Dietary Managers

Please refer to the current Continuing Education Schedule of Classes for upcoming dates and times.

The Dietary Managers Training Program is approved by the Association of Nutrition & Food Service Professionals. This on-campus program is designed for the individual who has a desire to become a Certified Dietary Manager (CDM) and has a busy work and family lifestyle. The course consists of two units, which may be taken in any order. Students will also receive hands-on experience under the guidance of a Certified Dietary Manager or Registered Dietitian in their actual work environment. This field experience referred to as Preceptor Training will include structured activities, assignments, and projects which will enrich the knowledge gained during class. In addition, students will learn through course work, field trips, projects, activities, case studies, and guest speakers.

Why Take the Program?

Continuing Education makes sense in today’s fast-paced world. This program will offer you a career ladder as well as:

  • A personally rewarding career option
  • The opportunity to join the Association of Nutrition & Food Service Professionals as a student
  • Professional challenges and the opportunity to reach personal financial goals
  • Up-to-date information and training
  • A wide variety of field, enrichment, and professional experience
  • The opportunity to take the Certified Dietary Manager (CDM) examination and to obtain active Association of Nutrition & Food Service Professionals (ANFP) membership
  • The opportunity to learn by working with an experienced and licensed dietitian and other healthcare professionals.

Unit I: Nutrition Therapy

Unit I consists of 60 hours of instruction along with 75 hours of preceptor training. All preceptor hours are completed before the end of each unit, in order to complete the course requirement.

Topics include:

  • Functions of nutrients
  • Nutrition needs
  • Nutrition deficiency
  • Dietary guidelines
  • Diet modification
  • Nutritional assessment, and many others.

Unit II: Food Service Management and Food Safety

Unit II consists of 92 hours of instruction along with 75 hours of preceptor training. All preceptor hours are completed before the end of each unit, in order to complete the course requirement.

Topics include:

  • Provide Foodservices
  • Hire and Supervise
  • Develop Personnel and Communication
  • Manage Supplies, Equipment Use, Sanitation and Safety
  • Manage Production
  • Manage Business Operations