Community College of Philadelphia
Call 215-496-6158 or e-mail Corporate Solutions

 

 

The Certified Dietary Manager (CDM) Program

What is a Certified Dietary Manager?

  • A leader in the food service industry trained to understand the basic nutritional needs of clients in relation to managing a quality food service operation.

  • A trained individual who works in partnership with dietitians, dietetic technicians and food service directors to provide food services and nutrition care to clients.

 

What our CDM program offers you:

  • Knowledge and skills needed for a foodservice management position in health care
  • Eligibility to take the examination for certification as a Dietary Manager and as a Food Protection Professional
  • A pathway to complete a program approved by the Certification Board of the Dietary Managers Association
  • For a program brochure click here.

 

Requirements:

Students must be employed full or part time, or volunteer with a health care organization. The organization must provide the student with a Registered Dietitian preceptor to supervise the 150-hour practicum.

Before you register you need to check the program eligibility requirements, click here to check if you meet the eligibility requirements.

All students must complete a program application.  Applications must be received at least one week before classes start. Click here for an application. All applications are personally reviewed to assure students meet enrollment requirements.


CDM Program Structure
The CDM program is an extensive 144 hour training program consisting of:

Each training segment has an additional requirement of 50 hours of field experience. The 50 hours of field experience includes 20-25 supervised hours under the direction of a Registered Dietitian (RD) preceptor.

Click here for current schedule information

All three segments are independent and completion of all three is a requirement to take the Certified Dietary Manager examination. Students can begin by enrolling in anyone of the courses.  Courses do not need to be taken in sequence.

For further program and eligibility information, contact Fran Lukacik at flukacik@ccp.edu or by phone at 215-751-8962.

This program is approved by the Dietary Managers Association

To learn more about being a Certified Dietary Manger visit www.dmaonline.org

Nutrition and Nutrition Management, develops your skills and knowledge to:

  • Conduct routine client nutritional screening which includes food/fluid intake information
  • Calculate nutrient intake
  • Identify nutrition concerns and make appropriate referrals
  • Document nutritional screening data in the medical record


Administration and Personnel Management develops your skills and knowledge to:

  • Interview, hire and train employees
  • Supervise business operations of the food service department
  • Develop annual budget and operate within budget parameters
  • Develop and implement policies and procedures

 

Management of Food Production and Service develops your skills and knowledge to:

  • Specify standards for food preparation
  • Manage in a sanitary foodservice environment
  • Manage equipment and maintenance
  • Purchase, receive, and store food by following established sanitation and quality standards

Schedule information is available by

visiting www.ccp.edu/site/business/,

emailing csinquiry@ccp.edu, or

call Corporate Solutions at 215-496-6158.