Certified dietary managers are responsible for ensuring that individual and organizational diets meet healthcare standards. They must be aware of special client needs including allergic reactions that a client could have to specific foods. CDMs might be employed at a nursing home, senior citizens center, hospital, clinic, weight loss or sports facility.
Non Degree Training Requirements
Before a cook can take the certification exam to become a licensed dietary manager she must complete a training program that is approved by the Dietary Managers Association. Cooks can also receive training through a state approved 90-hour food service program. This training is only accepted for certification if a cook has a minimum of two years of management experience working in the institutional food service industry.
At the time that a food specialist applies for his certificate, he must provide proof of employment to the licensing board. Non-degree training courses are offered at institutions like Florida Area Health Education Centers, Southern Maine Community College, Baltimore City Community College and Herndon Career Center. The courses typically run for 120-hours with an additional 150-hour field experience requirement.
The other non-degree training that is accepted is military culinary training. A military chef or cook who is at the enlisted (E-5) or higher level and who has graduated from a military dietary program for managers is also eligible to take the certification examination. The chef or cook must present proof that she has successfully completed the training and has a minimum grade of E-5 at the time that she applies for certification.
Degree Training Requirements
A dietary manger who has an Associate’s or Bachelor’s degree from a state or regionally accredited institution meets qualifications to test for certification. The manager's major must be in nutrition, culinary arts, hotel restaurant management or food service management. Copies of the manager's college transcripts must be submitted at the time that the manager applies for certification. A military person who qualifies to receive educational assistance through the G. I. Bill should inquire about reduced tuition at the postsecondary schools she enrolls at.
Taking the Dietary Manager Exam
The certification examination is scored on a pass or fail basis. There are a total of 200 questions on the test. The Board and ACT use the Angoff grading method to identify whether an applicant passed or failed. As of March 2009, the minimum score to pass was 121. Fewer than 73% of the people who took the test in March passed.
It is important that an applicant allow himself ample time to prepare and study for the exam. Sanitation and food safety-related test questions are founded upon the 2005 Food and Drug Administration (FDA) codes. Online exam review courses are available through the Dietary Managers Association.
An interested cook can register for an upcoming review course and order exam study materials through the association’s website. Topics covered on the test include FDA food codes, revenue generating services, the Fair Labor Standards Act, Safe Drinking Water Act, critical control point, employee orientations and beef grades.
Test results are mailed to applicants six weeks following the examination date.
CDM Examination Day
All applicants should bring photo identification, a test admissions letter from DMA, two to three #2 pencils to the examination site. Applicants can also bring a battery operated calculator that does not have a print function with them. Paper paper, packages or other equipment, including briefcases or laptops are not allowed at the testing site.
Tests last four hours and run from 8:30 a.m. until 12:30 p.m. Applicants who arrive late to the test site might not be allowed to take the exam, so allow for plenty of time to travel to the site. Schools where applicants can test are listed by state at the DMA website.
Passing the Culinary Certification Exam
Applicants are not required to be members of the Dietary Managers Association to be certified. Members and non-members of the association will be sent a letter in the mail informing them that they passed the exam. Certifications are automatically activated after DMA receives tests results from the board and from ACT. All certified dietary managers are required to maintain their certification by earning a minimum of 45 continuing education hours every three years. Five of the 45 hours of training must be in sanitation and food safety.
To conclude, cooks and chefs should confirm that they meet degree and non-degree certification requirements. Military cooks who have completed dietary program training for managers meet the certification testing requirements. All applicants are encouraged to allow themselves sufficient time to study for the test which last four hours. Arrive to the testing site with time to spare to avoid being late for the examination.
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