Program Information
Food Service/Dietary Management 2012-2013
The Food Service/Dietary Management program (9.5 credit hours) covers topics dealing with nutrition, menu planning, food preparation, sanitation and safety, human relations, purchasing, scheduling, training, record keeping, and supervision. Upon completion, you will be prepared to begin a job as a food service employee, manager, or supervisor in an institutional food service operation.
With the completion of this program and a 150-hour preceptorship completed at a health care facility under the supervision of a Licensed Medical Nutrition Therapist or upon completion of the optional four credit hours of dietary management field experience classes, you will be eligible to sit for the Dietary Managers Association (DMA) national examination required to obtain the Certified Dietary Manager (CDM) credential.
Program Statistics
Dietary Managers Pass Rate |
| Month/Year |
National Pass Rate |
Northeast Pass Rate |
Tested |
Passed |
| March 2008 |
70.3% |
100% |
3 |
3 |
| October 2008 |
74.4% |
100% |
2 |
2 |
| March 2009 |
72.8% |
100% |
1 |
1 |
| October 2009 |
71.5% |
100% |
3 |
3 |
| March 2010 |
72.8% |
100% |
3 |
3 |
| October 2010 |
70.5% |
100% |
2 |
2 |
| March 2011 |
68.6% |
0% |
1 |
0 |
| October 2011 |
74% |
100% |
2 |
2 |
| March 2012 |
68.9% |
100% |
2 |
2 |
| October 2012 |
71.4% |
100% |
1 |
1 |
| Total |
|
95% |
20 |
19 |
Certification for Dietary Managers by the Association of Nutrition & Foodservice Professionals.
*Food Service/Dietary Management Program Statistics