• Dietary Manager (591.2) (Nutrition and Foodservice Professional Training Program)


     Also see Dietetic Technician (590.2) and Dietetic Programs information.

    This two-semester, one-summer session program prepares individuals for employment in health care, institutional foodservice and community nutrition programs.

    Graduates of this program are eligible for membership in the Association of Nutrition and Foodservice Professionals (ANFP) and to take the credentials examination to become a Certified Dietary Manager (CDM).

    Admission is limited by the availability of clinical sites and other factors. Students must make separate application to this program.

    Admission to the college and completion of developmental level courses is required.

    Articulation to the Dietetic Technician associate’s degree program is possible for all students having completed the Dietary Manager certificate program.

    This program is accredited by the Association of Nutrition and Foodservice Professionals, 406 Surrey Woods Drive, St. Charles, IL 60174; 800.323.1908, www.anfponline.org.

    Upon successful completion of the program, the graduate will:

    1. Employ written and oral communication skills in order to convey clear and organized information to employees.
    2. Use digital technology to complete management functions, such as communication, purchasing and employee payroll. 
    3. Identify problems, explore solutions and prioritize/revise solutions in foodservice management.
    4. Recognize the socio-historical background of diverse patient and employee populations.
    5. Quantify resources and monitor expenditures to comply with available budgets.

    Program Goals:

    1. Provide a curriculum of sequential course work that gradually and consistently builds student knowledge in dietetics and coordinates classroom learning with appropriate practical experience.
    2. Prepare students with the skills to sit for the certification examination for dietary managers and employment in the profession.
    3. Establish and maintain a symbiotic relationship with dietetic professionals and health care institutions in the community.



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    Degree Requirements

    First Semester

    Course #Course NameCredits
    DIT-102 Dietetic/Food Service Orientation3
    DIT-103 Nutrition Assessment 2
    DIT-105LFoods Lab1
    DIT-106Fundamentals of Nutrition3
    DIT-210 Human Resource Management for Dietetics 3
    Total Credits: 15

    Second Semester

    Course #Course NameCredits
    ALH-140Medical Terminology3
    DIT-110Food Service Production/Purchasing 3
    DIT-114Medical Nutrition Therapy4
    DIT-125Food Protection Certification 2
    Total Credits: 12


    Course #Course NameCredits
    DIT-113Dietetic Practicum Seminar 2
    DIT-201Dietetic Supervised Practice 15
    Total Credits: 7
    Minimum Credits to Graduate: 34