Students in the Dietetics program will learn how food and nutrition affect human health. By earning an Occupational Certificate in Dietetics, students will develop basic skills to function in the dietary services of health care institutions, schools, correctional institutions, as well as the commercial foodservice industry. Coursework also prepares students for majoring in dietetics at a university.

Graduates of these programs will successfully complete the following learning outcomes:

  • Assess the nutritional needs of individuals including themselves, populations, and diverse cultures
  • Demonstrate understanding of the biology associated with food consumption
  • Develop an appropriate menu for a selected group of individuals


Click on a program to get more information.


To get started on your personalized Academic Plan, visit the Academic Planning page or schedule an appointment to meet with an advisor.

Career Overview & Job Outlook

Successful completion of this program may lead to a variety of employment opportunities in social work or other human services with continued education. Below are examples of related occupations and annual mean wages in Arizona according to a May 2020 State Occupational Employment and Wage Estimates Report from the U.S. Bureau of Labor Statistics.

Food Preparation Workers 
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Dining Room and Cafeteria Attendants 
Facilitate food service. Clean tables; remove dirty dishes; replace soiled table linens; set tables; replenish supply of clean linens, silverware, glassware, and dishes; supply service bar with food; and serve items such as water, condiments, and coffee to patrons.
Short Order Cooks
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Restaurant Cooks 
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Institution and Cafeteria Cooks 
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Dietetic Technicians 
Assist in the provision of food service and nutritional programs, under the supervision of a dietitian. May plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals.
Nonrestaurant Food Servers 
Serve food to individuals outside of a restaurant environment, such as in hotel rooms, hospital rooms, residential care facilities, or cars.
First-Line Supervisors of Food Preparation and Serving Workers
Directly supervise and coordinate activities of workers engaged in preparing and serving food.
Chefs and Head Cooks 
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Food Service Managers 
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
Dietitians and Nutritionists
Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.