Assembles materials, supplies and equipment used in demonstrations and classroom assignments; operates equipment used in dietetics and school food services programs; assists students and faculty in dietetic, food production, and specialized nutrition computer software demonstrations; and orders, issues, receives, and stores classroom materials and supplies.

Schedules and oversees the use of one or more instructional dietetics laboratories by students, faculty, and staff.

Instructs students individually in the proper and safe use and operation of a variety of equipment and tools.

Explains to students established laboratory and equipment policies.

Assembles supplies and sets up apparatus used in dietetic and food service class demonstrations, such as food ingredients for each recipe, knives, mixers, etc.

Assists in demonstrations of menu planning, recipe conversions and modifications, food preparation, presentation, serving techniques, and specialized nutrition computer software.

Assists instructional staff by providing observations of the problems encountered and progress made by students using a laboratory as part of the educational program.

Effectively utilizes the capabilities and functions of standard computer software applications in the performance of duties.

Operates, adjusts, and makes minor repairs on equipment such as mixers, slicers, ovens, microwaves, toasters, etc.

Keeps storerooms and work areas orderly and clean.

Issues materials, supplies, and equipment to students for laboratory and classroom assignments such as food ingredients in quantities, knives, measuring equipment, etc.

Reports equipment and system malfunctions and needed maintenance to technical staff, when appropriate, and maintains records of service calls.

Maintains inventory records of food supplies, materials, and equipment and prepares periodic inventory reports and requisitions.

Keeps records of all issued materials, supplies, and equipment and effects the return of materials, supplies, and equipment checked out to students.

Maintains laboratory attendance and progress records for instructional staff.

Calculates components, costs, and portions relating to menus.

Applies common nutritional strategies for diet preparation.

Advises and responds to student inquiries regarding specific course requirements and advises students regarding degree and certificate program requirements.

Assembles and disseminates materials to promote dietetics and school food service programs.

Inspects and stores supplies.

May assist with work related to department business such as document creation and editing, time keeping, answering telephone inquiries, and posting updated information on Web pages, as needed.

May demonstrate food production techniques.

May provide training and work direction to student employees.

Performs related duties as assigned.

An Instructional Assistant, Dietetics, applies knowledge of nutrition, menu planning, food preparation, and safety and sanitation practices to a broad range of duties related to the day-to-day operations of dietetic and school food services programs which include: preparation of supplies, material and equipment; maintenance of facilities and equipment; menu planning; recipe conversions and modifications; food preparation techniques; use of specialized nutrition computer software applications; storekeeping functions; and proper and safe use of equipment.

An Instructional Assistant, Culinary Arts, applies knowledge of culinary art, food preparation and production to a broad range of duties related to the day-to-day operations of a culinary arts or food management production department which include: preparation of supplies, material and equipment; maintenance of facilities and equipment; restaurant management of food production; and demonstration of culinary arts skills.

General supervision is received from an academic supervisor. Functional supervision is received from instructional staff. Work direction may be provided to student employees.

Knowledge of:

Principles of nutrition and metabolism

Menu planning

Basic mathematics

Measurement and portion control procedures for converting recipes

Supplies and equipment used in food production

Food production systems

Food delivery systems

Safety and sanitation rules, practices and safeguards applicable to food handling, presentation, production and storage

Food preparation techniques that retain the nutritional values in food

Office practices and procedures

Capabilities of computer systems, software, and hardware common to instructional laboratories

Recordkeeping procedures

Ability to:

Provide instructional assistance to students and instructional staff

Demonstrate food production skills and use of equipment

Effectively and safely operate, adjust, and make minor repairs to food preparation equipment

Work effectively and cooperatively with students and instructional staff

Communicate effectively both orally and in writing

Calculate and analyze nutrient composition of foods

Design menus and recipes

Make calculations of components, costs, and portions relating to menus

Interpret medical terminology

Comprehend and apply common nutritional strategies

Comprehend and evaluate energy and nutrient needs throughout the lifecycle

Perform nutrition screening of individuals

Assess nutrition status of individuals with common medical conditions (e.g., hypertension, diabetes)

Calculate diets for common medical conditions (e.g., hypertension, diabetes)

Give clear and concise instructions

Keep detailed and precise records

Secure and store supplies

Effectively utilize computer hardware and software

Learn general and specialized software applications

Education and Experience:

A. An associate degree or its equivalent from a recognized college or university with a major in dietetics, nutrition, or a related field.

OR

B. Graduation from high school or its equivalent AND two years of full-time, paid dietetic work experience in an educational, health care, business/industry, community/public health, foodservice, or research employment setting. Certification as a Dietetic Technician, Registered (DTR) by the Commission on Dietetic Registration (CDR) or its equivalent is desirable.

• Medical and dental insurance and vision care plans are provided for employees and their dependents.
• A $50,000 life insurance policy is provided free of charge for each employee.
• New employees receive 12 full-pay days and 88 half-pay days of illness leave.
• At least 15 paid holidays per year.
• Vacation days accrue annually beginning at 10 days and increasing incrementally to 24 days depending on years of service with the District. Vacation days for management and confidential positions begin at 15, 20, or 24 days.
• Other paid time off includes: bereavement leave, personal necessity leave, court subpoena, and jury duty.
• Employees become members of the Public Employees Retirement System. Employees are also covered by Social Security.
• Employee Assistance Program

The examination process may consist of one or more parts which may include a training and experience evaluation, written test, performance test and/or oral interview.

Our class specification generally describes the duties, responsibilities, and requirements characteristic of the position(s) within this job class. The duties, responsibilities, and requirements of a particular position within this class may vary from the duties of other positions within the class.

In accordance with the Americans with Disabilities Act (ADA), the Los Angeles Community College District provides reasonable accommodation to qualified individuals with covered disabilities on a case-by-case basis throughout the application, examination, and hiring processes and throughout employment. If an individual is in doubt about his or her ability to perform the duties and responsibilities of a position or possession of any other requirement noted in a class specification or job announcement, he or she should always apply for a position and request reasonable accommodation at the appropriate time.