Policies and Procedures
Program policies and procedures are contained within the School of Allied Health Student Manual and the Nutrition and Dietetics Program Handbook.
Insurance requirements:
Prior to starting supervised practice, students are required to purchase professional liability insurance from HPSO. The insurance has an approximate cost of $24 per year. Your program instructor will provide more information before you begin internship courses. See the School of Allied Health Program Handbook for full details. Liability for travel to and from internship sites is the responsibility of the student.
Injury:
Should an injury occur while in a facility for supervised practice, the student should follow the workers compensation process as outlined in the School of Allied Health Handbook.
Illness:
Notify the clinical preceptor and the program coordinator when you will be absent or late, due to illness, transportation issues, family emergency or any other reason. Notify the clinical preceptor and the program coordinator if you must leave the facility early due to illness, family emergency or any other reason. See the Nutrition and Dietetics Program Handbook for full details.
Drug testing and criminal background checks:
Prior to starting supervised practice, students are required to complete a background check and drug screen. The approximate one-time cost is $126. Your program instructor will provide more information before you begin internship courses. Full details of screening are available in the School of Allied Health Student Manual. If requested by the clinical site, the results of the background/drug checks must be provided to them by the student.
Student Conduct and Compensation
Students are expected to conduct themselves in a professional manner at all times. While students are assigned a variety of tasks and activities to practice professional and practical skills, they are not used to replace employees. Students are not compensated for supervised practice. Refer to the Nutrition and Dietetics Program Handbook for the Student Conduct and Evaluation policy.
Complaints
Students or preceptors who wish to file a complaint about the program should follow the procedure outlined in the Nutrition and Dietetics Program Handbook. The handbook also outlines the procedure for filing a complaint to ACEND if all other options with the program and college have been exhausted.
Credit for Prior Learning
The program will consider granting credit for prior supervised practice hours completed through other accredited dietetics programs. The student is responsible for initiating a review of prior supervised practice through the 六合彩全年图库 Academic Petition process. The student must schedule an appointment with an academic counselor who initiates the petition form.
Assessment of Student Learning
A formal assessment of student learning is completed at the end of each supervised practice site, using the Competency Record and Student Performance Evaluation forms. Students will be evaluated at the midpoint of each supervised practice on attitudinal behaviors, professional strengths, and areas for improvement by the preceptor and program director.
Retention and Remediation
Students have access to tutorial support through the 六合彩全年图库 Student Success Center. Students with minimal chances of success in the program, as demonstrated through unsuccessful supervised practice or coursework, are given the opportunity to complete another nutrition certificate.
Discipline and Termination from the Program
The Nutrition and Dietetics Program Handbook outlines the conditions that may cause withdrawal from the internship site. In addition, the School of Allied Health Student Manual covers disciplinary and termination procedures.
Graduation and/or Program Requirements
To graduate from the Nutrition and Dietetics Technician program and obtain a Verification of Program of Completion statement from the program director, students must successfully complete the following:
- General education course requirements satisfying the Associate of Science Degree
- All Required program courses with a grade of ‘C’ or better
- A minimum of 450 hours of supervised practice in community agencies and health care facilities.
- A portfolio of accomplishments
- The Nutrition and Dietetics Technician, Registered Practice Exam, administered by 六合彩全年图库 Dietetic Technician Program instructors, with a 75% score or better.
At this time, the program does not have a maximum amount of time allotted for program completion. The program is designed to be completed in 2 years, attending full time. However, students can take courses part-time. Please also refer to the
Verification statements:
All students completing OCC’s Nutrition and Dietetics Technician program requirements will receive verification statements and are submitted to CDR for eligibility for the DTR examination. After the Program Director confirms that the student has met all program requirements, verification statements are emailed to students within 45 days of program completion.
Withdrawal and refund of tuition and fees:
The Dietetic Technician Program adheres to the Student Manual of Allied Health, ‘Termination of Program’ and the refund policy of OCC.
Program schedule, vacations, holidays, and leaves of absence:
The Dietetic Technician Program schedule and holidays follow the Academic Calendar of OCC. The Program’s policy for leaves of absence adheres to the Student Manual of Allied Health, ‘Policies for Extended Absences’.
Protection of privacy and access to student information:
Students’ information is confidentiality maintained by the Program Director. Students have access to their Complio account, the clinical onboarding program used for the School of Allied Health Programs, at any time. Students may also request access to their student file from the Program Director.
Access to support services:
All students have access to support services, including health services, counseling, tutoring and testing, and financial aid resources. Students may refer to OCC’s Stay the Course, which provides information for student support services.