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  1. Programs
  3. Certified Dietary Manager

Certified Dietary Manager

Community College of Denver

Short-Term CertificateCIP: 19.0501

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

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Locations

Where this program is offered

  • Denver, Colorado

    1111 W. Colfax Ave., Denver, Colorado, 80204-2026

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 29-2051.00

Skills

SpeakingActive ListeningReading ComprehensionWritingCritical ThinkingLearning StrategiesSocial PerceptivenessMonitoringJudgment and Decision MakingService OrientationInstructingActive Learning

Knowledge

Customer and Personal ServiceEnglish LanguageEducation and TrainingMathematicsPublic Safety and SecurityBiologyMedicine and DentistryTherapy and CounselingPsychologyAdministration and Management

Abilities

Oral ComprehensionOral ExpressionDeductive ReasoningWritten ComprehensionProblem SensitivityInductive ReasoningSpeech ClarityWritten ExpressionNear VisionFluency of IdeasCategory FlexibilityInformation OrderingSpeech Recognition

Tasks

  • Observe and monitor patient food intake and body weight, and report changes, progress, and dietary p
  • Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' diet
  • Prepare a major meal, following recipes and determining group food quantities.
  • Assess nutritional needs, diet restrictions, and current health plans to develop and implement dieta
  • Evaluate laboratory tests in preparing nutrition recommendations.
  • Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutritio
  • Evaluate and grade students' class work, laboratory work, projects, assignments, and papers.
  • Prepare course materials, such as syllabi, homework assignments, and handouts.
  • Prepare and deliver lectures to undergraduate or graduate students on topics such as food science, n

Technology

Calendar and scheduling softwareAnalytical or scientific softwareData base user interface and query softwareMedical softwareEnterprise resource planning ERP softwareCloud-based data access and sharing softwareGraphics or photo imaging softwareComputer based training softwareWord processing softwareData base management system softwareInformation retrieval or search software

Tools

Body-fat calipersCommercial kitchen food slicersCommercial kitchen knivesCommercial kitchen microwave ovensCommercial kitchen mixersCommercial kitchen ovensCommercial kitchen stovesDesktop computersFood scalesLaptop computersMedical floor scalesMedical measuring tapesPersonal computersProgrammable calculatorsAutomated blood pressure cuffsBioelectric impedance machinesGlucometersHydrostatic weighing machinesKetone metersManual blood pressure cuffsMetabolic cartsPersonal digital assistants PDASkinfold calipersUpright scalesWearable fitness monitorsBakeware pansBuilt-in ovensCarousel slide projectorsChef's knivesCommercial dishwashers

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

  • Dietetic Technicians29-2051.00
  • Dietitians and Nutritionists29-1031.00
  • Family and Consumer Sciences Teachers, Postsecondary25-1192.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Short-Term Certificate)

  • Patient food intake records — document and report observations to supervising dietitian in a clinical or long-term care setting.
  • Dietary history forms — collect from patients under direct supervision during initial nutritional screening appointments.
  • Standard recipes and group portion guides — follow closely when preparing a major meal in an institutional kitchen.
  • Food service workflow — assist supervising staff with tray line monitoring and portioning tasks in a hospital cafeteria.
  • Basic menu guidelines and established dietary standards — apply when selecting food items for pre-approved meal plans under direction.
  • Electronic health record and medical software — enter patient dietary data accurately following facility protocols with supervisor review.
  • Interdisciplinary care meetings — attend and take notes alongside dietitians and nursing staff on a patient care unit.
  • Nutritional reference materials and food composition databases — retrieve and organize for dietitian review as part of research support tasks.
  • Scheduling software and calendar tools — use to coordinate patient meal delivery and appointment reminders under supervision.
  • Body weight and intake monitoring tools — operate and record measurements for assigned patients, flagging deviations to the supervising dietitian.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
18%
Placement Rate
65%