Dietary Manager Certificate
Upon completion of this certificate, the students will be eligible to take the credentialing exam to become a certified dietary Manager. This certificate is accredited by the Association of Nutrition & Foodservice Professionals. Certified dietary managers supervise and oversee dietetic services in long-term care facilities, hospitals, schools, correctional institutions and other non-commercial foodservice settings. They are trained to understand the basic nutritional needs of their clientele. Dietary managers work in partnerships with registered dietitians. The dietary manager is responsible for purchasing, sorting, preparing, and delivering balanced nutritional meals. They provide menu variety while maintaining nutritional requirements within cost/profit objectives. The curriculum is separated into four major classroom components: nutrition and medical nutrition therapy, management of foodservices, human resource management, sanitation and food safety. The program will be completed in two semesters.
Suggested/Sample Course Sequence
The sequence taken by the student may vary depending on prerequisites, course availability, and personal/ professional responsibilities.
(Major Code 6210; State CIP Code 51.3103)
First Semester
| HMEC 151 | Nutrition and Meal Planning | 3 |
| HMGT 120 | Food Service Sanitation | 1 |
| HMGT 128 | Supervisory Management | 3 |
| HMGT 123 | Professional Cooking I* | 3 |
| DIET 100 | Foodservice Management for Dietary Managers | 3 |
| MATH 120 | Business Mathematics* (or higher) | 3 |
| Total Hours | 16 | |
Second Semester
| DIET 200 | Medical Nutrition Therapy* | 3 |
| ENGL 121 | Composition I* | 3 |
| DIET 275 | Dietary Managers Practicum* | 2 |
| DIET 251 | Nutrition Applications* | 3 |
| HMGT 207 | Hospitality Human Resource Management* | 3 |
| Total Hours | 14 | |
Total Program Hours: 30