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
About this Occupation
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.