Jun 27, 2019  
2016-2017 Course Catalog 
    
2016-2017 Course Catalog [ARCHIVED CATALOG]

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). A Registered Dietitian Nutritionist directly supervises a minimum of the 50 nutrition related field experience hours and coordinates the entire 150 hours. 

Students are eligible for ANFP Pre-Professional membership; graduates are eligible for the CDM credentialing exam and ANFP professional membership. (www.anfponline.org).

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

Total Credits Required to Complete this Certificate - 15


Fixed Costs


Tuition……………………………………………………………………………………..$147.00 per credit

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

Varied Costs


Costs Semester 1 Semester 2
Books (approx) 310 200

Costs can be reduced by renting textbooks.

Approximate total for certificate: $2,715*

* 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 nor allow discrimination covered by law against any person, group or organization. This includes in employment, hiring practices or the provision of services, and harassment or discrimination 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 may be contacted at 515-964-6857.  For Title IX questions and concerns contact 515-964-6850. (2016)

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