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A dietary manager is a trained food service operations manager who primarily supervises and manages the dietetic services area in health care, long-term care facilities, hospitals, schools and other non-commercial food service settings.

Training consists of six noncredit courses that provide academic and clinical/field education. Students learn the basic concepts of medical nutrition, therapy, food service operations and human resource functions. Other responsibilities include directing and controlling menu planning, food purchasing, food production and service.

Successful completion of the program includes 120 classroom hours and 150 field experience hours. A registered dietitian nutritionist directly supervises a minimum of 25 of the 30 nutrition-related field experience hours and coordinates the entire 150 hours of field experience for each student.

What courses will I take?

DMA-500 Management and Supervision for Dietary Managers

DMA-501 Food Systems Management

DMA-502 Nutrition for Dietary Management

DMA-503 Management and Supervision Clinical

DMA-504 Food Systems Management Clinical

DMA-505 Nutrition Clinical

Each of the three clinical courses (DMA-503, 504 and 505) include 50 hours of mentorship under a qualified preceptor, together adding to the 150 total field experience hours required to sit for the CDM, CFFP exam

What credentials can I earn?

Upon successful completion, students will earn an AACC continuing education certificate and be prepared to apply for the Certified Dietary Manager, Certified Food Protection Professional (CDM®, CFPP®) Credentialing Exam and professional membership in the Association of Nutrition and Foodservice Professionals.

Is this an approved program?

The program is approved by the Association of Nutrition and Foodservice Professionals (ANFP). The program is listed under Traditional Classroom Programs on the ANFP website. Students enrolled in the program are eligible for pre-professional ANFP membership.

What is the job outlook?

Employment for food service managers is expected to increase 10% through 2031. Individuals with certifications and degrees have the best job prospects. The average annual salary of a food service manager is $59,440.

What will it cost?

$1,980 for Anne Arundel County residents, including tuition and fees

What are the requirements?

Students must be at least 18 and possess a high school or GED® diploma. They must also be currently working in a health care dietary department, have a qualified preceptor and a ServSafe certification (or concurrently enroll in a ServSafe course at AACC).

How do I enroll?

Register online, in person, by fax or mail. Once you successfully complete all the course requirements of the certificate program with a passing grade or higher, submit a Student Application for a Continuing Education Certificate. Use certificate code CE.DIETARY.MGR.