Overview
Dietary Managers work in teams with registered dietitians and dietetic technicians and are an integral part of health care and food service management teams. The Dietary Management Certificate program provides courses in food service management, nutrition, sanitation, and human resources.
Program graduates earn a Certificate as a Dietary Manager, which includes 252 hours of directed practice and practicums. Students also are required to complete an additional 27 hours of professional meetings, food show, and wellness and program support.
Related Programs
Culinary Arts (CUL)Hospitality Management (HOSP)Pastry Arts (PAS)Dietetic Technology (DT)Pre-Nutrition Science (PNS)Accreditation
The Dietary Management Certificate is approved by the Association for Foodservice and Nutrition Professionals, 406 Surrey Woods Drive, St. Charles, IL 60174. Phone (800) 323-1908. Website: www.afnponline.org
Credentialing: Upon successful completion of the program, graduates are eligible to take the national certification exam to become a Certified Dietary Manager, Certified Food Protection Professional.
Contacts
Program Chair
Advisor
Career Outlook
Graduates Are Prepared To
- Work in long term care, hospital, schools, and noncommercial food service settings in a management position.
Representative Job Titles For Graduates
- Dietary Manager
- Certified Dietary Manager (on completion of the certification exam)
Graduate Employment Outlook
According to the U.S. Bureau of Labor Statistics, employment of dietetic practitioners is expected to grow 10 percent or more through 2030 due to the increased emphasis on disease prevention, a growing and aging population, and a public interest in nutrition. Many schools hire qualified Dietetic Technicians and Dietary Managers.
$56,000 median annual salary
Graduate Starting Salary Projections
Contacts
Program Chair
Advisor
Curriculum
Effective 2022-2023 academic year
Dietary Management Certificate (DMC)
| Semester 1 | Lec | Lab | Credits | |
|---|---|---|---|---|
| CUL 115 | Food Service Sanitation | 1 | 0 | 1 |
| DT 110 | Community Nutrition | 2 | 2 | 3 |
| DT 120 | Nutrition for a Healthy Lifestyle | 3 | 0 | 3 |
| DT 190 | Dietetic Professional Practices | 1 | 0 | 1 |
| Semester 2 | ||||
| DT 115 | Cooking for a Healthy Lifestyle | 1 | 3 | 2 |
| DT 125 | Nutrition Through the Lifecycle | 3 | 0 | 3 |
| DT 130 | Nutrition Assessment | 1 | 2 | 2 |
| DT 180 | Dietetic Directed Practice: Health Care 1 | 0 | 5 | 1 |
| Semester 3 | ||||
| DT 211 | Food Service Management 1 | 2 | 0 | 2 |
| DT 215 | Nutrition for Dietary Managers | 2 | 0 | 2 |
| DT 280 | Dietetic Directed Practice: Food Service | 0 | 6 | 1 |
| DT 205 | Cultural Food Production | 0 | 6 | 3 |
| Semester 4 | ||||
| DT 225 | Dietary Manager Exam Review | 1 | 0 | 1 |
| DT 287 | Dietetic Practicum: Food Service | 1 | 7 | 2 |
| DT 212 | Food Service Management 2 | 2 | 0 | 2 |
| HRM 110 | Food and Beverage Cost Control | 3 | 0 | 3 |
| Total Credits: | 23 | 31 | 32 | |