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Course Description

These individual courses are for candidates who meet the requirements of Pathway II and V but do not need to take all three courses and instead only need a nutrition or foodservice course. The foodservice courses are "Sanitation, Safety and Business operations in Foodservice Management" and "Overview Personnel and Communications in Foodservice Management". The nutrition course is "Overview of Nutrition Concepts and Medical Nutrition Therapy". 

If you need to take all three courses please consider pathways II and V at this link.

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Enroll Now - Select a section to enroll in
Section Title
Nutrition Concepts & Medical Nutrition Therapy
Section Schedule
Date and Time TBA
Course Fee(s)
Registration fee non-credit $225.00
Potential Discount(s)
Drop Request Deadline
TBD
Transfer Request Deadline
TBD
Reading List / Textbook

Required Textbook

Section Notes

The Overview of Nutrition Concepts & Medical Nutrition Therapy course is the nutrition course designed to prepare students for the nutrition portion for the Certifying Board for Dietary Manager's CDM Credentialing Exam. This course meets the requirements for ANFP Pathways II, V.

By the end of this course, students will:

  •  Provide appropriate quality nutritional care for the client
  •  Meet all licensing and regulatory agency standards
  •  Constantly strive for improved performance
  •  Utilize business, marketing, and public relation skills to improve nutrition to peers, patients, and community
Section Title
Sanitation, Safety & Operations in Foodservice
Section Schedule
Date and Time TBA
Course Fee(s)
Registration fee non-credit $225.00
Potential Discount(s)
Drop Request Deadline
TBD
Transfer Request Deadline
TBD
Reading List / Textbook

Required Textbook

Section Notes

The Sanitation, Safety, & Business Operations course is the second of a two-part foodservice management series designed to prepare students for the foodservice management portion of the Certifying Board for Dietary Manager's CDM Credentialing Exam. This course meets the requirements for ANFP Pathways II, V.

By the end of this course, students will:

  •  Provide a safe and sanitary environment for employees
  •  Exercise fiscal accountability
  •  Utilize human resource management techniques
  •  Provide appropriate quality nutritional care for the client
  •  Meet all licensing and regulatory agency standards
  •  Constantly strive for improved performance
Section Title
Overview Personnel & Communication in Foodservice
Section Schedule
Date and Time TBA
Course Fee(s)
Registration fee non-credit $225.00
Potential Discount(s)
Drop Request Deadline
TBD
Transfer Request Deadline
TBD
Reading List / Textbook

Required Textbook: 

Section Notes

The Overview, Personnel, & Communications in Foodservice Management course is the first of a two-part foodservice management series designed to prepare students for the foodservice management portion for the Certifying Board for Dietary Manager's CDM Credentialing Exam.This course meets the requirements for ANFP Pathways II and V.

By the end of this course, students will:

  •  Identify basic foodservice management techniques
  •  Exercise best practices for personnel management
  •  Utilize human resource management techniques
  •  Practice communication skills appropriate for foodservice management  
  •  Utilize the systems approach to procure, produce, and serve food to all customers
  •  Constantly strive for improved performance
  •  Utilize business, marketing, and public relation skills to improve foodservice and nutrition to peers, patients, and community
Required fields are indicated by .