Stark State College’s dietary manager program prepares you to step into a growing field where you support nutrition therapy, dietetics, employee management and food safety. This program provides in-depth training in dietary management, combining classroom instruction with 150 hours of supervised field experience. Students learn nutrition therapy, food service operations, budgeting, and management skills, preparing them to work alongside dietitians in healthcare, schools, and similar settings. Graduates are eligible to take the national certification exam to become a Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP).
Major code: 3564 Pre-code: 3565 Health and Public Services Division Therapy & Wellness Programs Department
The catalog in force is assigned to students based on the academic year they first applied to the college, and changes only when students change their major or request the change in writing. Refer to Policy No. 3357:15-13-28.
2026-27 Catalog
Effective Summer 2026
Some courses listed within the program may require a prerequisite or co-requisite.
Pre/Co-requisites will be listed within each course hyperlink below.
Refer to Policy No. 3357:15-13-04 and 3357:15-13-05
| Code | Title | Hours |
|---|---|---|
| Technical | ||
| NTR130 | Food Operations | 3 |
| NTR122 | Introduction to Medical Nutrition Therapy | 1 |
| DTR122 | Life Cycle Nutrition | 3 |
| DTR228 | Dietary Systems | 3 |
| DMA135 | Food Operations Directed Practice | 1 |
| DMA145 | Nutrition Management Directed Practice | 1 |
| DMA155 | Dietary Systems Directed Practice | 1 |
| Non-technical | ||
| SSC101 | Student Success Seminar | 1 |
| BIO127 | Human Biology (lab) 1 | 4 |
| ENG124 | College Composition | 3 |
| COM121 | Effective Speaking | 3 |
| Select one of the following: | 3 | |
| Math for Allied Health | ||
| Statistics 2 | ||
| NTR121 | Nutrition for Health | 3 |
| PHL122 | Ethics | 3 |
| Total Hours | 33 | |
- 1
BIO121 Anatomy and Physiology I and BIO122 Anatomy and Physiology II can be substituted for BIO127 Human Biology
- 2
MTH124 Statistics should be taken by students planning to transfer to a four-year institution.
Students completing this one-year certificate may be eligible to also receive a Dietary Manager Career-Enhancement Certificate (3566).
The classes in this certificate also apply toward the completion of an Associate of Applied Science in Dietetic Technician (3560).
Full-time Student Advising Notes
Academic Advising
Each student should make an appointment to see their advisor every semester before registering for classes. Please have your registration form completed, including the courses you wish to take, for this meeting.
Course Sequence
The semester-by-semester listing below provides the normal scheduling option for students seeking a one-year certificate.
| First Semester | Hours | |
|---|---|---|
| SSC101 | Student Success Seminar | 1 |
| DMA135 | Food Operations Directed Practice | 1 |
| ENG124 | College Composition | 3 |
| NTR121 | Nutrition for Health | 3 |
| NTR130 | Food Operations | 3 |
| PHL122 | Ethics | 3 |
| Hours | 14 | |
| Second Semester | ||
| BIO127 | Human Biology (lab) 1 | 4 |
| DMA145 | Nutrition Management Directed Practice | 1 |
| DMA155 | Dietary Systems Directed Practice | 1 |
| DTR122 | Life Cycle Nutrition | 3 |
| DTR228 | Dietary Systems | 3 |
| NTR122 | Introduction to Medical Nutrition Therapy | 1 |
| Hours | 13 | |
| Third Semester | ||
| COM121 | Effective Speaking | 3 |
| Select one of the following: | 3 | |
| Math for Allied Health | ||
| Statistics 2 | ||
| Hours | 6 | |
| Total Hours | 33 | |
Program Learning Outcomes
This program is designed to prepare students to demonstrate the following learning outcomes:
- Demonstrate entry level competence, perform data collection, and apply didactic knowledge in a practical manner in content related to nutrition and basic medical nutrition therapy.
- Demonstrate entry level competence, perform data collection, and apply didactic knowledge in a practical manner in content related to food service operations and management.
- Demonstrate entry level competence, perform data collection, and apply didactic knowledge in a practical manner in content related to human resources and dietary management.