10 courses with the subject DTC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
This career focused course will introduce students to traditional and non-traditional working opportunities within the field of nutrition, dietetics, and foodservice management. The course is designed to provide an understanding of the educational, experiential, and regulatory requirements nece
This evidence based nutrition course introduces the nutritional needs of the healthy human body. The course is designed to provide an understanding of the nutrients essential for energy, growth and maintenance. Discussion will be promoted to develop conclusions concerning food additives, and the validity and reliability of
This course will focus on management techniques, daily and monthly food costs, beverage costs, inventory control and the analysis of labor and overhead costs. It also includes an in-depth survey of modern management and control techniques utilized in the food service industry. In addition, this c
An introductory food preparation course designed to familiarize the student with basic cooking techniques. The food laboratory emphasizes knife handling, mise en place and various cookery methods. The course covers recipe modification for good health along with the application of basic food science with
A general orientation to the fundamentals of Dietary Food Service. Special emphasis will be given to the methods and principles of food production as practiced by the food service industry. Field trips to various hospitals, nursing homes, and other related fields will be featured. Supervisor
This course is designed to familiarize the student with nutritional management in disease. Emphasis is placed on diet as a therapeutic tool in the control and management of illness including nutritional intervention for metabolic diseases, disturbances of the gastrointestinal tract, cardiovascular disease, obesity, malnutrition, hepatic and rena
A nutrition education course to provide material for lifelong health maintenance. Nutritional needs for each of the life stages from pregnancy through senescence, nutrition and physical fitness will be discussed. The course will consist of lectures, discussions and audio-visual materials. This course
This course is designed to prepare the student for employment as an entry level Clinical Diet Technician by providing the student with an opportunity to develop essential skills within the workplace and with supervised guidance from qualified professionals. Program participant will spend 150 hours in hospital and nursing home dietary departments.
This course is designed to prepare the student for employment as an entry level Community Diet Technician by providing the student with an opportunity to develop essential skills within the workplace and with supervised guidance from qualified professionals. Program participant will spend 150
This course is designed to prepare the student for employment as an entry level Dietary Manager by providing the student with an opportunity to develop essential skills within the workplace and with supervised guidance from qualified professionals. Program participant will spend 150 hours in accredited hospita
Source: North Shore Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61
