Culinary and Dietetic Management AS

  • DM
    Dale Mabry
AS.CUL.DIET (60 Credit Hours) | Part of the Hospitality and Culinary Subject

Program Overview

The Culinary and Dietetic Management AS degree at Hillsborough Community College offers students the education, training, and experience to competently perform the responsibilities of a dietary manager. This program has both classroom and field experience components. The field experience component consists of 2 practicums of 75 hours each, totaling 150 hours of field experience. Each field experience has a qualified preceptor on site. Students are eligible for ANFP Pre-Professional membership. Graduates are eligible to apply for the CDM (Certified Dietary Manager) Credentialing Exam and ANFP Professional membership.

Graduates of this program:

  • Work with Registered Dietitian Nutritionists (RDNs) to provide quality nutritional care in a variety of non-commercial settings and perform a myriad of specialized tasks and roles within a foodservice operation.
  • Are experts at managing foodservice operations and ensuring food safety.
  • Are responsible for implementation of menus, foodservice purchasing, and food preparation as well as applies nutrition principles, document nutrition information, manage work teams, and much more.

Admissions Requirements

This program has no entrance requirements; however, it requires the completion of many courses in sequence and some are only offered once a year. Be sure to talk with the program director, practicum coordinator, and AS program academic advisor to schedule completion of the coursework to prevent any delay in finishing.

Additional Program Information

  • Mission, Goals and Outcomes
  • Program Costs
  • Policies and Procedures
  • Practicum Policies and Procedures

This degree is seeking approval from Association of Nutrition & Food Professionals (ANFP)

Association of Nutrition and Foodservice Professionals
PO Box 3610 | St. Charles, IL 60174
Phone: 800.323.1908 | Fax: 630.587.6308 |

Credentialing Exam

Upon completion of the degree, students are referred to the Certifying Board for Dietary Managers (CBDM) for all exam-related processes and policies. 

Program Required Courses

YEAR I – First Semester
†ENC    1101    English Composition I    3 cr.
†FSS    2100    Menu Development and Marketing    3 cr.
†FOS    1201    Safety and Sanitation    2 cr.
†HFT    2210    Supervisory Development    3 cr.

YEAR I – Second Semester
DIE    1121    Management of Food and Nutrition Services    3 cr.
†FSS    1223C    Food Preparation for Managers    4 cr.
†FSS    1500    Food and Beverage Control    3 cr.
†FSS    2120    Food Purchasing and Storing    3 cr.

YEAR I – Third Semester
†AMH     2020    Modern American History 3 cr. or
†POS 2041, American Government    3 cr.
DIE    2940    Dietary Manager Food Practicum    3 cr.

YEAR II – First Semester
CGS 2100, Computers Information Technology and Literacy  3 cr.
†FSS    1063C    Food Specialty I (Baking)    3 cr.
†HUN    2203    Culinary Nutrition    3 cr.
Humanities General Education CORE    3 cr.    

YEAR II – Second Semester
DIE    2210    Nutrition Therapy     3 cr.
DIE    2271    Clinical Dietetics    3 cr.
†FSS 1248C    Food Specialties II (Garde Manger I)    3 cr. 
MGF 1130 Mathematical Thinking   3 cr.

YEAR II – Third Semester
DIE    2942    Dietary Manager Clinical Practicum     3 cr.
Natural Science General Education CORE    3 cr.

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Contact Information
Academic Advisor
Dale Mabry
DTEC 434
Hospitality Management Instructor
Dale Mabry
DHUM 109

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