Certificate Information

A Dietary Manager is a foodservice 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 certificate includes academic courses and 150 hours of field experience (clinicals).  Upon completion of the certificate graduates are eligible to take the nationally recognized CDM Credentialing Exam offered through the Certifying Board for Dietary Managers (CBDM). http://www.CBDMonline.org

Department of Food, Nutrition and Hospitality

Student Learning Outcomes:

• Students are able to apply basic principles of food sanitation and safety in the food service operation.
• Students are able to evaluate menus based on nutrition standards and industry requirements.
• Students are able to perform nutrition screening functions to identify clients or patients to be referred to a Registered Dietitian. 
• Students are able to perform quality improvement activities to improve food and nutrition services. 
• Students are able to perform supervisory functions.

Essential Functions

Essential functions are the basic skills and activities that you must be able to perform to complete the Dietetic Technician Program and perform entry-level professional job responsibilities.   You must determine your ability to achieve the essential functions of the Program. If you require special accommodations to fulfill Program requirements, schedule an appointment with Disability Services at (567) 661-7007 or 1-800-GO-OWENS, Ext. 7007.

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Student Handbook

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