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Dietary Manager

Health Career Admissions
Program Code: GDTP CER

Certificate Program
Minimum graduation requirement — 33 semester hours

Dietary managers work in hospitals, long-term care facilities, schools, correctional facilities, and many other settings. Responsibilities may include directing and controlling menu planning, food purchasing, food production and service, financial management, employee recruitment, training and supervision, nutritional screening, and documenting nutritional assessment data in the medical record. Dietary managers who have earned the Certified Dietary Manager credential are also specially trained in food safety and sanitation. Dietary managers may work as foodservice directors, assistant foodservice directors, supervisors, clinical care professionals, multi-department managers, high-level administrators in large service organizations, consultants, or entrepreneurs. Students are eligible for DMA student membership. At completion of the program participants will be eligible to take the dietary manager exam and active DMA membership.

Program Notes*
• Assessment into ENG 101 and college-level reading (83 or above on COMPASS) is required for admission to the program.
• Students are required to maintain a 2.0 minimum GPA and a C or higher in all required courses.
• BIO 120 section must be taught by a registered dietitian. See advisor for course section.
• Students are required to have a current healthcare provider CPR card prior to the start of clinicals.

Suggested Full-time Sequence
FALL 1st Semester HPI 110 HPI 112 HPI 113 *BIO 120 DTP 126	SPRING 2nd Semester HCS 154 HPI 115 HPI 139 DTP 138 DTP 150	SUMMER 3rd Semester DTP 275 ENG 101

 

Required Program Courses (27hours)	Credit Hours
DTP 126 Nutrition and Life Cycles	3
DTP 138 Foodservice Seminar I	1
DTP 150 Nutrition and Diet Therapy	3
DTP 275 Clinical Practicum I	1
HCS 154 Medical Terminology	3
HPI 110 Foodservice Sanitation	1
HPI 112 Food Standards and Production I	5
HPI 113 Foodservice Systems	3
HPI 115 Menu Management	3
HPI 139 Food Standards and Production II	4
Other Required Courses (6 hours )
BIO 120 Fundamentals of Nutrition	3
ENG 101 Composition I	3
Total Semester Credit Hours	33