Dietary Manager Program
Certified Dietary Manager is a food service manager responsible for menu planning, staffing, purchasing and preparation of meals in hospitals, long-term care facilities, assisted living centers, and other noncommercial settings such as schools and correctional facilities.
Dietary Managers are trained in understanding the basic nutritional needs of their clientele. They work in partnership with dietitians and dietetic technicians, who offer specialized nutrition expertise. The final completion certificate includes 3 courses that are made up of 120 academic course hours and 150 hours of field experience (clinical).
A Registered Dietitian Nutritionist directly supervises a minimum of 25 of the 27 nutrition-related field experience hours and coordinates the entire 150 hours. Graduates are eligible to take the Certified Dietary Manager (CDM) Credentialing Exam from the Certified Board of Dietary Managers (CBDM).
Enrollment/Admission: Must be employed in a food service position as clinical hours are done at the student's place of employment. Must have a high school diploma or GED.
Program approved by the Association of Nutrition & Foodservice Professionals
Students who successfully complete the Dietary Managers Program (Level-I-III) are eligible to take the CDM Credentialing exam and to become an active member in the Association of Nutrition and Foodservice Professionals.
For questions about the program, contact the Program Administrator, Stormie Roberson, MS, RN, stormie.roberson@francistuttle.edu
Dietary Manager Program Majors
Level I: Food Service Operator
About this Major
This 16-hour course provides basic knowledge in sanitation. A study of micro-organisms that can cause food-borne illness is included. How to manage the purchasing, receiving, and storage of food is presented. Training staff in sanitation and food safety issues is emphasized. Sit for the National Registry of Food Safety Professionals (NRFSP) exam upon completion.
Tuition & Costs
Costs for In-State Adult Students
- Tuition: $106.00
- Books: $27.00
- Test: $36.00
Total Cost: $169.00
Level II: Systems Management
About this Major
This course encompasses menu planning and recipe development. The use and maintenance of equipment, as well as facility layout, are studied. Human resource development and leadership qualities are discussed. Financial management, including cost control are presented. As part of successful course completion, 100 field hours (clinical) are required in the place of employment and must be precepted by a Registered Dietitian with at least one year of experience.
Tuition & Costs
Costs for In-State Adult Students
- Tuition: $294.00
- Books: $135.00
Total Cost: $429.00
Level III: Nutrition
About this Major
This course will prepare the student to provide nutrition care. The course begins with basic nutrition. The systems of the body are reviewed, including digestion. The functions and sources of nutrients are discussed. The relationship of diet and disease is presented in depth. Nutrition care planning and quality assurance is included. Regulations at the local, state, and federal levels are emphasized. As part of successful course completion, 50 field hours (clinical) are required in the place of employment and must be precepted by a Registered Dietitian with at least one year of experience.
Tuition & Costs
Costs for In-State Adult Students
Total Cost: $349