Dietary Management Certificate (DMC)
Type: Career, Certificate (C2)
Open Admissions
Division: Career & Technical Education and Business
The Dietary Management Certificate 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 health care facilities.
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 accredited hospital and nursing home dietary departments, 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. Twenty Five of the 50 required clinical hours of training will be working directly with a Registered Dietitian and the remaining hours will be working with Foodservice Managers. Non-Nutritional Field Experience may be waived if 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 accredited by the Association of Foodservice Professionals (ANFP) and upon successful completion of the program students are eligible for the Credentialing Exam. Successfully writing the exam will enable students to become Certified Dietary Managers and ANFP members. Students are eligible for Pre-Professional ANFP membership. As part of accreditation, the program director will alert ANFP within two weeks of names and address of new students, graduates, program director and program changes. Information on ANFP membership and accreditation can be found by contacting:
Association Nutrition and Foodservice Professionals
406 Surrey Woods Drive
St. Charles, IL 60174
Phone: 800-323-1908
Fax: 630-587-6308
www.ANFPonline.org
If you have questions related to program admissions or applications, please contact
info@northshore.edu or call 978-762-4188
First Year
Fall
| CFS114 | Food Safety and Sanitation | 3 |
| CFS228 | Food & Beverage Cost Control | 3 |
| DTC102 | The Science of Nutrition | 3 |
| DTC202 | Food Preparation | 3 |
| | |
| BUS100 | Introduction to Business | 3 |
| OR | |
| MGT102 | Principles of Management | 3 |
| | |
| Total Credit Hours: | 15 |
Spring
| CPS100 | Information Technology and Its Applications | 3 |
| DTC204 | Introduction to Dietary Management | 4 |
| DTC206 | Intro to Clinical Dietetics | 4 |
| MGT201 | Human Resource Management | 3 |
| | |
DTC-ELECTIVE
| Nutritional Science Directed Elective | 3 |
| OR | |
| DTC218 | Dietary Manager Supervised Practicum | 3 |
| | |
| Total Credit Hours: | 17 |
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, DTC202, DTC204, DTC206, CFS114 and MGT201 to qualify for this course.
DTC Elective: Students may select from the following: ALH150, ALH178, ALH180, BIO101, BIO214, 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: 32
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
- Dietitians and Nutritionists