DIETETIC TECHNOLOGY PROGRAM NORMANDALE COMMUNITY COLLEGE STUDENT HAND BOOK 2014-2015

DIETETIC TECHNOLOGY PROGRAM NORMANDALE COMMUNITY COLLEGE STUDENT HAND BOOK 2014-2015 Welcome to the Dietetic Technology Program! You have chosen to pursue an exciting, dynamic profession The increasing interest in health, nutrition and wellness points to the need for qualified professionals in that area The industry is growing steadily, and there are many rewarding jobs in dietetics Normandale Community College graduates have been very successful in finding employment in hospitals, longterm care facilities, and community nutrition services In addition, some graduates are finding employment in other areas, such as wellness; sales and marketing; and industry and education Your AAS degree, along with your Dietetic Technician, Registered credential will enable you to practice virtually anywhere in the country We are looking forward to sharing in your education experience Please contact us at any time with questions or concerns Sincerely, Vicki Erdmann, M.S., R.D 952-358-8375, S2327 Vicki.Erdmann@normandale.edu Krista Jordheim, MPH, R.D 952-358-8374, S2315 Krista.Jordheim@normandale.edu Linda Armstrong, MA, R.D., LD 952-358-8768, S2328 Linda.Armstrong@normandale.edu Murugi Mutiga MPH, RD, LN 952-358-8690, A2525 Murugi.mutiga@normandale.edu TABLE OF CONTENTS PAGE | Pag e About the Dietetic Technology Program ……………………………………………………………….4 Mission Statements……………………………………………………………………………………………….5 Dietetic Technology Program Goals & Curriculum…………………………………………………6 ACEND Accreditation Standards and Foundation Knowledge Requirements………………………………………………………………….7-9 Student Expectations…………………………………………………………………………………………….10-14 (Insurance information on page 12) Technical Standards……………………………………………………………………………………………….15-16 Professional Performance Agreement………………………………………………………………… 17 Program Policies…………………………………………………………………………………………………….18-20 Guide to NCC Catalog …………………………………………………………………………………………….21 Professional Membership Opportunities……………………………………………………………….22 Appendices 1-3: Evaluation Forms……………………………………………………………………….23-30 Appendix 4: Student Classroom/Clinical Concern Form……………………………………… 31 Appendix 5: Remediation Plan Template………………………………………………………………32 Appendices 6-7 Readmission Request Form/Plan………………………………………………….33-35 | Pag e ABOUT THE DIETETIC TECHNOLOGY PROGRAM The Dietetic Technology Program was established at Normandale Community College in 1975, with the first class graduating in 1977 The program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) In April of 2004 the program underwent its first site visit for the accreditation by ACEND Our next site visit will be in April of 2014 Normandale Community College Dietetic Technology graduates are highly regarded for their skills, and have achieved a high pass rate on the Registration Examination for Dietetic Technicians A number of our graduates have received honors and recognition as Dietetic Technician of the Year from the Minnesota Academy of Nutrition and Dietetics, as well as other awards Our graduates are also involved in professional organizations; bringing recognition to the Dietetic Technician A number of graduates have served on committees and held offices with the Minnesota Academy of Nutrition and Dietetics and the Minnesota Nutrition Council Faculty members are also active in professional organizations and regularly attend local, state, and national conferences Dietetic Technology students are encouraged to attend professional meetings and to become student members of the Academy of Nutrition and Dietetics The program advisory committee is made up of twelve to fifteen professional Registered Dietitians and Dietetic Technicians Registered The Dean of Health Sciences and a representative from the Counseling Department also attend The committee meets annually to make recommendations about the program Graduates of the Dietetic Technology Program are employed in a variety of locations A partial list follows University of Minnesota Public Health Hennepin County WIC Ramsey County WIC Dakota County WIC Scott Carver County WIC Wright County WIC Prior Lake School Lunch Buffalo School Lunch Edina Care Center Rochester Methodist (Mayo Clinic) The Emily Program Cambridge Health Care Center University of MN Epidemiology Sholom Home Minneapolis Heart Institute St John’s Hospital Jones-Harrison Home Fairview University Medical Centers Minnesota Masonic Home Walker Methodist Residence Dakota County Extension Services Hennepin County Extension Service Anoka County Extension Service Augustana Nursing Home Aviands Health Care Services Virginia (MN) Medical Center Martin Luther Manor Children’s Hospital | Pag e Normandale Community College Mission Statement Normandale Community College advances individuals intellectual, career and personal development by providing outstanding teaching and support Institutional Outcomes To accomplish our mission, we will Ensure individuals complete certificates and/or degrees Prepare individuals to transfer successfully to four-year institutions Prepare individuals to perform successfully in the workforce through credit and noncredit career and technical programs Ensure students meet their educational goals Ensure students develop in the College's Core Learning Outcomes Prepare students taking development coursework to succeed at the college level Prepare individuals to participate in diverse local and global communities Identify and meet workforce training needs Health Sciences Division Mission Statement Health Science Division is comprised of Dental Hygiene, Dietetic Technology, Exercise Science, Food Science, Health, and Nursing These departments provide opportunities for personal and professional development; preparation for health care careers, community service, and lifelong learning fostered through credit classes, continuing education and community connections Health career students are prepared for licensure and certification examinations Dietetic Technology Mission Statement The Normandale Community College Dietetic Technology Program provides classroom and experiential learning to prepare graduates to become competent dietetic practitioners in a variety of health care settings Graduates are qualified to take the Registration Examination for Dietetic Technicians The department is committed to promoting lifelong learning and community service Goals of the Normandale Community College Dietetic Technology Program The Program will prepare its graduates to be readily employed in nutrition and dietetics or a related field, or to continue their education at a higher level The program will promote professionalism and community service | Pag e Normandale Community College Dietetic Technology Program Curriculum The Dietetic Technology Program is fully accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND, 120 South Riverside Plaza, Suite 2000, Chicago, Illinois 60606-6995; 800-877-1600, www.eatright.org) and is based on the ACEND 2012 Accreditation Standards and Core Knowledge and Competencies for the DTR The specialized curriculum consists of ten courses totaling 33 credits, plus completion of a Serv-Safe Sanitation Certificate course The Fast Track program allows students to complete the specialized courses in one year, as a full time student After successfully completing the graduation requirements for the Associate in Applied Science (AAS) degree, you will receive a Verification Statement and be eligible to write the Registration Examination for Dietetic Technicians given by the Commission on Dietetic Registrations (CDR) In order for the student to receive a Verification Statement that will make them eligible to write the Registration Examination for Dietetic Technicians, given by The Commission on Dietetic Registrations (CDR), the students must: *Pass all classes with a grade C or higher *Meet ACEND Competencies and Knowledge Requirements * Meet the NCC Dietetic Technology Technical Standards *Meet the Student Expectations standards as evaluated by department faculty and preceptors Upon successfully completing this exam you are allowed to use the credential, Dietetic Technician Registered (DTR) This program will transfer to a four-year Bachelor of Science degree program in Dietetics at certain universities During your coursework you will complete 488 hours of supervised practice experience In order to participate in the supervised practice experiences, you must have the following completed prior to the start of the experiences *Background check *HIPAA training *Proof of immunizations *CPR training *Also, your facility may require a drug screening The Dietetic Technology faculty believes in hands-on learning including laboratory exercises, classroom activities, and activities at off campus clinical sites You also have the opportunity to attend field trips, trade shows and professional meetings Throughout your experience at Normandale Community College you will be encouraged to develop skills in problem solving, critical thinking, writing proficiency, and information technology To meet the challenges of a constantly changing world, life-long learning and professional participation are encouraged ACEND Accreditation Standards | Pag e Core Knowledge and Competencies for the DTR 1) Scientific and Evidence Base of Practice: general understanding of scientific information and research related to the dietetic technician level of practice Knowledge KDT 1.1 The curriculum must include a general understanding of the scientific basis of dietetics, exposure to research literature and application to technical practice Competencies Upon completion of the program, graduates are able to: CDT 1.1 Access data, references, patient education materials, consumer and other information from creditable sources CDT 1.2 Evaluate consumer information to determine if it is consistent with accepted scientific evidence CDT 1.3 Collect performance improvement, financial, productivity or outcomes data and compare it to established criteria CDT 1.4 Implement actions based on care plans, protocols or policies 2) Professional Practice Expectations: beliefs, values, attitudes and behaviors for dietetic technician level of practice Knowledge KDT 2.1 The curriculum must include opportunities to develop a variety of oral and written communication skills sufficient for entry into technical practice KDT 2.2 The curriculum must provide basic principles and techniques of effective interviewing and education methods for diverse individuals and groups KDT 2.3 The curriculum must include opportunities to understand governance applicable to the technical level of practice such as the Scope of Dietetics Practice and the Code of Ethics for the Profession of Dietetics Competencies Upon completion of the program, graduates are able to: CDT 2.1 Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics CDT 2.2 Use clear and effective oral and written communication CDT 2.3 Prepare and deliver sound food and nutrition presentations to a target audience CDT 2.4 Demonstrate active participation teamwork and contributions in group settings CDT 2.5 Refer situations outside the dietetic technician scope of practice or area of competence to the Registered Dietitian or other professional CDT 2.6 Participate in professional and community organizations CDT 2.7 Establish collaborative relationships with other health care professionals and support personnel to effectively deliver nutrition services CDT 2.8 Demonstrate professional attributes within various organizational cultures CDT 2.9 Perform self-assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetic Registration | Pag e 3) Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations at the dietetic technician level of practice Knowledge KDT 3.1 the curriculum must reflect the principles of Medical Nutrition Therapy and the practice of the nutrition care process, including principles and methods of nutrition screening for referral to the registered dietitian, collection of assessment data, nutrition interventions and monitoring strategies appropriate for the technician level of practice KDT 3.2 The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention for the general population KDT 3.3 The curriculum must include the principles of applied food science and techniques of food preparation KDT 3.4 The curriculum must include principles of procurement, production, distribution and service of food Competencies: Upon completion of the DTP, graduates are able to: CDT 3.1 Perform nutrition screening and identify clients or patients to be referred to the Registered Dietitian CDT 3.2 Perform specific activities of the Nutrition Care Process (a-e below)as assigned by registered dietitians in accordance with the Scope of Dietetics Practice for individuals, groups and populations in a variety of settings: a) Assess the nutrition status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered b) Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements c) Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating d) a nutrition prescription, establishing goals and selecting and managing intervention e) Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis f) Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting CDT 3.3 Provide nutrition and lifestyle education to well populations CDT 3.4 Promote health improvement, food safety, wellness and disease prevention for the general population CDT 3.5 Develop print and electronic nutrition education materials for disease prevention and health improvement that are culturally sensitive age appropriate and designed for the educational level of the audience CDT 3.6 Perform supervisory functions for production and service of food that meets nutrition guidelines, cost parameters, health needs CDT 3.7 Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals 4) Practice Management and Use of Resources defined as application of principles of management and systems in the provision of clinical and customer services to individuals and organizations at the dietetic technician level of practice Knowledge KDT 4.1 The curriculum must include applied management principles required to deliver food and nutrition programs And services KDT 4.2 The curriculum must include content related to applied principles of human resource management KDT 4.3 The curriculum must include legislative and regulatory policy related to dietetics operations KDT 4.4 The curriculum must include content related to quality management of food and nutrition services KDT 4.5 The curriculum must include content related to health care delivery and policies which impact technical practice of dietetics | Pag e Competencies: Upon completion of the DTP, graduates are able to: CDT 4.1 Participate in quality improvement, customer satisfaction activities to improve delivery of nutrition services CDT 4.2 Perform supervisory, education and training functions CDT 4.3 Participate in legislative and public policy activities CDT 4.4 Use current informatics technology to develop, store, retrieve and disseminate information and data CDT 4.5 Participate in development of a plan for a new service, including budget CDT 4.6 Assist with marketing clinical and customer services CDT 4.7 Propose and use procedures as appropriate to the practice setting to reduce waste and protect the environment | Pag e Student Expectations Students in the Dietetic Technology Program are preparing for professional careers It is important to develop habits and positive behaviors as a student that will be assets in the professional realm As faculty, we are often asked to give recommendations of students The characteristics typically addressed include; dependability, maturity, enthusiasm, professionalism, interest, ability to follow directions, ability to work independently, positive attitude, leadership, team player, ability to work with others, etc These characteristics are observed by performance in the classroom, and clinical sites References reflect faculty observations Attitude and behavior in school will affect you now and in your future career ATTITUDE • Come to class prepared: • Read the assigned readings before class to gain the most from class • Be interested, pay attention • Participate in discussions, ask questions, focus on this class • Have a positive attitude • Respect everyone • Students are responsible for any information on the syllabus • Students should expect to spend at least two hours outside of class for every hour in class • Do not talk in class except during designated group work time ATTENDANCE • Make your education your priority: • Attend every class, employers expect you to come to work, professors expect you to come to class • If you know you will need to miss class, make arrangements with the professor ahead of time • Your final grade may be reduced due to excessive absences • Please turn off all telephones and pagers PUNCTUALITY • Come to class on time When students arrive late, they interrupt the class TESTS • Tests are taken as scheduled • A student must notify the instructor in advance if they are unable to take a test or exam at the scheduled time Failure to so may result in failing that test or exam DEADLINES • Due dates for assignments are deadlines • Do not let assignments go until the last minute when any “glitch” such as “down computer” will cause a crisis 10 | P a g e CATALOG GUIDE The college catalog (available on-line at www.normandale.edu) and handbook provides students with a wealth of information Some specific resources which you may find useful include: Statement of Non-discrimination Student Code of Conduct Withdrawal and refunds of tuition and fees Scheduling and Academic Calendar Protection of Privacy Information Access to Personal Files Access to Student Support Services Financial Aid Student Complaints College Admissions, Dismissal Suspension, readmission procedures Catalog page 172 Catalog Pages 173-179 Catalog Page 39-40, 19-21 See a current schedule Catalog Pages 56 Catalog Page 56 Catalog Page 28-36 Catalog pages 24-27 Catalog Pages 46, 56 Catalog Pages 13, 46 Catalog Pages 43-46 Professional Memberships and Opportunities 21 | P a g e Academy of Nutrition and Dietetics You are required to become a student member of AND Student fees for membership are $43 per year You need to have the signature of the Program Director to verify your student status Please visit www.eatright.org to obtain further information about membership benefits Student AND members can transfer their membership to active status upon graduation for $100 If you plan to transfer membership later, the fee is $200, plus a $25 processing fee When you become an AND member, you also have the option of joining various practice groups, based on your areas of interest or professional practice Practice group dues run an extra $20-30 per year Please note that AND membership is required Commission on Dietetic Registration This is the credentialing agency of ADA, which determines your eligibility to take the exam, and maintains your registration records and status as a DTR After passing the exam, you will be billed $50 per year to maintain your DTR status DO NOT LET THIS DROP!!!! If you fail to pay it, you will need to retake the exam Other local memberships Minnesota Academy of Nutrition and Dietetics (MAND): you are automatically a member of MAND, if you become an AND member MAND holds a two day annual meeting in the spring every year, plus fall and spring workshops Twin Cities District Dietetic Association: TCDDA holds five membership meetings each year Membership runs approximately $30 per year Twin Cities Consulting Dietitians: TCDDA is a good option for those working in long term care The dues are about $35 per year, and they sponsor several educational events each year Continuing Education: As a DTR, you will be required to earn 50 hours of Continuing Professional Education every five years You will receive information once you pass the DTR exam on how to prepare your portfolio for continuing education Phone Numbers: AND: 1-800-877-1600 or 312-899-0040 MAND office: 651-628-9250 MAND Job line: www.mndietetics.org CDR 1-800-877-1600 ext 5000 Appendix 22 | P a g e Dietetic Technology Supervised Practice Evaluation Form Student Name: _ Date: _ Site: Part I: INITIATIVE AND PROFESSIONALISM Characteristic Exceeds Expectation Meets Expectation Does Not Meet Expectation Personal and professional interaction Establishes collaborative relationships with patients, residents and other health care professionals Demonstrates initiative by proactively developing solutions to problems Seeks additional responsibility Sometimes establishes collaborative relationships Seldom establishes collaborative relationships with others At times shows initiative Does not demonstrate initiative toward solving problems Follows through on assigned responsibilities Needs some supervision Usually makes good use of time and resources Fails to follow through on assigned responsibilities Needs frequent or constant supervision Does not make good use of time and resources Usually arrives on time and maintains scheduled hours Frequently arrives late or unprepared Does not call if unable to be there Demonstrates cultural sensitivity much of the time Culturally insensitive or inappropriate Usually refrains from discussing confidential matters in public areas Usually refrains from irrelevant chatter Usually focused on task Inappropriately discusses confidential matters Dependability/Responsibility ** Organizational skills Punctuality ** Sensitivity Confidentiality ** On Task Needs minimal supervision Makes good use of time and resources to meet goals and deadlines Arrives on time, maintains scheduled hours and is prepared to participate in clinical activities Demonstrate respect for life experiences, cultural diversity and educational background Refrains from discussing confidential matters in public areas Refrains from irrelevant chatter Is focused on tasks N/A or Did Not Observe Engages in irrelevant chatter, or needs reminders Unfocused 23 | P a g e Characteristic Exceeds Expectation Meets Expectation Does Not Meet Expectation Ethics, scope of practice** Adheres to regulations and standards of facility Follows Code of Ethics for Profession of Dietetics Actively participates in teamwork and contributes in group settings Most often follows facility standards and Code of Ethics Deviates from facility standards and/or Code of Ethics At times participates, but needs encouragement Does not participate actively in teamwork or contribute to group settings Teamwork N/A or Did Not Observe ** Must at least “meet expectations” for “starred” category and any subcategories to successfully complete this supervised practice experience Part II: Communication Skills Characteristic Exceeds Expectation Meets Expectation Does Not Meet Expectation Accountability Excels at keeping supervisor informed Conducts interviews clearly and effectively Gets pertinent information Refers situations outside dietetic technician scope of practice to R.D or other health professional Keeps supervisor informed of whereabouts Generally able to conduct interviews Gets most info Does not inform supervisor of whereabouts Unable, or needs help conducting interviews Misses key information At times refers situations to R.D or other professional Inconsistent with referral to R.D or does not refer when appropriate Written reports/nutrition assessments ** Completes pt visitation reports thoroughly, concisely and legibly according to protocol Pt./client visitation notes generally neatly done and complete Unable to complete visitation notes per facility protocol Reports illegible or unorganized Characteristic Exceeds Expectation Meets Expectation Does Not Meet Expectation Charting ** Demonstrates Chart notes are Chart notes Client visits ** N/A or Did Not Observe 24 | P a g e Counseling proficiency at chart notes relevant and concise incomplete or improperly done Demonstrates proficiency with nutrition counseling Instructions or explanations are appropriate to level and needs of client Can partially tailor information to client background Lacks ability to explain diet information to clients Tailors nutrition information to clients, considering culture, age, educational level Unable to individualize instructions to clients Part III: Applying Food and Nutrition Knowledge Critical Thinking ** Consistently able to arrive at satisfactory decision regarding patient/client needs Reference materials Exceptional use of dietetic resources Calorie Counts Exhibits precision and accuracy of calorie counts and other nutrient assessments Performs nutritional screens and identifies clients to be referred to R.D Client and customer services ** Performs selected activities of the Nutrition Care Process under supervision of R.D Collects pertinent data for inclusion into nutrition assessment Compares data collected to established criteria Usually able to formulate satisfactory decision regarding patient/client nutritional needs Appropriate use of dietetic resources Calorie and nutrient assessments usually done accurately Can partially perform nutrition screens/refer clients Seldom able to arrive at satisfactory decision regarding patient/client needs Usually able to perform some of activities of Nutrition Care Process Collects some data for nutrition assessment Not able to perform activities of Nutrition Care Process Collects irrelevant data Usually compares data to established criteria Does not usually compare data to established criteria Does not routinely use dietetic resources Calorie and nutrient assessments are incomplete or inaccurate Does not consistently perform screens or refer clients Unable to collect much data for nutrition assessment 25 | P a g e Characteristic Exceeds Expectation Meets Expectation Does Not Meet Expectation Implements designated nutrition interventions Usually can implement nutrition intervention Usually able to collect monitoring data Inconsistent with implementing nutrition intervention Collects monitoring data according to protocol N/A or Did Not Observe Unable to collect monitoring data according to protocol ** Must at least “meet expectations” for “starred” category and any subcategories to successfully complete this supervised practice experience Comments: What suggestions you have to improve this experience? Appendix Dietetic Technician Supervised Practical Experience Evaluation of Student by Preceptor Diet 1271 Date: _ Student: 26 | P a g e Facility: Preceptor: _ Purpose: To assist the student toward achievements by obtaining preceptors’ views of student’s personal growth during his or her SPE Directions: Check the column which best measures student’s level Use the space provided for additional comments The student must achieve 80% or greater than 104 points to pass DIET 1271 Usually = points Sometimes= points Seldom = point Criteria a Always on time, notifying if absent, arranging make up time b Keeps supervisor informed of whereabouts c Completes assignments on time d Manages time efficiently and effectively e Is appropriately dressed and groomed f Observes rules and regulations of facility or agency g Refrains from discussing confidential matters in public areas h Refrains from irrelevant chatter i Listens to instructions, asks relevant questions j Has respect for ideas, feelings and the time of others k Uses patience and tact l Accepts instructions and constructive criticism and makes necessary adjustments m Assumes responsibility for going ahead on his/her own n Makes successful adjustments to new and changing situations o Readily undertakes any task requested in area of responsibility p Makes correct decisions within sphere of authority q Demonstrates interest in new learning experiences r Makes good use of all available resources in the department s Plans ahead t Self confident, but not over confident u Practiced Safe Food Handling techniques v Operated kitchen equipment with limited supervision w Participated in Quantity food production including tray line, portion control, food service and inventory control with limited supervision x Complied with policies and procedures of facility Usually Sometimes Seldom Comments 27 | P a g e y Maintained employee confidentiality z Worked independently What would you consider to be the strengths of this student? What you consider to be areas for improvement for this student? Did you review this evaluation with your student? If not, why? Evaluator’s Signature: Appendix Dietetic Technician Supervised Practical Experience Evaluation of Student by Preceptor Diet 2272 Date: Facility: Student: Preceptor: _ 28 | P a g e Purpose: To assist the student toward achievements by obtaining preceptors’ views of student’s personal growth during his or her SPE Directions: Check the column which best measures student’s level Use the space provided for additional comments The student must achieve 80% or greater than 104 points to pass DIET 2272 Usually = points Sometimes = points Seldom = point Criteria a Always on time, notifying if absent, arranging make up time b Keeps supervisor informed of whereabouts c Completes assignments on time d Manages time efficiently and effectively e Is appropriately dressed and groomed f Observes rules and regulations of facility or agency g Refrains from discussing confidential matters in public areas h Refrains from irrelevant chatter i Listens to instructions, asks relevant questions j Has respect for ideas, feelings and the time of others k Uses patience and tact l Accepts instructions and constructive criticism and makes necessary adjustments m Works well independently n Assumes responsibility for going ahead on his/her own o Makes successful adjustments to new and changing situations p Readily undertakes any task requested in area of responsibility q Makes correct decisions within sphere of authority r Demonstrates interest in new learning experiences s Makes good use of all available resources in the department t Plans ahead u Self confident, but not over confident v Practiced Safe Food Handling techniques w Operated kitchen equipment with limited supervision x Participated in Quantity food production including tray line, portion control, food service and inventory control with limited supervision y Complied with policies and procedures of facility Usually Sometimes Seldom Comments NA NA NA 29 | P a g e z Maintained employee confidentiality What would you consider to be the strengths of this student? What you consider to be areas for improvement for this student? Did you review this evaluation with your student? If not, why? Evaluator’s Signature: 30 | P a g e Appendix Student Classroom/Clinical Concern Form Normandale Community College Dietetic Technology Program Student Name: _ E-mail Address: _ Phone Number(s): Complete Address: Tech ID #: _ Concern: Be specific – Use dates, time, places, who, what, where, why, when, how Be factual, accurate, and not emotional Resolution sought – Explain exactly what you are seeking Student Signature _ Date Appendix Remediation Plan Template Normandale Community College Dietetic Technology Program Student Name: Instructor: Course: Semester/Year: Date: Course Outcomes/Technical or Professional Standard Not Being Met Supervised Practical Experience Objective Not Being Met (if applicable to concern) Area of Identified Concern Expected Changes for the Duration of the Course Activities to be Implemented to Meet Course Outcomes Consequence if Expected Changes in Behavior are not Met Scheduled follow-up meeting will be held: Student Date Instructor Date 32 Appendix Readmission Request Form Normandale Community College Dietetic Technology Program Student is to complete and return to Health Sciences Enrollment Manager DEADLINES: FALL ADMISSION - APRIL 1; SPRING ADMISSION – OCTOBER • NOTE: Students applying for re-admission to the Dietetic Technology program must follow the guidelines in place for general new admissions at the time of the application In addition to completing the new application form, students are expected to complete the Student Readmission Plan found in the appendix of the Student Handbook • Students may apply for readmission to the Dietetic Technology program one time only • If more requests for readmission are received than space available the policy regarding ranking and assignment of remaining seats currently listed in the Student Handbook will be using to determine acceptance into the program • The Director of the Dietetic Technology Program or designee will notify accepted applicants • This policy is effective for students requesting readmission to the program beginning Spring Semester 2014 33 Readmission Request Form Last Name First _MI _Maiden Address _ City State _ Zip _ Home Phone ( _) Work Phone ( _) Cell Phone ( _) _ E-Mail address _ Tech ID # _ Readmission requested for Fall Semester or Spring Semester (circle one) of _ year Course Title Where You Plan to Re-Enter _ Last semester attended Fall or Spring Semester (circle one) year Students Signature Date DO NOT WRITE BELOW THIS AREA – OFFICE USE ONLY Enrollment Manager Complete: Dietetic Technology Program Requirements (list courses satisfactorily completed) _ GPA Signature _ Date _ Program Director Complete Interview Completed _ Copy of Student Readmission Plan Reviewed Signature _ Date Action of the Re-admission Committee: _Approved _Approved with Conditions * _Denied* Conditions/Remarks* Dietetic Technology Course Placement _ Fall or Spring Semester (circle one) Year Signature of Committee Chair _ 34 Date _ Appendix Student Readmission Plan Normandale Community College Dietetic Technology Program Student Name: _ Tech ID #: _ Identify Areas that Contributed to Not Being Successful in the Dietetic Technology Program (be specific): Specifically Describe Activities and Actions that will be Implemented to Ensure Success if Readmitted Student Signature _ Date Review by Program Director Signature Date Action of the Admission Committee _ Accepted as Written _ Accepted with the following changes: _ Denied (include reason for denial): Signature of Committee Chair _Date 35 ... Normandale Community College Dietetic Technology Program I have been provided with the NCC Student Handbook, have read the policies and understand that I, as a NCC Dietetic Technology student, ... others Students enrolled in the Normandale Community College Dietetic Technology Program are ambassadors for the college and for the profession of dietetics Professional conduct expected of students... Pag e ABOUT THE DIETETIC TECHNOLOGY PROGRAM The Dietetic Technology Program was established at Normandale Community College in 1975, with the first class graduating in 1977 The program is accredited