Meeting the needs of the growing Healthcare Industry

Program Objective:

Diet clerks are involved in the preparation of safe and nutritious meals for patients/clients in various healthcare facilities. 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 clerk may assume assistant supervisory responsibilities in various units of the nutrition department.

Program Content:

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.

Admission Requirements:

• 16 years of age or older and not currently enrolled in any K-12 program

• Occupational Interest

Completion Requirements:

This program consists of one occupational completion point.

Students are expected to complete program competencies.

Employment Opportunities:

• Diet Clerk

Employment Requirements:

• Have taken Nutrition & Dietetic Clerk Program

• High School Diploma required for Hospital Employment

Salary:

Florida Diet Clerk salaries vary greatly from town to town.  The average wage for this career in Miami, Florida is $11.95 hourly or $24,866 annually.

Financial Aid:

Students can get 25-30% allocation money through the District as DFAB.

Program Cost:

• In-state residents – $2.56 per hour (Subject to change)

• Out of state resident – $10.25 per hour (Subject to change)

• $15.00 application fee per trimester

• Material fee – $20.00

• Identification fee – $5.00 per trimester

• Liability insurance fee – $14.50

• Students must purchase books/kits and/or uniforms, if applicable

Program Hours:

• Monday – Friday from 8:00 a.m. to 2:00 p.m.

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