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 608.282.7913.
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
This course reviews food service management principles including purchasing, standardized recipes, cost controls, budgeting, menu development, production sheets and more. Most commonly offered in the Fall Semester.
Required Textbook: Foodservice Management by Design, available for order at anfponline.org.
Food Service Management 2
This course reviews food service management principles including leadership, communications, emergency planning and personnel issues. Successful completion of Food Service Management 1 is required. Most commonly offered in the Fall Semester.
Required Textbook: Foodservice Management by Design, available for order at anfponline.org.
General Nutrition | $349
This course covers basic nutrition principles and practices including process of digestion and absorption, sources and functions of nutrients, and nutritional needs during the life cycle and nutritional habits. Learn about making wise nutrition choices and the role of nutrition in optimal health. Additional topics include how to determine individual caloric and nutrition needs and current food issues. You will be able to assess your own nutritional health. Most commonly offered in the Spring Semester.
Future offerings will be posted here.
Required Textbook: Nutrition Fundamentals and Medical Nutrition Therapy, Julie Zikmund, available for order at anfponline.org.
Medical Nutrition Therapy 1 | $349
This course reviews the medically prescribed diets needed for specific disorders and diseases. We will examine the specific diets for certain medical conditions such as diabetes mellitus and cardiovascular disease. Nutritional assessment techniques are introduced to evaluate dietary changes needed to manage disease processes. Successful completion of General Nutrition required. Most commonly offered in the Spring Semester.
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Required Textbook: Nutrition Fundamentals and Medical Nutrition Therapy, Julie Zikmund, available for order at anfponline.org.
Going Green in Food Service
This class will review recycling and waste management, energy efficiency, water conservation, composting, green cleaning products, sustainable food purchasing practices, use of organic antibiotic-free, bovine growth hormone-free foods and review of sample food service sustainable practices. This course will allow foodservice personnel (Dietary Managers) to consider the options to sustainability that can be implemented in their food service operation. This course can be taken as part of the Dietary Manager certificate or as a stand-alone class. Most commonly offered in the Spring Semester.
