{"@id":"https://credentialengineregistry.org/resources/ce-74e5298c-1d98-48bf-8adf-79ae847ac56b","@type":"ceterms:Certificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-74e5298c-1d98-48bf-8adf-79ae847ac56b","ceterms:name":{"en-US":"Dietary Manager"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-b37db2d7-ecf1-4a77-b489-71bfa408e2a0"],"ceterms:subject":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Dietetics/Dietitian"}}],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Requires"},"ceterms:description":{"en-US":"Condition for Dietary Manager"}}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-b37db2d7-ecf1-4a77-b489-71bfa408e2a0"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"Graduates of the Dietary Manager (DM) Program are trained foodservice professionals in retail and foodservice management within health care and community institutions. They understand basic nutritional needs of clients and work in partnership with dietetic technicians and dietitians, who offer specialized nutritional expertise. Approved by the Association of Nutrition and Food Professionals (ANFP), the curriculum includes 13 semester credit hours of classroom instruction, 3 semester credit hours of food lab instruction, and 210 hours of management and clinical directed practice coordinated by a Registered Dietitian Nutritionist (RDN). A minimum of 25 clinical directed practice hours are directly-supervised by a RDN. Students are required to complete these field experiences at area community, foodservice and healthcare facilities. As an integral member of the healthcare and foodservice management teams, dietary managers are responsible for maintaining cost/profit objectives, purchasing goods and services for the nutrition department and supervising staff. Students of Sinclair's Dietary Manager Program are eligible to become pre-professional members of the Association of Nutrition \u0026 Foodservice Professionals (ANFP), a nationally recognized organization that can be reached at PO Box 3610, St. Charles, IL 60174, 1-800-323-1908,www.anfponline.org. This specially designed program enables students to enjoy benefits of ANFP membership while attending school. Graduates are eligible for professional ANFP membership. Benefits include networking, professional growth, educational enrichment, and developing leadership skills. Completion of the DM Program and successfully passing a national credentialing exam will enable graduates to become Certified Dietary Managers, Certified Food Protection Professionals (CDM, CFPPs) in accordance with the Certifying Board for Dietary Managers athttps://www.cbdmonline.org/. The DM Program at Sinclair is fully approved by the Association of Nutrition and Foodservice Professionals (ANFP). Students must pass all DM certificate program courses with a letter grade of \"C\" or better. The Sinclair nutrition and dietetics programs are open to those age 16 and older."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:costDetails":"https://www.sinclair.edu/services/welcome-center/bursar/tuition-fee-schedule/","ceterms:description":{"en-US":"Sinclair's cost per credit hour is based on the residency status of the student.  See the weblink for more information."}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/29-2051.00","ceterms:codedNotation":"29-2051.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Dietetic Technicians"},"ceterms:targetNodeDescription":{"en-US":"Assist in the provision of food service and nutritional programs, under the supervision of a dietitian. May plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals."}}],"ceterms:subjectWebpage":"https://www.sinclair.edu/program/params/programCode/DMST-S-STC/","ceterms:isPreparationFor":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Preparation for occupation"},"ceterms:description":{"en-US":"This credential is preparation for the following occupation(s)."},"ceterms:targetOccupation":["https://credentialengineregistry.org/resources/ce-8477bd8d-c207-49f6-b84d-4a2efca8cd47"]}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P32W"}],"ceterms:hasSupportService":["https://credentialengineregistry.org/resources/ce-ca68b52c-a632-40f7-abaf-46022c14553d"],"ceterms:versionIdentifier":[{"@type":"ceterms:IdentifierValue","ceterms:identifierTypeName":{"en-US":"Version"},"ceterms:identifierValueCode":"Effective as of Fall 2024"}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=51.3101","ceterms:codedNotation":"51.3101","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Dietetics/Dietitian"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to integrate and apply the principles of the food and nutrition sciences, human behavior, and the biomedical sciences to design and manage effective nutrition programs in a variety of settings.  Includes instruction in human nutrition; nutrient metabolism; the role of foods and nutrition in health promotion and disease prevention; planning and directing food service activities; diet and nutrition analysis and planning; supervision of food storage and preparation; client education; and professional standards and regulations."}}]}