Certified Dietary Manager

 

A Certified Dietary Manager (CDM), also known as a Certified Food Protection Professional (CFPP) has the knowledge and experience to work with registered dietitians. CDMs provide competent nutritional care in a variety of non-commercial settings, and perform a broad spectrum of specialized tasks. The CDM examination is offered twice a year by the Dietary Managers Association (DMA).

CDMs can become eligible to take the CDM examination by meeting one of the following criteria:

• Graduate from a DMA-approved dietary management training program. Submit a course completion certificate, or the official graduate list that is sent to the DMA by the college or school, or
• Obtain a two-year or a four-year college degree in food service management or nutrition, or a related field such as culinary arts or hotel and restaurant management. Transcripts must be submitted with the examination application,
  or
• Graduate from a 90-hour food service course approved by the state, and have two years of institutional food service management experience. Submit employment information with the examination application. A food service management employment supervisor or manager must answer a number of questions on the examination application, regarding the applicant’s employment history,
  or
• Current and former members of the United States Armed Forces may qualify to take the CDM examination if they have attained a pay grade of E-5 and completed a military-approved dietary management training program. Submit documentation of the appropriate military training and pay grade documentation with the examination application. The examination fee may be reimbursable to military personnel under the Montgomery GI Bill.

The Certified Dietary Manager (CDM) examination consists of 200 multiple-choice questions, based on potential decision-making or problem-solving scenarios for a dietary manager. Topics generally covered on the examination and the duties candidates are expected to be able to perform are outlined below:

Gather nutrition data: 8.5 percent

• Document and file nutritional information in medical records
• Interview patients, clients, and caregivers for diet history
• Conduct routine nutrition screenings
• Utilize nutrient intake, such as calories and sodium
• Identify nutrition problems and needs

Apply nutrition data: 8.5 percent

• Implement diet plans or menus using appropriate modifications
• Implement a physician's dietary orders
• Apply standard nutrition care procedures
• Review the effectiveness of a nutrition care plan

Provide nutrition education: 6.5 percent

• Help patients and/or clients choose food from selective menus
• Select and use nutrition education materials
• Adapt teaching methods to clients’ educational needs

Provide food services: 10 percent

• Check meal service for food quality, portion size, and diet accuracy
• Manage the preparation and service of special nourishments and supplemental feedings
• Develop continuous quality improvement procedures for food service departments
• Evaluate food acceptance surveys
• Utilize appropriate resources to modify standard menus to suit the needs of patients

Hire and supervise: 9 percent

• Develop and maintain employee time schedules and assignments
• Define personnel needs and job functions
• Interview and select employees
• Manage department personnel

Develop personnel and communications: 8.3 percent

• Implement required changes in food service departments
• Prepare, plan, and conduct department meetings
• Present work procedures and plans
• Teach employees
• Justify improvements in department designs and layouts
• Meet goals and priorities for departments

Professional interaction: 6.3 percent

• Represent departments at external meetings
• Coordinate department services
• Communicate patient and client information to other health professionals
• Participate in patient and client care conferences and case presentations
• Participate in regulatory agency surveys

Manage supplies, equipment use, sanitation, and safety: 24 percent

• Purchase, receive, store and distribute food supplies and equipment following established sanitation and quality standards
• Protect food in all phases of preparation, holding, service, cooking, and transportation
• Manage physical facilities to ensure compliance with safety and sanitation regulations
• Conduct routine maintenance and inspection of equipment
• Instruct employees in sanitary equipment use and maintenance
• Organize work flow and use of equipment

Manage production: 10.5 percent

• Prepare standardized recipes for food production
• Specify standards and procedures for preparing food
• Identify equipment needs
• Test new recipes
• Supervise the production and distribution of food
• Prepare and maintain inventory records

Manage business operations: 8.4 percent

• Write purchase specifications and orders
• Supervise cash activities and reports
• Manage revenue-generating services
• Write detailed specifications for capital purchases
• Evaluate vendor performance
• Supervise the purchase of food and supplies
• Monitor and review the cost of menus against budget and dietary guidelines
• Implement cost-effective procedures
• Administer salary and wage adjustments for employees