The Dietary Manager Training program equips students with the essential knowledge and hands-on skills needed to thrive in non-commercial food service settings. Coursework covers key areas such as nutrition, menu planning, food preparation, sanitation and safety, purchasing, scheduling, employee training, and supervision. Students also gain experience in human relations and record keeping—critical for managing a successful food service operation. Upon completion, graduates are prepared for careers as food service managers, supervisors, or employees in healthcare facilities, schools, and other institutional settings.
Why Students Choose This Program
Northeast’s Dietary Manager program is fully online and offered in an accelerated format, allowing students to complete it in just six months. New courses begin every July and January, making it easy to start when the time is right for you.
The Association of Nutrition and Foodservice Professionals (ANFP) approved has approved this training program. The program helps students build the skills necessary to succeed and advance in non-commercial food service operations.
Small class sizes and expert instructors provide personalized attention. Instructors engage directly with each student—offering tailored guidance, detailed feedback, and support.
Hands-On Learning Opportunities and Courses
The Dietary Manager Training balances classroom instruction and hands-on learning. Students will complete the courses outlined below and 150 precepted hours as part of the field experience course.
| NC Course Number | Course Title | Course Description | Total Contact hours |
|---|---|---|---|
|
FSDT5210 |
Supervision of Food Service Professionals |
Techniques in supervision, human relations, and communication in food service management. |
45 |
|
FSDT5221 |
Introduction to Food Service Nutrition |
Basic principals of nutrition and healthy menu planning to meet nutrient needs for individuals through each stage of the life cycle and those with special health care needs. |
15 |
|
FSDT5223 |
Food Service for Medical Nutrition Therapy |
Principles of nutrition screening, assessment, care planning, nutrition education, regulations, and therapeutic menu planning for the Dietary Manager. Prerequisites: FSDT 5221 (may be taken concurrently) |
22.5 |
|
FSDT5225 |
Field Experience- Nutrition and Diet Therapy |
Clinical application experience for FSDT 5221. Includes basic nutrition, principles of diet therapy and nutritional assessment, and menu planning for the Dietary Manager. Program director approval required. Prerequisites: FSDT 5221 (may be taken concurrently) AND FSDT 5223 (may be taken concurrently) |
67.5 |
|
FSDT5260 |
Field Experience- Supervision for Food Service Professionals |
Application field experience for FSDT 5210. Includes techniques in supervision, human relations, and communication in food service management. Program director approval required. Prerequisites: FSDT 5210 (may be taken concurrently) |
45 |
|
FSDT5231 |
Sanitation and Food Safety |
Introduction of sanitation and safety principles to provide an understanding of food borne diseases, preventive maintenance, and environmental controls in food service. To gain an understanding of the role the dietary manager has in food safety |
30 |
|
FSDT5250 |
Managing Food Service Operations |
Application of purchasing, equipment selection, costing, and records as applied to healthcare food service. |
37.5 |
|
FSDT5255 |
Field Experience- Management of Food Service Operations, Sanitation and Food Safety |
Application field experience for FSDT 5230 and FSDT 5250. Includes sanitation and food safety practices, quantity food purchasing, equipment selection, costing, and records. Program director approval required. Prerequisites: FSDT 5230 (may be taken concurrently) OR FSDT 5231 (may be taken concurrently) AND FSDT 5250 (may be taken concurrently) |
67.5 |
Program Details
6 months
Courses are offered online.
Courses start every July and January.
To Register or for more information: Contact Heather Claussen Director of Allied Health at (402) 844-7334 or heatherc@northeast.edu
Students registering must have the program director’s permission and work in the food service department of a health care facility while enrolled in the field experience courses.
Certificate of Continued Learning
With the successful completion of program courses, students will be eligible to take the nationally recognized Certifying Board for Dietary Managers CDM credentialing exam to obtain the credential of Certified Dietary Manager/Certified Food Protection Professional (CDM/CFPP).
Foodservice Management by Design ISBN9780578785615 and Nutrition Fundamentals and Medical Nutrition ISBN 9780578780160 Available at the Northeast College Store
Food Service and Dietary Management program of Northeast Community College is approved by the Association of Nutrition and Foodservice Professionals (ANFP), 406 Surrey Woods Drive, St. Charles, IL 60174, phone (630) 587-6308.
Program Statistics
CDM/CFPP Credentialing Examination Results
|
Academic Year |
Number Tested |
Number Passed |
Pass Rate |
National Pass Rate |
|---|---|---|---|---|
|
2013-14 |
1 |
1 |
100% |
73% |
|
2014-15 |
1 |
1 |
100% |
77% |
|
2015-16 |
2 |
2 |
100% |
77% |
|
2016-17 |
2 |
2 |
100% |
75% |
|
2017-18 |
6 |
5 |
83% |
75% |
|
2018-19 |
1 |
1 |
100% |
72% |
|
2019-20 |
3 |
3 |
100% |
73% |
|
2020-21 |
No students tested |
No students tested |
No students tested |
73% |
|
2021-22 |
1 |
1 |
100% |
65% |
Certification for Dietary Managers by the Association of Nutrition & Foodservice Professionals.
Juleen Johnson, Plainvew Manor
Renae Kauth, Northeast ANFP- Program Director/Adjunct/ Consulting Dietitian
Kristi Anderson, Northeast Adjunct/Consulting Dietitian
Christy Heller, Careage of Wayne
Christal Skillstad, Good Samaritan- Albion
Kelly Perman, CDM/Past Graduate
Kellie Kampa, Allied Health Admin. Assistant- Commitee Secretary
Heather Claussen, Director of Allied Health- Program Admin.
