Dietary Manager

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The Dietary Manager is responsible for the management of food operations in a dietary department. This includes the management of food service personnel, food/kitchen supplies and the routine nutritional aspects of food service. Working with a consultant dietitian, the dietary manager assists in providing quality nutritional care services in food service departments, hospitals, and assisted living and healthcare facilities.

Background checks for criminal history will be done by employers in the healthcare field. Criminal convictions or documented history of abuse will prevent students from participating in required field experiences.

The Dietary Manager program is approved by the Association of Nutrition & Foodservice Professionals (formerly Dietary Managers Association). Graduates are eligible to take the CDM, CFPP national certification examination (www.anfponline.org).

For more information about the Dietary Manager certificate, please visit our website at www.dmacc.edu/programs/dietary.

Required Courses

Semester 1

DTM 352 - Sanitation/Meal Service Credits: 2
DTM 350 - Health Field Credits: 1
DTM 351 - Food Preparation Credits: 1
DTM 355 - Food Production Management Credits: 1
DTM 362 - Sanitation/Meal Srvc Field Exp Credits: 1
DTM 361 - Food Prep Field Experience Credits: 1
DTM 365 - Food Production Field Exp Credits: 1

Semester 2

DTM 356 - Food Service Management Credits: 2
DTM 353 - Nutrition Life Cycle Credits: 1
DTM 354 - Modified Diets Credits: 1
DTM 366 - Food Service Mgmt Field Exp Credits: 1
DTM 363 - Nutrition Life Cycle Field Exp Credits: 1
DTM 364 - Modified Diet/Field Experience Credits: 1

Total Credits Required to Complete this Certificate - 15

Fixed Costs

Tuition……………………………………………………………………………………..$143.00 per credit

The costs for each program are estimates and subject to change.

Varied Costs

Students can expect to spend $100 - $150 per course on textbooks. Costs can be reduced by renting textbooks.

Approximate total for certificate: $3,445 - $4,095*

* Program entry requirements are not included in the total approximate cost.

What Kind of Work Will You Do?

• Assist in/supervise the preparation of food in large quantities.
• Assume responsibility for safe and sanitary storage, preparation, food service and training of department employees.
• Monitor diet modifications for specific clients.
• Participate in the development of a quality dietary department.

What Skills and Abilities Will You Need?

• Communicate effectively with coworkers.
• Demonstrate math skills in expanding recipes and in other food production and food preparation duties.
• Work well with others as member of a team.
• Demonstrate dependability through punctuality and consistency of work.
• Read and follow directions.

What Else Should I Consider about this Specialist Certificate?

• Success depends on understanding client choices and rights.
• May work irregular hours including evenings and/or holidays and weekends.
• Average starting salary $35,000-$40,000.

Nondiscrimination Policy

Des Moines Area Community College shall not engage in or allow discrimination covered by law. This includes harassment based on race, color, national origin, creed, religion, sex (including pregnancy and marital status), sexual orientation, gender identity, age, disability and genetic information. Veteran status in educational programs, activities, employment practices, or admission procedures is also included to the extent covered by law. Individuals who believe they have been discriminated against may file a complaint through the College Discrimination Complaint Procedure. Complaint forms may be obtained from the Campus Provost’s office, the Academic Deans’ office, the Judicial Officer, or the EEO/AA Officer, Human Resources. For information about the ADA, the Section 504/ADA Coordinator can be contacted at 515-964-6857. For Title IX questions and concerns contact 515-964-6850.