian nutritionists or nutrition and dietetics technicians, registered.

ACEND can be contacted by:

Email: ACEND@eatright.org
Phone: 800/877-1600, ext. 5400
Mail: 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995

Career Paths

As a dietetic technician, you may work in the following capacities:

Helping to treat and prevent disease and administering medical nutrition therapy as part of health care teams in hospitals, clinics, nursing homes, retirement centers, hospices, home health care programs or research facilities.
Managing employees, purchasing and food preparation, and preparing budgets within food service operations, schools, day-care centers, correctional facilities, restaurants or corporations.
Developing and teaching nutrition classes for the public for WIC programs, public health agencies or Meals on Wheels.
Helping to educate clients about the connection between food, fitness, and health for health clubs, weight management clinics or community wellness centers .
Developing menus, overseeing food safety and preparing food labeling information and nutrient analysis for food management companies or food vending and distributing operations.