Many high schools offer Career and Technology programs that prepare students for entry-level jobs, and community colleges offer associate and certificate programs in dietetic technology. Although curricula may vary, students usually spend most of their time learning to interview patients, and prepare and serve food through actual practice. Training programs often include courses in menu planning, determination of portion size, food cost control, purchasing food supplies in quantity, selection and storage of food, and use of leftover food to minimize waste. Students also learn sanitation and public health rules for handling food. Training in supervisory and management skills are sometimes emphasized in courses offered by private vocational schools and university programs.
Some dietitians specialize in areas such as renal or pediatric dietetics.
Others may leave the occupation to become sales representatives for equipment or food manufacturers. Dietetic technicians usually advance with additional education. They may become dietitians, nurses, chefs or kitchen supervisors. Salaries also vary by years in practice, educational level, geographic region and size of community. Over half were in hospitals, nursing homes, or offices and clinics of physicians.