16 courses with the subject DIT, 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.
DIT 102Dietetic/Foodservice Orientation3
3 Lecture Hours Description This introductory course provides the student with an overview of both the foodservice and clinical aspects of the professional role of the dietetic technician and the dietary manager in a variety of settings. Professional ethics, professional organizations and the team approach are discussed. Field visits, discussion forums and personal portfolio development enhance content. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Learning Outcomes
3 Lecture Hours Description This introductory course focuses on the application of evidence-based nutrition, allowing practical application of nutrition concepts to health and wellness while enhancing information literacy. Students examine the major nutrients including carbohydrates, fats, protein, vitamins, minerals and water. Special topics include life-cycle nutrition, weight management, eating disorders and sports nutrition. This course is open to Non-Dietetic Program majors and is taught by a Registered Dietitian (RD). This course meets transfer requirements for four-year nursing/allied health programs. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Learning Outcomes
3 Lecture Hours Description Students learn how to develop a menu, standardize recipes and incorporate safety and sanitation practices to all processes. Additionally, students explore topics such as food menu cost analysis, facilities, planning, design and equipment selection for a foodservice department. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Learning Outcomes
2 Lecture Hours Description This course meets the requirements mandated by the Pennsylvania Food Employee Certification Act. Topics covered included the types and characteristics of pathogenic bacteria, most common types of food borne illnesses, Hazard Analysis Critical Control Point (HACCP) system, and proper procedures for receiving, storing, preparing and handling foods. This course emphasizes practical application of safe food handling techniques to protect the public health. Students are eligible to sit for a nationally recognized ServSafe Food Manager certification exam. This examination is the final exam for the course. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Learning Outcomes
3 Lecture Hours Description This course provides an overview of the organization and management of foodservice in the health care industry. Students explore the employee selection process, orientation and training of new and established employees, and management of food production personnel. In addition, students learn job analysis procedures, employee evaluation procedures and the principle of work simplification. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate. Learning Outcomes
