Dietary Management Certificate (DMC)

Description

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 are also required to complete an additional 27 hours of professional meetings, food show, and wellness and program support.
 
Dietary Management Certificate Program Overview

Related Programs

Program Code

DMC.CT1

Accreditation

This training program is approved by the Association of Nutrition & Foodservice 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.
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Benefits

Employment Options

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 Starting Salary Projections

$47,960 median annual salary

Employment Outlook

According to the U.S. Bureau of Labor Statistics, growth in employment of dietetic practitioners is expected to grow 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.

Education Options

Strong Transfer History

  • Students may continue at Cincinnati State and complete an Associate of Applied Science degree in Dietetic Technology

Representative Co-Op/Clinical/Intern Sites

  • Bayley Place
  • Daniel Drake Center Center for Post Acute Care
  • Llanfair Retirement Community
  • Mercy Hospital—West
  • Miami Valley Schools
  • Milford Exempted Village
  • Mother Margaret Hall (Sisters of Charity)
  • Mount Pleasant Retirement Village
  • Otterbein Lebanon Retirement Community
  • Sycamore School District
  • Twin Towers

Curriculum

Effective 2019-2020 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 Quantity 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

The letters G, B, and T (displayed after course titles or elective descriptions) identify types of courses required by the Ohio Department of Higher Education as part of an associate’s degree curriculum.
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum

Contacts

Program Chair
Candice Jones, M.Ed., RD, LD, CDE
(513) 569-1479
Brochure: 
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