Associate in Applied Science (AAS)
Nutrition & Dietetic Technology

Hamilton, Pamela

Founding Faculty
Program Coordinator, Nutrition & Dietetic Technology, Resort & Hotel Management, Events Management
304-367-4297
139 Education Building
Locust Avenue Campus, Fairmont
Image of Pamela Hamilton
Program Purpose: 
Program mission: Pierpont Community and Technical College’s Food Service Management A.A.S. Degree with a concentration in Nutrition and Dietetic Technology prepares graduates to be competent practitioners and lifelong learners by offering evidence-based training and practical experience in the classrooms, clinics, and communities of north-central West Virginia. 
Program goals and objectives:
  • Goal 1:  Graduates of Pierpont Community & Technical College’s Food Service Management Concentration in Nutrition and Dietetic Technology will be successful entry-level in healthcare, community wellness, and food service industries
    • Objective 1.1 – Program completion: At least 80% of program students complete program/degree requirements within 3 years (150% of program length)
    • Objective 1.2 – Registration exam attempts: 75% of program graduates take the Commission on Dietetic Registration (CDR) credentialing exam for nutrition and Dietetic technicians within 12 months of program completion
    • Objective 1.3 – Credentialing: 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 Dietetic technicians is at least 70%
    • Objective 1.4 – Graduate employment: Of graduates who seek employment, 75% are employed in nutrition and Dietetic or related fields within 12 month of program completion
    • Objective 1.5 – Student readiness: 75% of NDT graduates will respond strongly agree or agree that the program prepared them for entry-level practice
    • Objective 1.6 – Employer satisfaction: 75% of employers will respond strongly agree or agree that the program prepared NDT graduates for entry-level practice
  • Goal 2: Graduates of Pierpont Community & Technical College’s Food Service Management Concentration in Nutrition and Dietetic Technology will engage in lifelong learning and professional development in the field of nutrition and Dietetic
    • Objective 2.1 –Professional engagement: 80% of program graduates will participate in at least one continuing education event within their first year of employment 
    • Objective 2.2 – Professional membership: 75% of graduates will seek professional membership with the Academy of Nutrition and Dietetic within 12 months of program completion.
Student Learning Outcomes: 

Program outcomes data are available upon request.

 

Successful Program Completion/Graduation Requirements

Students must meet graduation requirements as set forth for all Food Service Management AAS degree specializations. In addition to successful completion of all courses listed in the model schedule, additional graduation requirements specific to this program concentration include:

  • Throughout program:
    • Maintain a 2.0 GPA with a “C” or better in all FOSM courses
    • Pass both Written English I (ENGL 1104) and Fundamental Concepts of
    • Mathematics (MTH 1207) with a “C” or better
    • Document at least 20 hours of community service
  • Semester 1:
    • ServSafe Food Protection Manager Certification
    • Marion County or Statewide Food Handler’s Card
    • Complete Food Service Equipment Check-off
  • Semester 2:
    • Background check
  • Semester 3:
    • Apply for graduation audit
  • Semester 4:
    • Apply for graduation
    • Complete end-of-program exam
    • Meet with program director to ensure all program requirements are met to receive verification statement*

*Verification Statement confirms that the graduate has completed an ACEND-accredited program and is eligible to write the CDR registration examination for dietetic technicians.

Opportunities: 

Nutrition and dietetic technicians, registered (NDTRs) are educated and trained at the technical level of nutrition and dietetic practice for the delivery of safe, culturally competent, quality food and nutrition services. NDTRs are an integral part of healthcare and food service management teams.

NDTRs work under the supervision of a registered dietitian nutritionists (RDNs) when in direct patient/client nutrition care in practice areas as:

  • Hospitals, clinics, nursing homes, retirement centers, hospices, home health-care programs and research facilities conducting patient/client screens, gathering data and performing assigned tasks to assist RDNs in providing medical nutrition therapy. 

NDTRs may work independently in providing general nutrition education to healthy populations in a variety of settings as:

  • Schools, day-care centers, correctional facilities, restaurants, health-care facilities, corporations and hospitals, managing employees, purchasing and food preparation and maintaining budgets within foodservice operations.
  • Women, Infants, Children (WIC) programs, public health agencies, Meals on Wheels and community health programs, assisting registered dietitians with the implementation of programs and presentation of classes for the public.
  • Health clubs, weight management clinics and community wellness centers, helping to educate clients about the connection between food, fitness and health.
  • Food companies, contract food management companies or food vending and distributing operations developing menus, conducting nutrient analysis and data collection, and overseeing foodservice sanitation and food safety.

NDTRs are nationally credentialed food and nutrition technical practitioners who have met the following criteria to earn and maintain the NDTR credential. 

Each of the following education routes leads to eligibility for application to the Registration Examination for NDTRs.

  1. Successful completion of a Dietetic Technician Program accredited by the Accreditation Council for Education in Nutrition and dietetic (ACEND) of the Academy, that includes 450 hours of supervised practice experience in various community-based programs, health care and foodservice facilities and has completed at least a two-year associate's degree at a U.S. regionally accredited college or university. Coursework typically includes fundamentals of nutrition and nutrition across the lifespan, applied food science and techniques of food preparation, foodservice systems management, chemistry, and physiology, microbiology applied to food safety, human resource management, communications, and business. ACEND is the accrediting agency for dietetic education programs and is recognized by the United States Department of Education as the accrediting agency for education programs that prepare dietetic practitioners. For more information regarding the academic requirements and supervised practice for NDTRs, refer to ACEND's website at www.eatrightACEND.org.
  2. Completion of a Baccalaureate degree granted by a U.S. regionally accredited college/university, or foreign equivalent, and completion of a ACEND Didactic Program in dietetic (DPD), and completion of an ACEND-accredited Dietetic Technician supervised practice program.

Successful completion of coursework in an ACEND-accredited Didactic Program in Dietetics and completion of at least a bachelor's degree at a U.S. regionally accredited college or university.

Program Specific Admission Requirements: 

 

Program Specific Enrollment Requirements: 

This program does not have specific enrollment requirements and is an open-enrollment program.

Program Specific Accreditation: 

The Food Service Management degree concentration in Nutrition and Dietetics Technology has been awarded Candidacy for Accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). ACEND is the accrediting agency for educational programs for students planning careers as registered dietitian nutritionists and dietetics technicians, registered.

ACEND can be reached at the following:
120 South Riverside Plaza
Suite 2190, Chicago, IL 60606-6995
800-877-1600, ext. 5400
www.eatrightpro.org/acend

Program Total Credit Hours: 
63 CHs
Support Coursework: 
15 CHs

ENGL 1104

Written English I
3|4
CH(s)

MTH 1207

Fundamental Concepts of Mathematics
3|4
CH(s)

ENGL 1108

Written English II
3
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)
Program Specific Required Coursework: 
48 CHs

FOSM 1100

ServSafe®
1
CH(s)

FOSM 1103

Fundamentals of Food Lab
1
CH(s)

FOSM 1130

Basic Baking
1
CH(s)

FOSM 1180

Professionalism
2
CH(s)

FOSM 2120

Community Nutrition
3
CH(s)

FOSM 2201

Principles of Food Selection & Preparation
2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab
2
CH(s)

FOSM 2130

Lifespan Nutrition
3
CH(s)

FOSM 2202

Principles of Quantity Food Production
2
CH(s)

FOSM 2204

Principles of Quantity Food Production Lab
2
CH(s)

FOSM 2140

Medical Nutrition Therapy I
3
CH(s)

HLCA 1170

Human Anatomy and Physiology
3
CH(s)

HLCA 1171

Human Anatomy and Physiology Laboratory
1
CH(s)

HLCA 1100

Medical Terminology
3
CH(s)

HLCA 1160

Introduction to Microbiology
3
CH(s)

HLCA 1161

Introduction to Microbiology Lab
1
CH(s)
Model Schedule
Fall Semester

ENGL 1104

Written English I
3|4
CH(s)

FOSM 1100

ServSafe®
1
CH(s)

FOSM 1103

Fundamentals of Food Lab
1
CH(s)

FOSM 1110

Nutrition
3
CH(s)

FOSM 1180

Professionalism
2
CH(s)

HLCA 1170

Human Anatomy and Physiology
3
CH(s)

HLCA 1171

Human Anatomy and Physiology Laboratory
1
CH(s)

MTH 1207

Fundamental Concepts of Mathematics
3|4
CH(s)
Total Credit Hours: 
16 CHs
Spring Semester

ENGL 1108

Written English II
3
CH(s)

FOSM 2120

Community Nutrition
3
CH(s)

FOSM 2201

Principles of Food Selection & Preparation
2
CH(s)

FOSM 2203

Principles of Food Selection & Preparation Lab
2
CH(s)

HLCA 1100

Medical Terminology
3
CH(s)

OFAD 1150

Computer Concepts and Applications
3
CH(s)
Total Credit Hours: 
16 CHs
Fall Semester

FOSM 2130

Lifespan Nutrition
3
CH(s)

FOSM 2202

Principles of Quantity Food Production
2
CH(s)

FOSM 2204

Principles of Quantity Food Production Lab
2
CH(s)

FOSM 2140

Medical Nutrition Therapy I
3
CH(s)

HLCA 1160

Introduction to Microbiology
3
CH(s)

HLCA 1161

Introduction to Microbiology Lab
1
CH(s)

SCY 1101

Introductory Sociology
3
CH(s)
Total Credit Hours: 
17 CHs
Spring Semester

FOSM 2150

Medical Nutrition Therapy II
3
CH(s)

FOSM 2228

Food Service Organization & Management
3
CH(s)

FOSM 2229N

Food Service Internship – Nutrition & Dietetic Technology
5
CH(s)

FOSM 2995N

Food Service Capstone - Nutrition and Dietetic Technology
3
CH(s)
Total Credit Hours: 
14 CHs
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