Dietetic Management and Supervision

Dietetic managers managing dietary operations in facility

Dietetic Managers manage dietary operations in healthcare facilities

Program Objective:

The purpose of this program is to prepare students for employment as Dietary Managers in the Healthcare Industry.

Program Content:

The content includes but is not limited to facility planning for sanitation and safety; selection and supervision of equipment and supplies; application of principles of nutrition to diets and menus; cost planning and quality control; supervision of food preparation; evaluation of food quality, portion size and diet accuracy; supervision and in-service training of dietary personnel, personnel management, and employability and communication skills. Students are prepared to utilize nutritional knowledge in preparing food and in serving individuals with specific dietary needs under the supervision of a registered dietitian.

Admission Requirements:

  • 16 years of age or older and not currently enrolled in any K-12 program

  • Occupational Interest

  • High School Diploma

  • Have taken the Nutrition and Dietetic Clerk program

Completion Requirements:

The program consists of one occupational completion point.

OCP ADietary Manager300 Hours
Total Hours: 300

Students are expected to complete program competencies.

Employment Opportunities:

Dietetic Managers work as:

  • Food Service Directors
  • Managers in Healthcare Institution

Employment Requirements:

  • High School Diploma


The average wage for this career in Florida is $29.63 hourly or $61,630 annually.

Financial Aid:

Students can get 25-30% allocation money through the District as DFAB.

Program Cost:

  • In-state residents – $2.56 per hour (Subject to change)

  • Out of state resident – $10.25 per hour (Subject to change)

  • Material fee – $20.00

  • Identification fee – $5.00 per trimester

  • Liability insurance fee – $14.50

  • Students must purchase books/kits and/or uniforms, if applicable

Program Hours:

  • Tuesday – Thursday from 4:00 p.m. to 8:00 p.m.

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