Many American Indian people have health problems
relating to poor nutrition and a lack of knowledge regarding food selection
and preperation. By graduating from UTTC's Nutrition and Foodservice
Program, students will be professionally trained with food preperation
and nutrition education skills. These skills will allow them to make
a positive impact on these health concerns, ultimately improving the
health and balance of life for American Indian people.
The NF program provides theory and hands-on experience
in healthful food preperation, food science, food safety, wellness and
community nutrition. Students are advised to follow one of two degree
tracks. The tracks focus either on nutrition and wellness or food service/culinary
arts depending on the individual student's interest. In the fall of
the second year, students are encouraged to write a national exam, which
will allow them to be credentialed as Certified Dietary Managers (CDM).
Although the degree prepares students for employment, they are also
prepared to successfully transfer into programs of advanced training
to become a dietitian or chef. The NF program prepares students for
employment with school lunch, WIC, diabetes/wellness programs, hospital
or elderly care foodservice, and casino kitchens or private restaurants.
Associate of Applied Science Degree program
60 - 67credits depending on track of study (4
semesters*)
Required Courses-
| FOUN 107 |
College Success |
1 credit |
| FOUN 207 |
Career Success |
2 credits |
| COMM 106 |
Speech |
3 credits |
| ENGL 110 |
Composition |
3 credits |
| HUM 101 |
Humanities |
3 credits |
| PSY / SOC |
(as advised) |
3 credits |
MTH 101
OR
MTH 102
|
General Math
OR
Intermediate Algebra - (as advised) |
3 credits |
| CHMA 102 |
Chemical Awareness |
1 credit |
| TECH 115 |
Computer Concepts |
3 credits |
| PE |
(as advised) |
1 credit |
| NF 100 |
Introduction to Nutrition & Foodservice |
2 credits |
| NF 101 |
Fundamentals of Nutrition |
4 credits |
| NF 102 |
Nutrition and Diet Therapy |
4 credits |
| NF 105 |
Managing Food Protection |
2 credits |
| NF 110 |
Diabetes and Mother Earth |
3 credits |
| NF 200 |
Food Science and Cooking Skills |
3 credits |
| NF 210 |
Quantity Food Production |
4 credits |
| NF 251 |
Management of Service Operations |
3 credits |
| Electives |
(depending on emphasis) |
12 - 18 credits |
Electives:
| BIO 201 |
Anatomy & Physiology I |
4 credits |
| BIO 202 |
Anatomy & Physiology II |
4 credits |
| CHEM 101 |
General Chemistry |
4 credits |
| ENGL 103 |
English Essentials |
4 credits |
| ENGL 104 |
English for Careers |
3 credits |
| MGMT 101 |
Intro. to Small Business Mgmt. |
3 credits |
| NF 240 |
Math for Commercial Foods |
3 credits |
| NF 260 |
Community Nutrition |
3 credits |
| NF 297 |
Practicum I |
3 credits |
| NF 298 |
Practicum II |
3 credits |
| NF 299 |
Case Study/Critical Thinking |
1 credit |
*if testing indicates
additional preparatory coursework, a student may not complete the
degree requirements in four semesters.
The courses listed above and the
general education requirements are required
for graduation with a Nutrition and Foodservice Associate of Applied
Science Degree.
Nutrition
and Foodservice Home Page
Email
the UTTC Nutrition & Foodservice Department
