About Us

The Nutrition and Foods Program at Mt. San Antonio College offers both a Nutrition Certificate and an associate in science degree in Nutrition and Dietetics for Transfer (AS-T). These programs provide students with foundational knowledge and practical skills in nutrition science, food science, food preparation, and food safety and sanitation.

The Nutrition Certificate prepares students for entry-level employment as nutrition assistants or dietary service workers in hospitals, school food service programs, long-term care facilities, and community agencies such as WIC and Head Start.

The AS-T in Nutrition and Dietetics is designed for students planning to transfer to a four-year university to pursue careers in nutrition and dietetics, including becoming a Registered Dietitian Nutritionist (RDN). Students develop a strong foundation in nutrition science while exploring the relationship between food, health, and disease prevention.

Through hands-on coursework and science-based instruction, the program prepares students for both immediate employment and continued study in nutrition and health-related fields.

Our Mission

The Mt. San Antonio College Nutrition and Foods Program prepares students for careers and transfer pathways in nutrition and dietetics through science-based instruction and hands-on learning. The program develops knowledge and practical skills in nutrition, food science, and food preparation so students can promote health, prevent foodborne illness and chronic disease, and make informed food choices. Our mission is to support student success while preparing graduates for employment and continued study in nutrition and health-related fields.

Our Goals

Provide high-quality instruction in nutrition, food science, and food preparation that reflects current scientific knowledge and supports student understanding of the relationship between diet and health.
Prepare students for transfer and careers in nutrition and dietetics by providing a strong academic foundation, exposure to career pathways, and opportunities to connect with professionals in the field.
Use effective teaching methods, current technology, and hands-on learning experiences that help students engage with course material and develop practical skills.
Maintain safe, functional, and well-equipped classroom and laboratory spaces that support instruction in nutrition and foods.
Secure additional funding for nutrition and foods courses to enhance student learning.
Ensure adequate faculty and instructional support staffing so that students receive the guidance and support needed to succeed.
Seek funding and partnerships that strengthen the program and expand learning opportunities for students.