A dietary manager is a trained food service operations manager who primarily supervises and manages the dietetic services area in health care, long-term care facilities, hospitals, schools and other non-commercial food service settings.
Training consists of six noncredit courses that provide academic and clinical/field education. Students learn the basic concepts of medical nutrition, therapy, food service operations and human resource functions. Other responsibilities include directing and controlling menu planning, food purchasing, food production and service.
Successful completion of the program includes 120 classroom hours and 150 field experience hours. A registered dietitian nutritionist directly supervises a minimum of 25 of the 30 nutrition-related field experience hours and coordinates the entire 150 hours of field experience for each student.
DMA-500 Management and Supervision for Dietary Managers
DMA-501 Food Systems Management
DMA-502 Nutrition for Dietary Management
DMA-503 Management and Supervision Clinical
DMA-504 Food Systems Management Clinical
DMA-505 Nutrition Clinical
Each of the three clinical courses (DMA-503, 504 and 505) include 50 hours of mentorship under a qualified preceptor, together adding to the 150 total field experience hours required to sit for the CDM, CFFP exam
Upon successful completion, students will earn an AACC continuing education certificate and be prepared to apply for the Certified Dietary Manager, Certified Food Protection Professional (CDM®, CFPP®) Credentialing Exam and professional membership in the Association of Nutrition and Foodservice Professionals.
The program is approved by the Association of Nutrition and Foodservice Professionals (ANFP). The program is listed under Traditional Classroom Programs on the ANFP website. Students enrolled in the program are eligible for pre-professional ANFP membership.
Employment for food service managers is expected to increase 10% through 2031. Individuals with certifications and degrees have the best job prospects. The average annual salary of a food service manager is $59,440.
$1,980 for Anne Arundel County residents, including tuition and fees
Students must be at least 18 and possess a high school or GED® diploma. They must also be currently working in a health care dietary department, have a qualified preceptor and a ServSafe certification (or concurrently enroll in a ServSafe course at AACC).
Register online, in person, by fax or mail. Once you successfully complete all the course requirements of the certificate program with a passing grade or higher, submit a Student Application for a Continuing Education Certificate. Use certificate code CE.DIETARY.MGR.
