Program Overview

This 11 credit-hour curriculum prepares the student for a career as a Sterile Processing Technician.

Sterile processing technicians work in the sterile processing area of a hospital, outpatient surgical center or outpatient clinic. The sterile processing area is responsible for the decontamination and sterilization of medical and surgical equipment/instruments as well as the distribution of supplies and equipment. Sterile processing technicians are integral partners of the healthcare team. They are trained in the cleaning, processing, packaging, distributing, storing of goods, instruments, surgical trays and medical equipment. Responsibilities also include inventory control.

This certificate program is designed to be completed in one and a half semesters with each required course taught in an eight-week format. The program provides the student with the fundamentals of sterile processing, supplies, services, and distribution of hospital instruments, supplies, and equipment. Students will engage in didactic instruction and the clinical practice of aseptic techniques, patient care concepts, and theories and practices of sterile processing departments. Students who successfully complete the program will be eligible to sit for the Certification Board for Sterile Processing and Distribution Certification Examination (CBSPD) or the International Association of Healthcare Sterile Processing Association (HSPA) Provisional Examination.

Because of the nature of the clinical experiences, individualized instruction, and specialized technology/equipment, this program assesses a higher tuition rate for courses with the SUR prefix. Students pay 1.5 the regular rate of tuition.

Program Requirements

A grade of C or better is required in all courses for all students.

Program Learning Outcomes

• CNDT 1.1: Access data, references, patient education materials, consumer and other information from credible sources.
• CNDT 1.2: Evaluate information to determine if it is consistent with accepted scientific evidence.
• CNDT 1.3: Collect performance improvement, financial, productivity or outcomes data and compare it to established criteria.
• CNDT 1.4: Implement actions based on care plans, protocols, policies and evidence-based practice.
• CNDT 2.1: Adhere to current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Dietetics Practice, Standards of Professional Practice and the Code of Ethics for the Profession of Dietetics.
• CNDT 2.2: Use clear and effective oral and written communication.
• CNDT 2.3: Prepare and deliver sound food and nutrition presentations to a target audience.
• CNDT 2.4: Demonstrate active participation, teamwork and contributions in group settings.
• CNDT 2.5: Function as a member of interprofessional teams.
• CNDT 2.6: Refer situations outside the nutrition and dietetics technician scope of practice or area of competence to a registered dietitian nutritionist or other professional.
• CNDT 2.7: Participate in professional and community organizations.
• CNDT 2.8: Demonstrate professional attributes in all areas of practice.
• CNDT 2.9: Show cultural competence in interactions with clients, colleagues and staff.
• CNDT 2.10: Perform self-assessment and develop goals for self-improvement throughout the program.
• CNDT 2.11: Prepare a plan for professional development according to Commission on Dietetic Registration guidelines.
• CNDT 2.12: Participate in advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.
• CNDT 2.13: Practice and/or role play mentoring and precepting others.
• CNDT 3.1: Perform nutrition screening and identify clients or patients to be referred to a registered dietitian nutritionist.
• CNDT 3.2: Perform specific activities of the Nutrition Care Process as assigned by registered dietitian nutritionists in accordance with the Scope of Nutrition and Dietetics Practice for individuals, groups and populations in a variety of settings.
• CNDT 3.3: Provide nutrition and lifestyle education to well populations.
• CNDT 3.4: Promote health improvement, food safety, wellness and disease prevention for the general population.
• CNDT 3.5: Develop nutrition education materials for disease prevention and health improvement that are culturally and age appropriate and designed for the literacy level of the audience.
• CNDT 3.6: Perform supervisory functions for purchasing, production and service of food that meets nutrition guidelines, cost parameters and health needs.
• CNDT 3.7: Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals.
• CNDT 4.1: Participate in quality improvement and customer satisfaction activities to improve delivery of nutrition services.
• CNDT 4.2: Perform supervisory, education and training functions.
• CNDT 4.3: Use current nutrition informatics technology to develop, store, retrieve and disseminate information and data.
• CNDT 4.4: Participate in development of a plan for a new service including budget.
• CNDT 4.5: Implement and adhere to budgets.
• CNDT 4.6: Assist with marketing clinical and customer services.
• CNDT 4.7: Propose and use procedures as appropriate to the practice setting to promote sustainability, reduce waste and protect the environment.