For occupational disciplines, a combination of education and/or experience is required to qualify. A faculty may qualify with any of the following:
- Three years of occupational experience in the field to be taught and a Bachelor’s degree or higher OR
- A Master’s degree or higher in the teaching field OR
- A Master’s degree or higher in any field with 18 graduate credits in the teaching field OR
- A Master’s degree or higher in any field with a combination of 24 upper division and/or graduate credits in the teaching field
Dietetics, Food and Nutrition, Human Nutrition, Nutrition, Nutrition Science, Nutritional Sciences, Clinical Nutrition, Sports Nutrition
FON, NTR, NSC, NSCI
Dietetics, Food and Nutrition, Human Nutrition, Nutrition, Nutrition Science, Nutritional Sciences, Medical Nutrition Therapy, Lifecycle Nutrition, Food service management, Exercise Science and Wellness, Food Science and Technology, Food Science, Public Health, Health Promotion
This could also be Dietetic Technician Registered (DTR), NDTR (Nutrition and Dietetics Technician, Registered, RD (Registered Dietitian) or RDN (Registered Dietitian Nutritionist).
These are national credentials in nutrition that certify nutrition knowledge in professionals without a Masters degree