The School Nutrition Director Certification Program (SNDCP) is designed for individuals who are employed as School Nutrition Directors or Coordinators.
This is a graduate-level certification program. We do not grant a degree or certificate upon completion of the program. Students completing the program requirements are recommended for certification to the Georgia Professional Standards Commission (GaPSC). The GaPSC awards School Nutrition Director certification. The program typically requires 19 hours of courses in nutrition, nutrition education, school nutrition program management and research methods. Other requirements include ServSafe® Food Safety and Food Allergen Certifications and completion of a 500-hour field experience, met via concurrent employment. A Master's degree in a closely related field from a GaPSC-approved accredited institution is also required before being recommended for certification.
The Department of Nutritional Sciences offers an online Master’s degree which is well suited for those who are pursuing School Nutrition Director certification. Please visit our website for information about the online Master’s of Science, Community Nutrition.
Tuition and Fees
Tuition for courses in the program are assessed at the Graduate Standard Rate for Master and PhD Candidates. Current tuition rates can be found here. Fees information can be found here. As a non-degree student, you are only assessed the Connect UGA fee, Green Fee, Technology Fee and a Special Institutional Fee. If you have questions about tuition and fees, you may contact the Bursar's Office at (706) 542-2965.
Program of Study
An individualized program of study is prepared for each student upon admittance to the program. We will assess previous graduate level academic coursework and allow course exemptions as appropriate. All courses are offered in an online format.
| Course Number,Title and Hours | Course Description | Course Availability |
|---|---|---|
|
FDNS 7950E School Nutrition Field Experience I (1) |
Participation in sequenced activities in a School Nutrition setting via concurrent employment. |
Offered fall semester. Must be taken the first fall semester once admitted. |
|
FDNS 6050E Optimal Nutrition for the Life Span (3) |
Nutritional needs of infants, young children, adolescents, pregnant and lactating women, and middle-aged and elderly people. | Offered fall, spring, and summer. |
|
FDNS 6770E Managing School Nutrition Programs (4) |
Principles of managing school nutrition programs including federal, state, and local regulations; planning appealing and nutritious meals for children; budget management; human resources management; organizational leadership; marketing and communications; planning, assessment, and evaluation of programs. |
Offered fall Should be taken before FDNS 6670E Required course, must be taken at UGA |
|
FDNS 6665E Childhood and Adolescent Nutrition(3) |
Nutritional needs of children from early childhood through adolescence. Conditions relevant to child and adolescent nutrition, such as food allergies, obesity, and eating disorders, will be discussed. The role of parents, schools, media, and the community in relation to childhood nutrition will also be examined. | Offered summer semester. |
|
HPRB 7510E Health Promotion Research Methods |
This course prepares students to construct and answer research questions. Students will review literature, develop and implement a questionnaire, create a codebook, and conduct data entry and analysis to answer a specific research question. Reporting results and presentation skills will be practiced. |
Offered spring semester. |
|
FDNS 7970E School Nutrition Field Experience II (1) |
Documentation of on-site participation in job-related activities in a School Nutrition setting via concurrent employment. Requires 500-hours of verified employment upon completion. |
Offered spring semester. Must be taken the last spring semester of enrollment. |
|
FDNS 6670E Nutrition Intervention (4) |
Critical examination of multiple nutrition intervention strategies used in clinical and community settings. Emphasis is placed on systematic analysis of nutrition-related health problems and interventions designed to address them. A major focus will be on developing a comprehensive nutrition intervention program for a selected target group. |
Offered Spring
Should be taken at end of Program Required course, must be taken at UGA |
Completion Requirements for Recommendation for Certification
- Master's Degree in a closely related field from a GaPSC-approved accredited institution.
- ServSafe® Food Safety Certification
- ServSafe® Food Allergens Certificate of Completion
- 500-Hour Field Experience
- Program Grades of C or better in all classes
- GPA of 3.0 or better
- Passing grade on end of program exam
Upon Completion of SNDCP Requirements
The student is responsible for notifying the SNDCP Director when all requirements have been met.
- Recommendation for certification is sent to the College of Education.
- The College of Education submits the recommendation for School Nutrition Director Certification to the GaPSC.
- If employed in a school district, work with your HR director to submit the GaPSC certification application and send any additional documentation required directly to the GaPSC. If not employed in a school district, please submit the GaPSC certification application and send any additional documentation required directly to the GaPSC. (A UGA transcript reflecting SNDCP coursework will be required. For information on how to request a UGA transcript click here.)
- The GaPSC notifies applicants of their decision.
The GaPSC requires receipt of a recommendation for certification within 5 years of program completion.