At Cégep de Rimouski in Rimouski, Canada, Dietetic Technology Diploma is offered as a diploma in Nutrition & Dietetics programme. The programme runs for 3 years.
At a glance
Degree:Diploma
Field:Nutrition & Dietetics
Duration: 3 years
We have no tuition fees or an application deadline on record for this programme yet — see the official programme page.
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Last reviewed September 2026 ·
Program details
Overview
Dietetic Technology (Techniques de dietetique, 120.A0) is a three-year technical diploma that trains students across four areas of practice: food service management, applied nutrition, food technology, and food inspection. In food service management, students coordinate meal preparation and distribution, manage inventories and budgets, and supervise food-service operations. In applied nutrition, students work alongside dietitian-nutritionists to support the nutritional care plans of hospitalized patients and counsel healthy individuals on healthy eating. In food technology, students take part in developing new food products and applying food processing and preservation methods, including quality control. In food inspection, students carry out inspections of food establishments, follow up on complaints, take samples, and write inspection reports. Training includes hands-on projects such as nutrition-awareness workshops, new product development for regional food businesses, and campus food sales, along with a supervised work placement in every year of study. The program leads to a Diploma of College Studies (DEC) and qualifies graduates as dietetic technicians. Universite du Quebec a Rimouski offers a credit-transfer pathway from this diploma into its kinesiology bachelor's degree.
Requirements
Admission Requirements: Applicants need a Secondary School Diploma (DES) with Science and Technology and Environmental Science and Technology, or Technological and Scientific Applications and Science and Environment, at the Secondary 4 level. Because the program requires tasting all foods prepared in labs, except with a medical exemption for allergy or intolerance, students must be willing to do so, and must supply program-specific chef whites and food-service footwear and keep vaccination records current for work placements.
