Program Codes:
DIET.AS
Associate in Science Degree
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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 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.
RDG-011 may be taken as a co-requisite if not previously completed with a grade of "C" or better.
The study of food: ingredient knowledge, cooking techniques, food science, and recipes. Emphasis is on the development of professional culinary skills. Within the lab component of the course, students will work in teams to demonstrate competence and skill in professional food preparation and production using commercial food equipment.
HCD-104
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 grade of “C” or better in ENG-121
The study of and application of techniques, standards, and principles of quantity cookery. Emphasis is on the flow of food production through the kitchen of food service of food service operations and the development of skills in culinary arts. Within the lab component of the course, students will work in teams to demonstrate competence and skill in quantity food production, including recipe development for quantity cookery, food costing, and preparing of quantity food products.
HCD-108
A survey of plant and animal taxonomy, anatomy and physiology; evolutionary theory and principles of ecology. Laboratory sessions include dissections.
BIO-123 with a grade of "C" or higher.
Sociology is the systematic study of social behavior and human groups. This course covers basic sociological theories and methods of social research, with special attention to the following topics: culture, values and norms, socialization, social structure, deviance, stratification, social institutions and differentiation by region, race, ethnicity, gender, age and class.
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.
A theoretical treatment of principles and laws underlying atomic structure, chemical reactions, enthalpy changes, bonding and states of matter integrated with descriptive material and quantitative calculations.
Introduction to the general chemistry laboratory: includes the conduct of inorganic reactions and general laboratory techniques. An appreciation and understanding of safety and environmental aspects of the general chemistry laboratory is developed. General chemistry laboratory techniques such as separation and titration and inorganic multistep synthesis are carried out. A variety of chemical reactions are performed, redox reactions and titrations are carried out, a stock solution and a series of dilute solutions are prepared from the stock, the enthalpy of reaction using Hess’ Law is determined, and the MW of a volatile liquid is determined using the Ideal Gas Law.
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, matrices and determinants. TI83/84 graphing calculator required.
Appropriate score on the College placement test and/or satisfactory score on the diagnostic examination, “C” or better in MAT-014 or departmental approval
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.
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. Within the lab component of the course, students will demonstrate competence in food purchasing and cost controls of a foodservice operation by preparing records necessary for sound financial operations in foodservice, including purchase orders for all major food categories and the development of food cost reports. Students will be eligible to site for the industry certification exam.
HCD-105 with a grade of "C" or better
A continuation of CHM 121, concentrating on properties of liquids, solids and solutions, kinetics, equilibrium, properties of acids and bases, acid-base and solubility equilibria, thermodynamics and electrochemistry.
CHM-121 with a grade of “C” or better
The laboratory course associated with CHM 122, General Chemistry II. The labs are related to the lecture topics and are meant to reinforce them. Computers are used for data acquisition and data handling using Microsoft EXCEL.
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.
Contact Name: Dr. Mary-Pat Maciolek, department chair
Contact Phone: 732.906.2538
Contact Email: MMaciolek@middlesexcc.edu
Department Web: https://www.middlesexcc.edu/hospitality-culinary-arts-dietetics/
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.