1
Table of Contents
Student Agreement..………………………………………………………………….3
Introduction………………………………………………………………………….. 6
Dietetic Technician AS Degree & Dietetic Service Supervisor Certificate
Program Information…………..………………………………………………....... 10
Health Department Dietetic Service Supervisor Skill ……………………………..14
Standard of Conduct Professionalism……………………………………………....26
Becoming a Dietetic Technician, Registered……..…………………………………29
Knowledge, Skills, and Competencies for Entry-Level Dietetic Technician
Education Programs………………………………………………………………….36
LACC-Dietetic Technician Program Policies/Procedures…………………………41
Guidelines for Issuing Verification Statement……………………………………...61
Family & Consumer Studies Courses (Appendix A) .………………….……..........65
Code of Ethics/Nutrition (Appendix B)……………………………………………...71
DT Position Descriptions (Appendix C)……………………………………………..73
Tips for Success During Supervised Practice (Appendix D)………….................... 78
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It is responsibility of the Dietetics student to read this handbook,
understand its contents and adhere to policies, regulations, rules and
guidelines of the program.
The program reserves the right to modify the contents of this handbook as
conditions demand. Students will be given timely notification if and when
changes are instituted.
4
I, ________________________________________________________________
(print name)
Acknowledge receipt of the LACC Dietetics Student Handbook and agree to
abide by all the stated policies.
Date ____________________
Signature ________________________
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6
INTRODUCTION
This Policies and Procedures Handbook has been developed for the Dietetic student
enrolled in the Dietetic Service Supervisor Program and the Dietetic Technician Program at
Angeles City College. The Dietetic Service Supervisor Program may be completed on a
part-time basis in two semesters. The Dietetic Technician Associate of Science degree at
LACC allows a student to complete the program on a full-time or part-time basis. A fulltime student may complete the program in two years while a part-time student will require
at least three years.
The profession of dietetics is based on a combination of didactic courses and supervised
practice (field) experience.
The didactic classes are coordinated with the supervised
practice. Therefore, all Dietetic Service Supervisor and Dietetic Technician students must
be enrolled in both the didactic and supervised practice classes at the same time. The
schedule lists these classes as co-requisites (FCS 51/151, 56/156, 27/127, 28/128 and
29/129). Both classes must be completed satisfactorily in order to progress in the program.
The Dietetic Service Supervisor has knowledge and skills in foodservice supervision to
function with consultation from a Registered Dietitian as a Supervisor in a skilled nursing
facility.
With knowledge in foods, nutrition and foodservice management, under the direction of a
Registered Dietitian, the Dietetic Technician, Registered, offers expertise to individuals and
groups desiring to maintain, improve, or restore health. These services are provided in a
variety of settings ranging from hospitals to WIC programs to school foodservice
operations.
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The Los Angeles City College Dietetic Technician program is currently granted
accreditation by the Commission on Accreditation for Dietetics Education of The American
Dietetic Association, 120 South Riverside Plaza, Suite 2000., Chicago, IL 60606-6995,
312/899-4772.
Information has been included in this Handbook to aid the student in meeting the academic
requirements and also to provide guidance in matters concerning professional behavior. As
an example, Appendix A includes a listing of courses for the Associate in Science Degree in
Dietetic Technician.
Appendix B includes the Code of Ethics for the Profession of
Dietetics. Appendix C includes DT Position Descriptions. Appendix D includes Student
Tips for Success During Supervised Practice.
Mission:
The Dietetics program provides learners with multiple pathways that prepare them for
entry into the field of Dietetics. The program offers educational opportunities that
ready students for employment, transfer, advance study, and life-long learning to serve
the ethnically diverse population of California.
GOALS:
1. Prepare students for employment as entry-level Dietetic Technicians, Registered.
Outcome Measure 1a. Over a 5-year period, at least 70% or more of DTP graduates
who sought employment in dietetics will be employed within 3 months of program
completion.
Outcome Measure 1. Over a 5 year period, the pass rate for the DTP graduates taking
the registration examination for the first time will be at least 80%.
Outcome Measure 1c. Ninety percent of employers who responded to the survey stated
that graduates demonstrate entry-level competency to practice dietetics.
Outcome Measure 1d. Ninety percent of graduates who responded to the survey stated
that they had entry-level competence to practice dietetics.
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2. Prepare graduates to be successful in their careers by being able to use the latest
technology.
Outcome Measure 2a. One hundred percent of all Dietetics courses will include at
least one form of computer technology or software.
Outcome Measure 2b. One hundred percent of DT graduates will be able to word
process, give professional PowerPoint presentations, use nutritional software, and use
Excel.
Outcome Measure 2c. When surveyed eighty percent of DT graduates stated that they
felt confident using the latest technology in their dietetics careers.
3. Recruit, retain, and graduate a diverse population of students.
Outcome Measure 3a. Seventy percent or more of the Dietetic Technician students will
complete all program requirements within 5 years of enrolling in the DTP as defined by
those enrolled in the second year, first semester courses.
Outcome Measure 3b. The number of diverse students completing the program will be at
least 40% of the total students graduating.
This Handbook is for the student. Any unanswered questions or concerns should be
directed to the attention of the Program Director. The student may also refer to the LACC
website at www.lacitycollege.edu. Click on Dietetics (Family & Consumer Studies).
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STUDENT HANDBOOK
Department of Family & Consumer Studies
Los Angeles City College
DIETETIC PROGRAMS
The Child and Family Studies/Dietetics Department offers two career programs in dietetics:
1) Dietetic Service Supervisor
2) Dietetic Technician
Students enrolling in major courses in the Dietetic Program are automatically accepted into
the programs. All courses must be completed with a "C" grade or higher to progress to the
certificate or Associate of Science degree.
The Dietetic Service Supervisor Program leads to a Certificate. This program is approved
by the California State Department of Health Services.
The Dietetic Technician Program leads to an Associate in Science Degree.
See Los Angeles City College 2009-2011 Catalogue pages 134-136.
This program has received accreditation by the Commission on Accreditation for Dietetics
Education of the American Dietetic Association, 120 South Riverside Plaza, Suite 2000
Chicago, Illinois 60606-6995, 800-877-1600 ext. 5500. This is a specialized accrediting
body recognized by the Council on Postsecondary Accreditation and the United States
Department of Education. Completion of these requirements qualify the graduate to take
the Dietetic Technician Registration Examination administered by the Commission on
Dietetic Registration.
Students are strongly encouraged to consult a Los Angeles City College counselor in
planning their degree program. The Dietetic Program Director, Janice Young, MS, RD,
should be consulted for program requirements for the Dietetic Service Supervisor and
Dietetic Technician Programs.
See Los Angeles City College 2009-2011 Catalogue
page 4. Students who plan to transfer to a four year Dietetics program should make an
appointment with a LACC counselor to plan their academic coursework.
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DIETETIC SERVICE SUPERVISOR
TYPICAL SEQUENCE OF COURSES IN
THE DIETETIC SERVICE SUPERVISOR PROGRAM
FIRST SEMESTER FALL
F&CS/Nutrition 21
Nutrition
3 units
F&CS 50
Sanitation and Safety
3 units
F&CS 51
Food Production Management
3 units
F&C 55
Dietetic Education
3 units
F&CS 151
Food Production Laboratory
2 units
English 28
Intermediate Reading and Composition
3 units
SECOND SEMESTER SPRING
F&CS 24
Food Preparation
3 units
F&CS 52
Foodservice Management
3 units
F&CS 56
Nutrition Delivery Systems
3 units
F&CS 156
Nutrition Delivery Laboratory
2 units
Math 105
Arithmetic for College Students or
Learning Skills 10 ABC
3 units
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DIETETIC TECHNICIAN
TYPICAL SEQUENCE OF COURSES IN THE DIETETIC TECHNICIAN PROGRAM
Two Year Course Plan
FIRST SEMESTER - FALL
FAM & CS/Nutrition 21
Nutrition
FAM & CS 50
Sanitation and Safety
FAM & CS 55
Dietetic Education
Math 125
Intermediate Algebra
ENGLISH 101 College Reading and Composition
THIRD SEMESTER - FALL
FAM & CS 27
Nutrition Care
FAM & CS 51
Food Production Management
FAM & CS 127 Nutrition Care Lab
FAM & CS 151 Food Production Management Lab
Health 11
Healthful Living
HUMANITIES REQUIREMENT
SECOND SEMESTER - SPRING
FAM & CS 24
Food Preparation
FAM & CS 56
Nutrition Delivery Systems
FAM & CS 156 Nutrition Delivery Systems Lab
SPEECH 101
Oral Communication
BIOLOGY 25
Human Biology
PHYSICAL EDUCATION
3
3
3
5
3
FOURTH SEMESTER - SPRING
FAM & CS 28
Advanced Nutrition Care
FAM & CS 29
Dietetic Seminar
FAM & CS 128 Advanced Nutrition Care Lab
FAM & CS 129 Dietetic Laboratory
FAM & CS 52
Foodservice Management
AMERICAN INSTITUTIONS REQUIREMENT
3
3
2
2
3
3
3
3
2
3
3
1
3
1
2
2
3
3
Suggested Three Year Course Plan
FIRST SEMESTER - FALL
FAM & CS 50
Sanitation and Safety
FAM & CS 55
Dietetic Education
Math 125
Intermediate Algebra
ENGLISH 101
College Reading and Composition
THIRD SEMESTER - FALL
FAM & CS 27
Nutrition Care
FAM & CS 127 Nutrition Care Lab
SPEECH 101
Oral Communication
PHYSICAL EDUCATION
SECOND SEMESTER - SPRING
FAM & CS/Nutrition 21
Nutrition
FAM & CS 56
Nutrition Delivery Systems
FAM & CS 156 Nutrition Delivery Systems Lab
BIOLOGY 25
Human Biology
3
3
5
3
3
2
3
1
FIFTH SEMESTER - FALL
FAM & CS 51
Food Production Management 3
FAM & CS 151 Food Production Management Lab 2
HUMANITIES REQUIREMENT
3
13
3
3
2
3
FOURTH SEMESTER - SPRING
FAM & CS 24
Food Preparation
FAM & CS 28
Advanced Nutrition Care
FAM & CS 128 Advanced Nutrition Care Lab
Health 11
Healthful Living
3
3
2
3
SIXTH SEMESTER - SPRING
FAM & CS 29
Dietetic Seminar
FAM & CS 52
Foodservice Management
FAM & CS 129 Dietetic Laboratory
AMERICAN INSTITUTIONS REQUIREMENT
1
3
2
3
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Health Department
Dietary Service Supervisor Skill List
DSS Skills Project Goal: Ability to provide safe, satisfying and nutritionally adequate food for
patients/residents/clients with appropriate staff, space, equipment and supplies
Skill 1-Laws & Duties
a. Identify the location of applicable laws and regulations.
b. Identify the role and limitations of the dietary service supervisor under Title 22 for the operation
of food service
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Knowledge of applicable regulations (state regulations for levels of care: acute, SNF, ICF, etc.),
business and professions code and professional standards, California Retail Food Code (Cal
Code), Federal Food Code, federal regulations, and knows when federal or state regulations
conflict, which takes precedence
Knows who inspects/surveys the facility and the frequency and what regulations are being
enforced
Able to describe the duties of the DSS. Knows the DSS has no scope of practice in California
law/statute
Displays collaboration skills with the RD, who has oversight of the operation during frequently
scheduled visits
Skill 2-Policies, Procedures & Diet Manual
a. Ability to create and revise dietetic services P/P
b. Knows timely review and revision of the facility’s policies and procedures to ensure that they
are in compliance with regulations and food safety standards of practice
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Able to identify the purpose of a policy and procedure
Able to develop, update and revise policies and procedures
Knows the frequency of p/p manual review and approval process within the organization
Knows the manual approval process including frequency per regulation per level of care
Able to identify location and be familiar with usage and content of the diet manual
Skill 3-Menus, Foodservice
a. Assist in the development of planned menu (including disaster menus) to meet the nutritional
needs of the population
b. Ensure that menus are followed
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Know state and federal regulations regarding menus, including substitutions and changes
Displays knowledge of the nutritive value of foods to be offered if there is a substitution/refusal
Knows the number of meals to be served, and the number of hours between dinner and breakfast,
and offer nourishment/ snacks, per regulations/physician's orders
Knows which levels of care require offering of bedtime snack
Knows that menu must provide variety of food, condiments, indicate standard portions, varied for
same days of consecutive weeks, cycle of no less than 3 weeks and revised quarterly, includes
seasonal commodities.
Ability to plan, produce, and manage a menu for the population with the following considerations:
o General menu for one week that includes the HS snack;
o Theme/seasonal menu; and,
o Cultural/religious/food habits (i.e. vegetarian) menu.
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Knows that menu must be written, posted and approved by the RD per regulation for level of care.
Able to develop a system for determining patient/resident/client satisfaction with menu
Able to determine modifications needed for the therapeutic diets based on spreadsheets, meal
pattern and diet approved diet manual with oversight by the RD
Knows that the diet manual is used as the basis for diet orders, menu and planning modified diets
If diet order is not in the diet manual obtains clarification/explanation and/or guidance.
Ability to fulfill individual patient preferences in menu modification
Ability to develop a three-day menu, including water supply, for a disaster (no gas, electricity or
water) including guidance for therapeutic diets
Ability to check trays for accuracy based on: menu selection, diet modification, portion size,
appearance, adaptive equipment, and temperature
Is familiar with process of diet order from inception to patient: physician order to resident/how
updated
Knows how to check the tray cards to ensure that each patient has the correct physician order
Knows the amount of staple and perishable foods that must be maintained on premises per level of
care.
CURRENT TREND
o Is aware of dining culture change and the impact on menus and dining
Skill 4-Food Preparation
Ensure that food is prepared by:
a. methods that conserve nutritive value, flavor and appearance.
b. standardized recipes are followed, as approved by RD
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Knowledge of applied sensory evaluation of food where student evaluates quality of food as served
(temp, appearance, sensory, etc)
Demonstrates ability to follow recipes using recommended methods of measuring or weighing
ingredients
Describes cooking procedures to conserve nutritional value and quality of foods (i.e. batch
cooking)
Able to modify a recipe
Able to implement the plan of care related to food service, under the supervision of a dietitian.
Skill 5-Food Service
a. Ensure that residents/patients receive and consume foods in the appropriate form as prescribed
by the physician who is lawfully authorized to prescribe.
b. Ensure that there is accommodation of food preferences
c. Ensure current profile cards are maintained
d. Provide assistive devices as needed
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Able to collect and maintain dietary information on individual patients and clients per regulatory
requirement (profile card)
Able to develop a system to audit accuracy of therapeutic diets as well as honoring preferences
o Demonstrate competence in “tray checker” function
o Knows how late trays are handled, and after hours meal service when the kitchen is closed
o Is aware of the extent to which individual preferences can be accommodated in the facility
Able to check trays for accuracy based on: menu selection, diet modification, portion size,
appearance, adaptive equipment, and temperature
Knows that tables of appropriate height must be available to patients/residents who want to eat at
one.
Has observed patients with special needs (physical or mental challenges) and is able to note
techniques to facilitate eating, for example, adaptive eating equipment or positioning.
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Skill 6-Food Safety/Storage/
Sanitation/
Equipment/Supplies
Ensure food is stored, prepared, distributed, and served under sanitary conditions to prevent food
borne illness. This includes the sanitation oversight of areas assigned to other departments such
as the cleaning & sanitizing of internal components of the ice machine and nurse pantry
refrigerators, trash disposal systems.
 Demonstrates competency in supervising safe food handling practices, including procurement,
receipt, storage and preparation, distribution, and disposal of foods and supplies within
different production and delivery systems (e.g.thermometers in refrigerators/freezers/dry
storage; minimum refrigerated storage space per regulatory requirement per level of care).
 Knows appropriate use of pasteurized shell eggs
 Able to perform sanitation/safety inspection of foodservice operations and implement corrective
action plan
 Able to identify food borne illness risks and/or hazards in areas associated with food service
 Demonstrates proper hand washing techniques and knows correct use of gloves, hand sanitizers,
hair restraints, clean uniforms and personal hygiene
 Able to identify correct storage temperatures/length of storage requirements for food and non-food
items
 Able to develop a HACCP system for a recipe or food item (e.g. Knows proper food holding and
serving temperatures/ time, appropriate thawing methods)
 Able to identify safe plumbing (air gap, anti-siphon), water, grease trap, sewer back-up, fire
suppression system, clean hood vent per life safety
 Able to develop an action plan if there’s a failure in plumbing, sewer, electrical, venting, waste and
chemical disposal.
 Able to ensure compliance of toxic material storage, use, disposal
 Knowledge of Minimum Safety Data Sheet (MSDS)
 Knows proper dishwashing temperatures, knows manual dishwashing procedure, and proper
sanitation of equipment and utensils
 Able to demonstrate knowledge of functions of sinks, such as hand washing, food preparation and
dishwashing
 Knows that all food contact surfaces must be cleanable, sanitized and non-porous
 Able to develop a cleaning schedule using appropriate techniques/disinfectants
 Knowledge of proper equipment operation and cleaning per manufacturer's guidance, including ice
machine
 Displays knowledge of how dry goods should be stored, if they are removed from original
containers
 Is aware that personal food brought in by friends/families cannot be stored in the kitchen with food
for other residents.
 Knows proper techniques for storage of refuse/disposal during and after food production
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Skill 7-Staff
a. Ensure that the department runs smoothly(including the food ordering and storage according to
applicable state requirements) including staffing schedules, employee health, labor relations,
safety programs and other duties as assigned by administration.
b. Ensure the ongoing, planned staff development of new and existing employees to ensure that
they are competent to carry out the functions of the dietary service
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Knowledge of universal management skills:
o accident/incident reporting
o job titles and hours worked
o Participate in human resource functions such as interviewing, labor relations; comply with
state and federal employment laws etc.
o understands the purpose of and participates in a department manager’s meeting
o Conduct performance review
Demonstrates understanding of the working relationships within the organization, interpret
organization chart
Knowledge of responsibility and accountability of dietetic service to the medical staff and hospital
administration
Knows that employees affected by skin infection or communicable diseases should be excluded
from food service duties
Ability to plan a work schedule including job titles and hours worked
Knows how to implement a menu utilizing factors such as purchasing per specification
Knowledge of the development of food production schedules
Ability to develop a plan that implements the menu for food service in the event of a disaster, see
Skill 4
Demonstrates ability to evaluate adequacy of labor hours (financial data)
Demonstrates understanding of cultural diversity
Ability to list duties and understands the functions of each food service employee and the
supervisor
Knowledge of paper work: menu as served on file for 30 days and invoices on file for 1 year
Knowledge of outside foodservice and that it must meet all applicable regulatory requirements to
include transportation to facility
Knowledge that the facility must maintain adequate space, equipment and staple food supplies to
provide patient food service in emergencies when an outside service is used
Demonstrates knowledge requiring documentation of menu changes/substitutions
Demonstrates knowledge that employee street clothing must be in a separate enclosed area
Demonstrates ability to plan, conduct, and document employee in-service program
Knows that training should be relevant and of appropriate duration
Ability to determine competency associated with position description
Ability to develop position description
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Skill 8- DSS role in patient/resident/client care
The following are skills as appropriate per level of care:
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Knowledge of food preferences, offering meal substitutes, snacks between meals/night, medication
not given at meal time, supplements not given at meal time, food served at proper temperature,
food palatability, encourage family involvement in feeding, taste/sensory changes, observe for ill
fitting dentures/missing teeth, observation for wandering/tremors, environmental considerationsquiet/calm, comfortable surrounding, positive dining atmosphere, well lighted, friendly/polite
caregivers, residents happy with meals/meal service, staff directs conversation to resident at
mealtime, dining service not rushed, assistance encouraged, prompt service and assistance,
compatible companions (See Attachment 1)
Ability to support care-plan intervention related to preferences, snacks, meal times, dining room
and other environmental observations and considerations, compatible companions, family
involvement
Ability to collect data such as height and weight, document in the Minimum Data Set (MDS).
Familiarity with the RAI process 1) MDS data collection, 2) RAP, and 3) care plan development.
Knows that their role is to collect the data needed only for the nutrition Section K
Able to refer patients to other dietetic professionals or disciplines when situation is beyond their
level of competence/allowed level of performance (Business and Professions Code)
Knowledge of their role within the patient care team
Able to ensure understanding of facility practice to identify and alert RD of
patients/residents/clients with nutrition concerns
Displays knowledge of meal/fluid intake problems most commonly encountered in healthcare
settings
ICF-DD
Knowledge that denial of a nutritionally balanced diet cannot be used as a punishment
Knows that dining room must be staffed to promote self help dining
Knows that ice scoop must be stored and handled in a sanitary manner
Each student will successfully pass an accredited food safety exam that is approved by the Department of
Health Services, Food and Drug Branch as required by the California Uniform Retail Food Law (2001
legislation) in order to earn a DSS Certificate. This exam is administered in FCS 50. Contact your County
Health Department for specific information.
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My College Curriculum Planer
Required Courses
Semester
Year
Department Course
Name
Semester
Semester
Course Units
Number
Department Course
Name
Semester
Year
Department Course
Name
Year
Year
Department Course
Name
Course Units
Number
20
Course Units
Number
Course Units
Number
Semester
Year
Department Course
Name
Semester
Department Course
Name
Semester
Department Course
Name
Course Units
Number
Year
Course Units
Number
Year
Semester
Department Course
Name
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Course Units
Number
Year
Course Units
Number
COMPLETION REQUIREMENTS
Course requirements for the Dietetic Service Supervisor Program
F&CS 21
F&CS 24
F&CS 50
F&CS 51
F&CS 52
F&CS 55
F&CS 56
F&CS 151
F&CS 156
English 28
Math 105
Nutrition
Food Preparation
Sanitation and Safety
Food Production Management
Foodservice Management
Dietetic Education
Nutrition Delivery Systems
Food Production Laboratory
Nutrition Delivery Laboratory
Intermediate Reading and Comprehension
Arithmetic for College Students or
Learning Skills 10ABC
3 units
3 units
3 units
3 units
3 units
3 units
3 units
2 units
2 units
3 units
3 units
Course requirements for the Dietetic Technician Program
Biology 25
Human Biology
English 101
College Reading and Composition
F&CS 21
Nutrition
F&CS 24
Food Preparation
F&CS 27
Nutrition Care
F&CS 28
Advanced Nutrition Care
F&CS 29
Dietetic Seminar
F&CS 50
Sanitation and Safety
F&CS 51
Food Production Management
F&CS 52
Foodservice Management
F&CS 55
Dietetic Education
F&CS 56
Nutrition Delivery Systems
F&CS 127
Nutrition Care Laboratory
F&CS 128
Adv. Nutrition Care Laboratory
F&CS 129
Dietetic Laboratory
F&CS 151
Food Production Laboratory
F&CS 156
Nutrition Delivery Laboratory
Health 11
Healthful Living
Math 125
Intermediate Algebra
American Institutions Requirements
Humanities Requirement
Physical Education
Course descriptions for F&CS classes may be found in Appendix A.
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3 units
3 units
3 units
3 units
3 units
3 units
1 unit
3 units
3 units
3 units
3 units
3 units
2 units
2 units
2 units
2 units
2 units
3 units
5 units
3 units
3 units
1 unit
REGISTRATION AND FEES
REGISTERING FOR CLASSES
New & Returning Students: A new student is one who has never taken classes at Los Angeles
City College and has filed an Application for Admission. A returning student is one who has had
a break of more than two semesters between enrollments at Los Angeles City College.
Step 1:
Obtain an application from the Student Assistance Center or via the web at
www.lacitycollege.edu
Step 2:
Return completed application to the Admissions Office, AD 100 and receive an
assessment appointment in AD 103.
Step 3:
Complete your skills level assessment and orientation.
Step 4:
Register for classes in-person, by phone, or via the web. Students who already have a
degree may skip Step 3.
Students who already have a degree may skip Step 3.
Continuing Students: A continuing student is one who attended classes at Los Angeles City
College during one of the previous two semesters. Continuing students will automatically receive
their registration appointments and time in the mail.
STEP Registration System
Los Angeles City College provides the “Student Telephone Enrollment Program” (STEP) for
enrolling. By using the STEP for enrolling, students can enroll in Fall, Winter, Spring, and/or
Summer classes and access their grade information. Refer to the current Schedule of Classes for
more information.
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ENROLLMENT FEE
(CA Residents)
$26 per unit
(no maximum per semester)
Section 72252 of the Education Code requires Los Angeles City College to charge an enrollment
fee of each student enrolling in college. The fee is twenty six dollars ($26) per unit per semester
for resident students. This fee must be paid at the time of registration. Students may pay
enrollment fees by cash, check, or VISA, MasterCard, American Express or Discover Card.
Financial aid may be available to students who meet the qualification requirements. Students with
questions concerning financial aid eligibility should contact the LACC Financial Aid Office.
Students should submit an application as soon as possible.
Class Unit Limit
The maximum study load is 18 units during a regular semester, 12 units during a Summer Session
and 7 units during a Winter Intersession. While the normal class load for full-time students in
the Fall or Spring semester is from 12 to 18 units per semester, students who will be employed
while attending Los Angeles City College should reduce their programs accordingly. It is
strongly recommended that students who are employed full-time should enroll in no more than 1
or 2 classes or a maximum of 9 units. Students who wish to attempt more than the unit limits
specified above must petition to do so with the Counseling department (AD 108).
NON-RESIDENT TUITION FEE
Out-Of-State Residents
Foreign Citizens
$181 per unit
$191 per unit
Non-resident foreign citizens must also pay the enrollment fee of $26 per unit. Effective for the
winter 2009 term, students who take 4 or fewer units, OR who take one class that is more than 4
units but is not more than 6 units, will have their non-resident tuition waived. A student who
exceeds these limits will be required to pay non-resident tuition for ALL units, unless the student
is eligible for an AB 540 waiver.
Students not in attendance during the previous semester and all new students should fill out the
application form available from the Student Assistance Center. Detailed information about
admission, registration, and enrollment is available in the Los Angeles City College 2009-2011
Catalogue, on sale in the LACC Bookstore on campus.
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ESTIMATED COSTS PER SEMESTER
Community College Enrollment Fee
$26 per unit
Associated Student (ASO) Fee
$7 per semester
Health Services Fee
$11 per semester
Student Representation Fee
$1 per semester
Books (estimate)
$250 average (varies per semester)
Transportation and parking (estimate)
$100 per semester
LACC Parking Fee
$20-27 per semester
ADDITIONAL ESTIMATED COSTS
Uniform and shoes
$75 per entire program
Laboratory tests/physical exam
(Some tests may be performed free by
Student Health Services)
$75 per entire program
American Dietetic Association Membership $50 per year
Professional liability insurance
$41 per year
Conference fees
$100 entire program
If you need help paying for books and other college expenses, call the Financial Aid Office at
(323) 953-4000 extension 2025 or see them in Clausen Hall 111A
http://www.lacitycollege.edu/stusvcs/finaid/
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Standard of Conduct/Professionalism
Students will assume responsibility and accountability for both individual and professional
actions.
Students in the Dietetic Programs are expected to act and to dress in a manner appropriate for a
Dietetics professional. In food production areas a white top, black pants and leather lowheeled, closed-toe slip resistant shoes are appropriate. In food production experiences men
may wear white shirts and black trousers. No jeans, T-shirts, sleeveless clothing, exercise
shoes, shorts, etc., are to be worn in supervised practice facilities. Hair restraints such as
hairnets or caps are required in all food production and food service experiences. Men with
beards are required to wear a beard cover. White sweaters or laboratory coats may be worn
over uniforms. In hospital and community experiences, women must wear dresses, skirts or
dress slacks and close-toe dress shoes with nylons. Men must wear dress slacks and shirts with
buttons and collars. Lab coats may be required. Discuss appropriate clothing with preceptors.
Identification badges for students are to be worn at all times in supervised practice facilities.
They can be ordered at uniform shops or office supply stores. Badges must be black letters on
white, giving student's name and "LACC Dietetic Student."
In addition, Dietetic students have the responsibility for maintaining a level of competence
which will ensure safety in the deliverance of health care. Students are expected to complete
all required learning activities prior to arriving at the supervised practice sites. Students shall
demonstrate responsibility and accountability in regard to professional behavior such as but not
limited to the following:

Free of alcohol or abuse of any chemical agent that may impair student learning and
ability to provide safe, adequate patient care.
27

Respect for school, patient and/or clinical agency’s property and ownership.

Adherence to all confidentiality laws regarding affairs of classmates, patients and/or
operatives of affiliated clinical agencies.

Compliance to all federal, state and local laws of government.
Students shall be responsible for reporting to appropriate persons any behavior they may observe
or be aware of, which violates the standards of conduct.
For additional information see Standards of Student Conduct, pages 204-206
LACC 2009-2011 Catalogue.
28
29
To be eligible to take the Dietetic Technician Registration Examination, students must have
completed all the requirements of the Dietetic Technician program and earned an Associate of
Science (AS) degree.
Program graduates will receive a Verification Statement from the
Program Director after turning in a notebook with work samples demonstrating completion of
core competencies for dietetic technicians and successfully passing a Child and Family
Studies/Dietetics Department exam with at least 80% (the department exam may be taken once
the competency notebook has been approved). The verification statement must be submitted
along with the application packet to the Commission on Dietetic Registration in order to take
the DTR exam. All exam candidates must be members of the American Dietetic Association.
Students who already have an A.S. or B.S. degree must complete required Family & Consumer
Studies courses as listed, turn in a notebook with work samples demonstrating completion of
core competencies for dietetic technicians and successfully pass the C&FS/Dietetics
Department with at least 80% in order to obtain a Verification Statement. See above.
Students who have a degree in Nutrition or Dietetics must have transcripts evaluated by the
Dietetics Program Director and the LACC Counseling Department.
Students who have a foreign degree must contact IERF in order to validate their academic
degree as equivalent to the bachelor's or master's degree conferred by a US regionallyaccredited college or university.
International Education Research Foundation (IERF)
Credentials Evaluation Services, Inc.
PO Box 3665
Culver City, CA 90231
310/258-9451
www.ierf.org
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The Dietetic Technician, Registered (DTR) designation is granted to those students who
complete the course work and pass the examination administered by the Commission on Dietetic
Registration. These dietetic technicians may use the legally protected professional designation
"Dietetic Technician, Registered" or the initials DTR. To maintain registered status, each DTR
must complete approved continuing education over each five year registration period.
Students who have completed the Dietetic Service Supervisor and have appropriate work
experience or Dietetic Technician Program graduates may be eligible to take the Dietary
Managers Examination. Refer to the Dietary Managers Association website at www.dma.org.
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32
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34
35
36
37
38
39
40
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VACATION, HOLIDAY AND ABSENCE POLICIES
Holiday and vacation breaks are published in the LACC Catalog and in the Schedule of Classes.
In addition to published holiday and vacation breaks, an instructor may also cancel class(es) on
occasion. Each instructor will have his or her own policy regarding absences and making up
missed work due to absences. Students are responsible for checking with the instructor about
these policies. Excessive absences, whether excused or not excused, will be brought to the
attention of the Program Director and a conference may be scheduled between the Program
Director, instructor and student to discuss missed class time and assigned work.
A Certificate of Completion from the Dietetic Service Supervisor Program requires the
satisfactory completion of 150 hours of supervised practice. Any time missed from these 150
hours must be discussed with the College Clinical Instructor and Program Director and be made
up in a manner that is satisfactory with the College Clinical Instructor and the institution in which
the missed time occurred.
A Dietetic Technician student at LACC must complete 474 hours of supervised practice in order
for a verification statement to be issued. Family and Consumer Studies 127, 128, and 129 field
hours are on a "to be arranged basis". Any missed hours must be made up.
The student is responsible for notifying instructors and facility personnel as early as possible in
the semester if absence from classes or facilities is anticipated. A student must contact preceptor
before scheduled shift if he/she is ill or must be absent for any other emergency. The missed time
must be made-up.
Los Angeles City College has written agreements with all supervised practice sites. During the
supervised practice the students are never used to replace employees, but only work alongside
them.
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Program Calendar
The academic calendar is published each semester in the LACC Schedule of Classes.
Attendance at Professional Meetings
All students are encouraged to attend professional meetings such as the Food and Nutrition
Conference Expo and California Dietetic Association Annual meeting, meetings of the district
dietetic association, practice groups, and Legislative Day.
Adding/Dropping classes and college
LACC policies regarding adding, dropping and withdrawal are found on page 202 of the
LACC 2009-2011 Catalogue.
Student Support Services
The Student Assistance Center is the first stop for students wishing to register for classes. The
Center provides a wide range of support systems, including general campus information as well
as a confidential evaluation and referral service. Refer to LACC 2009-2011 Catalogue pages
217-216.
The Health and Wellness Center is located in Holmes Hall 1 and 2, 323-953-4000 ext. 2485.
Refer to the LACC 2009-2011 Catalogue page 213.
The Counseling Department is located in Cesar Chavez Administration Blvd. 108.
323-953-4000 ext. 2250. Refer to LACC 2009-2011 Catalogue page 211.
Financial aid is available for LACC students. The Financial Aid office is located in
Clausen Hall 111 B• 323-953-4000 ext. 2025. Refer to LACC 2007-2008 Catalogue page 212.
The Learning Skill Center provides the opportunity for students to improve their basic study
skills in mathematics and language arts. The LSC is located in the Learning Resource Center,
lower level
323-953-4000 ext. 2770 or 2772. Refer to LACC 2009-2011 Catalogue page 214.
The Office of Special Services provides educational support and access to programs for currently
enrolled students. OSS is located in Clausen Hall 109 323-953-4000 ext. 2270.
Refer to LACC 2009-2011 Catalogue page 214.
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LOS ANGELES COMMUNITY COLLEGES DISTRICT OFFICE INSURANCE
LACC Dietetics
Descriptive Summary. The District maintains a comprehensive set of Board rules, Chancellor's
regulations and administrative procedures governing risk management practices. The District
maintains a formal self-insurance program for most risks. Excess insurance is purchased above
self-insured retentions (SIRs) to supplement coverage.
Coverage is generally placed with
insurance companies admitted in the State of California with a Best's rating of at least B+. The
areas of risks where commercial insurance coverage is purchased either on a primary or excess
basis includes property, liability, including professional liability, aviation liability, crime, student
accident coverage, field trip accident; and workers' compensation.
With respect to professional liability, workers' compensation liability and travel accident
coverage for students, the District has the following insurance programs:
 Injury or illness: The District's self-insurance and excess workers' compensation insurance
program provides coverage to students for injury or illness as required pursuant to Education
Code 78249.
The student is responsible for reporting illness or on-the-job accidents
immediately to the facility preceptor and to the LACC Dietetics office. The student is
expected to have his/her personal medical coverage.
 Student Trip and Accident Insurance: The District does not have a student accident policy and
a trip accident policy to cover intern students and students participating in field trips.
44
LIABILITY REQUIREMENTS
Liability for Safety in Travel
Students are responsible for making any and all travel arrangements (i.e. facility assignments,
field trips, professional meetings and travel to and from rotation sites). Public transportation is
available, but service is limited and not always reliable. Students are strongly encouraged to
provide their own form of transportation (i.e. their own cars) since travel in the Southern
California area can involve considerable distances. In conjunction with this, students must also
have car insurance. Students are responsible for any driving costs including gas, insurance, and
parking fees. Students who drive to LACC field trips or supervised practice sites must possess a
valid California driver’s license. Seat belts must be worn at all times.
** Some safety suggestions when traveling to field trips and supervised practice sites include:
 Call each facility preceptor at least one week before the rotation begins and ask for
information about routes and parking.
 Plan the route to the facility carefully. If possible, drive to the facility before the rotation
begins to ensure that the route planned is appropriate.
 The route should follow major surface streets or freeways.
 Have a full tank of gas.
 Lock car doors.
 Keep purses out of sight and off of car seat.
 Park in well-lighted areas.
 If at the facility after dark, be careful. Most facilities have an escort service to and from
the parking lot after dark. Do not feel self-conscious about using it.
45
Since the College is self-insured as a state institution, liability coverage is unavailable to students
in transit or on-the-job in field study situations. Students assigned off campus are given a release
form that informs the employer of the state position on liability. The State of California requires
all licensed drivers to be able to show proof of automobile financial responsibility. This is
usually interpreted to mean that all licensed drivers must also carry collision insurance.
Professional Liability Insurance
It is required that dietetic students enrolled in supervised practice classes have professional
liability insurance. Liability insurance is available through Seabury and Smith at the following
address:
SEABURY & SMITH - CHICAGO
1440 Renaissance Drive
Park Ridge, IL 600690-1400
46
MEDICAL REQUIREMENTS
Before placement in clinical facilities, all dietetic students are required to demonstrate either a
negative skin patch test for tuberculosis or negative chest x-ray (if skin test is positive) done
within the previous 6 months.
A physical examination certifying that the student is free from communicable diseases is required
for all supervised practice courses/experiences.
Documentation of the above must be provided to the LACC Dietetic Program Director, the
clinical instructor and to assigned supervised practice sites.
Supervised practice sites may require additional immunizations or tests such as MMR.
Criminal Background Checks and Drug Testing
Some facilities may require background checks and/or drug testing. The student may be required
to pay for the background check and drug testing.
47
EQUAL-OPPORTUNITY POLICY COMPLIANCE PROCEDURE
To assure proper handling of all equal opportunity matters, including the Civil Rights Act and
Americans with Disabilities Act, discrimination, accommodation, and compliance issues, inquiries
should be directed to following individuals:
Compliance Officer
• Sexual Harassment
• Discrimination – Education
• Discrimination – Workplace - Hiring/Promotion
• Training
For assistance, contact the Compliance Officer at (323) 953-4000 extension 2492.
Dean, Special Programs
• ADA
• Section 504
For assistance, contact the Dean of Special Programs, Clausen Hall 109 (323) 953-4000 ext. 2280.
Administrative Services for Affirmative Action
• EEO – Hiring/Promotion
• Gender Equity (Non-Athletic)
For assistance, contact Lenore Saunders, Administrative Analyst, AD 213 (323) 953-4000 ext. 2094.
Prohibited Descrimination and Harassment Policy
The policy of the Los Angeles Community College District is to provide an educational,
employment and business environment free from prohibited discrimination, as defined by Rule
15003. Employees, students, or other persons acting on behalf of the District who engage in
Prohibited Discrimination as defined in this policy or by State and Federal law shall be subject to
discipline, up to and including discharge, expulsion, or termination of contract. The specific rules
and procedures for reporting allegations of Prohibited Discrimination and for pursuing available
remedies are incorporated in the Board Rules in Chapter 15. Copies may be obtained from each
College and District Compliance Officer.
The LACCD has a policy that provides formal and informal procedures for resolving complaints.
Copies of the policy and procedures may be obtained from the LACC Compliance Office Website
(www.lacitycollege.edu/resource/complianceoffice) or by calling the LACCD Office of the Vice
Chancellor of Educational Services at (213) 891-2279, or the LACCD Office of Diversity Programs
at (213) 891-2315.
Any member of the Los Angeles City College community, which includes students, faculty, and
staff, who believes, perceives, or actually experiences conduct that may constitute prohibited
discrimination, has the right to seek the help of the College. Every employee has the responsibility to
report such conduct to the LACC Compliance Officer when it is directed toward students.
Potential complainants are advised that administrative and civil law remedies, including but not
limited to injunctions, restraining orders or other orders, may be made available. For assistance,
contact the Compliance Officer, (323) 953-4000 ext. 2492.
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ACCESS TO PERSONAL FILES
Students may request transcripts of courses by ordering a copy of their transcripts. Transcripts
of courses taken at LACC are issued only with the written request of the student concerned and
must be accompanied with the appropriate payment. The payment schedule is as follows:
First two transcripts
Additional transcripts
no charge
$3.00/each
See LACC 2009-2011 Catalogue page 198.
The Dietetics Program also maintains a file for each Dietetic student. Students may review
their files at any time when the Dietetic Program Director is in the office. The Dietetics
Program Office is located in Administration Building Room 200.
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STUDENT RECORDS AND DIRECTORY INFORMATION
The Los Angeles Community College District, in compliance with Federal and State law, has
established policies and procedures governing student records and the control of personally
identifiable information. The LACCD recognizes that student records are a confidential matter
between the individual student and the College. At the same time the LACCD has a
responsibility to fulfill public information needs (i.e., information about students participating
in athletics, announcement of scholarships and awards).
To meet this responsibility the LACCD may release Directory Information unless the student
states in writing not to release it. The responsibility for carrying out these provisions is
charged to the College Records Officer, designated by the College President. The Records
Officer may be contacted through the Office of Admissions. Copies of Federal and State laws
and District policies and procedures are maintained by the College Records Officer and are
available for inspection and inquiry.
All student records maintained by the various offices and departments of the College, other
than those specifically exempted by law, are open to inspection by the student concerned. The
student may challenge the accuracy and appropriateness of the records in writing to the
College Records Officer. A student has the right to receive a copy of his or her record, at a
cost not to exceed the cost of reproduction. (Requests for transcripts, as distinct from "student
records," should be made directly to the Office of Admissions.)
Directory Information includes the student’s name, the city of residence, participation in
officially recognized activities and sports, weight and height of members of athletic teams,
dates of attendance, degrees and awards received, and the most recent previous educational
agency or institution attended by the student. Directory Information about any student
currently attending the College may be released or withheld at the discretion of the College
Records Officer.
Los Angeles City College will release no student records, other than Directory Information,
without the written consent of the student concerned except as authorized by law. A log of
persons and organizations requesting or receiving student record information is maintained
by the College Records Officer. The log is open to inspection only to the student and the
community college official or his or her designee responsible for the maintenance of student
records. No Directory Information will be released regarding any student who has notified
the College Records Officer in writing that the College shall not release such information.
See LACC 2009-2011 Catalogue page 198.
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EVALUATION AND GRIVANCE PROCEDURES
Student Discipline Procedures
Community college districts are required by law to adopt standards of student conduct
along with applicable penalties for violation (Education Code Section 66300). The Los
Angeles Community College District has complied with this requirement by adopting
Board Rules 9803 and 9804-9806, Standards of Student Conduct.
The LACCD District has adopted Board Rule 91101, “Student Discipline Procedures”, to
provide uniform procedures to assure due process when a student is charged with a
violation of the Standards of Student conduct. All proceedings held in accordance with
these procedures shall relate specifically to an alleged violation of the established Standards
of Student Conduct.
These provisions do not apply to grievance procedures, student
organization councils and courts, or residence determination and other academic and legal
requirements for admission and retention. Disciplinary measures may be taken by the
College independently of any charges filed through civil or criminal authorities, or both.
Copies of the Student Discipline Procedures are available in the Office of the Vice
President of Student Services.
See LACC 2009-2011 Catalog page 206.
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Student Grievance Procedures-Ombudsperson Administrative Regulation E-55
Information about grievance procedures and a copy of the regulation shall be available to
grievant(s) and/or respondent(s) upon request from de Ombudsperson room 208C of the
Cesar Chavez Administration Building. The purpose of this regulation is to provide a
prompt and equitable means for resolving student(s) grievances. In the pursuit of academic
goals, the student should be free of unfair or improper action by any member of the
academic community.
The grievance procedure may be initiated by a student, or group of students who reasonably
believe he/she/they have been subject to unjust action or denied rights that adversely affect
his/her/their status, rights, or privileges as a student. It is the responsibility of the student.
It is the responsibility of the student(s) to submit proof of alleged unfair or improper action.
The role of the Ombudsperson is that of a facilitator of the grievance process, and not that
of an advocate for either the grievance(s) or respondent(s). During the informal resolution
stage of the grievance process, the ombudsperson will facilitate informal meetings and
discussions that may lead to a resolution of the grievance. If the matter cannot be resolved
informally, the student may request a formal grievance hearing.
Grievances pertaining to grades are subject to the California Education code section 76224
(a) which states:
"When grades are given for any course of instruction taught in a community
college district, the grade given to each student shall be the grade determined by
the instructor of the course and the determination of the student's grade by the
instructor, in the absence of mistake, fraud, bad faith, or incompetence, shall be
final."
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This grievance procedure does not apply to the challenge process for prerequisites,
corequisites, advisories and limitations on enrollment; alleged violations of sexual
harassment; actions dealing with student discipline; alleged discrimination on the basis of
ethnic group identification, religion, age, sex, color, sexual orientation, physical or mental
disability; or an appeal for residency decision; or to eligibility, disqualification or
reinstatement of Financial Aid. The appeal procedure for eligibility, disqualification or
reinstatement of Financial Aid may be obtained in the Financial Aid Office.
Additional information regarding discrimination and sexual harassment procedures and
policies are listed in the Schedule of Classes and the College Catalog. Copies of the
Grievance Procedure may be obtained from the Office of the Dean of Special Services,
Equity, located in Clausen Hall 109. For assistance, call (323) 953-4000 extension 2249.
See LACC 2009-2011 Catalogue page 206.
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Notice of Opportunity and Procedure for Filing Complaints with the Commission on
Accreditation for Dietetics Education
Program Directors must inform students of the mailing address and telephone number of the
Commission on Accreditation for Dietetics Education. The notice, to be distributed at
regular intervals, but at least annually, must include but is not limited to the following
language:
The Commission on Accreditation for Dietetics Education (CADE) will review
complaints that relate to a program's compliance with the accreditation standards.
CADE is interested in the sustained quality and continued improvement of dietetics
education programs but does not intervene on behalf of individuals or act as a court of
appeal for individuals in matters of admission, appointment, promotion or dismissal of
faculty, staff, or students.
A copy of the accreditation standards and/or CADE’s policy and procedure for
submission of complaints may be obtained by contacting the Education and
Accreditation Team at The American Dietetic Association, 120 South Riverside Plaza,
Suite 2000., Chicago, IL 60606-6995 or by calling 312/899-4772.
Evaluation Procedures for Dietetic Supervised Practice Courses
Each student meets with the course instructor and/or clinical instructor in each supervised
practice course to critique the student's learning activities and identify strengths and
weaknesses in on-the-job behavior. Formal evaluations are completed by the preceptor at the
end of each course. These evaluations provide feedback to the Program Director and clinical
instructor concerning the progress of the student in the program.
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The evaluation process has been established so that the student has input into his/her own
evaluation. Students with problems will be given guidance and assistance. However, if
improvement is not shown and the student demonstrates a lack of ability or commitment,
he/she may be counseled out of the program and encouraged to seek another major.
Classroom Conduct
Instructors are responsible for presenting appropriate material in courses, and students are
responsible for learning this material. Although it is a student’s academic performance that is
evaluated in determining grades, student conduct is important in the academic setting.
Enrollment in a class may be terminated due to unsatisfactory student conduct, undue
disrespect toward an instructor or administrator, or academic dishonesty. Each student is
responsible for maintaining standards of academic performance established for each course in
which he or she is enrolled.
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Board Rule 9803.10
Willful disobedience to directions of College officials acting in the performance of their duties.
Board Rule 9803.11
Violation of College rules and regulations including those concerning student organizations, the
use of College facilities, or the time, place, and manner of public expression or distribution of
materials.
Board Rule 9803.12
Dishonesty, such as cheating, or knowingly furnishing false information to the College.
Board Rule 9803.13
Unauthorized entry to or use of the College facilities.
Board Rule 9803.14
Forgery, alteration, or misuse of College documents, records, or identification.
Board Rule 9803.15
Obstruction or disruption of classes, administration, disciplinary procedures, or authorized
College activities.
Board Rule 9803.16
Theft of or Damage to Property. Theft of or damage to property belonging to the College, a
member of the College community, or a campus visitor.
Board Rule 9803.17
Interference with Peace of College. The malicious or willful disturbance of the peace or quiet of
any of the Los Angeles Community Colleges by loud or unusual noise of any threat, challenge to
fight, or violation of any rules of conduct as set forth in the LACCD Board Rule regarding
“Conduct on Campus.” Any person whose conduct violates this section shall be considered to
have interfered with the peaceful conduct of the activities of the College where such acts are
committed.
Board Rule 9803.18
Assault or Battery. Assault or battery, abuse or any threat of force or violence directed toward
any member of the college community or campus visitor engaged in authorized activities.
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Board Rule 9803.19
Alcohol and Drugs. Any possession of controlled substances which would constitute a violation
of Health and Safety Code section 11350 or Business and Professions Code section 4230, any
controlled substances the possession of which are prohibited by the same, or any possession or
use of alcoholic beverages while on any property owned or used by the District or colleges of the
District or while participating in any District or college-sponsored function or field trip.
“Controlled substances,” as used in this section, include but are not limited to the following
drugs and narcotics: Opiates, opium, and opium derivatives; mescaline; hallucinogenic
substances; peyote, marijuana; stimulants, depressants, cocaine.
Board Rule 9803.20
Lethal Weapons. Possession, while on a college campus or at a college-sponsored function, of
any object that might be used as a lethal weapon is forbidden all persons except sworn peace
officers, police officers, and other government employees charged with policing responsibilities.
Board Rule 9803.21
Discriminatory Behavior. Behavior while on a college campus or at a college-sponsored
function, inconsistent with the District’s nondiscrimination policy, which requires that all
programs and activities of the Los Angeles Community College District be operated in a manner
which is free of discrimination on the basis of race, color, national origin, ancestry, religion,
creed, sex, pregnancy, marital status, sexual orientation, age, handicap, or veterans status.
Board Rule 9803.22
Unlawful Assembly. Any assemblage of two or more persons to (1) do an unlawful act, or (2) do
a lawful act in a violent, boisterous, or tumultuous manner.
Board Rule 9803.23
Conspiring to Perform Illegal Acts. Any agreement between two or more persons to perform
illegal acts.
Board Rule 9803.24
Threatening Behavior. A direct or implied expression of intent to inflict physical or
mental/emotional harm and/or actions, such as stalking, which a reasonable person would
perceive as a threat to personal safety or property. Threats may include verbal statements,
written statements, telephone threats, or physical threats.
Board Rule 9803.25
Disorderly Conduct. Conduct which may be considered disorderly includes: lewd or indecent
attire or behavior that disrupts classes or college activities; breach of the peace of the college;
aiding or inciting another person to breach the peace of the college premises or functions.
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Board Rule 9803.26
Theft or Abuse of Computer Resources. Theft or abuse of computer resources including but not
limited to: (a) Unauthorized entry into a file to use, read, or change the contents, or for any other
purpose. (b) Unauthorized transfer of a file. (c) Unauthorized use of another individual’s
identification and password. (d) Use of computing facilities to interfere with the work of a
student, faculty member, or college official, or to alter college or district records. (e) Use of
unlicensed software. (f) Unauthorized copying of software. (g) Use of computing facilities to
access, send or engage in messages which are obscene, threatening, defamatory, present a clear
and present danger, violate a lawful regulation and/or substantially disrupt the orderly operation
of a college campus. (h) Use of computing facilities to interfere with the regular operation of the
college or district computing system.
Board Rule 2803.27
Performance of an Illegal Act. Conduct while present on a college campus or at a location
operated and/or controlled by the District or at a District-sponsored event, which is prohibited by
local, State, or federal law.
Board Rule 9804
Interference with Classes. Every person who, by physical force, willfully obstructs or attempts to
obstructs, or attempts to obstruct, any student or teacher seeking to attend or instruct classes at
any of the campuses or facilities owned, controlled, or administered by the Board of Trustees of
the Los Angeles Community College District, is punishable by a fine not exceeding five hundred
dollars ($500) or imprisonment in a county jail not to exceed one (1) year, or by both such fine
and imprisonment. As used in this section, “physical force” includes, but is not limited to, use of
one’s person, individually or in or concert with others, to impede access to or movement within
which the premises are devoted.
Board Rule 9805
Interference with Performance of Duties by Employees. Action to cause or attempt to cause, any
employee of the Los Angeles Community Colleges to do or refrain from doing, any act in the
performance of his/her duties by means of a threat to inflict any injury upon any person or
property, is guilty of a public offense.
Board Rule 9805.10
Assault or abuse of an Instructor. Assault or abuse of any instructor employed by the District in
the presence or hearing of a community college student or in the presence of other community
college personnel or students and at a place which is on District premises or public sidewalks,
streets, or other public ways adjacent to school premises, or at some other place where the
instructor is required to be in connection with assigned college activities.
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Board Rule 9806
Unsafe Conduct. Conduct which poses a threat of harm to a Health Services Program (e.g.,
Nursing, Dental Hygiene, etc.); failure to follow safety direction of District and/or college staff;
willful disregard to safety rules as adopted by the District and/or college; negligent behavior
which creates an unsafe environment.
DTP Retention and Remediation Procedures
If at any time the conduct of and student is judged to unfavorably affect the morale of other
participants in the program, result in an unsatisfactory level of performance, or the health
status of an student is a detriment o the student’s successful completion of the program, a
conference shall be held between the director and appropriate representatives to determine
remedial action. If a student does not meet the competencies and objectives of the supervised
practice experience, the student will be assigned to continue with additional experiences, no to
exceed one (1) month, until the desired level of expertise is accomplished. Should this occur,
the director in consultation with the preceptors of the facility will provide in writing specific
steps and action that are to be required of the student. If the student does not meet
competencies at this point the student will be dismissed from the program.
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DIETETIC TECHNICIAN PROGRAM
POLICIES / PROCEDURES
Overdue Assignment Policy
Assignments are expected to be completed and turned in on time. Each course
instructor determines the penalty for overdue assignments.
Taping Policy
Students may tape lectures only with the specific permission of the course instructor
obtained prior to each class period. The instructor will determine whether lecture
material is suitable for taping.
Visitor Policy
Visitors are not allowed in dietetic classes without specific permission of the
instructor. Children are not allowed in classes at any time.
Policy on Prior Learning
No concessions or allowances are made for work experience.
Students must complete all of the required 474 hours of supervised practice at the sites
to which they are assigned.
Course work completed at other schools will be evaluated by the Dietetic Program
Director.
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GUIDELINES FOR ISSUING
VERIFICATION STATEMENT
Verification statements are used by The American Dietetic Association to ensure that the
stipulated qualifications for membership or for eligibility for the Registration Examination
for Dietetic Technicians have been met. The form is supplied and completed by the Program
Director. At times in preparing for professional membership or registration, an individual
will be asked to supply verification of both academic and experience qualifications. The
verification statement is submitted by the individual as part of the complete application
packet.
Verification statements are issued to students who have successfully completed all aspects of
the Dietetic Technician program and graduated with an Associate of Science degree in
Dietetic Technician, completed DT Competency Notebook, and passed the Child and Family
Studies/Dietetics Mock DT Exam with at least 80%.
Verification statements are needed when submitting applications for:
 prior approval of individual plans for qualifying experience
 ADA membership
 Eligibility to write the Registration Examination for Dietetic Technicians
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Flow Chart: Registration Eligibility Application Processing
1
Students complete all
academic and supervised
practice requirements as
determined by Program
Director
6
Forward to CDR Exam Manager for
Electronic Submission to ACT CDR
Transmits Examination Eligibility Data to
ACT
Time: 1 Day"
2
7
Registration Eligibility Application
Completed by Program Director and
Forwarded to CDR via on-line process and
express mails supporting documents
\ Candidate is E-Mailed Eligibility
Confirmation Letter From CDR
Time: 1-2 Days'
Time: Variable
8
ACT Receives Candidate
Information and Sends
Application
3
CDR Processes Eligibility Information and
Sends Acknowledgement of Receipt to
Program Director
Time: 1-2 Days"
Time: 3-6 Days" #
9
Candidate Returns Application with
Fee to ACT or Applies Online
Time: Variable
Yes
10
ACT then Mails Authorization to
Test Letter to Candidate or Is
Received Online
Time: 1-2 Days"
5
1
Contact Program Director being audited or for
Discrepancy Resolution. Discrepancies May
Include Missing or Inappropriate Forms;
Missing Signatures, etc.
11
Upon Receipt of Authorization to
Test Letter, Candidate Calls to
Schedule a Testing Appointment
Time: Variable
Time: Variable
Note: All mailings are sent via 1st Class Mail. Delivery times are variable.
Keys: • Business Days # Transitioning to Electronic Acknowledgement Process
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1/08
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APPENDIX A
FAMILY AND CONSUMER STUDIES COURSES
Dietetic Technician
Dietetic Service Supervisor
F&CS 21
Nutrition (3 units)
Co-requisite: English 21 or equivalent.
The current concepts in nutrition are presented in a lecture/discussion format.
Nutrition is the science which deals with the role of nutrients in the human body. Nutrition in human
development from conception through the life cycle is emphasized.
Students will comprehend and
apply nutrition strategies to evaluate energy needs throughout the life cycle and complete a personal
computerized nutritional analysis.
F&CS 24
Food Preparation (3 units)
Advisory: English 21 and 67 or equivalent.
Lecture, 2 hours; laboratory 3 hours.
Students are introduced to the scientific fundamentals of food preparation in both lecture and
laboratory format. Scientific principles of food preparation are emphasized using current technology.
The role of food in cultures, nutrition, and the economy are integrated into meal planning and
preparation.
F&CS 27
Nutrition Care (3 units)
Prerequisites: Family and Consumer Studies 21, 55, 56 with a satisfactory grade of C or better.
Co-requisite: Concurrent enrollment in Family and Consumer Studies 127 required.
Advisories: English 101, Biology 25 or Anatomy 1.
This course is offered only fall semesters, day session. Nutrition problems of patients with cancer,
HIV/AIDS, heart diseases, diabetes, gastrointestinal diseases, renal diseases, and liver diseases are
studied for appropriate menu modifications. The development and implementation of nutrition care
plans are emphasized.
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F&CS 28
Advanced Nutrition Care (3 units)
Prerequisite: F&CS 27 with a satisfactory grade or better or equivalent.
Co-requisite: Concurrent enrollment in Family and Consumer Studies 128 required.
This course is offered only spring semesters, day session. Nutritional needs at each stage of the life
cycle are studied in depth. Cultural food preferences are studied and incorporated into nutrition
education and counseling of clients.
F&CS 29
Dietetic Seminar (1 unit)
Prerequisite: F&CS 28 Nutrition Care with a satisfactory grade or better or equivalent.
Co-requisite: Concurrent enrollment in Family and Consumer Studies 129 required
This course is offered only spring semesters, day session. The role of the dietetic technician in the
dietetics profession and health care delivery system is explored.
F&CS 50
Sanitation and Safety (3 units)
Co-requisite: Concurrent enrollment in English 21 or equivalent.
Students learn basic principles of sanitation and including the types of microorganisms that cause
foodborne illness, foodborne infections, toxin-mediated infections and intoxication. Class includes
discussion of environmental conditions including food hazards, contamination, cross-contamination,
time and temperature, and personal food handler practices that cause sanitation/safety risks. US Food
Code regulations, California State and Los Angeles County Environmental Health Department
regulations and a HACCP system of food safety will help define the role of food, people, and facility in
managing a sanitary food facility operation. Emphasis on the importance of proper employee food
safety training practices as related to the providing of safe food are core competencies of this class.
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F&CS 51
Food Production Management (3 units)
Co-requisites: Concurrent enrollment Family and Consumer Studies 151 is required.
Advisory: English 21/73 or equivalent, Mathematics 105 or Learning Skills 10ABC or higher.
Students can satisfy English and Mathematics requirements by appropriate placement on the College
Assessment. This course offered only fall semesters, day session. Introduction to institutional menu
analysis for food requisitioning, food production planning and implementation. Basic principles of
quantity cooking are emphasized.
F&CS 52
Pre-requisites:
Food Service Management (3 units)
Family and Consumer Studies 51 and 55 with a satisfactory grade or better or
equivalent.
Principles of management of resources in quantity food service including; selection, evaluation,
supervision, financial statements, cash control, budgeting, computer applications.
F&CS 55
Dietetic Education (3 units)
Advisory: English 21or equivalent.
This course offered only fall semesters. An introduction to careers in dietetics and school food service.
The application of communication skills to training, counseling, and education is studied.
F&CS 56
Nutrition Delivery Systems (3 units)
Co-requisites: Family and Consumer Studies 156 required.
Advisories: English 21 or equivalent, and Mathematics 105 or higher, Learning Skills 10 ABC or
higher.
This course offered only spring semesters, day session. Introduction to nutrition delivery systems and
institutional menu diet modifications. State and Federal regulatory guidelines for food service are
studied.
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F&CS 127
Prerequisites:
Nutrition Care Laboratory (2 units)
Physical examination, negative TB test within the past 6 months, MMR, student
malpractice insurance.
Co-requisite: Concurrent enrollment with Family and Consumer Studies 27 required.
This course is offered only fall semesters, day session. This clinical laboratory provides supervised
practice in development and implementation of nutrition care plans in acute care facilities.
F&CS 128
Advanced Nutrition Care Laboratory (2 units)
Prerequisites: Family and Consumer Studies 127, Physical examination, negative TB test within the
past 6 months, MMR, and student malpractice insurance.
Co-requisite: Family and Consumer Studies 28.
This course is offered only spring semesters, day session. This clinical laboratory provides supervised
practice in group education and counseling of clients from various stages of the life cycle.
F&CS 129
Dietetic Laboratory (2 units)
Prerequisites: Physical examination and negative TB test within the past 6 months, student malpractice
insurance; Family and Consumer Studies 151.
This course is offered only spring semesters, day session. This clinical laboratory provides supervised
practice in management and marketing of food service facilities.
F&CS 151
Food Production Management Laboratory (2 units)
Prerequisites: Physical examination, negative TB test withinthe past 6 months and student malpractice
insurance.
Co-requisite: Concurrent enrollment in F&CS 51 Food Production Management.
This course offered only Fall semesters, day session. Students receive supervised practice in food
requisitioning, food production planning and quantity food production in a clinical laboratory.
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F&CS 156
Nutrition Delivery Systems Laboratory (2 units)
Prerequisite: Physical examination, negative TB test within the past 6 months, and student malpractice
insurance.
Co-requisite: Concurrent enrollment in F&CS 56 Nutrition Delivery Systems. This course offered only
spring semesters, day session.
This clinical laboratory provides supervised practice in nutritional
services including modified diets and the health care team. Nutrition delivery systems are evaluated
according to state and federal regulatory guidelines.
Please refer to the LACC Catalogue for descriptions of other courses.
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STUDENT TIPS FOR SUCCESS DURING SUPERVISED PRACTICE
Progressive Steps
Through Supervised
Practice
Do
Don’t
1. Analyze your interests, values
and goals & be certain your
faculty advisor is fully aware
of them.
2. Despite temporary placement
and student status, regard
yourself as a professional and
a member of the staff.
3. Prepare yourself to expect and
accept that problems and
frustrations will occur.
4. When problems occur, be
patient and pleasant; cope with
problems with an attitude
toward solution and
negotiation.
1. Do not act as if you
know all the answers.
Remember, as a student,
you are placed in the
agency for a learning
experience.
2. Do not let yourself
become involved in
internal conflicts.
Routine Office Matters
1. Be sure to find out
when you are to work
(office, desk space, chair,
telephone, etc) so you
know your operation base.
2. Be aware of office practices
regarding dress, protocol, office
hours and flexibility and
holidays. Follow rules set for
regular staff.
1. Do not expect any
special treatment.
Orientation
1. Request and read
information you need
regarding the organizational
structure, names of key
people, office policies &
procedures to facilitate your
orientation.
2. Determine what information
you may need which has
already been compiled. Find
out who is knowledgeable in
your own office and others.
3. Become familiar with
the entire agency so you can
see where you fit.
1. Do not take too long to
familiarize yourself with
the agency, staff, etc.
2. Do not be critical of the
nutrition staff if
documents and plans do
not follow the format
learned in school.
Self-Assessment:
Acceptance of Placement
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Integrating into the New
Environment
1. Initially, learn to fit in by being
formal toward everyone. Then
gradually, depending upon the
climate, establish friendships or
at least pleasant working
relationships with other
employees.
2. Attempt to gain an appreciation
for the clerical and secondary
functions of the agency, for
they are the building blocks of
the primary mission. A
finished project can be delayed,
altered or expedited depending
upon the inclination of the
clerical staff!
3. Develop a list of persons to
know in your working
environment so when you need
to contact them, you have their
phone numbers and e-mails.
4. You are required to write a
thank you note to each person
who assists you in every
supervised practice experience.
1. Do no become so
assertive as to threaten
other employees;
however, appear
competent enough to
establish a basis for
receiving favorable
recommendations.
2. Do not exercise
authority. However, do
be ready to offer
suggestions if asked.
Establishing the Task(s) &
Assignments
1. Discuss with your preceptor at
the beginning of your rotation.
2. Evaluate your assignments in
terms of the amount of time
available during your rotation.
3. If occasionally asked to
perform routine work, remain
pleasant and complete the
tasks. However, if a majority
of your assignments constitute
busywork, speak with the
LACC Program Director.
4. Plan carefully around the time
available to you so time
limitations will not be a
problem. Draw a time line so
you and your supervisor will
be able to realize the time
required for an assignment.
1. Do not hesitate to
contact the Dietetic
Program Director if the
experiences are not in
line with the
competencies.
2. If you feel a task is
irrelevant, do not accept
the task without asking
questions about its
relevance. However, do
not ask questions in
such a way as to be
offensive
3. Do not allow yourself
to be overloaded with
tasks no other staff
member will do.
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4. Once you have learned
a procedure or task, do
not be tempted to repeat
it. Your mission is to
move on and gain as
much varied experience
as possible.
5. Do not pretend you
performed a certain
type of task when, in
fact, you have not; do
not refrain from asking
questions until you
unde4rtand the task at
hand.
6. If you leave an
unfinished product, do
not leave it in such a
condition that no one
else would be able to
continue working with
it.
Developing
Student/Preceptor Rapport
1. Establish a good working
relationship so you will be
able to talk freely about what
you are receiving or lacking
from the experience
2. Assure your field advisor you
have a desire to learn and you
are putting forth all efforts to
make the experience
worthwhile.
3. If you suffer from “lack of
guidance”, remedy the
situation by either
approaching your preceptor or
LACC Dietetic Program
Director. However, it is
necessary to respect the
preceptor’s extensive
responsibilities and to be as
understanding of his/her work
schedule as he/she is of yours.
4.You should be innovative and
not expect constant
supervision. Be positive and
demonstrate initiative.
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1. Do not fail to have
regularly scheduled
meetings with your
Preceptor and LACC
Program Director so you
can acquire feedback.
5. With respect to your
preceptor, remember he/she is
responsible for your relations
with other sections &
departments. Make contacts
pleasant, productive, and
quick not wanting to be the
cause of any negative feelings
between you and others.
Vital Elements of Successful
Experience
1. Do make the most of your
situation. Gain as much
experience and knowledge as
possible, and at the same time
make a meaningful
contribution to the agency
 Follow through on
whatever job you
undertake; deadlines are
important and should be
strictly adhered to.
 As a student, be aware
that educational training
is an important tool to be
used in the working
world. The classroom
theories are helpful, but
there are exceptions and
situations that require
flexibility and experience
when putting book
learning to work in the
“real world.”
 Develop and maintain
careful, quality work
habits.
 Since staff may be
busy, schedule
meetings with
individuals several days
in advance.
 Take advantage of
training workshops
offered inside and
outside of the
organization.
 Keep a positive attitude
and remember that new
ideas take a long time
to implement.
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1. Do not become
discouraged when your
prepared reports to
through a refining
process when reviewed
by staff. Remember,
they are the experts
and know what will
get the job done. Your
job is to gain
experience and
knowledge while
keeping an open mind.
2. Do not refrain from
contributing.
3. Do not be defensive
when you make
mistakes. Mark it off
as par for the course
and continue on.
Remember you are
there to develop your
talents and skills.
4. Do not allow yourself
to become involved in
issues which came to
friction before you
came on board, nor
become involved in
office politics (be an
impartial observer).
Future Direction
1. Be aware of the possibility
you may discover a change
in your career objectives
based upon your
experiences.
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1. Do not expect to be an
expert upon completion of
your supervised
experiences. But do realize
you will be “practice-ready”
as an entry-level dietetic
technician registered.
Check List of Classes for Dietetic Service Supervised Certificate
Course
Date Completed
F&CS/Nutrition 21 Nutrition
F&CS 50
Sanitation and Safety
F&CS 55
Dietetic Education
F&CS 151
Food Production Laboratory
F&CS 51
Food Production Management
F&CS 24
Food Preparation
F&CS 52
Foodservice Management
F&CS 56
Nutrition Delivery Systems
F&CS 156
Nutrition Delivery Laboratory
Math 105
Arithmetic for College Students or
Learning Skills 10 ABC]
English 28
Intermediate Reading and Composition
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Check List of Classes for Dietetic Technician A.S. Degree
Course
Date Completed
F&CS/Nutrition 21 Nutrition
F&CS 50
Sanitation and Safety
F&CS 55
Dietetic Education
F&CS 151
Food Production Laboratory
F&CS 51
Food Production Management
F&CS 24
Food Preparation
F&CS 52
Foodservice Management
F&CS 56
Nutrition Delivery Systems
F&CS 156
Nutrition Delivery Laboratory
F&CS 27
Nutrition Care
F&CS 127
Nutrition Care Laboratory
F&CS 28
Advanced Nutrition Care
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F&CS 128
Advanced Nutrition Care Laboratory
F&CS 29
Dietetic Seminar
F&CS 129
Dietetic Lab
Speech 101
Oral Communication
Math 125
Intermediate Algebra
English 101
College Reading and Composition
Biology 25
Human Biology
And 13 General
Education Units
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