Certified Dietary Manager - Major #5683

Certificate of Achievement Program Map
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The program map below represents an efficient and effective course taking sequence for this program. Individual circumstances might require some changes to this path. It is always recommended that you meet with your pathway counselor to develop a personalized educational plan.


The Certified Dietary Manager (CDM) Certificate will make students eligible to take the Association of Nutrition and Foodservice Professionals (ANFP) nationally recognized CDM exam. CDMs work together with Registered Dietitian Nutritionists (RDNs) to provide quality nutritional care in a variety of settings, including healthcare facilities, school foodservice, and other institutional foodservice operations. 


Upon completion of the program, students will:
  1. 1. Apply the state and federal regulations that govern the operation of a food service department in a health care facility.
Effective Term: 2023 Fall Semester

Term 1

11 units

FN 1
Principles of Food Preparation

3 units
Effective Term: 2023 Fall Semester
This course applies food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food. (A, CSU)
Course Details:
  1. Advisory: ENGL 1A
    1. CSU Transfer Course

      FN 40
      Nutrition

      3 units
      Effective Term: 2024 Spring Semester
      Nutrition and diet patterns throughout the life cycle play an integral role in physical health, emotional health, and the prevention of chronic disease. Students will study this relationship through learning about nutrients and their interactions in the human body. Nutrition will be discussed through the lens of different social, psychological, and cultural considerations. This course includes nutrient metabolic pathways in its course content. (A, CSU-GE, UC)

      FSM 35
      Food Services, Sanitation, Safety, and Equipment

      2 units
      Effective Term: 2023 Fall Semester
      FSM 35 will explore the role of food service employees in preventing foodborne illness, as well as the supervisor's responsibilities in maintaining standards of health and safety. The class will also go over the selection and use of food service equipment for optimum safety and sanitation, and to meet federal, state and local regulations. Food Services, Sanitation, Safety, and Equipment will culminate in an exam for a nationally recognized food safety certificate. (A, CSU)
      Course Details:
      1. Advisory: ENGL 1A
        1. CSU Transfer Course

          FSM 38
          Quantity Food Preparation

          3 units
          Effective Term: 2023 Fall Semester
          Food service operations require the preparation of food in large quantities. Quantity food preparation relies on additional skills beyond basic food preparation. Students will learn these skills with emphasis on recipe standardization, use of equipment and time, application of the principles of sanitation and safety, and the attractive service of food. (A, CSU)
          Course Details:
          1. Prerequisite: FN 1
          2. Advisory: FSM 35
          3. Advisory: ENGL 1A
            1. CSU Transfer Course

              Term 2

              6-13 units

              FN 45
              Therapeutic Diets

              3 units
              Effective Term: 2023 Fall Semester
              Nutrition is a key component of disease prevention and treatment. This course focuses on nutrition treatment therapies for a variety of disease conditions and abnormal metabolic states. Students will learn how to apply the nutrition care process to acute patient care settings. (A, CSU)
              Course Details:
              1. Prerequisite: FN 40
              2. Advisory: FSM 19
              3. Advisory: ENGL 1A
                1. CSU Transfer Course

                  FSM 11
                  Food Service Supervision

                  2 units
                  Effective Term: 2023 Fall Semester
                  The course content of FSM 11 will include current methods of supervision and leadership which are applicable to the food service industry. Methods and techniques of recruitment, selection, training, and evaluation of personnel will be discussed. Other topics include record maintenance, enforcement of safety and sanitary standards, and supervision of food service employees. (A, CSU)
                  Course Details:
                  1. Advisory: FSM 19
                  2. Advisory: ENGL 1A
                    1. CSU Transfer Course

                      FSM 19
                      Work Experience (Cooperative), Occupational

                      1-8 units
                      Effective Term: 2023 Fall Semester
                      This course is designed for supervised employment extending the classroom based on occupational learning related to food service management. The course includes collaborative learning objectives established specific to food service management. Students complete a minimum of 75 hours of paid work or 60 hours of non-paid work per unit per semester. The maximum units are 8 units per semester, 16 units total. Orientation hours may be required. (A, CSU)
                      Course Details:
                          1. CSU Transfer Course
                            Total: 17-24 units