Erie Community College, State University of New York

FOOD SERVICE ADMINISTRATION - DIETETIC TECHNOLOGY - NUTRITION CARE

Curriculum

 First Year, Fall Semester
NT 228  Food Selection and Preparation (3 cr)
NT 232  Nutrition Care I (3 cr)
NT 234  Health Field Orientation (2 cr)
CH 250  General Chemistry with Introductory Organic and Biochemistry (3 cr)
CH 251  Lab for CH 250 (1.5 cr)
EN 110  College Composition* (3 cr)
SO 100  Introduction to Sociology (3 cr)

 First Year, Spring Semester
NT 236  Nutrition Care II (3 cr)
NT 237  Clinic for NT 236 (3 cr)
NT 238  Education for Dietetic Majors (3 cr)
BI 178  Basic Human Physiology (3 cr)
EN 121  Composition and Readings in Science and Literature (3 cr)
______  Liberal Arts Elective (3 cr)

 Second Year, Fall Semester
NT 382  Nutrition Care III (3 cr)
NT 383  Clinic for NT 382 (4 cr)
NT 387  Health Care Delivery Systems (2 cr)
NT 275  Introduction to Food Systems Management (3 cr)
PS 100  General Psychology (3 cr)

 Second Year, Spring Semester
NT 376  Food Systems Management (3 cr)
NT 377  Field Experience for Food Systems Management (3 cr)
NT 384  Dietetics Seminar (2 cr)
NT 385  Nutrition Care IV (3 cr)
NT 386  Clinic for NT 385 (3.5 cr)
NOTE: This is a recommended sequence. Each student should consult his/her Academic advisor prior to registering.

*Developmental courses (as recommended on the basis of testing) are also required.

In order to be granted an Associates Degree in Food Service Administration – Dietetic Technology – Nutrition Care, a student must demonstrate proficiency in Algebra at the level of MT 006.