Food Service Management, Nutrition and Dietetic Technology Concentration, A.A.S

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Pamela Hamilton
FOSM: Nutrition and Dietetic Technology Program Coordinator
105 Cilinary Academy at Middletown Commons
304-367-4297
phamilton@pierpont.edu

Accrediting Agency

Accreditation Council for Education in Nutrition and Dietetics (ACEND)
120 South Riverside Plaza, Suite 2190
Chicago, IL 60606
(312) 899-0040; Ext. 5400
(3012) 899-4817 Fax
http://www.eatrightpro.org/ACEND

Program Purpose

The Associate of Applied Science in Food Service Management at Pierpont offers a dynamic and comprehensive path for students passionate about food, baking, or nutrition. Featuring three concentration tracks - Culinary Arts, Pastry and Baking Arts, and Nutrition and Dietetics Technology - this degree prepares students for leadership roles across the food service, hospitality, and healthcare industries. Whether you are entering directly from high school, the ProStart program, or shifting careers, the program combines hands-on training in state-of-the-art labs with industry-recognized certifications to give graduates a competitive edge in the job market.

What sets this degree apart from its strong emphasis on both practical skills and professional advancement. The program also integrates coursework in management, costing, supervision, and entrepreneurship - ensuring students are not just ready for a job, but equipped to build lasting careers or even launch their own businesses. With opportunities in restaurants, healthcare facilities, catering, schools, and more, Pierpont’s A.A.S. in Food Service Management is a stepping stone to a future where passion meets profession.

The Food Service Management degree concentration in Nutrition and Dietetic Technology is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) through June 30, 2030, for in-person and full-distance delivery of both coursework and supervised practice. ACEND is the accrediting agency for educational programs for students planning careers as registered dietitian nutritionists and dietetic technicians, registered. Pierpont’s Nutrition and Dietetic Technician option can be completed fully in-person, by complete distance learning, or a combination of both.

Pierpont Community and Technical College’s Food Service Management A.A.S. degree concentration in Nutrition and Dietetic Technology prepares graduates for successful entry-level positions as Dietetic Technicians, Registered, through evidence-based training and practical experience in the classrooms, clinics, and communities of north-central West Virginia and beyond. Successful graduates could be employed in hospitals and clinics, extended-care facilities, foodservice operations, health and wellness programs and centers, and community-based nutrition programs.

Student Learning Outcomes

Upon successful completion of the AAS degree in Food Service Management, graduates will be able to do the following:

Graduates of Pierpont Community and Technical College’s Food Service Management in Nutrition and Dietetic Technology will be entry-level dietetic technicians in healthcare, community wellness, and foodservice industries.
Graduates of Pierpont Community & Technical College’s Food Service Management Concentration in Nutrition and Dietetic Technology will engage in lifelong learning and professional development in the field of nutrition.

Opportunities

Nutrition and Dietetic Technicians, Registered (NDTRs) are educated and trained at the technical level of nutrition and dietetic practice for the delivery of safe, culturally competent, quality food and nutrition services. NDTRs are an integral part of the healthcare and food service management teams.

NDTRs work under the supervision of a registered dietitian nutritionist (RDNs) when in direct patient/client nutrition care in practice areas as:

Hospitals, clinics, nursing homes, retirement centers, hospices, home health-care programs, and research facilities conducting patient/client screens, gathering data and performing assigned tasks to assist RDNs in providing medical nutrition therapy.

NDTRs may work independently in providing general nutrition education to healthy populations in a variety of settings.

Program Data

Accreditation Information

Required Courses (64 Hrs)

General Studies (15 Hrs)

~ENGL 1104 - Written English I 3-4 hr(s). (“C” or higher required for graduation)
~ENGL 1108 - Written English II 3 hr(s). (“C” or higher required for graduation)
~MTH 1207 - Fundamental Concepts of Mathematics 3-4 hr(s).
OFAD 1150 - Computer Concepts and Applications 3 hr(s).
~SCY 1101 - Introduction to Sociology 3 hr(s).

Required Core Courses (49 Hrs)

BIOY 1160 - Introduction to Microbiology 3 hr(s).
BIOY 1161 - Intro to Microbiology Lab 1 hr(s).
BIOY 1170 - Human Anatomy and Physiology 3 hr(s).
BIOY 1171 - Human Anatomy & Physiology Lab 1 hr(s).
FOSM 1100 - ServSafe® 1 hr(s).
FOSM 1103 - Fundamentals of Food Lab 1 hr(s).
FOSM 1110 - Nutrition 3 hr(s).
FOSM 1180 - Professionalism 1 hr(s).
FOSM 2120 - Community Nutrition 3 hr(s).
FOSM 2130 - Lifespan Nutrition 3 hr(s).
FOSM 2140 - Medical Nutrition Therapy I 3 hr(s).
FOSM 2150 - Medical Nutrition Therapy II 3 hr(s).
FOSM 2201 - Food Selection & Preparation 2 hr(s).
FOSM 2202 - Quantity Food Production 2 hr(s).
FOSM 2203 - Food Selection & Preparation Lab 2 hr(s).
FOSM 2228 - Food Service Organization and Management 3 hr(s).
FOSM 2229N - Food Service Internship 2-6 hr(s). (5 Hrs Required)
FOSM 2235 - Food and Culture 3 hr(s).
FOSM 2995N - Food Service Capstone 3 hr(s).
HLCA 1100 - Medical Terminology 3 hr(s).

Model Schedule (64 Hrs)

** Course offered only in the semester shown

Notice to All Students

Annual Notification: All career and technical education courses and programs are offered at Pierpont regardless of race, color, national origin, gender, or disability.
Advanced Skill Set and Skill Set programs do not qualify for financial aid. Students seeking financial aid eligible degrees may incorporate the classes as electives when their schedule allows or may declare an associate or certificate degree in which the skill set and advanced skill set courses are embedded.
Students are reminded to review campus policies and procedures as stated in the catalog.

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