Dietary Manager (DMST.S.STC)
17.0 Credit Hours
Graduates of the Dietary Managers (DM) Program are trained foodservice professionals in health care delivery systems. They understand basic nutritional needs of clients and work in partnership with dietitians, who offer specialized nutritional expertise. Approved by the Association of Nutrition and Food Professionals (ANFP), the curriculum includes 200 hours of management and clinical directed practice. Students are required to complete these experiences at area community, foodservice and health care facilities. The program is designed to be completed in two (2) part-time consecutive terms. As an integral member of the health care and foodservice management teams, dietary managers are responsible for maintaining cost/profit objectives, purchasing goods and services for the department and supervising staff. Students of Sinclair’s Dietary Managers Program are eligible to become pre-professional members of the Association of Nutrition & Food Professionals (ANFP), a nationally recognized organization located at 406 Surrey Woods Drive, St. Charles, Illinois 60174, 1-800-323-1908, www.anfponline.org This specially designed program enables students to enjoy benefits of ANFP membership while attending school. Graduates are eligible for professional ANFP membership. Benefits include networking, professional growth, educational enrichment, and developing leadership skills. Completion of the DM Program and a national credentialing exam will enable graduates to become Certified Dietary Managers, Certified Food Protection Professionals (CDM, CFPPs). The DM Program is fully approved by the Association of Nutrition and Food Professionals (ANFP). To apply to the program complete a Sinclair Community College application electronically at http://www.sinclair.edu/admissions/Application/. Indicate your primary education plan is to obtain a short term certificate and choose Dietary Manager-STC as your primary area of interest.
- Supervise and monitor the production, distribution and service of food that meets the established criteria for nutrition, sanitation/safety, cost parameters and consumer acceptance.
- Implement and coordinate the foodservice system including financial, human, physical, material resources and nutritional care services.
- Demonstrate professional and ethical practice in accordance with the Association of Nutrition and Food Professionals (ANFP) and participate in lifelong learning activities