Dietary Management Certificate (DMC)

Type: Career, Certificate (C2)

Open Admissions

Division: Health

The Dietary Management Certificate (DMC) Program is designed to prepare students for entry level foodservice managerial positions in hospitals, long term care facilities, assisted living centers, contract companies, schools and correctional facilities. Upon graduation, students will be able to prepare nutritious menus, purchase, receive and store foods, maintain food safety and sanitation standards, manage personnel, and maintain basic quality assurance and budgetary reports for commercial and non-commercial foodservice opterations.

This program is completed in one year and includes both academic course work and a field experience to provide students an opportunity to develop essential skills within the workplace under the guidance of qualified professionals. Program participants who have a CGPA of 3.0 and B or better in nutrition and foodservice courses have the opportunity to complete a 150 hour field placement in a non-commercial foodservice operation, thereby meeting requirements of the Association of Nutrition and Foodservice Professionals (ANFP). The field placement will be managed by the Program Director and coordinated by the facility’s Registered Dietitian (RD). Twenty Five of the 50 required clinical hours of training will be working directly with the RD and the remaining hours will be working with Foodservice Managers. Non-nutritional field experience may be waived if the student has a minimum of two years full-time managerial experience in a non-commercial foodservice organization such as hospitals, nursing homes, schools, military, correctional and community feeding programs.

The Dietary Manager Certificate is approved by the Association of Foodservice Professionals (ANFP). Upon successful completion of the program students are eligible for the CDM Credentialing Exam. Successfully completing the exam will enable students to become credentialed as a Certified Dietary Manager, Certified Food Protection Professional or CDM, CFPP as well as ANFP members. (Students are eligible for Pre-Professional ANFP membership.)  As part of the approval process, the program director will alert ANFP within two weeks of the names and addresses of new students, graduates, program director and program changes. Information on ANFP membership and approval can be found by contacting:

Association of Nutrition and Foodservice Professionals
PO Box 3610
St. Charles, IL 60174
Phone: [phone]
Fax: [phone]

www.ANFPonline.org

 

If you have questions related to program admissions or applications, please contact [e-mail] or call 978-762-4188

First Year

Fall

DTC102	The Science of Nutrition	3
DTC114	Food Safety, Sanitation, and Cost	4
CPS100	Information Technology and Its Applications	3
BUS100	Introduction to Business	3
	OR
MGT102	Principles of Management	3
Total Credit Hours:		13

Spring

DTC202	Food Preparation	4
DTC204	Introduction to Dietary Management	4
DTC206	Intro to Clinical Dietetics	4
MGT201	Human Resource Management	3
Total Credit Hours:		15

 

Summer

DTC218	Dietary Manager Supervised Practicum	3
Total Credit Hours:		3

Requirement Notes

DTC202: Students with a certificate or associate degree in Culinary Arts may waive DTC202: Food Preparation. Students with careers in culinary without a degree may take a departmental exam for DTC202 Food Preparation.

CPS100: May be fulfilled by challenge exam and 3 liberal arts elective credits.

DTC218: Students must have a GPA of 3.0 and a minimum of a B grade in DTC102, DTC114, DTC202, DTC204, DTC206, and MGT201 to qualify for this course.

DTC Elective: Students may select from the following: ALH150, ALH178, ALH180, BIO101, BUS100, IDS126,  MAT143, MGT102, MKT101.


Program Note

Communication and Mathematics proficiency required to graduate.

See guided pathway sheets for advising information specific to your area of focus.

Total Credit Hours: 31

Program Student Learner Outcomes

• Demonstrate basic knowledge of the foodservice industry
• Create healthy and nutritious menus for various groups and individuals
• Forecast food usage
• Utilize standardized recipes
• Demonstrate the ability to purchase foods
• Demonstrate the ability to receive foods
• Demonstrate the ability to understand the principles of inventory control
• Demonstrate basic food preparation skills
• Demonstrate the ability to distribute foods to customers
• Demonstrate the ability to supervise staff

Occupational Skills Required

• Critical thinking
• Interpersonal communication
• Problem sensitivity
• Analyzing data
• Social perceptiveness
• Management of personnel resources

Experiential Learning Required in Program

• DTC218 - Dietary Manager Supervised Practicum

Experiential Learning Optional in Program

• DTC204 - Introduction to Dietary Management

Most Common Linked Occupation Title – All Education Levels

• Food Service Manager