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  1. Programs
  3. Certified Dietary Manager

Certified Dietary Manager

Pikes Peak State College

Short-Term CertificateCIP: 19.0505

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

  • Colorado Springs, Colorado

    5675 S Academy Blvd, Colorado Springs, Colorado, 80906-5498

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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 35-2012.00

Skills

SpeakingService OrientationCritical ThinkingActive ListeningReading ComprehensionMonitoringCoordinationJudgment and Decision MakingManagement of Personnel ResourcesInstructingWritingOperations MonitoringQuality Control AnalysisSocial PerceptivenessLearning StrategiesActive Learning

Knowledge

English LanguageCustomer and Personal ServiceAdministration and ManagementFood ProductionMathematicsProduction and ProcessingBiologyMedicine and DentistryTherapy and CounselingEducation and TrainingPsychologyPersonnel and Human Resources

Abilities

Oral ExpressionOral ComprehensionProblem SensitivityDeductive ReasoningSpeech ClarityWritten ComprehensionInductive ReasoningWritten ExpressionNear VisionSpeech RecognitionInformation OrderingCategory FlexibilityFluency of IdeasSelective Attention

Tasks

  • Monitor and record food temperatures to ensure food safety.
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of porti
  • Rotate and store food supplies.
  • Resolve customer complaints regarding food service.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements
  • 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
  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.

Technology

Analytical or scientific softwareData base user interface and query softwarePoint of sale POS softwareWord processing softwareInventory management softwareSpreadsheet softwareHuman resources softwareAccounting softwareMedical softwareCloud-based data access and sharing softwareGraphics or photo imaging softwareComputer based training softwareCalendar and scheduling softwareData base management system softwareInformation retrieval or search softwareTime accounting softwareObject or component oriented development software

Tools

Apple corersBlast chillersBlendersBone sawsBox gratersBraziersBread slicersBroilersCappuccino makersCarbonated beverage dispensersCash registersChefs' knivesCommercial coffee grindersCommercial coffeemakersCommercial dishwashersBarcode scannersCard readersCredit card processing machinesDesktop computersLinear imaging scannersLong range charged coupled device CCD barcode scannersNotebook computersPoint of sale POS printersPoint of sale POS terminalsPoint of service scannersPoint of service workstationsRestaurant guest and server paging systemsAutomated blood pressure cuffsBioelectric impedance machinesGlucometers

Work Values

RelationshipsSupportIndependenceWorking ConditionsAchievementRecognition
Career Pathways

Occupations this program prepares you for

  • Cooks, Institution and Cafeteria35-2012.00
  • First-Line Supervisors of Food Preparation and Serving Workers35-1012.00
  • Dietitians and Nutritionists29-1031.00
  • Family and Consumer Sciences Teachers, Postsecondary25-1192.00
  • Food Service Managers11-9051.00
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)

  • Food temperatures — monitor and record using a calibrated thermometer under direct supervision in an institutional kitchen.
  • Standard menu items — prepare basic foodstuffs by following written recipes and portioning guides in a cafeteria setting.
  • Food supplies — rotate stock using FIFO principles under the guidance of a lead cook in a walk-in cooler or dry storage area.
  • Pots, pans, and utensils — wash and sanitize following facility cleaning protocols at a designated dishwashing station.
  • Portioned meals — serve and apportion to patrons or residents following tray-line procedures in a cafeteria or dining hall.
  • Kitchen work surfaces and appliances — wipe down and inspect for cleanliness after each meal service under supervisory direction.
  • Raw meat, fish, or poultry — clean and cut to specified portions following food-safety guidelines in a supervised prep area.
  • Verbal instructions from supervising cooks — listen actively and carry out assigned prep tasks in a fast-paced institutional kitchen.
  • Cooking equipment such as ovens and steamers — operate using posted instructions and safety protocols under direct oversight.
  • Daily prep checklists — follow and complete on schedule to support timely meal service in a school or hospital kitchen.

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
23%
Placement Rate
31%