2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 278 - Dietary Management Internship
PREREQUISITES: HOSP 101 - Sanitation and Safety , HOSP 104 - Nutrition , HOSP 115 - Diet Therapy , HOSP 116 - Dietary Management/Supervision , HOSP 117 - Dietary Management/Cost Controls , HOSP 118 - Resident Clinical Assessment and Documentation
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 2
CO-OP/INTERNSHIP HOURS MIN: 5
DATE OF LAST REVISION: Spring, 2017
This course offers practical experience in a healthcare facility monitored by a Registered Dietician in order to build specialized skills. This work-based experience provides an opportunity for students to transfer their academic preparation into actual work-based learning by acquiring “real world” skills and building ties with the healthcare community. Students must complete 150 hours of field experience. (Students should have a site in mind prior to registering for this course–coordinator will assist.)
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course, the student will be expected to:
- Discuss and demonstrate how concepts and skills learned in the classroom apply to the healthcare environment in the field of patient dietary management.
- Identify and apply requisite skills needed in the fulfillment of a job assignment.
- Compare and contrast the student’s expectations of the internship and actual experience derived.
- Summarize and evaluate the knowledge, skills and experience gained on the internship to apply these to the next job obtained by the student.
- Explain and demonstrate how to adapt to the work environment as appropriate.
- Document 150 work hours in the field required before testing for the Dietary Management certification.
JOB PREPARATION ACTIVITIES:
- Letter of application to prospective firms.
- Resume or personal data sheet.
- Interview with a prospective firm.
- Follow-up letter and/or thank you.
- Intern self-evaluation.
Students should contact the coordinator ONE month prior to the semester in which they will enroll for work experience.
REPORTING ACTIVITIES:
- Weekly meeting with Coordinator.
- Weekly activity logs.
- Two or three paragraph typewritten memo attached to each set of activity logs as well as documentation of total hours completed to date.
- Weekly inspection of logbook reviewed and signed by site supervisor.
- Complete the final work experience report (see guidelines)
- Prepare for the transition to the workforce through developing strategies for the Dietary Management exam preparation, licensure, job-seeking activities, and involvement in professional organizations.
CERTIFICATION/LICENSURE TRAINING DISCLAIMER:
Ivy Tech cannot guarantee that any student will pass a certification or licensing exam. Your success will be determined by several factors beyond the instruction you are given in the classroom including your test-taking skills, your willingness to study outside of class, and your satisfactory completion of appropriate practice exams. Certification and licensure exam questions are drawn from databases of hundreds of possible questions; therefore, a thorough understanding of the subject matter is required. Ivy Tech’s coursework is designed to assist you in understanding the material sufficiently to provide a firm foundation for your studies as you prepare for the exam.
Course Addendum - Syllabus (Click to expand)
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