When you think of careers in culinary arts or restaurant management, you probably dream of working in a four-star establishment or showing your skills on TV's Top Chef.  In fact, the door to possibilities is wide open for students pursuing careers in the food industry today.  But if the late-night hours and frenetic pace of working in a busy downtown eatery don't appeal to you, you can share your love of food prep and management in a different setting - the non-commercial market. 

Culinary arts has spread to settings such as hospitals, retirement communities, care centers, and even college cafeterias, as people of all ages desire and demand better quality meals.  The market for culinary professionals in non-commercial settings is expanding.  Toss out your notions of "institutional" food!  Today's patients, residents, and students expect their meals to be restaurant-caliber in taste, appearance, and service.  Facilities have listened to clients and are hiring trained chefs to raise the bar in their nutrition services department.  Not only is offering better food and service "the right thing to do," it's also a smart business strategy.  Especially when it comes to senior living.  Retirement communities and care centers can use their nutrition services department to help market to the growing ranks of aging Baby Boomers who expect greater power of choice, fresher ingredients, and more flavor-infused ethnic offerings than the previous generation.  Seniors consistently rank meal quality as a high priority and may base their choice of a facility on the attributes of their food. 

In hospitals, meals inspired and prepared on-site by culinary professionals have boosted sales in the cafeteria and also for staff take-out meal programs.  Tired after a long day, medical personnel or hospital visitors can drop by the cafeteria and bring home impressive chef-prepared entrees and avoid the fast-food drive-through.  Hospitals are using their own nutrition services department to cater in-house special events, because the quality of their cuisine rates as good or better than that of an outside provider or restaurant - and the price is right. 

No longer are made-to-order serving stations reserved only for restaurants.  Senior living facilities, hospitals, and schools are using them as well, offering cook-to-order omelets, carving stations, Asian stir fry, and other ethnic dishes which celebrate cultural differences. 

And then there's the issue of the clients themselves.  Many culinary professionals find fulfillment working in an environment where their carefully-prepared meals are providing not only nutrition, but comfort and care as well.  Mealtimes are the highlight of each day in most care settings, whether it's receiving a delicious meal tray in the hospital bed, or enjoying a delectable dish in the dining room, your clientele will truly appreciate your focus on quality and attention to detail.  Positive mealtime experiences not only sustain these clients physically, but emotionally as well.

Skills and Training

What skills and professional training are required for employment in non-commercial foodservice operations?  Individuals can take a variety of career paths.  Some go the route of a two-year or four-year college degree in foodservice management or nutrition, culinary arts, hotel-restaurant management, or a related field of study.  Others opt for a training program through a college or university, such as a dietary manager training program.  Some attend culinary school.  Still others choose foodservice courses approved by their state.  Whatever the path a person takes to secure a position in healthcare food service or another non-commercial setting, much of the same knowledge will be required - such as nutrition education, sanitation and safety principles, leadership skills, and more.

Dietary Managers Association (DMA) - a 50 year-old organization for foodservice professionals and those aspiring to careers in food service management, offers a credentialing exam to those who meet eligibility requirements.  Examinees who pass this nationally-recognized test and apply for certification earn the professional designation Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).   This certification is well-respected and demonstrates that the CDM has the education and experience to competently perform the responsibilities of a dietary manager.  Other associations offer various other credentials.  In short, degree programs, certificate training, and credentialing programs all help give individuals the tools they need to carve out great careers.

 The Time is Now

What are you waiting for?  Think outside the box and discover more about what a career in the non-commercial food industry could mean.  Perhaps it's better hours.  Or maybe it's the satisfaction that comes from feeding seniors or children.  Whatever it is, it's worth learning more!

For more information on the Certified Dietary Manager credential, please visit www.CDMcareer.info or contact Dietary Managers Association at 1-800-323-1908.