Nutrition and Foodservice Professional Training Program Certificate | Central Arizona College

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 29-2051.00

Skills

SpeakingActive ListeningReading ComprehensionWritingLearning StrategiesMonitoringSocial PerceptivenessCritical Thinking

Knowledge

Customer and Personal ServiceEnglish LanguageEducation and TrainingMathematicsPublic Safety and Security

Abilities

Oral ComprehensionOral ExpressionDeductive ReasoningWritten ComprehensionProblem SensitivityInductive ReasoningNear VisionSpeech ClarityWritten ExpressionFluency of Ideas

Tasks

Observe and monitor patient food intake and body weight, and report changes, progress, and dietary p
Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' diet
Prepare a major meal, following recipes and determining group food quantities.

Technology

Calendar and scheduling softwareAnalytical or scientific softwareData base user interface and query softwareMedical softwareEnterprise resource planning ERP software

Tools

Body-fat calipersCommercial kitchen food slicersCommercial kitchen knivesCommercial kitchen microwave ovensCommercial kitchen mixersCommercial kitchen ovensCommercial kitchen stovesDesktop computersFood scalesLaptop computersMedical floor scalesMedical measuring tapesPersonal computersProgrammable calculators

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium29-2051.00	Dietetic Technicians	title_inference	—	—	—

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

Patient dietary progress and weight change patterns — monitor routinely and summarize for the supervising dietitian with reduced oversight in a clinical nutrition unit.
Individual dietary histories — obtain, evaluate, and translate into preliminary nutrition care plans for review by a registered dietitian.
Group meal production — plan quantities, adjust recipes for volume, and oversee preparation in a healthcare or community food service facility.
Food service operations — assist dietitians in supervising kitchen staff, maintaining quality standards, and ensuring regulatory compliance during daily service.
Individualized meal plans — develop within established guidelines for patients or community clients with common nutrition-related conditions such as diabetes or hypertension.
Nutrition education sessions — deliver structured instruction to individuals or small groups in a community health or outpatient clinic setting.
Interdisciplinary team meetings — participate actively, contributing nutrition-related observations and updates on assigned patients' dietary progress.
Food and nutrition research data — compile, organize, and summarize using spreadsheet and analytical software to support dietitian-led projects.
Inventory management software — use to track food supply levels, reduce waste, and generate reorder requests in a food service environment.
Time-sensitive meal service schedules — coordinate across multiple diet types simultaneously, applying time management skills in a busy institutional kitchen.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.