2014 – 2015
Florida Department of Education
Curriculum Framework 

Program Title:	Nutrition and Dietetic Services 
Program Type:	Career Preparatory
Career Cluster:	Hospitality and Tourism 

PSAV	
Program Number	V200404	
CIP Number	0351310402	
Grade Level	30, 31	
Standard Length	150 Hours	
Teacher Certification	FAM CON SC 1
SC FOOD SV @ 6
QUAN FOOD ¢7 %7%G 
HME EC OCC ¢7 %7%G
HOMEMAKING ¢7 @2 %7%G	
CTSO	HOSA	
SOC Codes (all applicable) 	29-2051 – Dietetic Technician		
Facility Code	234http://www.fldoe.org/edfacil/sref.asp (State Requirements for Educational Facilities)	
Targeted Occupation List	http://www.labormarketinfo.com/wec/TargetOccupationList.htm	
Perkins Technical Skill Attainment Inventory	http://www.fldoe.org/workforce/perkins/perkins_resources.asp 	
Industry Certifications	http://www.fldoe.org/workforce/fcpea/default.asp 	
Statewide Articulation	http://www.fldoe.org/workforce/dwdframe/artic_frame.asp 	
Basic Skills Level	N/A	

Purpose

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster. 

The purpose of this program is to prepare students for initial employment as diet clerks. The diet clerk works under the supervision of a registered dietitian in a hospital or nursing home; or may work under the direction of a certified dietary manager or dietetic technician.  With experience, the dietetic aide may assume assistant supervisory responsibilities in various units of the nutrition department.

The content includes but is not limited to an introduction to the dietetic career ladder.  It is designed to train students to assist in various functions of food service related to patient care. Diet Clerks are involved in the preparation of safe and nutritious meals for patients/clients in various healthcare facilities. The curriculum includes a combination of theory, laboratory and clinical experiences. Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Program Structure

This program is a planned sequence of instruction consisting of one occupational completion points.

This program is comprised of courses which have been assigned course numbers in the SCNS (Statewide Course Numbering System) in accordance with Section 1007.24 (1), F.S.  Career and Technical credit shall be awarded to the student on a transcript in accordance with Section 1001.44(3)(b), F.S.

The following table illustrates the post-secondary program structure:

OCP	Course Number	Course Title	Length	SOC Code	
 A	HEV0610	Diet Clerk	150 hours	29-2051	

Common Career Technical Core – Career Ready Practices

Career Ready Practices describe the career-ready skills that educators should seek to develop in their students.  These practices are not exclusive to a Career Pathway, program of study, discipline or level of education.  Career Ready Practices should be taught and reinforced in all career exploration and preparation programs with increasingly higher levels of complexity and expectation as a student advances through a program of study. 

1. Act as a responsible and contributing citizen and employee. 

2. Apply appropriate academic and technical skills. 

3. Attend to personal health and financial well-being. 

4. Communicate clearly, effectively and with reason. 

5. Consider the environmental, social and economic impacts of decisions. 

6. Demonstrate creativity and innovation. 

7. Employ valid and reliable research strategies. 

8. Utilize critical thinking to make sense of problems and persevere in solving them. 

9. Model integrity, ethical leadership and effective management. 

10. Plan education and career path aligned to personal goals. 

11. Use technology to enhance productivity. 

12. Work productively in teams while using cultural/global competence. 

Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Perform basic tasks in dietary office and utilize computer.
02.0	Maintain daily records in area of responsibility.
03.0	Participate in tray assembly activities and monitor trays for diet accuracy.
04.0	Assist with food production activities and preparation of nutritional supplements.
05.0	Properly select, use and care for food service equipment.
06.0	Perform front-of-house duties.
07.0	Demonstrate knowledge and application of principles of sanitation and safety.
08.0	Practice optimum personal hygiene and grooming.
09.0	Demonstrate personal productivity.
10.0	Participate in a clinical experience.
11.0	

2014 – 2015
Florida Department of Education
Student Performance Standards

Program Title:	Nutrition and Dietetic Services 
PSAV Number:	V200404

Course Number: HEV0610
Occupational Completion Point: A
Diet Clerk – 150 Hours – SOC Code 29-2051	
01.0	Perform basic tasks in dietary office and utilize computer. – The student will be able to:	
01.01	Demonstrate communication skills including proper telephone etiquette with staff, patients and visitors.	
01.02	Tally portions and quantities of specific foods.	
01.03	Assist in filing dietary documents.	
01.04	Apply policies and procedures in management of dietary office.	
01.05	Process menus.	
01.06	Assist in coordinating food service and clinical data.	
01.07	Utilize computers for recording operational data.	
02.0	Demonstrate Basic Nutrition Concepts and provides opportunity to study food and nutrients, as it relates to food and nutrition. – The student will be able to:	
02.01	Study basic dietetic problems that accompany metabolic disorders.	
02.02	Determine importance of eating right as it relates to specific diseases.	
02.03	Understand basic nutrition education goals.	
02.04	Calculate and interpret caloric needs as stated by dietitian/supervisor.	
02.05	Interpret different therapeutic diets and apply to menus as stated by area supervisor.	
02.06	Discuss nutritional needs of patients/clients in the presence of a registered dietitian or health care team members.	
03.0	Participate in tray assembly activities and monitor trays for diet accuracy. – The student will be able to:	
03.01	Assist in setting up assembly line for serving trays to patients/clients.	
03.02	Weigh and measure foods, using equivalents when necessary.	
03.03	Identify and follow diet orders using nutrition information when preparing and serving food therapeutic diets.	
03.04	Fill trays for completeness and conformance to menus; diet orders and food preferences of patients/ clients.	
03.05	Meet deadlines and adhere to mealtime and schedules.	
03.06	Accept instruction and guidance from supervisory personnel.	
03.07	Deliver and pick up food carts and trays to and from patient area, nursing stations or dining rooms.	
04.0	Assist with food production activities. – The student will be able to:	
04.01	Read recipes, demonstrate knowledge of terminology and follow instructions.	
04.02	Identify common ingredients used in food preparation.	
04.03	Implement principles and techniques of quantity food preparation and portion control following standardized recipes.	
04.04	Assist cook in food preparation and service as needed.	
04.05	Apply work simplification methods in performance of duties.	
04.06	Evaluate quality of food prepared.	
04.07	Prepare late trays, nutritional supplements, and snacks.	
05.0	Properly select, use, and care for food service equipment. – The student will be able to:	
05.01	Identify and select dietary equipment and supplies for food preparation and service.	
05.02	Follow optimum procedures for using dietary equipment and supplies in a safe and sanitary manner.	
05.03	Implement proper procedures for cleaning and sanitizing dietary equipment and supplies.	
05.04	Properly store equipment before and after use.	
06.0	Perform cafeteria/dining room duties. – The student will be able to:	
06.01	Participate in setting up dining room and in preparation for service.	
06.02	Participate in setting up the cafeteria counter according to proper procedures to maintain appropriate temperatures throughout service.	
06.03	Arrange for reserve foods and supplies to be on hand at the point of service.	
07.0	Demonstrate knowledge and application principles of sanitation and safety. – The student will be able to:	
07.01	Identify and practice appropriate sanitation and infection control procedures.	
07.02	Identify potential hazards and follow safety practices.	
07.03	Follow emergency procedures regarding sanitation and safety in food service.	
07.04	Use sanitary procedures in handling food.	
07.05	Keep work area clean, neat and orderly at all times.	
07.06	Use precautions necessary to avoid accidents in food service area.	
07.07	Follow federal, state, and local sanitation guidelines and regulations.	
07.08	Identify roles and responsibilities of an emergency disaster plan.	
08.0	Practice optimum personal hygiene and grooming. – The student will be able to:	
08.01	Demonstrate optimum employee work, health, and personal hygiene habits.	
08.02	Identify federal, state, and local laws, policies and procedures governing dietetic personnel.	
09.0	Demonstrate personal productivity. – The student will be able to:	
09.01	Assist in evaluating one’s own progress in meeting job responsibilities.	
09.02	Work as a member of the nutrition team, rotating job responsibilities as assigned.	
09.03	Observes policies and procedures of the establishment.	
09.04	Understand the philosophy that "client comes first".	
09.05	Observe client’s rights and treat the client with dignity and respect.	
10.0	Complete a practicum in clinical setting. – The student will be able to:	
10.01	Complete a minimum of 150 hours of clinical experience based upon criteria set by the Nutrition and Dietetic Services Advisory Committee.	

Additional Information

Laboratory Activities

Laboratory activities are an integral part of this program.  These activities include instruction in the use of safety procedures, tools, equipment, materials, and processes related to these occupations.  Equipment and supplies should be provided to enhance hands-on experiences for students. 

Career and Technical Student Organization (CTSO)

Family, Career and Community Leaders of America (FCCLA) and Health Occupations Students of America (HOSA) are the appropriate career and technical student organization for providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  The activities of such organizations are defined as part of the curriculum in accordance with Rule 6A-6.065, F.A.C.

Cooperative Training – OJT

On-the-job training is appropriate but not required for this program.  Whenever offered, the rules, guidelines, and requirements specified in the OJT framework apply. 

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities as identified on the secondary student’s Individual Educational Plan (IEP) or 504 plan or postsecondary student’s accommodations’ plan to meet individual needs and ensure equal access.  Postsecondary students with disabilities must self-identify, present documentation, request accommodations if needed, and develop a plan with their counselor and/or instructors.  Accommodations received in postsecondary education may differ from those received in secondary education.  Accommodations change the way the student is instructed.  Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems.  Documentation of the accommodations requested and provided should be maintained in a confidential file.

In addition to accommodations, some secondary students with disabilities (students with an IEP served in Exceptional Student Education (ESE)) will need modifications to meet their needs.  Modifications change the outcomes or what the student is expected to learn, e.g., modifying the curriculum of a secondary career and technical education course.  Note: postsecondary curriculum and regulated secondary programs cannot be modified.

Some secondary students with disabilities (ESE) may need additional time (i.e., longer than the regular school year), to master the student performance standards associated with a regular Occupational Completion Point (OCP) or a Modified Occupational Completion Point (MOCP).  If needed, a student may enroll in the same career and technical course more than once.  Documentation should be included in the IEP that clearly indicates that it is anticipated that the student may need an additional year to complete an OCP/MOCP.  The student should work on different competencies and new applications of competencies each year toward completion of the OCP/MOCP.  After achieving the competencies identified for the year, the student earns credit for the course.  It is important to ensure that credits earned by students are reported accurately.  The district’s information system must be designed to accept multiple credits for the same course number for eligible students with disabilities.

Articulation

This program has no statewide articulation agreement approved by the Florida State Board of Education.  However, this does not preclude the awarding of credits by any college through local agreements. 

For details on statewide articulation agreements which correlate to programs and industry certifications, refer to http://www.fldoe.org/workforce/dwdframe/artic_frame.asp.