A Certified Dietary Manager is a professional who works to ensure clients and patients receive quality nutritional care in non-commercial settings. They are trained in foodservice management and food safety.
What is a Certified Dietary Manager?
A Certified Dietary Manager is an expert in managing foodservice operations. Their responsibilities include developing menus that meet specific nutritional requirements, purchasing food and supplies, and supervising foodservice staff. They are tasked with maintaining a safe and sanitary environment, ensuring all operations comply with local, state, and federal food safety regulations. These professionals often collaborate with Registered Dietitians to implement nutrition care plans.
The credential for this role is the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP). This certification is awarded by the Certifying Board for Dietary Managers (CBDM), which is the credentialing agency for the Association of Nutrition & Foodservice Professionals (ANFP). Work environments are varied, ranging from large hospitals and nursing homes to smaller assisted living facilities and schools.
Eligibility Pathways to Certification
The journey to becoming certified involves meeting specific eligibility requirements set by the Association of Nutrition & Foodservice Professionals (ANFP). The ANFP has established several distinct pathways to qualify for the credentialing exam, accommodating candidates with diverse backgrounds in education and work experience.
ANFP-Approved Training Program
For individuals who may not have a college degree or extensive experience, the most common route is completing an ANFP-approved dietary manager training program. These programs are specifically designed to provide the necessary knowledge and skills for the profession. They consist of at least 120 hours of educational content and may require up to 150 hours of supervised field experience. Upon completion, the school sends a graduate list to the ANFP, or the candidate submits their certificate of completion to verify eligibility.
Degree in a Relevant Field
Candidates who already hold a two-year or four-year college degree in a relevant field can also qualify for the exam. Acceptable majors include foodservice management, nutrition, culinary arts, or hotel-restaurant management. The coursework for these degrees must include at least one course in nutrition and two courses in foodservice management.
Foodservice Management Experience
Another pathway is available for individuals with significant work experience in foodservice management. One option under this route requires at least two years of full-time, non-commercial foodservice management experience combined with the completion of a 90-hour foodservice course curriculum. A separate option exists for those with a minimum of five years of full-time, non-commercial foodservice management experience, who must also have completed coursework in nutrition and foodservice management.
Military Training
The ANFP also recognizes the training and experience gained by members of the U.S. military. Current or former military personnel who have graduated from a military dietary manager, foodservice manager, or culinary arts training program may be eligible. This pathway requires that the military training program consisted of at least 90 hours of foodservice management instruction and that the candidate has at least two years of noncommercial foodservice management experience.
The CDM, CFPP Credentialing Exam
Once eligibility is confirmed through one of the established pathways, candidates can apply to take the CDM, CFPP Credentialing Exam. The application is submitted to the Certifying Board for Dietary Managers (CBDM), which manages the examination process. The exam itself is administered at designated testing centers and is computer-based.
The exam consists of a set number of multiple-choice questions that must be completed within a specific time frame. The content is divided into several key domains, reflecting the daily responsibilities of a dietary manager. These areas include managing foodservice operations, human resource management, ensuring food safety and sanitation, and applying nutrition principles in menu planning and clinical documentation.
To prepare, candidates often use study materials provided by the ANFP or enroll in review courses. Successfully passing the exam is the final step to earning the CDM, CFPP credential and officially becoming a certified professional in the field.
Maintaining Your Certification
Maintaining the CDM, CFPP credential requires an ongoing commitment to professional development. Certified professionals must adhere to specific requirements set by the CBDM to keep their certification active. This process ensures that dietary managers remain current with industry standards, emerging trends, and new regulations throughout their careers.
The core components of maintaining certification are continuing education and an annual fee. Certified individuals must complete 45 hours of continuing education (CE) during each three-year reporting period. At least five of these hours must be in the area of sanitation and food safety. Additionally, one CE hour in ethics must be completed every three years. Paying the annual certification fee to the CBDM is also required to remain in good standing.