Register for the Dietary Manager Training Program
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.
The tuition for this course is $425.00
|Foodservice Manual for Health Care Institutions
||Ruby Parker Puckett
|Nutrition Concepts and Medical Nutrition Therapy
||Susan Davis Allen
|Preceptor's Guide (optional textbook)
||Ruby Parker Puckett
About our Dietary Manager Program
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 or correspondence training and 174 hours of appropriately precepted field experiences. Each student must have a Registered Dietician Nutritionist (RDN) or Licensed Dietician (LD) agree to coordinate the entire course and to supervise 50 hours on nutrition and medical nutrition therapy, 25 of the 50 hours must be spent one-on-one.
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 Foodservice 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.
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.
There are minimum computer and software requirements for taking online classes at UF. The e-Learning Services provide 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.
Canvas runs on Windows, Mac, Linux, iOS, Android, or any other device with a modern web browser. Canvas supports the last two versions of every browser release. We highly recommend updating to the newest version of whatever browser you are using as well as the most up-to-date Flash plug-in. As of October 24, 2014, we support the most recent versions of Flash and popular web browsers:
Internet Explorer 10 and 11, Chrome 37 and 38, Safari 6 and 7, Firefox 32 and 33 (Extended Releases are not supported, Flash 14 and 15 (for recording or viewing audio/video and uploading files), Respondus Lockdown Browser (supporting the latest system requirements)
- 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
Some of the lessons relating to management and operations may be waived. No lessons relating to nutrition or medical nutrition may be waived. All waivers are approved by the 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 institutions such as hospitals, nursing homes, schools, military foodservice, correctional, commercial and feeding programs. This waiver will be granted by the program director.
- A copy of the Waiver for Work Experience Form (PDF) must be accurately and ethically filled out. You will submit the "Waiver" once you are enrolled in the course. For additional instructions on how to submit a Wavier for Work Experience please see the "Understanding Field Experience Forms page" once you log into the course, instructions can also be found in the student handbook.
Frequently ask questions
Do I have to be a resident in the state of Florida?
No, you do not need to be a resident of Florida.
What states will my certificate be recognized?
Your UF Certificate is recognized in all 50 states. When you successfully pass the national certification exam and become a CDM your CDM is recognized in all 50 states.
Do I need an RDN or LD?
Yes, you must have a RDN or LD to coordinate the entire course and the RDN or LD must spend 25 contact hours with you, on a one to one, to cover all of the patient care information.
Do you have an RDN or LD?
No, we do not employ RDN or LD as preceptors.
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 food systems 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 throughout 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 worldwide 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.
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.
One pathway is through successful completion of UF's Association of Nutrition and Foodservice Professionals (ANFP) approved program.
Qualified Preceptors, for nutritional module of the course:
Preceptor must be a Registered Dietitian Nutritionist (RDN) or a state approved Licensed Dietitian (LD) with one year of post-registration practitioner's competency and 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, who may precept for the Field Experiences and written assignments other than the lessons that relate to nutrition, patient services and medical therapy nutrition. 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.
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 email@example.com.
Preceptor Rights & Responsibilities
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.