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Dietary Manager Certificate

Debra Frank, Program Director
Gateway Center

The Dietary Manager Certificate program is designed to prepare individuals to seek employment in a variety of dietary operations. Successful completion of the program will qualify a person to be employed in hospitals, nursing and rehabilitation facilities, schools, correctional facilities, and senior living communities.

An integral part of the curriculum is the internship that is to be completed during a ten-week summer session following successful completion of all courses within the major. Students will be placed in an institutional setting where they must complete nutrition-related projects under the guidance of a Registered Dietitian preceptor.

Dietary Manager students must maintain the scholastic standards of the college and must achieve a grade of "C" or better in each Hospitality Management and Dietary Manager course. Students are expected to be well groomed in compliance with standards of sanitation and will be required to provide medical proof of good physical health.

This is a career program and is designed to enable students to seek employment at the program's completion.

Successful completion of this program qualifies a student to apply for a certificate in Dietary Manager. The student is then eligible to take the credentialing examination given by the Certifying Board for Dietary Managers of the Dietary Managers Association.

Required Dietary/Hospitality Courses

Nutrition Assessment
Medical Nutrition Therapy
Introduction to Hospitality
Food Service Sanitation
Hospitality Purchasing, Inventory, and Cost Control
Menu Planning and Food Merchandising
Food and Beverage Cost Control
Internship I
Hospitality Supervision

Required General Courses

General Biology I
Fundamentals of Nutrition



Biological Science 101 (General Biology I) 4
Dietary Manager 201 (Nutrition Assessment) 3
Hospitality Management 101 (Introduction to Hospitality) 3
Hospitality Management 110 (Food Service Sanitation) 1
Hospitality Management 211 (Hospitality Supervision) 3
Total: 14
Biological Science 114 (Fundamentals of Nutrition) 3
Dietary Manager 202 (Medical Nutrition Therapy) 3
Hospitality Management 165 (Catering Operations) 3
Hospitality Management 205 (Food and Beverage Cost Control) 3
Total: 12
Summer Session (following Second Semester)
Hospitality Management 203 (Hospitality Purchasing, Inventory, and Cost Control) 3
Hospitality Management 204 (Menu Planning and Food Merchandising) 3
Hospitality Management 210 (Internship I) 5
Total: 11
Total Credit Hours: 37

NOTE: All courses specifically identified by course number are graduation requirements for this program.