UTTC Course Catalog
DIVISION OF VOCATIONAL EDUCATION
This division is under the direction of the
Vice President of Academics, Career, and Technical Education.
NUT 100 - Intro to Nutrition & FS Emply Succ.
2 Credits
This course is an introductory overview of careers relating to the nutrition and/or foodservice industry. Specific issues such as customer service, hospitality, self confidence, cultural issues relating to jobs, and basic life skills necessary for successful employment and business ownership are addressed. Students develop their individual degree plan during this course. (Fall) Campus based and On Line.
NUT 101 - Culinary Calculations-Prin. FS Occu
3 Credits
Food production and money operations are reviewed in this course. The learner will be exposed to a variety of training experiences. which require math skills while performing duties in food service operations. (Spring) Campus based or Online.
NUT 105 - Managing Food Protection
3 Credits
Basic food sanitation and food safety facts are addressed in light of Federal Food and Drug Administration Food Codes. The course includes safe food handling, foodborne illness, proper cleaning and sanitizing techniques, and Hazardous Analysis Critical Control Point System (HACCP). Students are prepared to write the National Restaurant Association's ServSafe Exam, which is offered following completion of the course. (Fall) Campus based or Online.
NUT 110 - Diabetes & Mother Earth
3 Credits
The course is divided into three components relating to basic Type 2 diabetes. The first component titled "Strong in Body and Spirit" addresses nutrition, exercise, and the psychosocial aspects "through the eyes of the Eagle." The second component emphasizes gardening and leisure time. The final component focuses on the cultural connection to the buffalo, benefits of hunting and fishing, and low-fat cooking methods of wild game. (Spring) Campus based or Online.
NUT 200 - Food Science & Cooking Skills
3 Credits
An online class where students will learn basic cooking skills, food preservation, and the chemical and physical changes that occur in foods from each group of the Food Guide Pyramid. Students will also identify and gather plants that are relevant to Native people and will research their traditional uses for cooking and medicinal purposes. (Spring) Campus based or On Line.
NUT 210 - Quantity Food Production
4 Credits
Hands on experience preparing nutritious, attractive meals for 25 - 50 people. Quantity food preparation experience will focus on menu planning, food procurement, staff management, marketing skills, and necessary clean up techniques. Students will gain experience on managing a budget, following a time line, working as a team member, and assessing for quality, taste, and appearance of meals served. (Prerequisites: NUT 105, NUT 251) (Fall) Campus based or Online.
NUT 220 - Culinary Fundamentals
3 Credits
Through lecture and interactive demonstration, the student is introduced to culinary principles and terminology, standard kitchen procedures and hands-on experience in proper knife skills. This course provides an introduction to the preparation of stocks, sauces, vegetables, starches, and proteins, as well as basic baking techniques. Prerequisites: NUT 105 Managing Food Protection and NUT 200 Food Science and Cooking Skills. (Spring)
NUT 230 - Introductory Nutrition
2 Credits
Basic nutrition facts presented specifically for learners who are interested in nutrition and how it relates to health, but are not enrolled in a nutrition vocation. Students will review basic nutritional guidelines, food labeling regulations, and eating patterns. Statistics and nutrition related to health disparities for Native American people will be addressed. Personal nutritional analysis will be conducted and evaluated. (Fall)
NUT 240 - Fundamentals of Nutrition
3 Credits
Basic nutrition facts presented in light of current scientific studies and philosophy. Students will review basic nutritional guidelines, food labeling regulations, and eating patterns. Statistics and nutrition-related health disparities for Native American people will be addressed. Personal nutritional analysis will be conducted and evaluated. (Fall) Campus based or Online.
NUT 241 - Medical Nutrition Therapy
3 Credits
A study of how life long eating habits influence prevention, development, and/or treatment of diseases such as diabetes, obesity, cancer, AIDS, and renal and gastrointestinal disorders. Medical nutrition therapy will be addressed for those diseases as well as topics such as anorexia, food allergies, enteral nutrition, federal regulations, documentation requirements, and quality assurance. (Prerequisites: NUT 240) (Spring) Campus based or Online.
NUT 250 - Nutrition Through The Life Cycle
3 Credits
A study in nutrient needs from preconception to pregnancy, lactation, infant and childhood, adolescence, adulthood, and the elderly. This course examines nutrient needs for all stages of growth and development. Prerequisite NUT 240 (Fall)
NUT 251 - Managing Foodservice Operations
4 Credits
Basic management principles are introduced and discussed. Emphasis is placed on food service operations in institutional and health care settings. Topics include: menu planning and recipes, purchasing and inventory, staffing and scheduling, human resource development, leadership, customer service, marketing and professional development. (Spring) Campus based or Online.
NUT 260 - Community Nutrition
3 Credits
Exploration of nutrition and health needs in the community. Special emphasis is given to health trends today and utilization of available food and community nutrition resources. Nutrition education strategies and techniques will be addressed for various populations and cultures. (Prerequisites: NUT 240 and NUT 241) (Spring) Campus based or On Line
NUT 297 - Food Service Practicum I
3 Credits
Provides students an opportunity for practical hands-on experiences in the food service field. Students will gain experiences in the areas of customer service, menu planning, personnel management, sanitation, and financial operations in food service facilities either on or off the reservation communities. Practicums are generally unpaid training. Paid employment may fulfill the NUT 297 requirements, if the employer, student, and practicum advisor agree on contract expectations and competencies. This course is recommended for students in the Foodservice track of the Nutrition and Foodservice vocation. (Prerequisites: NUT 105, NUT 240, NUT 241, and NUT 251) Campus based or On Line. This course is offered after the second semester of the first year and placed Fall, Spring or Summer.
NUT 298 - Nutrition Practicum II
3 Credits
This course provides students the opportunity to participate in 150 hours of hands-on work experience. The experience will be divided into 50 hours of nutrition (normal, community, and therapeutic) assessment and education, 50 hours of food service operation systems management, and 50 hours of food services administration/personnel management. Practicum experience may be in a variety of facilities both on and off the reservations. Practicums are generally unpaid training. Paid employment may fulfill the NUT 298 requirements, if the employer and student agree on contract expectations and competencies. (Prerequisites: NUT 105, NUT 240, NUT 241, and NUT 251) Campus based and On Line. This course is offered after the second semester of the first year and placed Fall, Spring or Summer
NUT 299 - Case Study & Critical Thinking
1 Credits
This course allows students to practice critical thinking and problem solving. Students will be prepared to write a practice certification exam in the classroom. Students are encouraged to write the National Dietary Manager's Association credentialing exam following the course. (Prerequisites: NUT 105, NUT 240, NUT 241, NUT 251, and NUT 298) Campus based or Online (Spring)
If you would like a hard copy of the current version of the UTTC college catalog to be mailed to you, please contact our Admissions Office.
United Tribes Technical College is a nonprofit corporation owned and operated by the five tribes located wholly or in part in North Dakota. Tribal owners: Three Affiliated Tribes of Ft. Berthold, Spirit Lake Tribe, Standing Rock Sioux Tribe, Sisseton Wahpeton Sioux Tribe, and Turtle Mountain Band of Chippewa.
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