Advance Your Career in Foodservice and Nutrition
By completing the Dietary Manager Program at Suffolk County Community College, you’ll be prepared to obtain industry certification that will advance your career.
This 300-hour non-credit program is a two-semester course (150-hours per semester) that trains and educates food service managers. The program offers students a comprehensive overview of administrative dietetics and clinical nutrition principles.
Get Prepared for Certification
Graduates of the Dietary Manager Program become eligible to take the National Certification Examination for Dietary Managers. Passing this nationally-recognized Credentialing Exam empowers you with the credentials that employers trust, proving your expertise in key areas like:
- Food Safety & Quality Assurance: Master best practices to maintain the highest standards in food protection.
- Menu Planning for Special Diets: Become an expert in creating meal plans that meet diverse dietary needs.
- Leadership & Staff Management: Gain the skills to confidently manage kitchen operations and inspire your team.
The Dietary Manager Program is your gateway to more career opportunities, higher earning potential, and the credibility to make a real difference in healthcare, senior living, and beyond. Join a community of professionals committed to excellence in dietary management and take the next step toward a rewarding future.
Get certified and start your journey today!
For more information, call (631) 451-4114 or send us a message here.
Program Accreditation
The Dietary Manager Program has been granted full approval by the Association of Nutrition and Food Service Professionals (ANFP). Upon program completion, graduates are eligible for Professional Membership in the ANFP.
Courses
The Dietary Manager Program consists of two parts:
- Fundamentals of Nutrition & Nutrition Therapy (17 hours classroom)
- Nutrition (30 hours classroom, 31 hours field work)
- Food Service (29 hours classroom, 32 hours field work)
- Personnel & Communications (25 hours classroom, 28 hours field work)
- Sanitation & Safety (29 hours classroom, 36 hours field work)
- Business Operations (23 hours classroom, 24 hours field work)
Both parts must be completed for successful completion of the program.
Who is eligible to enroll?
Any individual who has leadership potential and is presently employed in the food service industry may take this course. Supervisors, cooks and other dietary personnel who have demonstrated leadership potential are eligible to enroll.
Learning Objectives and Requirements
The Dietary Manager Program is unique in that it includes both classroom training and supervised field experience in such area as:
- Organization
- Personal management
- Communication skills
- Sanitation and safety
- Menu design and preparation
- Standard and therapeutic diets
- Purchasing techniques
- Food production
- Cost control
Students must meet the following standards in order to complete the program:
- Supervised field trips
- Quizzes
- Class attendance and participation
- An assigned project executed on the job under the guidance of the preceptor*
*All students are required to have a registered dietitian serve as preceptor for the 150 hours field experience.
Employment Opportunities
Students who complete the Dietary Manager Program may find employment in the following settings:
- Nursing homes
- Assisted living facilities
- Hospitals
- Schools
According to O*Net OnLine, “Bright Outlook occupations are expected to grow rapidly in the next several years, will have large number of job openings, or are new and emerging occupations.”
Transfer Options
In addition to the non-credit Dietary Manager Program, Suffolk County Community College also offers a 2-year degree Dietetic Technician A.A.S. program.
Students who successfully complete the non-credit Dietary Manager Program and transfer to Suffolk County Community College’s A.A.S. degree program will have two required courses waived:
- Introduction to Nutrition (DTE101)
- Introduction to Food Service (DTE201)
In addition, 80 hours of the required 100 hours of field work for Food Service Management (DTE213) will also be waived.
For more information, please contact the Office of Continuing Education at (631) 451-4114 or send us a message here.