A certified dietary manager is a trained food service operations professional that manages the food service department of healthcare facilities, schools and correctional institutions.

This unique educational course consists of four [4] modules in 12 months. This online distance learning course is designed for students who are looking for a career change or are currently employed in foodservice but aspire to be credentialed as a Certified Dietary Manager, Certified Food Protection Professional. (CDM, CFPP)

Students are eligible for student ANFP membership. Graduates are eligible for the credentialing exam, active ANFP membership, and upon successfully completing the exam may use the CDM, CFPP credential after their name.

Human Resource Management

December – February

This module is designed for individuals working as a manager or supervisor in the food service industry. Content includes: staffing, scheduling, motivation & empowerment, performance reviews, change & diversity, recruitment & retention, leadership, policy and procedure development, staff development, and personal professionalism.

Nutrition Fundamentals & Medical Nutrition Therapy

February – July

This module emphasizes nutrition, nutrition screening, and the care planning process. You will develop an understanding of health conditions and related diet planning that is important for the prevention and/or treatment of various diseases. Your Registered Dietitian Nutritionist Instructor has many years of experience working in healthcare and will facilitate your learning how to gather information for a nutrition screen, identify people at risk of malnutrition & dehydration, and make appropriate referrals to a Registered Dietitian.

Managing Foodservice Operations

August – December

This module is designed to instruct any food service professional working in a facility serving meals to a large population including schools, health care facilities, and correctional facilities. You will be introduced to various service & delivery systems, menu writing, recipe standardization, inventory control, purchasing, receiving and storage, food production, budget management and financial controls. This course meets and exceeds the American School Food Service Association requirements for certification.

This module will also emphasize the difference between cleaning and sanitizing the kitchen, its equipment and all components according to each state’s food code and industry standards. This module has been reviewed & approved by the State of Idaho’s Food Protection Unit as meeting the “Demonstration of Knowledge” requirement of the Idaho Food Code.

This course blends the following components:

  • The advantages of classroom learning with the conveniences and advances of online distance learning activities.
  • 100 hours with a qualified Registered Dietitian Nutritionist (RDN) and/or Certified Dietary Manager (CDM, CFPP) preceptor for in–field learning activities
  • 24 hours of quality RD/DTR preceptor-directed projects and 25 hours face-to-face classroom time to reinforce field learning experiences at the Idaho Health Care Association Annual Convention.

IHCA Annual Convention attendance is required for successful completion of the course.

This module is designed for individuals working as a manager or supervisor in the food service industry. Content includes:  staffing, scheduling, motivation & empowerment, performance reviews, change & diversity, recruitment & retention, leadership, policy and procedure development, staff development, and personal professionalism.

This module emphasizes nutrition, nutrition screening, and the care planning process. You will develop an understanding of health conditions and related diet planning that is important for the prevention and/or treatment of various diseases. Your Registered Dietitian Nutritionist Instructor has many years of experience working in healthcare and will facilitate your learning how to gather information for a nutrition screen, identify people at risk of malnutrition & dehydration, and make appropriate referrals to a Registered Dietitian.

This module is designed to instruct any food service professional working in a facility serving meals to a large population including schools, health care facilities, and correctional facilities. You will be introduced to various service & delivery systems, menu writing, recipe standardization, inventory control, purchasing, receiving and storage, food production, budget management and financial controls. This course meets and exceeds the American School Food Service Association requirements for certification.