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: 2024 Fall Semester

Term 1

11 units

FN 1
Principles of Food Preparation

3 units
Effective Term: 2025 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)

FN 40
Nutrition

3 units
Effective Term: 2025 Fall 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, UC)
Course Details:
  1. Advisory: ENGL C1000
    1. E - Lifelong Understanding and Self-Development
    2. CSU Transfer Course
    1. E2 - Lifetime Skills

    FSM 35
    Food Services, Sanitation, Safety, and Equipment

    2 units
    Effective Term: 2025 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)

    FSM 38
    Quantity Food Preparation

    3 units
    Effective Term: 2025 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)

    Term 2

    6-13 units

    FN 45
    Therapeutic Diets

    3 units
    Effective Term: 2025 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)

    FSM 11
    Food Service Supervision

    2 units
    Effective Term: 2025 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)

    FSM 19
    Work Experience Education

    1-8 units
    Effective Term: 2024 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. Orientation hours may be required. (A, CSU)
    Course Details:
        1. CSU Transfer Course
          Total: 17-24 units