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Nutrition & Foodservice

The Nutrition and Foodservice (NUT) program provides theory and hands-on experience in healthful food preparation, food science, food safety, wellness and community nutrition. Students are advised to choose between 2 programs - either Nutrition and Wellness or Foodservice/Culinary Arts depending on the student’s interest. In the NUT program, students will earn national ServSafe certification and can become eligible to be credentialed as a Certified Dietary Manager (CDM). The degree prepares students for employment as well as for transferring into programs of advanced training to become a dietitian or chef. Upon completion from the NUT program, students are prepared for employment in settings such as school lunch, WIC, diabetes and wellness programs, hospital or elderly care food service, and casino kitchens or private restaurants.

The online route is available to earn the Nutrition and Wellness Program Degree and to complete the required components necessary to apply for the Dietary Managers credentialing exam. You can take these courses online from the comforts of your own home while continuing to work and care for your family.


ASSOCIATE OF APPLIED SCIENCE DEGREE PROGRAM(S):

Foodservice/Culinary Arts - (37 CORE Credits Required)

  • NUT 100 2cr. Intro to Nutrition and Foodservice
  • NUT 101 3cr. Culinary Calculations
  • NUT 105 3cr. Managing Food Protection *
  • NUT 110 3cr. Diabetes and Mother Earth
  • NUT 200 3cr. Food Science and Cooking Skills
  • NUT 210 4cr. Quantity Food Production
  • NUT 220 3cr. Culinary Fundamentals
  • NUT 221 3cr. Culinary Baking
  • NUT 240 3cr. Fundamentals of Nutrition *
  • NUT 250 3cr. Nutrition Through The Life Cycle
  • NUT 251 4cr. Managing Food service Operations *
  • NUT 297 or NUT 298 3cr. Practicum I or Practicum II *
  • Elective (1-4 Credits Preferred NUT 241* or NUT 299)

Nutrition & Wellness - (34 CORE Credits Required)

  • NUT 100 2cr. Intro to Nutrition and Food service
  • NUT 105 3cr. Managing Food Protection *
  • NUT 110 3cr. Diabetes and Mother Earth
  • NUT 200 3cr. Food Science and Cooking Skills
  • NUT 210 4cr. Quantity Food Production
  • NUT 240 3cr. Fundamentals of Nutrition *
  • NUT 241 3cr. Medical Nutrition Therapy *
  • NUT 250 3cr. Nutrition Through The Life Cycle
  • NUT 251 4cr. Managing Food service Operations *
  • NUT 260 3cr. Community Nutrition
  • NUT 297 or NUT298 3cr. Practicum I or Practicum II *
  • Elective (1-4 Credits Preferred NUT 220 or NUT 299*)

Nutrition & Foodservice

Annette Broyles
Department Chair

Email: abroyles@uttc.edu
Phone: Ext. 1406

Why Nutrition at UTTC?