Occupational Employment Statistics


DETAILED OCCUPATION DATA

29-2051 Dietetic Technicians



Assist in the provision of food service and nutritional programs, under the supervision of a dietitian. May plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals.

Geography Click link for Career Profile EmploymentEmp SE*Percentiles
Mean10th25thMedian75th90th
Southeast Minnesota 2010$20.61/hr$16.12/hr$17.27/hr$19.18/hr$23.79/hr$28.25/hr


IndustryOES Employment (Statewide)OES Median Wage (Statewide)
Professional and Business ServicesN/AN/A
Education and Health Services170$17.57/hr
Other ServicesN/AN/A
Public Administration20$21.96/hr
 
Geography Click link for details EmploymentMedian WageProjections
% Change 2016-2026
Northeast Minnesota N/AN/AN/A
Southwest Minnesota N/AN/AN/A
Duluth MN-WI MSA N/AN/AN/A
Grand Forks ND-MN MSA N/AN/AN/A
La Crosse WI-MN MSA N/AN/AN/A
Rochester MN MSA N/AN/AN/A
Northwest Balance of State N/AN/AN/A
Southwest Balance of State N/AN/AN/A
Central Minnesota 10$21.44/hrN/A
Northwest Minnesota 10$21.98/hrN/A
Southeast Balance of State 10N/AN/A
Southeast Minnesota 20$19.18/hr15.0%
Fargo ND-MN MSA 30$15.27/hrN/A
Seven County Mpls-St Paul, MN 150$17.58/hr12.2%
Minneapolis-St Paul-Bloomington MN-WI MSA 160$17.57/hrN/A
Minnesota 210$17.88/hr16.3%


Occupations Click link for details EmploymentMedian WageProjections
% Change 2016-2026
Cooks, Institution and Cafeteria 7,650$16.59/hr5.2%
Bartenders 17,970$11.37/hr-0.9%
Cooks, Restaurant 29,240$14.73/hr7.2%


  • Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.
  • Observe patient food intake and report progress and dietary problems to dietician.
  • Prepare a major meal, following recipes and determining group food quantities.
  • Prepare a major meal, following recipes and determining group food quantities.
  • Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.
  • Analyze menus or recipes, standardize recipes, or test new products.
  • Observe patient food intake and report progress and dietary problems to dietician.
  • Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.
  • Analyze menus or recipes, standardize recipes, or test new products.
  • Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.