Dietary Manager Training Online
The Association of Nutrition and Food Service Professionals (formally Dietary Managers Association) approved, Dietary Manager Pre-Certification (DMT) course from the University of Florida has been serving students since 1972. Students who successfully complete our course and pass the credentialing exam from the ANFP are ready to begin a rewarding career as a Dietary Manager.
Today our DMT course is bigger and better than ever. The author, Ruby Puckett, recently revised the four modules that include management and financial operation; food safety, food sanitation, HACCP and environmental issues; foodservice operations and food, nutrition, and medical nutrition management.
About
The Dietary Manager Pre-Certification (DMT) course is a high-quality, self-paced, "hands-on," professional yet practical course that meets the needs of hospitals, extended-care facilities, and a variety of other foodservice operations. The DMT course consists of 175 hours of online classroom training and 174 hours of appropriately precepted field experiences. Each student must have an RD or LD agree to directly supervise a minimum of 25 of the 50 nutrition related field experience hours and coordinate the entire 174 hours of field experience. The course has an open enrollment period so participants may enroll at any time and are allowed up to 18 months to complete the program.
Upon enrollment, students names and email address are uploaded to the ANFP (contact UF Professional Development if you do not want your information to be communicated). Enrolled students are eligible for Pre-Professional ANFP membership. Once a student successfully completes the UF course, they are eligible to join the Association of Nutrition and Food Service Professionals as a professional member. Students earn a Certificate of Completion from the University of Florida when successfully completing the course. This course prepares students for the national ANFP Credentialing Board Examination. After a student passes the Certifying Board exam they are considered a "Certified Dietary Manager" and may use the initials CDM, CFPP.
The Dietary Manager course from the University of Florida trains students in all areas of foodservice operation, safety, sanitation HACCP environmental issues, finances, management, and nutrition and medical nutrition therapy.
Work Experience Waiver
The non-nutritional portion of the field experience may be waived by the school's program director using the following guidelines:
- The student must have a minimum of two years experience in a managerial or supervisory capacity, which is supervision of food production and foodservice.
- Managerial/supervisory experience is defined as "on-the-job time in a full-time management capacity."Non-Commercial food service is defined as organizations or corporations such as hospitals, nursing homes, schools, military foodservice, correctional, commercial and feeding programs. This waiver will be granted by the program director of the school.
- A copy of the Waiver for Work Experience Form (PDF) must be accurately and ethically filled out and returned when enrolling.
Rights & Responsibilities
The Student agrees:
- to complete all written assignments, supervised field experience, and examinations within the designated time frame with a final grade of at least a "C" .
- to complete self-evaluations throughout the course to assist the preceptor, and the UF instructor in assessing your behavioral goals for the didactic and field experiences.
- that the enrollment may be terminated by UF if satisfactory progress is not made.
- above all, to follow a basic code of ethics. This includes honesty, integrity, and maintaining the confidentiality of the dietary patron, and the student's organization. In addition, you are expected to abide by the standards and the Patient Rights statements for your facility.
- that the University of Florida expects honesty in the preparation of your assignments, with original work submitted for each assignment in the course.
The Administrator agrees to:
- make available records, equipment and supplies needed for learning experiences.
- allow the preceptor and student to participate in administration and other meetings.
- set a positive example and adhere to a code of ethics, hold no discrimination against the student or preceptor because of race, creed, color, sex, national origin, age or handicap.
- allow the student to complete the minimum of 175 hours of online (classroom) training and 174 hours of supervised field experiences that are required for the course.
- permit the student to use the facility to perform field experience learning activities.
- provide additional time for the consulting/supervising RD preceptor to supervise the student's work-related learning experiences. (At least 50 hours of contact between the student and a dietitian is required with 25 hours face to face for nutrition and medical nutrition therapy.)
- understand that enrollment entitles the student 18 months to satisfactorily complete all course requirements.
The Preceptor agrees to:
- assume overall responsibility for the course. The RD/LD Preceptor (and DTR/CDM when used) has at least one year post-registration full time experience in a practitioner role and at least six months of this experience is related to the subject matter of the program (nutrition, foodservice operations, human resources and safety and sanitation).
- guide and counsel the student as required for the nutritional modules.
- coordinate the entire 174 hours of field experience and directly supervise 50 of those hours in nutrition-related experiences.
- sign the student's lesson cover sheets, confirming that the lessons have been evaluated as required by the course.
- maintain close communication with the program coordinator and staff.
- regularly advise the facility administrator of the student's progress.
- notify Distance and Continuing Education if no longer able to serve as a preceptor for the student.
Registration
If you are in the Gainesville area, you can come by our office at 2046 NE Waldo Road, Suite 1101 to register for our courses and purchase your books in person.
Instructor
Ruby Parker Puckett
Ruby Parker Puckett is the Program Director and author of the Dietary Manager Training Program, a Professional certification, non-credit program. The National University Continuing Education Association has twice recognized the course as a Distinguished Independent Study Non-credit Course. Ms. Puckett has been a Director of Food and Nutrition Service departments in both profit and non-profit healthcare facilities. For 27 years, she was the Director of Food and Nutrition Services at Shands Hospital. She also has been a consultant in long-term facilities. She is an entrepreneur owning her own company for foodservice management consultants. Ms. Puckett is a published author having authored 12 books (several with coauthors) and published over 450 articles in magazines, newspapers and peer reviewed journals. She has 8-10 articles published annually. She also serves on three editorial boards. She has taught foodsystems management at a community college, and for undergraduate and graduate students. She coordinated and served as an instructor for dietetic interns for the management portion of their program.
Ruby's service and leadership is well known through out the foodservice industry. The industry has honored her with the IFMA Silver Plate award for healthcare, Ivy award for restaurateur of the year, and a distinguished award from the Round Table of Women in Foodservice. Professional associations have bestowed many honors on Ms. Puckett for service and leadership in the profession. Some of the more notable ones include three awards from American Dietetic Association (ADA), including the Copher award the highest honor given annually to a dietitian. Management in Food and Nutrition Systems, a Practice Group of ADA established the Ruby Parker Puckett Leadership legacy award, the Association of Nutrition and Food Service Professionals Distinguished award for outstanding service, the Foodservice Consultant Society International the Robert Pacifico award for "Doing Well by Doing Good". The award is for years of service and unselfish leadership to the profession, the community, and religious activities.
She evaluated military foodservice for the Navy, Marines, and Air Force at selected bases world wide for excellence in overall foodservice awards. She presently serves on three boards of directors, including a financial institution. She is active in community affairs and her Church.
Tuition & Textbooks
Tuition:
The tuition for this course is $395.00
Required Textbooks:
| Title |
Author |
Edition |
ISBN |
Price (New) |
| Foodservice Manual for Health Care Institutions |
Ruby Puckett |
4th |
9780470583746 |
$115.00 |
| Nutrition Concepts and Medical Nutrition Therapy |
Susan Davis Allen |
|
0975347683 |
$120.00 |
| Preceptor's Guide (optional textbook) |
Ruby Puckett |
2013 |
|
$50.00 |
Assignment Submission
Submitting A Print-Based Assignment (Only)
With few exceptions, students of print-based courses now submit their written assignments online. Online submission provides quicker instructor feedback and the possibility of completing the course in a more timely manner.
When registering for courses, be sure to provide our office with an up-to-date email address. Once your registration has been processed, log on to our website to upload your assignments, view your grades, request exams, and perform a number of other activities. If we do not have an email address on file for you, contact our office so that we can update your records. Please remember to submit only the assignment itself, not the entire study guide.
Credentialing Exam
The Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP) Credentialing Exam is part of the competency assurance program for dietary managers. The credentialing exam is administered in an online format only, learn more at CDMcareer.info. ANFP offer 16 dates to choose from during testing date windows in March and October
Eligibility
One pathway is through successful completion of UF's Association of Nutrition and Foodservice Professionals (ANFP) approved program.
Exam Steps
- Select a test date and complete application.
- Mail application, other documents and payment to:
Association of Nutrition and Food Service Professionals
406 Surrey Woods Dr.
St. Charles, IL 60174
- ANFP will confirm your eligibility and mail you a confirmation letter.
- Three weeks before the test, the testing firm, ACT, Inc., will send you an admission letter
- Take the exam - bring your admission letter, picture I.D., and pencils, and school number (print-based course: 090401 online course: 090403).
- Receive results from ACT, Inc., by mail in about 6 weeks.
- After you pass, receive a letter from ANFP activating your certification.
Policies & Requirements
Withdrawal Policy
A tuition refund will be granted after written request for withdrawal from a course within 30 days of enrollment. This request must be in writing, and may be sent by fax, email, or U.S. mail. All requests will receive written responses. Refunds will be the amount of tuition, less a $25.00 processing charge. Allow four to six weeks for refund checks. No refunds are granted after 30 days.
Computer requirement
There are minimum computer and software requirements for taking online classes at UF. e-Learning Services provides the following guidelines regarding browsers and internet connection,
- Browser requirements: Google Chrome, Versions 20, 19, or 18. Mozilla Firefox, Versions 14, 13, or 12. Microsoft Internet Explorer, Versions 9, 8, or 7. Safari or other less known browsers are not supported by Sakai.
- Internet Connection: A broadband Internet connection is strongly recommended. Slower connections should still be able to access e-Learning, but will take longer to load. A wired Ethernet connection is more dependable for test-taking than a wireless connection. Special Note about Satellite service: Some users with satellite Internet service may find their online courses do not load quickly or consistently due to satellite network design issues.
- Review the UF's Policy on Student Computing Requirements
Work Experience Waiver
The non-nutritional portion of the field experience may be waived by the school's program director using the following guidelines:
- The student must have a minimum of two years experience in a managerial or supervisory capacity in institutional foodservice, which is supervision of food production and foodservice (Lessons 17-20).
- Managerial/supervisory experience is defined as "on-the-job time in a full-time management capacity." Institutions are defined as organizations or corporations such as hospitals, nursing homes, schools, military foodservice, correctional, commercial and feeding programs. This waiver will be granted by the program director of the school.
- A copy of the Waiver for Work Experience Form (PDF) must be accurately and ethically filled out and returned when enrolling.
Rights & Responsibilities
The Student agrees:
- to complete all written assignments and supervised field experience within the designated time frame with a final grade of at least a "C" and complete the competency exam which counts for 20% of the course grade.
- to complete a self-evaluation midway through the course to assist the preceptor, and the UF instructor in assessing your behavioral goals for the didactic and field experiences.
- that the enrollment may be terminated by UF if satisfactory progress is not made.
- above all, to follow a basic code of ethics. This includes honesty, integrity, and maintaining the confidentiality of the dietary patron, and the student's organization. In addition, you are expected to abide by the standards and the Patient Rights statements for your facility.
- that, the University expects honesty in the preparation of your assignments, with original work submitted for each assignment in the course.
The Administrator agrees to:
- make available records, equipment and supplies needed for learning experiences.
- allow the preceptor and student to participate in administration and other meetings.
- set a positive example and adhere to a code of ethics, hold no discrimination against the student or preceptor because of race, creed, color, sex, national origin, age or handicap.
- allow the student to complete a minimum of 174 hours of supervised field experiences that are required for the course.
- permit the student to use the facility to perform field experience learning activities.
- provide additional time for the consulting/supervising RD/LD preceptor to supervise the student's work-related learning experiences. (At least 50 hours of contact between the student and a dietitian is required.)
- understand that enrollment entitles the student 18 months to satisfactorily complete all course requirements.
The Preceptor agrees to:
- assume overall responsibility for the course. The RD/LD Preceptor (and DTM/CDM when used) has at least one year post-registration full time experience in a practitioner role and at least six months of this experience is related to the subject matter of the program (nutrition, foodservice operations, human resources and safety and sanitation).
- guide and counsel the student as required for the nutritional modules.
- coordinate the entire 174 hours of field experience and directly supervise 50 of those hours in nutrition-related experiences.
- sign the student's lesson cover sheets, confirming that the lessons have been evaluated as required by the course.
- maintain close communication with the program coordinator and staff.
- regularly advise the facility administrator of the student's progress.
- notify Distance and Continuing Education if no longer able to serve as a preceptor for the student.
Preceptor Requirements
Qualified Preceptors, for nutritional module of the course:
Preceptor must be a Registered Dietitian (RD) or a state approved Licensed Dietitian (LD) with one year of post-registration practitioner's competency. Preceptors are required to have completed one year of full-time employment prior to precepting students. Other modules of the course require: A Certified Dietary Manager (CDM), Dietary Technician Registered (DTR), or Licensed Dietitian (LD) with at least one year of experience. Submission of certification credentials is required at the time of enrollment: for LD, state license; for CDM, ANFP identification; for DTR, a copy of the Academy of Nutrition and Dietetics registration.
The student indicates their acceptance of the course policies by their original signature on the course application.
In an effort to assist you in your role, we offer an Optional Preceptor's Guide. Contact the Distance and Continuing Education Bookstore to purchase your copy today by calling 1-800-327-4218 or emailing learn@dce.ufl.edu