Nutrition and Dietetic Services

PURPOSE: This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the  Hospitality and Tourism career cluster.

PROGRAM CONTENT: The content includes but is not limited to an introduction to the dietetic career ladder.  It is designed to train students to assist in various functions of food service related to patient care. Diet Clerks are involved in the preparation of safe and nutritious meals for patients/clients in various healthcare facilities. The curriculum includes a combination of theory, laboratory and clinical experiences.


  • OCP A  Diet Clerk  150


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