Certified Dietary Manager

Certificate of Continued Learning

The Association of Nutrition and Foodservice Professionals (ANFP) approved Dietary Managers Training Program (330hours) - supplies students with the knowledge and skills necessary in non-commercial food service operations. Specific topics covered deal with nutrition, menu planning, food preparation, sanitation and safety, human relations, purchasing, scheduling, training, record keeping, and supervision. Upon the successful completion of the required program courses, graduates are prepared to enter jobs as food service employees, managers, and supervisors.

With the successful completion of program courses, one 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). 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. The student will complete 150 precepted hours as part of the field experience course.

Accelerated 6 Month Online Program- Starts every July and January!

Courses Offered

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

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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

Career Information

Salary Information

According to the U.S. Department of Labor, the average salary for a dietitians and nutritionists in Nebraska is $46,990.

Books

Foodservice Management by Design ISBN9780578785615 and Nutrition Fundamentals and Medical Nutrition ISBN 9780578780160 Available at the Northeast College Store

Financial Aid

The Certified Dietary Manager program will be eligible for our GAP Assistant Program