A certified dietary manager is a professional who is trained in the art and science of managing dietary operations for institutions. Anywhere that a large number of people need to be fed, there is likely a certified dietary manager ensuring that their nutritional needs are being met.
In most cases, a Certified Dietary Manager, or CDM, is trained at the Associate or Bachelor’s level in culinary preparation and nutritional science. Ideal for those who want a culinary education with a strong foundation in science, this is one of the few careers that makes culinary school a very practical choice.
The CDM Workplace
Some of the places you would find a certified dietary manager include hospitals and other health care settings, such as nursing homes, rehabilitation centers, or senior living communities. Large companies with cafeterias might also employ a CDM, as would schools, correctional facilities, and even military institutions.
Many of these settings require the certified dietary manager to be aware of multiple diet types and to plan accordingly. For example, a senior living community might require meals that are low-sodium, low-cholesterol, and/or low-sugar. The CDM is responsible for planning menus that meet the needs of individuals with these special restrictions, in addition to the general population of their facility.
What to Expect as a Certified Dietary Manager
As well as planning meals, the certified dietary manager will likely also be in charge of procuring the food. In some cases this requires the ability to work with different vendors who deliver meat, produce, dairy, etc. In others, the CDM may go directly to the grocery store or market to pick out the necessary ingredients. All of this must be done, of course, while remaining within a budget.
Food preparation will also be overseen by the certified dietary manager. He or she will work with kitchen and serving staff to ensure that safe food handling procedures are always used. This will require interaction with and management of all different personality types. The CDM will also need to monitor for quality to make sure that the food is both tasty and nutritious.
Because people need to eat at all different times of the day, a certified dietary manager can sometimes end up with a difficult schedule. Add to this the need to work within a budget, to manage others, and to consistently provide a high-quality product, and the job can be somewhat challenging. For those who are up for the challenge, however, job opportunities are growing, especially in institutions that care for the elderly.
In order to get started, it’s best to talk with both culinary schools and health care institutions for more information. Oftentimes, it is your ability to overlap and combine both cooking and nutrition science that will prepare you for success in this particular field.
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