Dietary Management
Technical Competency Area

The Dietary Management Program provides students with the skills and knowledge necessary to work as a dietary manager in institutional foodservice, such as in nursing homes and hospitals. Graduates will meet qualifications for the Dietary Managers Association certification examination to become a Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP).

Specific Requirements:

To enroll, students must have a high school diploma or GED, and an ACT Read score of 16 or higher or pass a reading placement test.

To meet course requirements, all courses include classroom lectures and field experiences under the supervision of a registered dietitian preceptor. Three hours per week of field experience are required for each course. If the student is not employed by the training facility, a background check, TB test, drug screen, physical exam, and proof of health insurance are required.

Required courses of Technical Competency Area in Dietary Management:

		Hours
DMTP 101:	Medical Nutrition Therapy	4
DMTP 110 or DMTP 111:	DMA Resource Management	2-3
DMTP 115 or DMTP 116:	DMA Foodservice Operations	3-4
DMTP 120 or DMTP 121:	DMA Sanitation and Safety	2-3
Total credits for the Technical Competency Area in Dietary Management		11-14

Course work must be completed with at least a grade of “C” in each class to receive the Technical Competency Area in Dietary Management from BPCC.

For students who have two or more years of work experience as a Foodservice Manager, field experiences for DMTP 110, 115, 120 can be waived and students will enroll in DMTP 111, 116, and 121. Documentation must be submitted in advance of registration.

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