Florida Department of Education
Curriculum Framework 

Program Title:	Dietetic Technician
Career Cluster:	Hospitality & Tourism

AS	
CIP Number	1351310301	
Program Type	College Credit	
Program Length	60 credit hours	
CTSO	HOSA	
SOC Codes (all applicable) 	Assignment pending.	
CTE Program Resources	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	

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.

The purpose of this program is to prepare students to work as Certified Dietary Managers (CDMs) in healthcare and other facilities. Graduates will work as foodservice managers in locations such as hospitals, long-term care and rehabilitation facilities, assisted living facilities, correctional facilities, schools, and the military. Certified Dietary Managers are trained and qualified in menu management, food purchasing, and food preparation in addition to applying nutrition principles, documenting nutrition information, ensuring food safety, and managing work teams.

Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Program Structure

This program is a planned sequence of instruction consisting of 60 credit hours.

Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Apply the basic principles of nutrition science and evidence-based research to provide quality nutritional care to diverse individuals and populations across the lifespan. 
02.0	Apply supervisory concepts to meal production and meal service. 
03.0	Utilize human resource management techniques. 
04.0	Provide a safe and sanitary environment that meets regulatory guidelines. 
05.0	Demonstrate supervisory concepts related to business, financial, material resources and services. 

Florida Department of Education
Student Performance Standards

Program Title:	Dietetic Technician
CIP Number:		1351310301 
Program Length:	60 credit hours

At the completion of this program, the student will be able to:	
01.0	Apply the basic principles of nutrition science and evidence-based research to provide quality nutritional care to diverse individuals and populations across the lifespan.  The student will be able to:	
01.01	Translate nutrition science into food choices.	
01.02	Identify the building blocks of nutrition, including the six groups of nutrients.	
01.03	Describe the process of digestion, absorption, and utilization of nutrients.	
01.04	Identify common food allergies and discuss dietary implications.	
01.05	Define the basic concepts of Medical Nutrition Therapy (MNT) as related to the gastrointestinal tract, hepatic system, renal system, and other medical conditions.	
01.06	Explain the utilization of MNT in long-term and acute settings.	
01.07	Compare basic concepts to the current diet manual or other accepted resource.	
01.08	Review disease processes and MNT interventions.	
01.09	Document nutrition information in medical records.	
01.10	Perform routine screening using established guidelines.	
01.11	Use nutrition analysis data to modify menus.	
01.12	Recognize medical and nutrition terminology.	
01.13	Provide nutrition education to assist clients with food selection.	
02.0	Apply supervisory concepts to meal production and meal service.  The student will be able to:	
02.01	Utilize standardized recipes.	
02.02	Identify procedures to monitor food production and limit waste.	
02.03	Develop and modify standardized recipes.	
02.04	Describe ways to monitor meal service and assure compliance with meals.	
02.05	Identify the importance of continuous quality improvement.	
03.0	Utilize human resource management techniques.  The student will be able to:	
03.01	Perform a task analysis.	
03.02	Prepare job descriptions.	
03.03	Establish recruiting and selection procedures in accordance with policy.	
03.04	Conduct job application interviews.	
03.05	Conduct and document new employee orientation to facility and to company policies.	
03.06	Identify fair employment laws and practices.	
03.07	Develop training objectives and plans for required in-service training.	
03.08	Identify overall staffing needs.	
03.09	Prepare employee work schedules.	
03.10	Communicate work assignments.	
03.11	Identify short-term and long-term goals for the department.	
03.12	Maintain personnel files.	
03.13	Interpret and apply labor management laws and practices.	
03.14	Identify the functions and purposes of employee unions.	
03.15	Develop disciplinary process.	
03.16	Conduct performance evaluations.	
03.17	Identify effective coaching and counseling techniques.	
03.18	Participate in regulatory agency surveys.	
03.19	Participate/manage internal meetings as well as meetings with other departments and agencies.	
03.20	Communicate client information to other health professionals.	
03.21	Participate in client care conferences.	
03.22	Identify work improvement concepts.	
04.0	Provide a safe and sanitary environment that meets regulatory guidelines.  The student will be able to:	
04.01	Maintain operation in compliance with health codes and regulations.	
04.02	Instruct employees in safety and sanitation.	
04.03	Ensure employee compliance with safety and sanitation regulations.	
04.04	Receive food, supplies, and beverages properly.	
04.05	Establish and apply purchasing specifications.	
04.06	Recognize the signs of contamination upon receipt and in storage.	
04.07	Identify and implement sanitation and HACCP regulations and standards.	
04.08	Recognize the causes, symptoms, and types of foodborne illness.	
04.09	Monitor time and temperature to limit the growth or destroy pathogens.	
04.10	Ensure correct food handling procedures during the entire flow of food in the facility.	
04.11	Develop an emergency preparedness plan to assure a safe food supply in the event of an emergency.	
04.12	Identify equipment and its intended uses.	
04.13	Maintain maintenance logs.	
04.14	Perform preventative maintenance on kitchen equipment and utensils per manufacturing specifications.	
04.15	Organize workflow and use of equipment.	
04.16	Identify appropriate environmental controls for water supply, waste disposal, and ventilation.	
04.17	Follow an integrated pest management system.	
05.0	Demonstrate supervisory concepts related to business, financial, material resources and services.  The student will be able to:	
05.01	Compute cost of menus.	
05.02	Calculate daily costs of food, labor, and supplies per patient day.	
05.03	Compare actual costs to budget costs.	
05.04	Calculate, analyze, and review labor costs.	
05.05	Identify equipment needs and requirements.	
05.06	Evaluate options for replacement of equipment.	
05.07	Plan and budget for improvements in kitchen design, layout, and equipment.	
05.08	Review purchasing policies and vendor/product selection.	
05.09	Prepare requisitions and transfers.	
05.10	Check invoices against received goods.	
05.11	Demonstrate skill using computers and software for all department applications, including purchasing and inventory.	
05.12	Identify proper inventory management practices.	
05.13	Maintain an accounting and information system.	
05.14	Supervise cash activities and reports.	
05.15	Analyze revenue-generating activities.	
05.16	Identify cost-saving department practice.	

Additional Information

Laboratory Activities

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course. Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations. Students understand measurement error; and have the skills to aggregate, interpret, and present the resulting data. Equipment and supplies should be provided to enhance hands-on experiences for students.

Special Notes

This program shall meet the instructional hours and standards established by the accrediting arm of the Academy of Nutrition and Dietetics, the Accreditation Counsel for Education in Nutrition and Dietetics (ACEND).  Upon completion of the course requirements, the graduate would need to pass a written national examination for registered dietetic technicians.  All diet technicians would be encouraged to become affiliate members of the Academy of Nutrition Dietetics.  The Associate Degree would qualify the technician for a mid-management position in food service in the health care industry.

The particular outcomes and student performance standards which the students with disabilities must master to earn credit must be specified in the student’s individual educational plan (IEP).  Additional credits may be earned when outcomes and standards are mastered in accordance with the requirements indicated in subsequent IEP’s.  The job title for which the student is being trained must be designated in the IEP.

The concern for balancing work and family responsibilities is addressed as an employability skill.

General Education Course Requirements for AS and AAS Degrees

State Board of Education Rule 6A-14.030(4), F.A.C., identifies 15 credit hours as the minimum amount of general education coursework required in the Associate of Science (AS) degree and the Associate of Applied Science (AAS) degree.  In addition, Rule 6A-14.0303, F.A.C., implements s. 1007.25, F.S., and requires students entering a technical education degree program in the 2022-2023 academic year, and thereafter, to complete at least one identified core course in each subject area as part of the general education course requirements (15 credit hours total) before a degree is awarded) The core subject areas include: 
•	Communication. 
•	Humanities.
•	Mathematics. 
•	Natural Sciences.
•	Social Sciences.

Career and Technical Student Organization (CTSO)

HOSA: Future Health Professionals is the co-curricular career and technical student organization providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities to meet individual needs and ensure equal access. Postsecondary students with disabilities must self-identify, present documentation, request accommodations if needed, and develop a plan with their counselor and/or instructors. Accommodations received in postsecondary education may differ from those received in secondary education. Accommodations change the way the student is instructed. Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems. Documentation of the accommodations requested and provided should be maintained in a confidential file.