Search | Menu Earn your Certified Dietary Manager, Certified Food Protection Professional credential!
This five-course program is focused on food service operations and nutrition within a healthcare or commercial environment (hospitals, acute or long-term care facilities).
Madison College’s Certified Dietary Manager (CDM) program is approved by the Association of Nutrition and Food Service Professionals (ANFP®) to satisfy the CDM Exam Eligibility Pathways I and III (b).
Pathways
Each pathway is a combination of formal education from an accredited post-secondary education institution and full-time work experience in non-commercial foodservice management.
Pathway I
Graduates of an ANFP-approved foodservice manager training program (120 classroom hours and 150 hours of supervised field experience). Candidate’s name must appear on the official graduate list that is sent to ANFP by the college/school.
Pathway III(b)
This path is for graduates of the classroom and online instructional portion of an ANFP-approved foodservice manager training program, who also have two years of full-time non-commercial foodservice management work experience. Candidates must submit a copy of a certificate of course completion, their name must appear on the official graduate listing that is sent to ANFP by the college/school and they must submit employment verification with exam application.
To apply to the program, students must complete the Dietary Manager Program Application Form (pdf). There are no application fees required to apply for this program and out-of-state students may take these online courses with no additional out-of-state tuition.
You may direct any questions to Program Director Greg Peterson, MBA, RD, MBA at gapeterson2@madisoncollege.edu or 608.212.6096.
Dietary Manager Certificate Courses
These courses focus on food service operations and nutrition within a healthcare or commercial environment (hospitals, acute or long-term care facilities).
Food Service Management 1 | $349
This course reviews food service management principles including purchasing, standardized recipes, cost controls, budgeting, menu development, production sheets and more.
Required Textbook: Foodservice Management by Design - 3rd Edition
Offered in the summer semester.
Food Service Management 2 | $349
This course reviews food service management principles including quality management, instructing employees in sanitation and safety, and managing safety through the flow of food. Successful completion of Food Service Management 1 is required.
Required Textbook: Foodservice Management by Design - 3rd Edition
Offered in the summer semester
Food Service Management 3 | $349
This course reviews food service management principles including leadership, communications, emergency planning and personnel issues. Successful completion of Food Service Management 2 is required.
Required Textbook: Foodservice Management by Design - 3rd Edition
Offered in the summer semester.
General Nutrition | $349
This course covers the basics of nutrition principles and practices, helping students to understand how key nutrients carbohydrates, lipids, proteins, vitamins, minerals and water affect health, disease, energy balance and weight control. The role of major nutrients including functions, food sources, the processes of digestion, absorption, transport, and metabolism with application to normal and therapeutic human nutritional needs. Knowledge of the current dietary guidelines (2015-2020) is a critical tool for to help Americans make health choices in their daily lives and to prevent chronic disease and enjoy a healthy diet. This course is part of the ANFP-approved Dietary Manager Program.
Required Textbook: Nutrition Fundamentals and Medical Nutrition Therapy, Julie Zikmund, available for order at anfponline.org.
#62978, Online, 2/6-3/26
Medical Nutrition Therapy 1 | $349
Reviews the medically prescribed diets for certain medical conditions such as diabetes mellitus and cardiovascular disease will be examined; nutritional assessment techniques are introduced to evaluate dietary changes needed to manage disease. Successful completion of General Nutrition required.
Required Textbook: Nutrition Fundamentals and Medical Nutrition Therapy, Julie Zikmund, available for order at anfponline.org.
#62982, Online, 4/2-5/7
