{"id":20837,"date":"2016-02-03T21:09:37","date_gmt":"2016-02-03T21:09:37","guid":{"rendered":"http:\/\/www.mometrix.com\/academy?page_id=20837"},"modified":"2026-10-16T11:38:35","modified_gmt":"2026-10-16T16:38:35","slug":"certified-dietary-manager-practice-test","status":"publish","type":"page","link":"https:\/\/www.mometrix.com\/academy\/certified-dietary-manager-practice-test\/","title":{"rendered":"Certified Dietary Manager<sup>\u00ae<\/sup> Practice Test"},"content":{"rendered":"<p>The Certified Dietary Manager<sup>\u00ae<\/sup> (CDM<sup>\u00ae<\/sup>) exam measures your ability to ensure food safety, make purchases, create and implement menus that meet the nutritional needs of patients or customers, and handle other tasks associated with being a dietary manager.<\/p>\n<p>Click \u201cStart Test\u201d above to take a free Certified Dietary Manager practice test!<\/p>\n<div class=\"mx-product-links\">\n<a href=\"https:\/\/www.mometrix.com\/university\/cdm\/\" class=\"class_names mx-course mx-title-small\" style=\"color:black\" onclick=\"_paq.push([&quot;trackEvent&quot;,&quot;Course Button&quot;,&quot;Course Click&quot;,&quot;CDM Course Click\\u0027&quot;]);\">CDM Online Course<\/a><br \/>\n<a href=\"https:\/\/www.mometrix.com\/studyguides\/cdm\/\" class=\"class_names mx-guide mx-title-small\" style=\"color:black\" onclick=\"_paq.push([&quot;trackEvent&quot;,&quot;Guide Button&quot;,&quot;Guide Click&quot;,&quot;CDM Guide Click&quot;]);\">CDM Study Guide<\/a><br \/>\n<a href=\"https:\/\/www.flashcardsecrets.com\/cdm\/\" class=\"class_names mx-flashcards mx-title-small\" style=\"color:black\" onclick=\"_paq.push([&quot;trackEvent&quot;,&quot;Flashcard Button&quot;,&quot;Flashcard Button Click&quot;,&quot;CDM Flashcard Click&quot;]);\">CDM Flashcards<\/a>\n<\/div>\n<h2 class=\"pt-page\"><span id=\"Certified_Dietary_Manager_Exam_Eligibility\" class=\"m-toc-anchor\"><\/span>Certified Dietary Manager Exam Eligibility<\/h2>\n<p>To be eligible for the CDM exam, you must meet one of the following requirement pathways:<\/p>\n<!--- PATHWAY 1 --->\r\n\r\n<div class=\"bulb-toggle\">\r\n\t<button class=\"bulb-toggle__button\" type=\"button\" aria-expanded=\"false\">\r\n\t\t<span class=\"bulb-toggle__label\">\r\n\t\t<svg class=\"bulb-toggle__icon\" viewBox=\"0 0 24 24\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M6 2h9l5 5v13a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4a2 2 0 0 1 2-2zm8 2v4h4l-4-4zm-3.2 13.6 5.7-5.7-1.4-1.4-4.3 4.3-2-2-1.4 1.4 3.4 3.4z\"\/><\/svg>\r\n\t\t\t<span>Pathway 1<\/span>\r\n\t\t<\/span>\r\n\t\t<svg class=\"bulb-toggle__chevron\" viewBox=\"0 0 20 20\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M5.23 7.21a.75.75 0 0 1 1.06.02L10 11.17l3.71-3.94a.75.75 0 1 1 1.09 1.03l-4.25 4.5a.75.75 0 0 1-1.09 0l-4.25-4.5a.75.75 0 0 1 .02-1.05z\"\/><\/svg>\r\n\t<\/button>\r\n\t<div class=\"bulb-toggle__panel\">\r\n\t\t<div class=\"bulb-toggle__panel-inner\">\r\n\t\t\t<div class=\"bulb-toggle__content\">\r\n<p>You may qualify if you have graduated from an ANFP-approved foodservice manager training program.<\/p>\r\n\r\n<p>You must submit a copy of your certificate of course completion, or your name must appear on the official graduate list submitted to ANFP by your college or school.<\/p>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n\r\n<!--- PATHWAY 2 --->\r\n<div class=\"bulb-toggle\">\r\n\t<button class=\"bulb-toggle__button\" type=\"button\" aria-expanded=\"false\">\r\n\t\t<span class=\"bulb-toggle__label\">\r\n\t\t<svg class=\"bulb-toggle__icon\" viewBox=\"0 0 24 24\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M6 2h9l5 5v13a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4a2 2 0 0 1 2-2zm8 2v4h4l-4-4zm-3.2 13.6 5.7-5.7-1.4-1.4-4.3 4.3-2-2-1.4 1.4 3.4 3.4z\"\/><\/svg>\r\n\t\t\t<span>Pathway 2<\/span>\r\n\t\t<\/span>\r\n\t\t<svg class=\"bulb-toggle__chevron\" viewBox=\"0 0 20 20\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M5.23 7.21a.75.75 0 0 1 1.06.02L10 11.17l3.71-3.94a.75.75 0 1 1 1.09 1.03l-4.25 4.5a.75.75 0 0 1-1.09 0l-4.25-4.5a.75.75 0 0 1 .02-1.05z\"\/><\/svg>\r\n\t<\/button>\r\n\t<div class=\"bulb-toggle__panel\">\r\n\t\t<div class=\"bulb-toggle__panel-inner\">\r\n\t\t\t<div class=\"bulb-toggle__content\">\r\n<p>You may qualify if you have earned a two-year, four-year, or higher college degree in:<\/p>\r\n\r\n<ul>\r\n  <li>Foodservice management<\/li>\r\n  <li>Nutrition<\/li>\r\n  <li>Culinary arts<\/li>\r\n  <li>Hotel-restaurant management<\/li>\r\n  <li>A related field<\/li>\r\n<\/ul>\r\n\r\n<p>You must submit an official transcript with your exam application. Your transcript must include at least one course in nutrition and two courses in foodservice management.<\/p>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n\r\n<!--- PATHWAY 3A --->\r\n<div class=\"bulb-toggle\">\r\n\t<button class=\"bulb-toggle__button\" type=\"button\" aria-expanded=\"false\">\r\n\t\t<span class=\"bulb-toggle__label\">\r\n\t\t<svg class=\"bulb-toggle__icon\" viewBox=\"0 0 24 24\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M6 2h9l5 5v13a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4a2 2 0 0 1 2-2zm8 2v4h4l-4-4zm-3.2 13.6 5.7-5.7-1.4-1.4-4.3 4.3-2-2-1.4 1.4 3.4 3.4z\"\/><\/svg>\r\n\t\t\t<span>Pathway 3a<\/span>\r\n\t\t<\/span>\r\n\t\t<svg class=\"bulb-toggle__chevron\" viewBox=\"0 0 20 20\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M5.23 7.21a.75.75 0 0 1 1.06.02L10 11.17l3.71-3.94a.75.75 0 1 1 1.09 1.03l-4.25 4.5a.75.75 0 0 1-1.09 0l-4.25-4.5a.75.75 0 0 1 .02-1.05z\"\/><\/svg>\r\n\t<\/button>\r\n\t<div class=\"bulb-toggle__panel\">\r\n\t\t<div class=\"bulb-toggle__panel-inner\">\r\n\t\t\t<div class=\"bulb-toggle__content\">\r\n<p>You may qualify if you have completed a comprehensive foodservice curriculum of at least 90 hours and have at least two years of full-time non-commercial foodservice management experience.<\/p>\r\n\r\n<p>Your coursework must include at least one course in nutrition and two courses in foodservice management, and you must submit an official transcript and a CBDM Employment Verification Form with your application.<\/p>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n\r\n<!--- PATHWAY 3B --->\r\n<div class=\"bulb-toggle\">\r\n\t<button class=\"bulb-toggle__button\" type=\"button\" aria-expanded=\"false\">\r\n\t\t<span class=\"bulb-toggle__label\">\r\n\t\t<svg class=\"bulb-toggle__icon\" viewBox=\"0 0 24 24\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M6 2h9l5 5v13a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4a2 2 0 0 1 2-2zm8 2v4h4l-4-4zm-3.2 13.6 5.7-5.7-1.4-1.4-4.3 4.3-2-2-1.4 1.4 3.4 3.4z\"\/><\/svg>\r\n\t\t\t<span>Pathway 3b<\/span>\r\n\t\t<\/span>\r\n\t\t<svg class=\"bulb-toggle__chevron\" viewBox=\"0 0 20 20\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M5.23 7.21a.75.75 0 0 1 1.06.02L10 11.17l3.71-3.94a.75.75 0 1 1 1.09 1.03l-4.25 4.5a.75.75 0 0 1-1.09 0l-4.25-4.5a.75.75 0 0 1 .02-1.05z\"\/><\/svg>\r\n\t<\/button>\r\n\t<div class=\"bulb-toggle__panel\">\r\n\t\t<div class=\"bulb-toggle__panel-inner\">\r\n\t\t\t<div class=\"bulb-toggle__content\">\r\n<p>You may qualify if you have completed the classroom portion of an ANFP-approved foodservice manager training program and have at least two years of full-time non-commercial foodservice management experience.<\/p>\r\n\r\n<p>You must provide your certificate of course completion, or your name must appear on the official graduate list submitted to ANFP, and you must submit a CBDM Employment Verification Form.<\/p>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n\r\n<!--- PATHWAY 4 --->\r\n<div class=\"bulb-toggle\">\r\n\t<button class=\"bulb-toggle__button\" type=\"button\" aria-expanded=\"false\">\r\n\t\t<span class=\"bulb-toggle__label\">\r\n\t\t<svg class=\"bulb-toggle__icon\" viewBox=\"0 0 24 24\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M6 2h9l5 5v13a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4a2 2 0 0 1 2-2zm8 2v4h4l-4-4zm-3.2 13.6 5.7-5.7-1.4-1.4-4.3 4.3-2-2-1.4 1.4 3.4 3.4z\"\/><\/svg>\r\n\t\t\t<span>Pathway 4<\/span>\r\n\t\t<\/span>\r\n\t\t<svg class=\"bulb-toggle__chevron\" viewBox=\"0 0 20 20\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M5.23 7.21a.75.75 0 0 1 1.06.02L10 11.17l3.71-3.94a.75.75 0 1 1 1.09 1.03l-4.25 4.5a.75.75 0 0 1-1.09 0l-4.25-4.5a.75.75 0 0 1 .02-1.05z\"\/><\/svg>\r\n\t<\/button>\r\n\t<div class=\"bulb-toggle__panel\">\r\n\t\t<div class=\"bulb-toggle__panel-inner\">\r\n\t\t\t<div class=\"bulb-toggle__content\">\r\n<p>Current or former members of the US military may qualify if they have completed a military dietary manager, foodservice manager, or culinary arts training program that includes at least 90 hours of foodservice management training.<\/p>\r\n\r\n<p>You must also have at least two years of non-commercial foodservice management experience and coursework that includes one course in nutrition and two courses in foodservice management.<\/p>\r\n\r\n<p>You must submit your Joint Services Transcript (JST) as documentation of your military training. Your qualifying work experience must be documented on the JST or with a CBDM Employment Verification Form.<\/p>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\r\n\r\n<!--- PATHWAY 5 --->\r\n<div class=\"bulb-toggle\">\r\n\t<button class=\"bulb-toggle__button\" type=\"button\" aria-expanded=\"false\">\r\n\t\t<span class=\"bulb-toggle__label\">\r\n\t\t<svg class=\"bulb-toggle__icon\" viewBox=\"0 0 24 24\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M6 2h9l5 5v13a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4a2 2 0 0 1 2-2zm8 2v4h4l-4-4zm-3.2 13.6 5.7-5.7-1.4-1.4-4.3 4.3-2-2-1.4 1.4 3.4 3.4z\"\/><\/svg>\r\n\t\t\t<span>Pathway 5<\/span>\r\n\t\t<\/span>\r\n\t\t<svg class=\"bulb-toggle__chevron\" viewBox=\"0 0 20 20\" aria-hidden=\"true\"><path fill=\"currentColor\" d=\"M5.23 7.21a.75.75 0 0 1 1.06.02L10 11.17l3.71-3.94a.75.75 0 1 1 1.09 1.03l-4.25 4.5a.75.75 0 0 1-1.09 0l-4.25-4.5a.75.75 0 0 1 .02-1.05z\"\/><\/svg>\r\n\t<\/button>\r\n\t<div class=\"bulb-toggle__panel\">\r\n\t\t<div class=\"bulb-toggle__panel-inner\">\r\n\t\t\t<div class=\"bulb-toggle__content\">\r\n<p>You may qualify if you have earned an alternate two-year, four-year, or higher degree and have at least five years of full-time non-commercial foodservice management experience.\r\n\r\n<p>You must submit an official transcript and a CBDM Employment Verification Form with your application. Your transcript must include at least one course in nutrition and two courses in foodservice management.<\/p>\r\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div>\n<h3 style=\"margin-top: 1.5em; margin-bottom: 0.5em\"><span id=\"Coursework_and_WorkExperience_Requirements\" class=\"m-toc-anchor\"><\/span>Coursework and Work-Experience Requirements<\/h3>\n<p>For pathways that require college coursework, the courses must be completed through an accredited post-secondary institution, and you must earn a grade of C or higher. The institution must have been accredited at the time you graduated.<\/p>\n<h2 class=\"pt-page\"><span id=\"Certified_Dietary_Manager_Exam_Outline\" class=\"m-toc-anchor\"><\/span>Certified Dietary Manager Exam Outline<\/h2>\n<p>The Certified Dietary Manager Exam contains 160 multiple-choice questions, 20 of which are unscored, and you will be given a 3-hour time limit. The unscored questions are unmarked and spread randomly throughout the exam, so you will not know which questions are scored and which are unscored. The test administrators include these questions to test their validity for use in future versions of the exam.<\/p>\n<p>The exam is split into five content domains:<\/p>\n<p><a href=\"https:\/\/www.mometrix.com\/academy\/wp-content\/uploads\/2025\/03\/Certified-Dietary-Manager-Exam-Outline.png\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-248230\" role=\"img\" src=\"https:\/\/www.mometrix.com\/academy\/wp-content\/uploads\/2025\/03\/Certified-Dietary-Manager-Exam-Outline.svg\" alt=\"Chart detailing the Certified Dietary Manager Exam Outline, listing content categories and percentages. Total questions: 160, time limit: 3 hours, multiple-choice, computer-delivered.\" width=\"451.2\" height=\"466.8\" \/><\/a><\/p>\n<h3><span id=\"1_Nutrition_(20%25)\" class=\"m-toc-anchor\"><\/span>1. Nutrition (20%)<\/h3>\n<p>The questions in this domain cover the various aspects of nutrition data and education.<\/p>\n<details class=\"togglelist\">\n<summary style=\"margin-top: -1em;\">Gather Nutritional Data<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Interview for nutrition information<\/li>\n<li>Document nutrition information in medical records<\/li>\n<li>Obtain routine nutrition screening data<\/li>\n<li>Identify client rights and nutrition problems<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Apply Nutrition Data<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Manage diet plans<\/li>\n<li>Manage written diet orders<\/li>\n<li>Apply a standard nutrition care plan<\/li>\n<li>Review the effectiveness of the nutrition care plan<\/li>\n<li>Manage supplemental nourishments in concordance with the written diet order<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary style=\"margin-bottom: 1em;\">Provide Nutrition Education<\/summary>\n<ul style=\"list-style-type: circle; margin-top: -0.5em;\">\n<li>Assist clients with food selection<\/li>\n<li>Use nutrition education materials<\/li>\n<\/ul>\n<\/details>\n<h3><span id=\"2_Foodservice_(22%25)\" class=\"m-toc-anchor\"><\/span>2. Foodservice (22%)<\/h3>\n<p>The questions in this domain cover the various aspects of food prep, recipes, and quality improvement procedures.<\/p>\n<details class=\"togglelist\">\n<summary style=\"margin-top: -1em;\">Develop Standardized Menus<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Use nutritional resources<\/li>\n<li>Adhere to regulatory diet requirements<\/li>\n<li>Develop a menu that considers client preferences<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Ensure Effectiveness of Standardized Recipes<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Identify standardized recipe elements<\/li>\n<li>Use food charts and references to compute portions<\/li>\n<li>Develop cooking procedures<\/li>\n<li>Calculate the cost and nutrition content of standardized recipes<\/li>\n<li>Evaluate the client's acceptance of new recipes<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Specify Standards and Procedures for Preparing Food<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Develop food quality control standards<\/li>\n<li>Monitor food production by implementing specific procedures<\/li>\n<li>Monitor food waste by developing specific procedures<\/li>\n<li>Monitor food preparation and production<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Manage the Preparation, Production, and Distribution of Food<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Define procedures for various types of foodservice<\/li>\n<li>Monitor the adherence to delivery procedures and schedules<\/li>\n<li>Keep records for accountability and monitoring<\/li>\n<li>Calculate the efficiency of the foodservice system<\/li>\n<li>Define foodservice production schedules<\/li>\n<li>Define special event food preparation and production needs<\/li>\n<li>Forecast recipes, menus, diet census, preparation sheets, production sheets, retail needs, and tally sheets<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Monitor Meal Service<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Verify portion size, diet accuracy, and quality<\/li>\n<li>Assure meals are served as posted<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary style=\"margin-bottom: 1em;\">Establish Continuous Quality Improvement Procedures for Foodservice Department<\/summary>\n<ul style=\"list-style-type: circle; margin-top: -0.5em;\">\n<li>Define foodservice objectives and standards<\/li>\n<li>Monitor quality indicators<\/li>\n<li>Implement procedural changes<\/li>\n<li>Analyze and interpret data for reports<\/li>\n<li>Implement an auditing tool to determine quality indicator effectiveness<\/li>\n<\/ul>\n<\/details>\n<h3><span id=\"3_Personnel_and_Communications_(20%25)\" class=\"m-toc-anchor\"><\/span>3. Personnel and Communications (20%)<\/h3>\n<p>The questions in this domain cover the various aspects of job functions, education, employee assignments, goals, and professional interactions.<\/p>\n<details class=\"togglelist\">\n<summary style=\"margin-top: -1em;\">Define and Develop Personnel Needs and Job Functions<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Conduct personnel needs and task analyses<\/li>\n<li>Write job descriptions and specifications<\/li>\n<li>Recommend advertising strategies for open positions<\/li>\n<li>Update departmental organizational charts<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Interview, Select, and Onboard Employees<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Comply with fair employment practices and laws<\/li>\n<li>Decide on applicants and record the data in a file<\/li>\n<li>Document interview and selection policies and procedures<\/li>\n<li>Provide initial job-specific training for new employees<\/li>\n<li>Verify the completion of training and orientation<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Provide Ongoing Education<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Provide a follow-up after onboarding and orientation<\/li>\n<li>Provide in-service training on various safety guidelines, hygiene expectations, crisis management, and other contemporary issues<\/li>\n<li>Verify the completion of training<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Develop and Maintain Employee Time Schedules and Assignments<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Identify various overall staffing needs and daily tasks<\/li>\n<li>Determine the capabilities and preferences of available employees<\/li>\n<li>Develop and maintain a time schedule<\/li>\n<li>Track absences\/tardy records in personnel files<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Manage Goals and Priorities for Department<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Develop short-term and long-term department goals<\/li>\n<li>Participate in developing procedures and policies<\/li>\n<li>Compare department goals against available resources<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Manage Department Personnel<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Maintain personnel records<\/li>\n<li>Identify termination and promotion criteria<\/li>\n<li>Compile documentation for termination and promotion<\/li>\n<li>Conduct performance evaluations<\/li>\n<li>Recommend adjustments for wages and salary<\/li>\n<li>Correct a problem by following disciplinary procedures<\/li>\n<li>Ensure employees\u2019 compliance with procedures<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Manage Professional Interactions and Development<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Participate in regulatory agency surveys<\/li>\n<li>Participate in meetings that occur outside the department<\/li>\n<li>Communicate client information to other health professionals<\/li>\n<li>Participate in client care conferences<\/li>\n<li>Manage department meetings<\/li>\n<li>Adhere to the professional code of conduct<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary style=\"margin-bottom: 1em;\">Implement Departmental Changes<\/summary>\n<ul style=\"list-style-type: circle; margin-top: -0.5em;\">\n<li>Identify existing problems and needs<\/li>\n<li>Implement a plan of action<\/li>\n<li>Evaluate the changes' effectiveness<\/li>\n<\/ul>\n<\/details>\n<h3><span id=\"4_Sanitation_and_Safety_(24%25)\" class=\"m-toc-anchor\"><\/span>4. Sanitation and Safety (24%)<\/h3>\n<p>The questions in this domain cover the various aspects of safety and sanitation standards and regulations.<\/p>\n<details class=\"togglelist\">\n<summary style=\"margin-top: -1em;\">Manage Personnel to Ensure Compliance with Safety and Sanitation Regulations<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Identify federal, state, and local safety laws<\/li>\n<li>Develop cleaning procedures for work areas, equipment, and utensils<\/li>\n<li>Evaluate equipment in terms of maintenance needs and costs<\/li>\n<li>Inspect all areas of the department for sanitary conditions<\/li>\n<li>Educate employees in safety and sanitation<\/li>\n<li>Interpret OSHA regulations<\/li>\n<li>Enforce the compliance of employees with sanitation and safety regulations<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Manage Purchasing, Receiving, Storage, and Distribution of Food and Supplies Following Established Sanitation and Quality Standards<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Identify the appropriate grades and inspections for food<\/li>\n<li>Procure food and water from approved sources<\/li>\n<li>Verify the quantity and quality of food supplies and equipment received<\/li>\n<li>Check supplier invoices against the facility purchase orders<\/li>\n<li>Recognize the hazards associated with types of food packaging<\/li>\n<li>Recognize signs of contamination upon receipt and in storage<\/li>\n<li>Process rejections for unacceptable products<\/li>\n<li>Manage receiving and storage temperatures<\/li>\n<li>Ensure rotation by labeling, dating, and monitoring food<\/li>\n<li>Prevent environmental contamination<\/li>\n<li>Maintain security procedures<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Protect Food in all Phases of Preparation Using HACCP Guidelines<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Identify potentially hazardous foods and foodborne pathogens<\/li>\n<li>Recognize the types, causes, and symptoms of foodborne illnesses<\/li>\n<li>Monitor time and temperature to destroy or limit the growth of microorganisms<\/li>\n<li>Prevent food cross-contamination<\/li>\n<li>Identify appropriate temperature retention techniques<\/li>\n<li>Ensure food is cooled safely<\/li>\n<li>Establish critical limits and the corrective actions to be taken when critical limits are exceeded<\/li>\n<li>Establish procedures to identify and monitor critical control points<\/li>\n<li>Establish effective recordkeeping systems that document HACCP<\/li>\n<li>Prepare emergency procedures that are necessary to ensure a safe food supply<\/li>\n<li>Develop a crisis management plan to address an outbreak of a foodborne illness<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary style=\"margin-bottom: 1em;\">Manage Physical Facilities to Ensure Compliance with Safety and Sanitation Guidelines<\/summary>\n<ul style=\"list-style-type: circle; margin-top: -0.5em;\">\n<li>Identify federal, state, and local safety laws<\/li>\n<li>Conduct routine maintenance inspections of equipment<\/li>\n<li>Organize the workflow and use of equipment<\/li>\n<li>Identify appropriate environmental controls for ventilation, waste disposal, and water supply<\/li>\n<li>Follow an integrated pest management (IPM) system<\/li>\n<li>Prepare a safety inspection checklist<\/li>\n<li>Write an inspection report on hazards<\/li>\n<li>Assure that the equipment, utensils, chemicals, and space have been cleaned and sanitized<\/li>\n<\/ul>\n<\/details>\n<h3><span id=\"5_Business_Operations_(14%25)\" class=\"m-toc-anchor\"><\/span>5. Business Operations (14%)<\/h3>\n<p>The questions in this domain cover the various aspects of budgeting and implementing cost-effective procedures.<\/p>\n<details class=\"togglelist\">\n<summary style=\"margin-top: -1em;\">Research, Develop, and Manage an Operating Budget<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Determine the needs of the facility<\/li>\n<li>Compute menu costs<\/li>\n<li>Calculate the daily cost PPD<\/li>\n<li>Monitor productivity and expenses<\/li>\n<li>Advocate personnel costs for a foodservice department<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Research, Develop, and Manage a Capital Budget<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Evaluate the condition and life expectancy of existing capital equipment<\/li>\n<li>Develop the needs and requirements of capital expenditure<\/li>\n<li>Evaluate options for the replacement or upgrade of capital expenditures<\/li>\n<li>Write a budget proposal for new capital equipment<\/li>\n<li>Recommend specifications for new capital expenditures<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Plan and Budget for Improvements in the Department Design and Layout<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Conduct a department improvement discussion session with staff members<\/li>\n<li>Communicate recommendations for improvement<\/li>\n<li>Evaluate workflow and essential equipment relative to new department designs or construction<\/li>\n<li>Research concepts related to the department's facility design<\/li>\n<li>Prepare proposals and specifications for new construction or renovations in the current layout\/design<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Manage the Purchasing Process<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Identify the department's purchasing procedures and policies<\/li>\n<li>Be responsible for vendor product\/selection<\/li>\n<li>Establish purchasing specifications<\/li>\n<li>Evaluate the facility's needs, budget restrictions, and products available<\/li>\n<li>Identify purchase needs by checking inventory<\/li>\n<li>Complete purchase order requisition forms<\/li>\n<li>Perform and maintain inventory management practices<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary>Manage Revenue Generating Services<\/summary>\n<ul style=\"list-style-type: circle; margin-top: 0.5em;\">\n<li>Manage and audit cash activities and reports<\/li>\n<li>Calculate the cost to set prices for retail\/catering<\/li>\n<li>Plan foodservice and menus for retail\/catering<\/li>\n<li>Balance the revenue budget by using cost-control techniques<\/li>\n<li>Research, analyze, and\/or promote revenue-generating opportunities<\/li>\n<\/ul>\n<\/details>\n<details class=\"togglelist\">\n<summary style=\"margin-bottom: 1em;\">Implement Cost-Effective Procedures<\/summary>\n<ul style=\"list-style-type: circle; margin-top: -0.5em;\">\n<li>Manage cost-saving purchasing practices<\/li>\n<li>Manage cost-saving department practices<\/li>\n<li>Report the variance of budget costs versus actual costs<\/li>\n<\/ul>\n<\/details>\n\n\t\t\t<div class=\"sg-box2\">\n\t\t\t\t<div class=\"sg-box2-text\">\n\t\t\t\t\t<p class=\"sg-box2-title\">Check out Mometrix&#039;s Certified Dietary Manager Study Guide!<\/p>\n\t\t\t\t\t<p>Get practice questions, video tutorials, and detailed study lessons.<\/p>\n\t\t\t\t\t<p><a class=\"sg-box2-button\" href=\"https:\/\/www.mometrix.com\/studyguides\/cdm\/\" target=\"_blank\" rel=\"noopener\">Get Your Study Guide<span aria-hidden=\"true\">&nbsp;&rarr;<\/span><\/a><\/p>\n\t\t\t\t<\/div>\n\t\t\t\t<p><a href=\"https:\/\/www.mometrix.com\/studyguides\/cdm\/\"><img loading=\"lazy\" decoding=\"async\" width=\"184\" height=\"238\" src=\"https:\/\/www.mometrix.com\/academy\/wp-content\/uploads\/2026\/09\/cdm.jpg\" alt=\"Study Guide\"><\/a><\/p>\n\t\t\t<\/div>\n<h2 class=\"pt-page listen-skip\"><span id=\"Top_3_Most_Challenging_CDM_Questions\" class=\"m-toc-anchor\"><\/span>Top 3 Most Challenging CDM Questions<\/h2>\n<p>Now that you know more about the exam, try your hand at some targeted practice!<\/p>\n<p>Over the last year, we've compiled the data from about 2,000 test-takers who tried their hand at the practice test at the top of this page. According to the data, around 60% of people answered these three questions incorrectly.<\/p>\n<p>Answer each question and read through the answer explanation, whether you got the answer right or wrong. This will help you ensure you've got the topic mastered.<\/p>\n<p>Whether you struggled with these questions or aced them on your first try, be sure to take the <a class=\"ylist\" href=\"https:\/\/academy-pq.app.mometrix.com\/practicequestion\/products\/CDM\" target=\"_blank\">full practice test<\/a> to get a better idea of how prepared you really are!<\/p>\n<div style=\"margin-bottom: 1.5em; margin-top: 2em;\"><div class=\"ipq-question\" data-ipq-type=\"single\" data-ipq-correct=\"B\">\r\n\r\n<div class=\"ipq-hardest\"><img decoding=\"async\" src=\"https:\/\/www.mometrix.com\/academy\/wp-content\/uploads\/2026\/08\/Trophy.svg\" alt=\"\" aria-hidden=\"true\">\r\n <div>\r\n   <div class=\"ipq-hardest-title\">Hardest Question<\/div>\r\n   <div class=\"ipq-hardest-stat\">Only 38% answered correctly<\/div>\r\n <\/div>\r\n<\/div>\r\n\r\n    <p class=\"ipq-question-text\">1. When pricing a food item for sale and the cost is $2.17 per portion with a cost factor of 3, what should the item be priced at for sale?<\/p>\r\n\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"A\"><span class=\"ipq-choice-prefix\">A.<\/span><span class=\"ipq-choice-text\">$6.51<\/span><\/label>\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"B\"><span class=\"ipq-choice-prefix\">B.<\/span><span class=\"ipq-choice-text\">$6.50<\/span><\/label>\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"C\"><span class=\"ipq-choice-prefix\">C.<\/span><span class=\"ipq-choice-text\">$6.00<\/span><\/label>\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"D\"><span class=\"ipq-choice-prefix\">D.<\/span><span class=\"ipq-choice-text\">$5.99<\/span><\/label>\r\n\r\n    <button type=\"button\" class=\"ipq-submit\">Submit<\/button>\r\n\r\n    <div class=\"ipq-feedback\" aria-live=\"polite\"><\/div>\r\n    <div class=\"ipq-explanation\" hidden>When pricing a food item for sale and the cost of the item is $2.17 per portion with a cost factor of 3, the item should be priced for sale at $6.50.\r\n<br>\r\n<br>\r\nMost consumer products are priced in 5-cent increments (e.g., $1. 25, $3.50) or to end with the number 9 (e.g., $0.99, $4.99), so odd pricing should be avoided. Costs may be rounded up ($6.99, $7.00) or down ($6.50, $6.00, $5.99). Cost factors typically range from 2.5 (40% food cost) to 3 (33% food cost), but they may vary.<\/div>\r\n\t\r\n  <div class=\"bugreport\">Found a bug? <a class=\"ylist\" href=\"https:\/\/airtable.com\/appgcc1PP0BbzPCbI\/shr5gZ1gnO15kxPFw?prefill_Test=Certified%20Dietary%20Manager&prefill_Question+Number=1&prefill_Which+Form=General-IQ-Feedback&prefill_UP-ID=General-IQ-Feedback%20-%20Certified%20Dietary%20Manager%20-%201&hide_Test=true&hide_Which+Form=true&hide_UP-ID=true&hide_Question+Number=true\" target=\"_blank\" rel=\"noopener\">Let us know!<\/a><\/div>\r\n<\/div><\/div>\n<div style=\"margin-bottom: 1.5em;\"><div class=\"ipq-question\" data-ipq-type=\"single\" data-ipq-correct=\"D\">\r\n    <p class=\"ipq-question-text\">2. What is the first step in equipment replacement?<\/p>\r\n\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"A\"><span class=\"ipq-choice-prefix\">A.<\/span><span class=\"ipq-choice-text\">Conducting a cost\u2013benefit analysis<\/span><\/label>\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"B\"><span class=\"ipq-choice-prefix\">B.<\/span><span class=\"ipq-choice-text\">Estimating repair costs<\/span><\/label>\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"C\"><span class=\"ipq-choice-prefix\">C.<\/span><span class=\"ipq-choice-text\">Seeking competitive bids<\/span><\/label>\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"D\"><span class=\"ipq-choice-prefix\">D.<\/span><span class=\"ipq-choice-text\">Developing equipment specifications<\/span><\/label>\r\n\r\n    <button type=\"button\" class=\"ipq-submit\">Submit<\/button>\r\n\r\n    <div class=\"ipq-feedback\" aria-live=\"polite\"><\/div>\r\n    <div class=\"ipq-explanation\" hidden>The first step in equipment replacement is to develop equipment specifications, which is a detailed description of requirements for the equipment. This should include the size or capacity, construction materials, exterior finish, power (gas, electricity, voltage), necessary technologies, space dimensions, and user features.\r\n<br>\r\n<br>\r\nOnce the equipment specifications are completed, a cost\u2013benefit analysis should be carried out, which should include estimated repair costs and the costs of installation and training staff to use the equipment. In some cases, staffing requirements may increase or decrease, depending on the type of equipment.<\/div>\r\n\t\r\n  <div class=\"bugreport\">Found a bug? <a class=\"ylist\" href=\"https:\/\/airtable.com\/appgcc1PP0BbzPCbI\/shr5gZ1gnO15kxPFw?prefill_Test=Certified%20Dietary%20Manager&prefill_Question+Number=2&prefill_Which+Form=General-IQ-Feedback&prefill_UP-ID=General-IQ-Feedback%20-%20Certified%20Dietary%20Manager%20-%201&hide_Test=true&hide_Which+Form=true&hide_UP-ID=true&hide_Question+Number=true\" target=\"_blank\" rel=\"noopener\">Let us know!<\/a><\/div>\r\n<\/div><\/div>\n<div style=\"margin-bottom: 1.5em;\"><div class=\"ipq-question\" data-ipq-type=\"single\" data-ipq-correct=\"D\">\r\n    <p class=\"ipq-question-text\">3. During the interdisciplinary care team meeting, a nurse reports that an 87-year-old resident in declining health with hypertension and heart disease has asked family members to bring salt and salty foods to her and refuses to adhere to the dietary approaches to stop hypertension (DASH) diet even after being advised of the implications of the diet change.<?p>\r\n\r\n    <p class=\"ipq-question-text\">The role of the CDM should be to:<\/p>\r\n\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"A\"><span class=\"ipq-choice-prefix\">A.<\/span><span class=\"ipq-choice-text\">Suggest ways to ensure adherence to the DASH diet<\/span><\/label>\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"B\"><span class=\"ipq-choice-prefix\">B.<\/span><span class=\"ipq-choice-text\">Speak to the family about the importance of the diet<\/span><\/label>\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"C\"><span class=\"ipq-choice-prefix\">C.<\/span><span class=\"ipq-choice-text\">Suggest approaches to use to convince the resident to adhere to the DASH diet<\/span><\/label>\r\n<label class=\"ipq-choice\"><input type=\"radio\" value=\"D\"><span class=\"ipq-choice-prefix\">D.<\/span><span class=\"ipq-choice-text\">Advocate for the resident\u2019s right to autonomy<\/span><\/label>\r\n\r\n    <button type=\"button\" class=\"ipq-submit\">Submit<\/button>\r\n\r\n    <div class=\"ipq-feedback\" aria-live=\"polite\"><\/div>\r\n    <div class=\"ipq-explanation\" hidden>If, during the interdisciplinary care team meeting, a nurse reports that an 87-year-old resident in declining health with hypertension and heart disease has asked family members to bring salt and salty foods to her and refuses to adhere to the DASH diet, the role of the CDM should be to advocate for the resident\u2019s right to autonomy.\r\n<br>\r\n<br>\r\nIf the resident is advised of the implications of a diet change and wants to refuse the prescribed diet, the patient has every right to do so. Especially near the end of life, issues regarding quality of life should be given more weight in caring for individuals.<\/div>\r\n\t\r\n  <div class=\"bugreport\">Found a bug? <a class=\"ylist\" href=\"https:\/\/airtable.com\/appgcc1PP0BbzPCbI\/shr5gZ1gnO15kxPFw?prefill_Test=Certified%20Dietary%20Manager&prefill_Question+Number=3&prefill_Which+Form=General-IQ-Feedback&prefill_UP-ID=General-IQ-Feedback%20-%20Certified%20Dietary%20Manager%20-%201&hide_Test=true&hide_Which+Form=true&hide_UP-ID=true&hide_Question+Number=true\" target=\"_blank\" rel=\"noopener\">Let us know!<\/a><\/div>\r\n<\/div><\/div>\n<h2 class=\"pt-page\"><span id=\"Registration\" class=\"m-toc-anchor\"><\/span>Registration<\/h2>\n<p>To register for the CDM exam, you must first create an online ANFP account. Through this account, you can submit an application, along with all of the required documents for your eligibility pathway and the $425 examination fee. If your application is denied, your fee will be refunded (minus a $50 processing fee).<\/p>\n<p>If your application is approved, you will receive a confirmation email with more information about how to schedule your examination appointment.<\/p>\n\n<h2 id=\"CDMCourse\" class=\"pt-page\"><span id=\"CDM_Online_Prep_Course\" class=\"m-toc-anchor\"><\/span>CDM Online Prep Course<\/h2>\n<p>If you want to be fully prepared, Mometrix offers an <strong>online CDM prep course<\/strong> designed to give you everything you need to succeed!<\/p>\n<p>Here's what you'll find in the CDM course:<br \/>\n<div class=\"mocblurb\"><ul>\n  <li class=\"moclessons\"><span class=\"moc-feature-text\">40+ Review Lessons Covering Every Topic<\/span><\/li>\n  <li class=\"mocpqs\"><span class=\"moc-feature-text\">Over 300 CDM Practice Questions<\/span><\/li>\n  <li class=\"mocflash\"><span class=\"moc-feature-text\">250+ Digital Flashcards<\/span><\/li>\n  <li class=\"mocmoney\"><span class=\"moc-feature-text\">Money-back Guarantee<\/span><\/li>\n  <li class=\"mocmobile\"><span class=\"moc-feature-text\">Mobile Access<\/span><\/li>\n<\/ul><\/div>\n<br \/>\nEveryone learns differently, so we've tailored the CDM online prep course to ensure every learner has what they need to prepare for the CDM exam.<\/p>\n<p>Click below to check it out!<\/p>\n<div style=\"text-align: center;\"><a href=\"https:\/\/www.mometrix.com\/university\/cdm\/?utm_source=academy&#038;utm_medium=button&#038;utm_campaign=academy-mu-ads&#038;utm_content=cdm\" class=\"class_names\" style=\"color:black\" onclick=\"_paq.push([&quot;trackEvent&quot;,&quot;Course Button&quot;,&quot;Course Click&quot;,&quot;CDM Course Click&quot;]);\"><button class=\"buttontranscript\">Start Your CDM Online Course<\/button><\/a><\/div>\n<h2 class=\"pt-page\"><span id=\"Test_Day\" class=\"m-toc-anchor\"><\/span>Test Day<\/h2>\n<p>You should arrive at the testing center at least 15-30 minutes earlier than the scheduled appointment time. Upon arrival, you will be asked to show two forms of valid identification and sign the Rules and Regulations Agreement.<\/p>\n<p>Once you are signed in, you will be asked to place all personal items in a nearby secure locker. This includes items like your cell phone, wallet, bag, books, and food items.<\/p>\n<p>Before the exam begins, you will have an opportunity to take a quick practice exam to become familiar with the format and computer system. Once this practice exam is complete, your real exam will begin.<\/p>\n<p>Once the exam begins, you may take breaks, but the timer will not be paused at any point.<\/p>\n<h2 class=\"pt-page\"><span id=\"Exam_Scores\" class=\"m-toc-anchor\"><\/span>Exam Scores<\/h2>\n<p>The passing standard is established through a modified version of the Angoff method, where subject-matter experts estimate how a minimally competent, entry-level dietary manager would perform on each question. Those estimates are used to determine the number of scored questions a candidate must answer correctly to pass that version of the exam.<\/p>\n<p>Historically, answering 70% of the 140 scored questions correctly is considered a passing score.<\/p>\n<p>You will find out whether you passed immediately after the test. If you are an ANFP Professional or Allied Professional member, your certification will also become activated once you have passed the exam. All other candidates must activate their certification within one year of passing the exam.<\/p>\n\n\t\t\t<div class=\"sg-box2 fc-box\">\n\t\t\t\t<div class=\"sg-box2-text\">\n\t\t\t\t\t<p class=\"sg-box2-title\">Check out Mometrix&#039;s Certified Dietary Manager Flashcards!<\/p>\n\t\t\t\t\t<p>Get complex subjects broken down into easily understandable concepts.<\/p>\n\t\t\t\t\t<p><a class=\"fc-box-button\" href=\"https:\/\/www.flashcardsecrets.com\/cdm\/\" target=\"_blank\" rel=\"noopener\">Get Your Flashcards<span aria-hidden=\"true\">&nbsp;&rarr;<\/span><\/a><\/p>\n\t\t\t\t<\/div>\n\t\t\t\t<p><a href=\"https:\/\/www.flashcardsecrets.com\/cdm\/\"><img loading=\"lazy\" decoding=\"async\" width=\"238\" height=\"184\" src=\"https:\/\/www.mometrix.com\/academy\/wp-content\/uploads\/2025\/09\/cdmflash.jpg\" alt=\"Flashcards\"><\/a><\/p>\n\t\t\t<\/div>\n<h2 class=\"pt-page\"><span id=\"FAQs\" class=\"m-toc-anchor\"><\/span>FAQs<\/h2>\n<div class=\"faq-list\">\n<div class=\"qa_wrap\">\n<div class=\"q_item text_bold\">\n<h4 class=\"letter\">Q<\/h4>\n<p style=\"line-height: unset;\">How many questions are on the CDM exam?<\/p>\n<\/p><\/div>\n<div class=\"a_item\">\n<h4 class=\"letter text_bold\">A<\/h4>\n<p>There are 160 multiple-choice questions on the exam.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<div class=\"qa_wrap\">\n<div class=\"q_item text_bold\">\n<h4 class=\"letter\">Q<\/h4>\n<p style=\"line-height: unset;\">How long is the CDM exam?<\/p>\n<\/p><\/div>\n<div class=\"a_item\">\n<h4 class=\"letter text_bold\">A<\/h4>\n<p>The time limit for the exam is 3 hours.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<div class=\"qa_wrap\">\n<div class=\"q_item text_bold\">\n<h4 class=\"letter\">Q<\/h4>\n<p style=\"line-height: unset;\">What is the passing score for the CDM exam?<\/p>\n<\/p><\/div>\n<div class=\"a_item\">\n<h4 class=\"letter text_bold\">A<\/h4>\n<p>There is no set passing score for this exam, but historically, answering at least 70% of the 140 scored questions correctly is enough to pass.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<div class=\"qa_wrap\">\n<div class=\"q_item text_bold\">\n<h4 class=\"letter\">Q<\/h4>\n<p style=\"line-height: unset;\">What is the pass rate for the CDM exam?<\/p>\n<\/p><\/div>\n<div class=\"a_item\">\n<h4 class=\"letter text_bold\">A<\/h4>\n<p>CBDM reports that the exam has a 73.3% passing rate for first-time test-takers.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<div class=\"qa_wrap\">\n<div class=\"q_item text_bold\">\n<h4 class=\"letter\">Q<\/h4>\n<p style=\"line-height: unset;\">How much does the CDM exam cost?<\/p>\n<\/p><\/div>\n<div class=\"a_item\">\n<h4 class=\"letter text_bold\">A<\/h4>\n<p>The examination fee is $425.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n\n<p><div itemscope=\"\" itemprop=\"author\" itemtype=\"https:\/\/schema.org\/Person\" class=\"author-bio\" id=\"author-bio-peter-rench\"><img loading=\"lazy\" decoding=\"async\" itemprop=\"image\" class=\"author-image\" height=\"127\" width=\"127\" alt=\"Headshot of Mometrix associate Peter Rench.\" src=\"https:\/\/www.mometrix.com\/academy\/wp-content\/uploads\/2024\/01\/Peter-Rench-scaled.webp\"><div class=\"author-text\"><p class=\"author-name\">By <span itemprop=\"name\">Peter Rench<\/span><\/p><div class=\"author-desc\"><p>Peter Rench joined Mometrix in 2009 and serves as Vice President of Product Development, responsible for overseeing all new product development and quality improvements. Mr. Rench, a National Merit Scholar, graduated magna cum laude with a Bachelor of Science in Mechanical Engineering and a minor in mathematics from Texas A&amp;M University.<\/p><\/div><\/div><\/div><div itemscope=\"\" itemprop=\"editor\" itemtype=\"https:\/\/schema.org\/Person\" class=\"author-bio\" id=\"editor-bio-aaron-lanni\"><img loading=\"lazy\" decoding=\"async\" itemprop=\"image\" class=\"author-image\" height=\"127\" width=\"127\" alt=\"Aaron Lanni profile pic\" src=\"https:\/\/www.mometrix.com\/academy\/wp-content\/uploads\/2024\/12\/image_2024-12-11_124906662.png\"><div class=\"author-text\"><p class=\"author-name\">Edited by <span itemprop=\"name\">Aaron Lanni<\/span><\/p><div class=\"author-desc\"><p>Aaron is the content manager and lead editor for Mometrix Academy. He regularly produces, updates, proofreads, and edits content to ensure it meets Mometrix\u2019s quality and accessibility standards.<\/p><\/div><p class=\"alignright author-desc author-link\"><a class=\"ylist\" href=\"https:\/\/www.mometrix.com\/academy\/editorial-guidelines\/\">Learn more about our editorial guidelines<\/a> \u2192<\/p><\/div><\/div><\/p>\n<div class=\"home-buttons\">\n<p><a href=\"https:\/\/www.mometrix.com\/academy\/\">Mometrix Academy - Home<\/a><\/p>\n<\/div>\n<p class=\"disclaimer\">CDM and Certified Dietary Manager are registered trademarks of the Certifying Board for Dietary Managers, which is not affiliated with Mometrix Test Preparation and does not endorse this page.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Certified Dietary Manager\u00ae (CDM\u00ae) exam measures your ability to ensure food safety, make purchases, create and implement menus that meet the nutritional needs of patients or customers, and handle other tasks associated with being a dietary manager. Click \u201cStart Test\u201d above to take a free Certified Dietary Manager practice test! Certified Dietary Manager Exam &#8230; <a title=\"Certified Dietary Manager\u00ae Practice Test\" class=\"read-more\" href=\"https:\/\/www.mometrix.com\/academy\/certified-dietary-manager-practice-test\/\" aria-label=\"Read more about Certified Dietary Manager\u00ae Practice Test\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":271858,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":{"0":"post-20837","1":"page","2":"type-page","3":"status-publish","4":"has-post-thumbnail","6":"page_category-cdm-pages","7":"page_category-contains-ipqs","8":"page_category-course-pages","9":"page_category-nutrition","10":"page_type-exam-overview","11":"page_domain-cbdm-cdm"},"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"Take a free CDM practice test for the Certified Dietary Manager exam. 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