Dietary Management Training


The Dietary Managers Association (DMA) approved, Dietary Manager Training (DMT) course from the University of Florida has been serving students since 1972. Students who successfully complete our course and pass the credentialing exam from the DMA join the countless other Certified Dietary Managers in a rewarding career.

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Today our DMT course is bigger and better than ever. The author, Ruby Puckett recently revised this 22 lesson course to include more detailed lessons on foodservice management and medical nutrition management.

The Dietary Manager Training (DMT) course is a high-quality, self-paced, “hands-on,” practical course which meets the needs of hospitals, extended-care facilities, and a variety of other foodservice operations. The DMT course consists of 200 hours of classroom training and 200 hours of structured field experiences. This course is designed to prepare students for the national DMA Credentialing Examination. Students also earn a Certificate of Completion from the University of Florida to qualify for membership in the Dietary Managers Association (DMA).

You receive two textbooks and a study guide to assist you through the course. Each lesson in the study guide contains a written assignment and a field experience; lessons and assignments will be guided and evaluated by a staff of academically qualified, veteran instructors with many years of experience within the foodservice industry. As you complete each assignment, send them to the Division of Continuing Education for scoring. Your graded assignments are returned to you for review. You must achieve acceptable scores on all assignments to complete the program.

The DMT course from the University of Florida is designed to train employees in all areas of foodservice operations and nutrition care. This course is joined by Nutrition for the Older Adult and Safety, Sanitation and Security courses which satisfy the continuing education needs of foodservice professionals.

The Dietary Manager Training Program is accredited by the Dietary Manager Association and information on the University of Florida accreditation is here.

* California has additional state guidelines. Students who plan to work in California should contact the state of California for additional information. If you are in the state of California, we can only process your registration with written approval from your State Surveyor, stating that this course will be accepted for your training.

Resources
Dietary Management Courses
Register Register DIETARY MANAGER TRAINING FOR PRE-CERTIFICATION-LMS DMT LMS
Register Register DIETARY MANAGER TRAINING FOR PRE-CERTIFICATION DMT Print
Notice for Preceptors
» Required Preceptor's Qualifications

In an effort to assist you in your role, we have added answer keys to the Optional Preceptor's Guide. Contact the Division of Continuing Education Bookstore to purchase your copy today: 1-800-327-4218 or learn@doce.ufl.edu

Change of Preceptor Form Change of Preceptor Form
Scholarships Available
Students who enroll in our course now have an opportunity to receive a $1000 scholarship. Hormel Health Labs in partnership with the Dietary Managers Association is providing ten, $1,000 awards to be used toward the Certified Dietary Manager process. Recipients will be announced at the annual DMA Convention.

An application for this scholarship program is enclosed with the materials students receive upon enrollment in the Dietary Manager Training course. This is a great opportunity for the University of Florida, Dietary Manager Training students to pursue. For more information please visit the Dietary Managers Association website.
Rights and Responsibilities
Rights and responsibilities for students, administrators, and preceptors in Dietary Manager Training.
DMA School Code for UF
The DMA School Code for the University of Florida is 090401. This code is used on your application for the Dietary Manager Credentialing Exam.
Work Experience Waiver
The non-nutritional portion of the field experience may be wavered by the school’s program director using the following guidelines:
  • The student must have a minimum of two years experience in a managerial or supervisory capacity in institutional food service, which is supervision of food production and food service (Lessons 17-20).
  • Managerial/supervisory experience is defined as “on-the-job time in a full-time management capacity.” Institutions are defined as organizations or corporations such as hospitals, nursing homes, schools, military foodservice, correctional, commercial and feeding programs. This waiver will be granted by the program director of the school.
  • A copy of the Waiver for Work Experience Form (PDF) must be accurately and ethically filled out and returned when enrolling.