How to Become a Certified Dietary Manager
A certified dietary manager (CDM) typically oversees larger food operations in hospitals, nursing homes, prison facilities and schools. The CDM manages the entire food operation from menu creation to food purchasing, meal planning and preparation. A CDM is responsible for documenting and reporting nutritional values, ensuring food safety and supervising cooking and kitchen staffs.
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Instructions
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Earn a 2- or 4-year degree in nutrition or food service management. The prerequisites for taking the certification exam require proof of a degree, which also could include a degree in culinary arts, nutrition or hotel-restaurant management. Check with the Dietary Managers Association for other approved programs that can be substituted for a degree in order to take the exam.
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Apply to take the CDM test by the deadline. The DMA requires time to check credentials and degrees and to set up various testing locations. The CDM test is typically given twice a year in the spring and fall. Applications are due about 3 months prior to the exam.
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Study for the exam by registering with one of the many study seminars, courses and online programs available. In addition to the questions taken from two DMA textbooks, the exam covers Food And Drug Administration (FDA) safety questions. The FDA "Food Codebook" is available free through the FDA website. Topics covered on the exam include communication and professional interaction skills, food nutrition knowledge, supervisory qualifications and how to manage supplies.
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Take the test and earn the CDM certification. Maintain the designation by earning at least 45 hours of continuing education hours every 3 years. Membership in the Dietary Managers Association provides a number of opportunities to attend seminars and other events, read published materials and participate in online programs to maintain certifications.
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Tips & Warnings
Add additional certifications to enhance your career, such as the Certified Food Protection Professional (CFPP), which also is offered through the Certifying Board for Dietary Managers at the Dietary Managers Association or the ServSafe Food Protection Manager Certification. While a certified dietary manager oversees large budgets averaging $250,000 and large, diverse staff sizes, the average annual salary for a CDM is only in the mid-$40,000 range. Those with bachelor's degrees and culinary arts backgrounds tend to earn the highest wages, while few in the industry ever top the $50,000 range.
