Certified Dietary Manager

Why Choose Diet and Nutrition at PPCC?

The Certified Dietary Manager training program at Pikes Peak Community College provides accessible, quality education and training for a diverse student population to become experts in foodservice management and food safety and enter the profession as a Certified Dietary Manager, Certified Food Protection Professional. Job opportunities include Foodservice Manager, Dietary Director, Director of Food Services and Chef.

What will you study?

The Certified Dietary Manager program offers the education and training to prepare you to perform the responsibilities of a dietary manager and to pass the nationally-recognized credentialing exam to become a Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP). Upon completion of the certificate program you will be able to:

Provide optimal nutrition services to patients or residents as a member of the nutrition care team.
Coordinate the service of food and nourishments among various departments such as dining and nursing.
Oversee food safety, inventory, and ordering of food, equipment, and supplies.
Arrange for the routine maintenance and upkeep of the foodservice equipment and facilities.
Coordinate all administrative and human resources functions of the foodservice department.

Career and Technical Education(CTE) Notice of Non-Discrimination

Classes you will take:

DIT 121 Nutrition for Dietary Managers

Focuses on the study of normal nutrition in the individual, nutrition education, nutritional assessment, care plans, principles of therapeutic nutrition, diet modification, and quality assurance for clinical nutrition services. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

DIT 123 Management for Dietary Managers

Focuses on the study of foodservice, sanitation and safety, personnel and communications, and business operations required to manage a foodservice department located in continuous care retirement communities, long-term care facilities, hospitals, schools, and correctional institutions. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

DIT 180 Field Experience: Nutrition

Offers field experience in the study and application of nutrition therapy through modified diets, nutrition screening and nutrition assessments. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

DIT 181 Field Experience: Human Resources Management

Offers field experience in the study and application of personnel management, policies, and evaluation and communication within a foodservice department. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

DIT 182 Field Experience

Offers field experience in the study and application of sanitation principles, food protection, Hazard Analysis and Critical Control Point (HACCP) guidelines, and safety inspections of food preparation equipment and use by employees to meet regulatory guidelines in a foodservice department. This course is part of the Association of Nutrition and Foodservice Professionals accredited training program for the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).