Program Codes:
DIET.AS
Associate in Science Degree
This program parallels the first two years of the bachelor’s degree program at a four-year college or university. It is designed to transfer.
Below are required courses and recommended course groupings and sequences for program completion. Courses may have prerequisite and corequisite requirements. Check course descriptions for details.
Through a variety of writing projects requiring competence in clear, correct, and effective English, students will use inferential and critical skills in the process of composing documented essays. Extensive reading materials serve as structural models and as the bases for discussion and for the writing of essays involving response, analysis, and synthesis.
A passing score on the College placement test or a grade of “C” or better in ENG-010
HCD-104
An introduction to the use of foodservice and hospitality technologies available to chefs and managers.
HCD-102 if not already taken.
Principles of nutrition including the various essential nutrients in foods and their functions in the human body.
BIO-108
Introduces techniques for safe food handling including microbiology, preventing foodborne illnesses, maintenance of safe facilities and training foodservice employees. Industry Certification.
A study of the basic principles and origins of life; the chemistry of living things; cell structure, function and reproduction; cell metabolic process including cellular respiration and photosynthesis; Mendelian genetics and modern genetics principles. Required for science transfer students in the biology option and biology pre-professional option and biotechnology.
Through a variety of writing projects requiring competence in clear, correct, and effective English, students will use inferential and critical skills in the process of composing argument synthesis essays. Students will engage in formal written argumentation based on extensive reading and analysis of complex texts. Through the research process, students will locate, analyze, and synthesize scholarly sources to advance their own informed positions on relevant issues in the composition of a formal research paper.
A grade of “C” or better in ENG-121
The principles of quantity food production. Emphasis is on designing and costing of menus, managing food production in a commercial kitchen, and the development of foodservice management skills.
HCD-108
A survey of plant and animal taxonomy, anatomy and physiology; evolutionary theory and principles of ecology. Laboratory sessions include dissections.
This course examines human relationships in society, analyzes concepts of culture, socialization, values, norms, deviance, stratification and causes and effects of inequalities.
This course introduces students to a problem solving approach to computer applications through the use of spreadsheets, database, presentation manager, a programming language and Internet skills. It emphasizes Visual Basic and Microsoft Excel, in addition to surveying fundamental computer concepts and is designed for students who already possess a familiarity with computer applications. It is recommended for students planning to transfer to an upper division college that has a computer programming requirement in its computer literacy course. This course is suitable for liberal arts, science transfer and business transfer students who wish to transfer to a university and complete their bachelor,s degree.
The study of and application of concepts and theories in foodservice systems management including; human resources, labor laws, materials management, information technology, physical resources, financial management, quality improvement techniques and theories, marketing and menu planning.
CHM 121
Emphasis is on those topics from algebra and trigonometry that best prepare students for the first course in calculus. The areas of study are algebraic and transcendental functions and their graphs. Of special interest are polynomials, rational, exponential, logarithmic and trigonometric functions. Additional topics include vectors, polar coordinate systems, matrics and determinants. TI83/84 graphing calculator required.
Provides a psychological basis for the understanding of human behavior. A survey of fundamentals that are necessary for subsequent psychology courses. Topics include but are not limited to: learning, motivation, cognition, personality, abnormal behavior, development and social psychology.
Physical/Health Education Elective
Principles and management of cost control systems for planning, controlling and analyzing costs related to food, labor, and other expenses in food service operations. Complemented by the principles and theories of food procurement, including management, safety and ethical considerations in the procurement process. Industry Certification.
Explores the principles and impact of nutrition on preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood and aging. For every phase of life, investigate characteristics of Norman growth and development, nutrition assessment, the most common nutritional deficiencies seen, nutrient needs and practical means of delivering nutrition. Practice in planning meals appropriate for each stage of life is included.
HCD-105 with a grade of "C" or better
CHM-121 with a grade of “C” or better
CHM 122
An introductory study of the microbial world with emphasis on the nature and behavior of microorganisms, the interrelationships that operate between microbes and the human host in health and disease and the principles of prevention and control of infectious disease. Laboratory experience develops techniques in the proper handling, observation and identification of microbial cultures. Recommended for students in the health sciences.
Choose one course designated in the course descriptions as General Education Humanities (GE HUM).
Contact Name: Professor Mary-Pat Maciolek, department chair
Contact Phone: 732.906.2538
Contact Email: MMaciolek@middlesexcc.edu
Department Web: http://www2.middlesexcc.edu/academics/academic-departments/hospitality-culinary-arts-and-dietetics.html
Students prepare to transfer to a four-year college or university in the study of dietetics after earning their associate degree.
A passing score on the College’s placement mathematics test for both Algebra I and Algebra II or MAT 013 and MAT 014 is required for all dietetics transfer majors. In addition, a high school laboratory biology course with a minimum grade of “C” or BIO 010 and a high school laboratory chemistry or CHM 010 with a minimum grade of “C” are also required.
The program is an intensive one that includes challenging science and dietetics courses, as well as general education.
Once students complete developmental coursework (if needed), the degree can be completed in two years of full-time study.
Yes, there are practical considerations, health considerations and legal considerations that you should review before making the decision to choose dietetics as a career:
The following Practical Considerations are listed so students may be better able to assess their career choice in terms of ability to succeed in the program and gain employment in the field:
Due to the nature of clinical experiences in Dietetic Technology Program, students will be participating in a work environment that has the potential of exposure to bloodborne pathogens and infectious diseases. All students accepted into the Dietetic Technology Program are provided with instruction on infection control protocols specific to the Program in order to reduce the risk of disease transmission.
A student is required to have a criminal background check performed with satisfactory results acceptable by Middlesex County College, and the Dietetic Technology Program and/or participating clinical facilities as a condition of admission, initial enrollment and/or continued enrollment. An offer of admission will not be final and enrollment not permitted until the completion of a satisfactory criminal background check. Drug testing is a requirement for some of the programs. Admission may be denied or rescinded or enrollment terminated based on the results of the criminal background check and the drug testing.