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Program Information

Associate in Applied Science Degree

When registering for the final semester of the Dietetic Technician Program, students must petition for associate degree completion. Upon receiving the completed application, a degree audit will be performed and graduation information will be mailed four weeks prior to the commencement ceremony.

Successful completion of the Dietetic Technician Program results in an Associate of Applied Science degree. Graduates of the associate degree educational program are known as Dietetic Technicians (DT).

Credentialing Exams

Program graduates are eligible to write the computer-based Registration Examination for Dietetic Technicians administered by the Commission on Dietetic Registration (CDR). CDR is the credentialing agency for the Academy of Nutrition and Dietetics. The Commission certifies that dietetic technicians have acquired, maintained and continue to advance their professional skills within their chosen area of practice.

After successful completion of the Registration Examination, examinees are awarded their desired credential: Dietetic Technician, Registered (DTR). DTRs must then earn 50 hours of continuing education every five years to maintain their "DTR" status.

Program graduates also are eligible to complete an examination to become a Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP) through the Association of Nutrition and Foodservice Professionals, which affirms the graduate is well prepared to manage a busy foodservice operation. For additional information, visit www.anfpoline.org

The Dietetic Technician Program

The Dietetic Technician Program (DTP), accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, prepares students for employment in the areas of nutrition care, food and nutrition management, community nutrition, wellness and business.

The DTP is a selective admission two-year, five (5) semester Program, beginning Fall Semester each year. The Program accepts twenty-four (24) students once each year.

Mission

The DTP will provide general and technical didactic coursework and supervised practice experiences for students to attain the knowledge, skills and competencies defined by the Accreditation Council for Education in Nutrition and of the Academy of Nutrition and Dietetics. The Program is designed to prepare students to successfully address the ever-changing needs of consumers and employers in food, nutrition and dietetics.

College Coursework

Based on the ACEND 2012 Accreditation Standards for Dietetic Technician Programs, course offerings include...

  • 13 credit hours of general education competency course work, which includes speaking and writing communication, library and computer information, math/critical thinking
  • 19 credit hours of natural and social science including chemistry, anatomy and physiology, microbiology, psychology and sociology
  • 24 credit hours of didactic course work in the major of Dietetic Technology which include:
    • basic nutrition
    • contemporary nutrition
    • applied nutrition
    • community nutrition
    • medical nutrition therapy
    • communication techniques
    • ServSafe
    • food principles and production
    • essentials of supervision
    • food service systems
    • career & professional development
  • 4-6 elective credit hours from the following: quantity food preparation, dining room & beverage management, baking & pastry I, menu development, contemporary customer service, hospitality facilities design, food & wine seminar, purchasing & cost controls, hospitality event planning and techniques of healthy cooking
  • 7 credit hours (525 clinical laboratory hours) which provide a wide variety of learning experiences that include nutrition application, community, nutrition care process, culinary and food systems management

Most general education courses are offered Fall, Spring and Summer semesters during the day or evening, with some offered on the weekend. Students may take these classes on both the Toledo-area and Findlay-area Campuses.

See the College Catalog and Course Descriptions for required courses on the College website.

Health Requirements and Background Checks

All dietetic technician students are required to have a medical history and physical examination completed prior to their first clinical laboratory off-campus. Students are responsible for any fees incurred as a result of completing the required health form, lab work and immunizations. Background checks (BCI & I and FBI) must be completed yearly at the students expense.

Essential Functions

Essential functions are the basic activities that you must be able to perform to complete the Dietetic Technician Program's curriculum. You must be able to:

  1. Attend scheduled classes, labs and supervised practices and be present for examination and testing;
  2. Travel to clinical sites and have mobility within and around the sites;
  3. Assimilate information presented via lecture, handouts, videos, discussions, computer and/or other educational modalities;
  4. Complete assignments such as written assignments, oral presentations, class participation, examinations, and computer-based activities;
  5. Apply the assimilated information to appropriate clinical situations;
  6. Effectively communicate with patients/clients, their families, faculty and other professionals using oral, telephonic, written and computer modalities in private and group settings;
  7. Make effective use of learning resources at Owens Community College;
  8. Participate in supervised practice activities for five to eight hour days;
  9. Demonstrate sufficient problem-solving skills to assess multifactorial aspects of nutritional care and organize and prioritize necessary tasks within time constrains;
  10. Demonstrate sufficient vision, smell and taste to evaluate the appearance, aroma and flavor of food;
  11. Demonstrate sufficient upper-body strength and manual dexterity to operate and clean household and institutional equipment required for food preparation and food service;
  12. Demonstrate sufficient vision to observe compliance with food sanitation and safety codes.

You must determine your ability to achieve these functions of the Program. If you require special accommodations to fulfill Program requirements, schedule an appointment with Disability Services at (567) 661-7007 or 1-800-GO-OWENS, Ext. 7007.

Program Costs

View the Office of Student Accounts website for projected cost, including current tuition and general fees.

Program fees include:

  • laboratory fees ($400)
  • health requirements (estimated $500)
  • textbooks, manuals (estimated $1000)
  • uniforms (estimated $75)
  • supplies (estimated $100)
  • graduation photo ($26)
  • transportation costs (estimated $1100)
  • background checks (BCI&I - $26/FBI - $26)

Facilities and Equipment

The laboratories for the Food Principles & Production course are held in the Food Labs at Bowling Green State University and the Culinary Arts Lab, housed on the Toledo Campus of Owens. The Math-Science building features science laboratories, cold storage facilities and high-tech classrooms. In addition, facilities, agencies and organizations related to healthcare in Toledo and the surrounding areas foster the teaching and learning process.

Professional Organizations

  • Academy of Nutrition and Dietetics (AND)
  • Ohio Dietetic Association (ODA)
  • Northwest Ohio Dietetic Association (NODA)
  • Association of Nutrition and Foodservice Professionals (ANFP)

Transfer Options

Graduates of the Dietetic Technician Program have the option of transferring to Eastern Michigan University to pursue a bachelor's degree in dietetics. An articulation agreement is in place to ensure a seamless transition from Owens into EMU's Coordinated Program in Dietetics. Students are encouraged to meet with the Chair of the Dietetic Technician Program at the beginning of the first semester for curriculum advising and program entrance requirements.

For Additional Information

Have questions about salary, employment opportunities, professional practice experiences, the profession or the curriculum? Contact Joann Gruner, MBA, RD, LD, Chair-Food, Nutrition & Hospitality at (567) 661-7214 or or 1-800-GO-OWENS, Ext. 7214.


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