DIETETIC TECHNICIANS: Provide service in assigned areas of food service management. Teach principles of food and nutrition and provide dietary counseling under direction of Dietitians.

• Analyze menus
• Analyze recipes
• Apply biochemistry theory
• Apply nutrition research techniques
• Apply nutritional practices
• Apply quality assurance techniques
• Conduct nutritional/food programs
• Cook in quantity
• Determine food & beverage costs
• Determine portions
• Follow recipes
• Give speeches on diet, nutrition & health
• Manage finances for institutional food service
• Manage personnel/human resources
• Plan & organize nutritional/food programs
• Plan meal presentations
• Plan menus
• Plan/present meals
• Prepare & post menus
• Prepare reports
• Provide dietary counseling
• Teach food/nutrition principles
• Understand & use medical terminology
• Use computer