Mission, Goals and Outcome Measures
Mission:
To provide the highest quality training possible in order for graduates to enter professional arena in the New York and Philadelphia Metropolitan Areas as Registered Dietitians and function fully in various work settings. We aim to provide clinical, managerial and community nutrition training consistent with the Sodexo Management Philosophy and the philosophies of the facilities we are contracted to manage.
Goals and Outcome Measures:
Goal #1: The Program will prepare graduates to be entry-level confident practitioners who apply basic principles in the practice of dietetics to clinical, community and food service management and are prepared for employment after completion of the internship.
Outcomes Measures:
· 90% of program graduates will sit for the registration exam administered by the Commission on Dietetic Registration within 6 months of completion of the program.
· Program graduates over a five-year period will achieve at least an 80% pass rate on the Dietetic Registration Exam administered by the Commission on Dietetic Registration.
· 90% of the program graduates will answer “yes” on their year end and one-year evaluations when asked if the internship prepared them to be entry – level, confident practitioners.
· 90% of the employers will answer “yes” on their one-year evaluations when asked if the internship prepared the graduate employee to be entry – level, confident practitioners.
· 100 % of all the interns will complete the dietetic internship program within 150% of the time allotted for graduation; or 15 months.
Goal #2: The Program will prepare graduate interns with good communication skills and work as team player’s with other dietitians and health professionals, such as, but not limited to, doctors, nurses, social workers, speech therapists.
Outcome Measures:
· 90 % of the interns will score a 2 or above (on a rubic of 0 -3) on the staff relief evaluation when asked if they were able to communicate with dietitian’s and other health professionals.
· 90% of the interns will score a 2 or above (on a rubic of 0 -3) on the global food service evaluation when asked if they were able to communicate with employees of the food service team to ensure quality service to patients.
· 90% of the employers will answer “yes” on their one-year evaluations when asked if the graduate employee communicates clearly and works as a team player with RD’s and other health care professional while performing their jobs.
Goal #3: The Program will prepare graduate interns to effectively use leadership and management skills to manage their time, human and environmental resources and food service systems.
Outcome Measures:
· 90% of the interns will score a 2 or above (on a rubic of 0 –3) when evaluated on their global food service evaluation for management skills of organization, independence, follow-through, dependability, flexibility and efficiency during their food service rotation.
· 90% of the interns will score a 2 or above (on a rubic of 0 –3) when evaluated on their ability to select, monitor, evaluate and complete a program improvement (PI) process during their clinical management rotation.
· 90% of the program graduates will rate themselves from an average to outstanding score on their one-year evaluations when asked if the internship prepared them in management skills such as ability to function as a manager, ability to integrate financial, human and materials management in their job and use time management skills appropriately.
· 90% of the employers will rate the graduate employee from an average to outstanding score on their one-year evaluations when asked if the internship prepared them in management skills such as: ability to function as a manager, ability to integrate financial, human and materials management in their job and use time management skills appropriately.
Goal #4: The program will recruit graduates for employment with Sodexo.
Outcome Measures:
· 50% of graduate interns are employed by Sodexo with in 6 months of graduation.
· 100% of the interns will attend a class day presentation on Sodexo employment opportunities given by a member of the Sodexo recruitment and/or human resources department.
· 90% of the interns are interviewed by a member of the Sodexo recruitment and/or human resources department.
· 70% of the interns are employed in the field of dietetics within 3 months.
To provide the highest quality training possible in order for graduates to enter professional arena in the New York and Philadelphia Metropolitan Areas as Registered Dietitians and function fully in various work settings. We aim to provide clinical, managerial and community nutrition training consistent with the Sodexo Management Philosophy and the philosophies of the facilities we are contracted to manage.
Goals and Outcome Measures:
Goal #1: The Program will prepare graduates to be entry-level confident practitioners who apply basic principles in the practice of dietetics to clinical, community and food service management and are prepared for employment after completion of the internship.
Outcomes Measures:
· 90% of program graduates will sit for the registration exam administered by the Commission on Dietetic Registration within 6 months of completion of the program.
· Program graduates over a five-year period will achieve at least an 80% pass rate on the Dietetic Registration Exam administered by the Commission on Dietetic Registration.
· 90% of the program graduates will answer “yes” on their year end and one-year evaluations when asked if the internship prepared them to be entry – level, confident practitioners.
· 90% of the employers will answer “yes” on their one-year evaluations when asked if the internship prepared the graduate employee to be entry – level, confident practitioners.
· 100 % of all the interns will complete the dietetic internship program within 150% of the time allotted for graduation; or 15 months.
Goal #2: The Program will prepare graduate interns with good communication skills and work as team player’s with other dietitians and health professionals, such as, but not limited to, doctors, nurses, social workers, speech therapists.
Outcome Measures:
· 90 % of the interns will score a 2 or above (on a rubic of 0 -3) on the staff relief evaluation when asked if they were able to communicate with dietitian’s and other health professionals.
· 90% of the interns will score a 2 or above (on a rubic of 0 -3) on the global food service evaluation when asked if they were able to communicate with employees of the food service team to ensure quality service to patients.
· 90% of the employers will answer “yes” on their one-year evaluations when asked if the graduate employee communicates clearly and works as a team player with RD’s and other health care professional while performing their jobs.
Goal #3: The Program will prepare graduate interns to effectively use leadership and management skills to manage their time, human and environmental resources and food service systems.
Outcome Measures:
· 90% of the interns will score a 2 or above (on a rubic of 0 –3) when evaluated on their global food service evaluation for management skills of organization, independence, follow-through, dependability, flexibility and efficiency during their food service rotation.
· 90% of the interns will score a 2 or above (on a rubic of 0 –3) when evaluated on their ability to select, monitor, evaluate and complete a program improvement (PI) process during their clinical management rotation.
· 90% of the program graduates will rate themselves from an average to outstanding score on their one-year evaluations when asked if the internship prepared them in management skills such as ability to function as a manager, ability to integrate financial, human and materials management in their job and use time management skills appropriately.
· 90% of the employers will rate the graduate employee from an average to outstanding score on their one-year evaluations when asked if the internship prepared them in management skills such as: ability to function as a manager, ability to integrate financial, human and materials management in their job and use time management skills appropriately.
Goal #4: The program will recruit graduates for employment with Sodexo.
Outcome Measures:
· 50% of graduate interns are employed by Sodexo with in 6 months of graduation.
· 100% of the interns will attend a class day presentation on Sodexo employment opportunities given by a member of the Sodexo recruitment and/or human resources department.
· 90% of the interns are interviewed by a member of the Sodexo recruitment and/or human resources department.
· 70% of the interns are employed in the field of dietetics within 3 months.